Cambridge Holdco LLC

1124 Royal Palm Beach Blvd, West Palm Beach, FL 33411 · Permanent Food Service · License 6020866

Official report

out of 100

Grade F

Safety score 52 of 100

Latest visit: Sep 29, 2026 (6 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 19 other violations

How the score was calculated

Starting score100
Violations at the Sep 29 complaint inspection
5 high priority (2 fixed on the spot), 5 intermediate (1 fixed on the spot), 10 basic
-48
Safety score52

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

Inspection history

1 inspection · 1 visit

Sep292026

Complaint inspection

20 violations found

First visitSep 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
20 violations found:
- 5 High priority
- 5 Intermediate
- 10 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. At reach in cooler, marinara sauce (50°F - Cold Holding), not prepared or portioned today. Operator stated item held in cooler since 9:00am, exceeding 6 hours. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At reach in cooler, marinara sauce (50°F - Cold Holding), not prepared or portioned today. Operator stated item held in cooler since 9:00am, exceeding 6 hours. See stop sale.
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  At chest freezer, raw hamburgers stored over ready to eat wraps, or all commercially packaged. Advised operator of proper storage. Operator stored correctly.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
  At cook line, Employee handled raw beef, changed gloves, then proceeded to touch ready to eat bread without washing hands. Advised operator of proper hand washing. Employee washed hands.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  At mop sink, no vacuum breaker at hose Bibb with hose attached.
Intermediate5
- 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 reach in cooler, cut deli meats stored over 24 hours not properly date marked. Advised operator of proper date marking.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  No chemical test strips for quaternary sanitizer or chlorine test strips.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  At kitchen, can opener soiled with food debris. Mold like substance.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  At designated hand sink, no paper towels at sink. Operator provided paper towels.
  Fixed on the spot
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic10
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Opened employee beverage stored in cooler with customer food. Operator removed.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  At kitchen, employee prepping food with no hair restraint. Employee put on hair restraint.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line nonfood-contact shelves.
  At kitchen, cardboard liner used on dry storage shelf.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  At cook line, table next to fryer soiled with grease, food debris. At kitchen low boy, refrigerator gaskets soiled with mold like substance.
- Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
  At kitchen, clean utensils stored in soiled/dirty equipment.
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Wall in disrepair underneath soda fountain.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Throughout kitchen, wall soiled with food debris, grease.
  Floor soiled/has accumulation of debris.
  At kitchen, underneath three compartment sink, underneath fryers, underneath grill soiled with food debris, grease.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  At kitchen, employee cell phone stored on prep table. Operator removed.
  Fixed on the spot
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.