KFC
4720 N Broadway, West Palm Beach, FL 33407 · Permanent Food Service · License 6000164
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 11 routine inspection3 high priority (fixed on the spot), 1 intermediate (fixed on the spot)-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 · 1 visitRoutine inspection
- First visitSep 11, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At steam table; cooked macaroni with cheese (111°F - Hot Holding). Operator stated cooked macaroni with cheese reheated in microwave prior to being held for less than 1 hour, returned to microwave in covered pan to be reheated to 165°F in all parts after stirring and let stand covered for 2 minutes after reheating time has ended.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee cashiering handling point of sale order entry system, customer payment and change then handled clean equipment, clean utensils, unwrapped single service take out articles and prepared food/drinks for customers without washing hands. Operator discussed with employee who then washed hands.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at splitter added to mop sink faucet.
Operator installed hose Bibb vacuum breaker at splitter added to mop sink faucet on side with hose attached.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Hand wash sink used for purposes other than handwashing.
Back hand washing sink adjacent to back door and walk-in cooler used to hold/store back door barricade lock. Operator removed from hand washing sink.
Fixed on the spot
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.