Grato
1901 S Dixie Hwy, West Palm Beach, FL 33401 · Permanent Food Service · License 6021538
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Jul 16 routine inspection1 high priority (fixed by the Jul 24 follow-up), 2 intermediate (fixed on the spot), 4 basic-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 · 2 visitsRoutine inspection
- Follow-up visitJul 24, 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 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm).
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed deli container and can of soda in dough station hand sink. Operator removed.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical on premise that is not required for the operation of establishment.
Observed clear liquid and un labeled spray bottle. Operator labeled sanitizer.
Fixed on the spot
Basic4
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed tuna and turkey in standing water . Operator removed water.
Fixed on the spot
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Observed with tuna in sink in standing water. Operator removed from packaging and fis was not fully defrosted at the time .
Fixed on the spot
Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
Observed ice scoop on top of ice machine. Operator hah scoop washed and sanitized.
Fixed on the spot
Code 40, Employee personal belongings: No suitable facilities provided to store employee clothing and other possessions.
Observed employees bags under prep tables in prep / dishwasher areas.
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.