Chick Fil a
206 S State Rd 7, West Palm Beach, FL 33414 · Permanent Food Service · License 6020702
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Nov 3 routine inspection3 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 1 basic-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitNov 3, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Raw chicken station Milk base 49°F cold holding per operator stored for approximately 30 minutes and not prepared or positioned today. Operator decided to discard
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched his personal cell phone then grabbed food inside a bag then open freezer and handle food containers without washing hands.
Employee washed hands
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. After 3 times it registered 160+F
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Front counter area by ice machine Operator provided
Fixed on the spot
Basic1
Code 08, Food protection and cross-contamination: Food stored on floor.
Cook line Cooking oil on the floor Front counter Apple juice box on the floor Operator stored properly
Fixed on the spot
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.