Palm Beach Meats
4812 S Dixie Hwy, West Palm Beach, FL 33405 · Permanent Food Service · License 6022490
What drove the grade
Operator is not properly tracking the number of days time/temperature control for safety food packaged using a reduced oxygen method was maintained frozen in order to properly date mark the food when thawed and held at refrigerated temperatures again.
How the score was calculated
- Starting score100
- Violations at the Jul 30 routine inspection1 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot), 3 basic-14
- Safety score86
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 30, 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 visitJul 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Operator is not properly tracking the number of days time/temperature control for safety food packaged using a reduced oxygen method was maintained frozen in order to properly date mark the food when thawed and held at refrigerated temperatures again.
Sando wagyu date marked in 6/13 in walk in cooler. Per operator, item was previously frozen. Operator dated marked item with defrost date.
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan.
Operator only able to provide records for month of July. Unable to provide proof monitoring records for previous 5 months.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwashing sink at front counter used to stored soiled glass. Item removed.
Fixed on the spot
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic3
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Beef tallow stored at customer self service cooler missing date packaged and address of establishment.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water near triple sink.
Ventilation inadequate as evidenced by excessive cooking smoke in kitchen.
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.