Bull Top Taste Restaurant 45th ST INC

3111 45th St# 9 & 10, West Palm Beach, FL 33407 · Permanent Food Service · License 6021573

Official report

out of 100

Grade F

Safety score 56 of 100

Latest visit: Sep 8, 2026

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority, repeat · fixed on the spot · 7 other violations

How the score was calculated

Starting score100
Violations at the Sep 8 complaint inspection
3 high priority (fixed on the spot, 3 repeats), 2 intermediate, 3 basic
-24
Administrative complaint on Sep 8
Counts in full until a follow-up finds the problems fixed
-20
Safety score56

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep82026

Complaint inspection

8 violations found

First visitSep 8, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
- 3 High priority
- 2 Intermediate
- 3 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  At steam table; cooked pork jerk style (114°F - Hot Holding). At countertop hot holding display cabinet; cooked beef patty (131°F - Hot Holding). Operator stated items cooked/reheated prior to being held for approximately 2 hours, moved to be reheated to 165°F+ and held at 135°F or above.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Employee entered kitchen from dining room/customer ordering area then handled clean equipment and clean utensils used to prepare/store food for customers without washing hands. Advised Operator of proper hand washing/requirements, cleaned/sanitized equipment and utensils, washed hands.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 14, Food-contact surfaces designed and maintained: Non-Food grade "thank you" bags used in direct contact with food (dough).
  Operator removed dough from bag.
  Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  At walk-in cooler; cooked fish, cooked meat and cooked vegetables no date mark. Operator stated items cooked/prepared/held refrigerated since Sunday 9/6. Advised Operator to properly date mark items.
- Code 53, Manager certification and employee training: Food manager certification expired.
  A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ All Food Service Manager Certifications expired as of 8/29/26. Advised Operator to maintain current food service manager certifications.
Basic3
- Code 08, Food protection and cross-contamination: Food stored in a prohibited area.
  Lidded pans of cooked meat to be served to customers stored on visibly soiled prep table with soiled dishes to be scraped, washed, rinsed and sanitized Operator segregated containers of food to be served away from soiled equipment and utensils.
  Fixed on the spot
  Food stored on floor.
  Uncovered container of raw chicken feet stored on floor in walk-in freezer. Operator removed from floor.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Non-food contact surface (fan blades next to hand washing sink) soiled with grease, food debris, dirt, slime or dust.
  Fan blowing towards food/food preparation equipment. Advised Operator to move fan/clean/sanitize blades).
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.