Okeechobee Steakhouse
2854 Okeechobee Blvd, West Palm Beach, FL 33409 · Permanent Food Service · License 6000348
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 Nov 3 complaint inspection4 high priority (fixed on the spot, 1 repeat), 1 intermediate, 2 basic-19
- Administrative complaint on Nov 3Counts 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 · 1 visitComplaint inspection
- First visitNov 3, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
cut tomatoes (69°F - Cold Holding); outside at expo line; sliced cheese (42-51°F - Cold Holding)in ice bath at expo line; foods not prepared or portioned today; food out of temperature for approximately 30 minutes; food left outside while cleaning cooler and food overstocked; placed back in cooler and smaller portions made;
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
butter (89°F - Hot Holding) melted butter under grill at cook ,one; food out of temperature for approximately 30 minutes; placed on the flat top to reheat to 165°F;
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F- at expo line
Removed
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed dishwasher loading dirty plates and unloading without washing hands first; educated and employee washed hands;
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
All cutting boards with heavy mold like substance; operator removed;
Basic2
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
All cutting boards at cook line;
Food storage container lids cracked and broken- some; operator discarded
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.