La Quinta Inn and Suites West Palm Beach Airport
1910 Palm Beach Lakes Blvd, West Palm Beach, FL 33409 · Permanent Food Service · License 6021208
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 23 routine inspection2 high priority, 2 intermediate (1 repeat)-19
- Administrative complaint on Sep 23, now extension grantedCounts in full until a follow-up finds the problems fixed-20
- Safety score61
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 visitSep 24, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
More time given
- First visitSep 23, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At self service countertop reach in cooler; cream cheese (50°F - Cold Holding); egg muffin (50°F - Cold Holding); butter (49°F - Cold Holding); boiled egg (47°F - Cold Holding); yogurt (49°F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler less than 3 hours. Advised Operator to return product temperatures to 41°F or discard within a total of 4 hours.
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 entered kitchen and began preparing food without washing hands. Advised Operator of proper hand washing.
Intermediate2
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at hand wash sink.
Advised Operator to provide paper towels at hand washing sink.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Advised Operator proof needed for required food handling employees.
Repeat violationAdministrative complaint
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.