Dixie Bar & Grill
5101 S Dixie Hwy, West Palm Beach, FL 33405 · Permanent Food Service · License 6008157
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Aug 17 routine inspection3 high priority (2 fixed by the Aug 18 follow-up, 1 fixed on the spot), 1 basic-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
More time given
- First visitAug 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
Housemade caesar dressing date marked 8/1 stored in walk in cooler. Employee discarded. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. housemade Caesar dressing (61°F - Cold Holding) not prepped or portioned today stored in cook line flip top cooler.
Item was being held in squeeze bottle above cooling fill line. Per employee item was removed from walk in cooler less than 2 hours ago. Employee moved to below cooler to chill. cooked chicken (46°F - Cold Holding); raw mahi (49°F - Cold Holding); sliced cheese (46°F - Cold Holding); raw chicken (50°F - Cold Holding) not prepped or portioned today stored at cook line low boy cooler. Per employee, items were moved from walk in cooler less than 3 hours ago. Employee moved items back to walk in cooler to chill.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Metal stem-type thermometer soiled.
Basic1
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Prep area reach in cooler fan cover soiled with mold like substance.
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.
- Stop sale
- An order that the food can’t be sold or served.