Montezuma Restaurant
5607 S Dixie Hwy, West Palm Beach, FL 33405 · Permanent Food Service · License 6010446
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 24 routine inspection4 high priority (no follow-up needed), 2 intermediate (fixed on the spot), 1 basic-17
- Safety score83
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 visitJul 24, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. housemade brown salsa (51°F - Cold Holding) not prepped or portioned today stored in container above cooling line in kitchen flip top cooler. Per operator, item has been held in cooler overnight.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. housemade brown salsa (51°F - Cold Holding) not prepped or portioned today stored in container above cooling line in kitchen flip top cooler.
Per operator, item has been held in cooler overnight. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Non commercially packed raw chorizo stored above non commercially packaged salsa and mole in reach in freezer.
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Plastic thank you shopping bags in direct contact with raw beef inside of reach in chest freezer in dry storage area.
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwash sink in kitchen used to store food prep strainer. Operator removed.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
Operator provided.
Fixed on the spot
Basic1
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Empanadas eaten on central kitchen prep table. Operator removed.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.