PDQ 1011 West Palm Beach
2015 Okeechobee Blvd, West Palm Beach, FL 33409 · Permanent Food Service · License 6021046
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 Oct 30 complaint inspection4 high priority (fixed on the spot, 2 repeats)-16
- Administrative complaint on Oct 30Counts in full until a follow-up finds the problems fixed-20
- Safety score64
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 visitOct 30, 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 priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
creamy garlic (50°F - Cold Holding); buffalo blue cheese sauce (51°F - Cold Holding)in open cooler at expo line; as per operator foods not prepared or portioned today; food stored in small plastic cups stacked on top of each other; food containers overstoked; operator made smaller portions;
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
grilled chicken (120°F - Hot Holding);in small hot holding trays at cook line; as per operator food out of temperature for approximately 30 minutes; food placed back on the flat top to reheat to 165°F or above.
Fixed on the spot
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- butter milk at frying station - since 11:00 am; marked
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Observed employee working with raw chicken, placing inside fryers and took gloves off put new pair on touched fryer handle that was visible soiled with stuck food debris touched bowl to put cooked chicken tenders on, without washing hands first; manager educated; employee washed hands
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.