H. G. Roosters
823 Belvedere Rd, West Palm Beach, FL 33405 · Permanent Food Service · License 6023155
What drove the grade
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.
How the score was calculated
- Starting score100
- Violations at the Oct 27 routine inspection1 high priority (no follow-up needed, 1 repeat), 2 intermediate, 2 basic-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 27, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 01, Approved source; food safe and unadulterated: Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.
Corn salsa date marked 10/19 at expo line reach in cooler, housemade Tomatillo salsa date marked 10/13 at tall reach in cooler. See stop sale.
Repeat violation
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade soiled at kitchen prep table. Bar area soda gun nozzle interiors soiled.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Sanitizer spray not labeled at warewashing sink.
Basic2
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water near ice machine.
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.
- Stop sale
- An order that the food can’t be sold or served.