Pete's Place 2
1760 N Jog Rd #180, West Palm Beach, FL 33411 · Permanent Food Service · License 6020144
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 Aug 13 routine inspection6 high priority (5 fixed by the Aug 14 follow-up, 1 fixed on the spot, 1 repeat), 6 intermediate (1 fixed on the spot), 3 basic (1 repeat)-41
- Administrative complaint on Aug 13, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score47
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 visitAug 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Same.
More time given
Handwash sink does not have running water or enough water pressure to properly wash hands.
Same.
More time given
- First visitAug 13, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. At dry storage and walk in cooler, Dented can kidney beans, corn beef hash, diced tomatoes. See stop sale.
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. At walk in cooler, cooked turkey roast (55°F - Cold Holding); mashed potatoes (55°F - Cold Holding); tzatziki (55°F - Cold Holding); ham slices (55°F - Cold Holding); raw hamburger (55°F - Cold Holding); chili (55°F - Cold Holding); chicken salad (55°F - Cold Holding); cut fruit with melon (55°F - Cold Holding); blue cheese dressing (55°F - Cold Holding); cream cheese (56°F - Cold Holding); butter (56°F - Cold Holding); cooked pasta (59°F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler overnight exceeding 6 hours. See stop sale.
Food with mold-like growth.
See stop sale. At walk in cooler, moldy food-cream sauce, canned pineapple. See stop sale.
Shell eggs in use or stored with cracks or broken shells.
See stop sale. At walk in cooler, raw shell eggs cracked broken-4. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At walk in cooler, cooked turkey roast (55°F - Cold Holding); mashed potatoes (55°F - Cold Holding); tzatziki (55°F - Cold Holding); ham slices (55°F - Cold Holding); raw hamburger (55°F - Cold Holding); chili (55°F - Cold Holding); chicken salad (55°F - Cold Holding); cut fruit with melon (55°F - Cold Holding); blue cheese dressing (55°F - Cold Holding); cream cheese (56°F - Cold Holding); butter (56°F - Cold Holding); cooked pasta (59°F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler overnight exceeding 6 hours. See stop sale.
Repeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
At cook line, employee cracked raw shell eggs, then proceeded to touch clean plates without washing hands. Advised operator of proper hand washing. Employee washed hands.
Fixed on the spot
Intermediate6
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
At ware washing area, employee washed hands at other sink than designated hand sink. Advised operator of proper hand washing.
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
At front counter, hand wash sink hot water is less than 85°F.
Handwash sink does not have running water or enough water pressure to properly wash hands.
At front counter, designated hand wash sink water pressure not adequate to properly wash hands.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
At cook line, designated hand sink used for other purposes as evident by pitcher inside sink. Operator removed.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
At ware washing area, no paper towels at hand sink.
No soap provided at handwash sink.
At ware washing area, no soap at hand sink.
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
At walk in cooler, buckets of pickles stored on floor. Operator moved to shelf
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
At cook line, opened employee beverage on cutting board where food is being prepped. Operator removed, .
Fixed on the spotRepeat violation
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
At cook line, exterior of microwave soiled with grease, soil residue.
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.