Proper Grit
251 N Narcissus Ave, West Palm Beach, FL 33401 · Permanent Food Service · License 6022238
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 Jul 27 routine inspection3 high priority (fixed on the spot), 1 intermediate, 4 basic-16
- Safety score84
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 visitJul 27, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1)Observed Waiters refrigerator ; Dairy (45°F - Cold Holding) due to refrigeration iced up . 2) observed at Display ; Swiss croissant (75°F - Cold Holding) Operator stated that is bake in house at 7:30 am and will use time in future and discarded at 11:30 Operator removed dairy to walk in refrigerator.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed raw beef above flour tortillas in reach in freezer not all products commercially packaged.. Operator placed raw beef on lower shelf.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed dishwasher handling dirty dishes with gloves and without washing hands handling dirty dishes. Dishwasher washed hands
Fixed on the spot
Intermediate1
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Brian does not know where device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed plastic container of fry oil on floor by ice machine. Operator put on shelf.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed utensil in standing water at 80 degrees. Operator removed.
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.
Observed 2 cups of water at cook line and expo Operator removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Observed in dairy refrigerator.
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.