Fong's Garden

3246 S Dixie Hwy, West Palm Beach, FL 33405 · Permanent Food Service · License 6009570

Official report

out of 100

Grade F

Safety score 53 of 100

Latest visit: Oct 27, 2026 (11 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F. cooked rice (71°F - Cold Holding) not prepped or portioned today stored at ambient room temperature of 80°F at cook line.High priority, repeat · fixed on the spot · 11 other violations

How the score was calculated

Starting score100
Violations at the Oct 27 routine inspection
2 high priority (fixed on the spot, 2 repeats), 2 intermediate (1 repeat), 8 basic (2 repeats)
-27
Administrative complaint on Oct 27
Counts in full until a follow-up finds the problems fixed
-20
Safety score53

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

Inspection history

1 inspection · 1 visit

Oct272026

Routine inspection

12 violations found

First visitOct 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
- 2 High priority
- 2 Intermediate
- 8 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. cooked rice (71°F - Cold Holding) not prepped or portioned today stored at ambient room temperature of 80°F at cook line.
  Per operator item was removed from walk in cooler 3 hours ago. Reviewed cold holding and time as public health control with operator. Operator opted to place item on time. Time mark applied.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Bottle of statin medication stored on expo shelf above flip top food prep line. Operator removed.
  Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Cooked pork not date marked in walk in cooler. Per operator, item prepped approximately 48 hours ago.
  Repeat violationAdministrative complaint
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Interior of rice warmer soiled with food debris.
Basic8
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Walk in freezer and walk in cooler door in poor repair.
  Repeat violation
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Multiple wet wiping clothes stored directly on kitchen prep table. Operator removed.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Reach-in cooler interior/shelves have accumulation of soil residues at both kitchen flip tops.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin at front counter area.
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles throughout kitchen area.
  Repeat violation
- Code 25, Single-service items: Single-service articles improperly stored.
  Boxes of single service food to go containers stored in restroom.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Floor soiled with food debris underneath cook line equipment.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.