Maman
473 S Rosemary Ave, West Palm Beach, FL 33401 · Permanent Food Service · License 6023013
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Aug 12 routine inspection2 high priority (fixed on the spot), 2 intermediate-12
- Safety score88
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Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 12, 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 visitAug 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw smoke salmon above flour wraps in walk-in refrigerator . Operator placed nova salmon on lower shelf.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed Tylenol above clean utensils. Operator moved.
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: Cheese packaged in the establishment using a reduced packaging method and held for more than 48 hours not labeled or with a label lacking the 'use by' date, or labeled with a 'use by' date that exceeds 30 days from its packaging or the original manufacturer's 'sell by' or 'use by' date, whichever occurs first
Observed with feta cheese in reduced oxygen packaging from commissary kitchen with just a date August 8.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
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.