Peachwave of West Palm Beach

428 Clematis St, West Palm Beach, FL 33401 · Permanent Food Service · License 6022700

A
Grade A
Safety score 92 of 100
Latest visit: Sep 15, 2026 (8 weeks ago)

What drove the grade

Chlorine sanitizer not at proper minimum strength for manual warewashing.High priority · fixed on the spot · 3 other violations

How the score was calculated

  • Starting score100
  • Violations at the Sep 15 routine inspection
    1 high priority (fixed on the spot), 1 intermediate, 2 basic
    -8
  • Safety score92

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Routine inspection

4 violations found
  1. First visitSep 15, 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.

    4 violations found:

    • 1 High priority
    • 1 Intermediate
    • 2 Basic
    What the inspector cited

    High priority1

    • Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.

      Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 10ppm); Operator corrected to Triple Sink (Chlorine 100ppm);

      Fixed on the spot

    Intermediate1

    • Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

    Basic2

    • Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.

      Observed drink in reach in freezer.

    • Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.

      Ob Sanitizer Bucket (Chlorine 10ppm); Operator corrected to Sanitizer Bucket (Chlorine 100ppm);

      Fixed on the spot

    Official report, on the Florida DBPR website

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.

Most cited

Handwashing and hygienic practices1
Dishwashing facilities and test kits1
Wiping cloths and linens1
Food-contact surfaces clean and sanitized1