Costa Azul

1209 S Military Trl Ste F-G, West Palm Beach, FL 33415 · Permanent Food Service · License 6012387

B
Grade B
Safety score 89 of 100
Latest visit: Oct 23, 2026 (2 weeks ago)

What drove the grade

Non-food grade paper towel used as liner for food container, in direct contact with tortilla chips.High priority · fixed on the spot · 3 other violations

How the score was calculated

  • Starting score100
  • Violations at the Oct 23 routine inspection
    2 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot)
    -11
  • Safety score89

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

Inspection history

1 inspection · 1 visit

Routine inspection

4 violations found
  1. First visitOct 23, 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.

    4 violations found:

    • 2 High priority
    • 2 Intermediate
    What the inspector cited

    High priority2

    • Code 14, Food-contact surfaces designed and maintained: Non-food grade paper towel used as liner for food container, in direct contact with tortilla chips.

      Operator removed, discarded.

      Fixed on the spot

    • Code 41, Chemicals and toxic substances: Toxic substance/chemical (multi surface disinfectant) improperly stored over/with tomato juice.

      Operator removed.

      Fixed on the spot

    Intermediate2

    • Code 01, Approved source; food safe and unadulterated: Oyster tags not marked with last date served.

      Advised Operator to mark with last date served and maintain chronologically for 90 days post last date served.

    • Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved hand wash sink (at triple sink behind front counter).

      Advised Operator of proper hand washing requirements, employee washed hands in hand washing sink.

      Fixed on the spot

    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.

Most cited

Approved source; food safe and unadulterated1
Handwashing and hygienic practices1
Food-contact surfaces designed and maintained1
Chemicals and toxic substances1