Don Ramon Restaurant
7101 S Dixie Hwy, West Palm Beach, FL 33405 · Permanent Food Service · License 6009341
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Aug 17 routine inspection3 high priority (2 fixed by the Aug 25 follow-up, 1 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot), 3 basic-22
- Administrative complaint on Aug 17, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score66
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 25, 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
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
Proof not provided.
More time given
- First visitAug 17, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Commercially processed reduced oxygen packaged raw snapper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in cook line reach in cooler.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. ham cheese combo (52°F - Cold Holding) not prepped or portioned today stored above cooling fill line in cook line flip top cooler.
Per operator, items were moved from walk in cooler less than 3 hours ago. Operator placed overfilled portion into below reach in cooler to chill.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Dishwasher (Chlorine 0ppm) at warewashing area. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Repeat violationAdministrative complaint
Intermediate3
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked pork (131°F - Cooling for 5 minutes at 2:50, 112°F at 3:35) cooling in deep filled containers at ambient room temperature of 99°F in kitchen.
At current rate of cooling, item will not reach 70°F within required 2 hour window. Operator placed in walk in cooler to help increase cooling rate.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic3
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged raw snapper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in cook line reach in cooler.
See stop sale.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old labels stuck on in use food storage containers in cook line reach in cooler.
Code 29, Plumbing and backflow prevention: Standing water in floor drain/floor drain draining very slowly.
Clogged, very slow draining at dishwasher line drain.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.