Prestige American Island Restaurant
1736 45 St, West Palm Beach, FL 33407 · Permanent Food Service · License 6010669
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection2 high priority (fixed on the spot), 2 intermediate (fixed on the spot)-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 26, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
At reach in cooler; raw shell eggs stored over washed/ready to eat strawberries. Operator moved raw shell eggs below strawberries.
Fixed on the spot
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Plastic wrapped/portioned raw chicken stored over plastic wrapped/portioned raw fish. Operator moved raw chicken to bottom shelf.
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved HACCP plan and Process Waiver from the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Establishment is making pickled cabbage and pickled peppers using vinegar to extend shelf life up to 30 days. Operator stated will no longer keep for a period of longer than 7 days unless held frozen.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance (cleaning chemicals) not labeled.
Operator labeled.
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.