Dontee's Restaurant

620 Belvedere Rd, West Palm Beach, FL 33405 · Permanent Food Service · License 6003799

Official report

out of 100

Grade A

Safety score 92 of 100

Latest visit: Jul 30, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse. broccoli rabb (50°F - Cold Holding); tuna salad (48°F - Cold Holding); chicken salad (48°F - Cold Holding) not prepped or portioned today stored in cook line flip top cooler.High priority · fixed by the Jul 30 follow-up · 3 other violations

How the score was calculated

Starting score100
Violations at the Jul 29 routine inspection
2 high priority (1 fixed by the Jul 30 follow-up, 1 fixed on the spot), 2 basic
-8
Safety score92

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

Inspection history

1 inspection · 2 visits

Jul292026

Routine inspection

4 violations found · Inspector came back once

Follow-up visitJul 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitJul 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
- 2 High priority
- 2 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse. broccoli rabb (50°F - Cold Holding); tuna salad (48°F - Cold Holding); chicken salad (48°F - Cold Holding) not prepped or portioned today stored in cook line flip top cooler.
  Per operator, items have been stored in cooler overnight.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. broccoli rabb (50°F - Cold Holding); tuna salad (48°F - Cold Holding); chicken salad (48°F - Cold Holding) not prepped or portioned today stored in cook line flip top cooler.
  Per operator, items have been stored in cooler overnight. See stop sale. potato salad (47°F - Cold Holding) not prepped or portioned today, stored in cook line flip top cooler. Per operator items were moved from walk in cooler less than 2 hours ago. Operator moved item back to walk in cooler to chill. cooked sausage (50°F - Cold Holding); hotdogs (50°F - Cold Holding) not prepped or portioned today stored in bread reach in cooler on cook line. Per operator items were moved from walk in cooler less than 3 hours ago. Operator moved items back to walk in cooler to chill.
  Fixed on the spot
Basic2
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee water bottle stored on in use prep table. Operator removed.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Utensils in poor condition.
  Spatula on line heavily melted, operator removed.
  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.

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.