Southend Kitchen
6108 S Dixie Hwy 7A, West Palm Beach, FL 33405 · Permanent Food Service · License 6011363
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. butter (50°F - Cold Holding); creamers (50°F - Cold Holding) not prepped or portioned today stored in double container in expo line flip top cooler.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection2 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot, 2 repeats), 2 basic-15
- Safety score85
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 visitAug 31, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. butter (50°F - Cold Holding); creamers (50°F - Cold Holding) not prepped or portioned today stored in double container in expo line flip top cooler.
Per operator items have been stored less than 3 hours. Operator opted to place items on time. Time mark applied.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Uncovered trays of raw pork bacon stored above containers of cooked potatoes and bread in cook line reach in glass cooler. Operator reorganized.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cooked corn beef not date marked in reach in cooler. Per operator, item was prepped 2 days ago.
Repeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Degreaser not labeled at kitchen area. Operator labeled.
Fixed on the spotRepeat violation
Basic2
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Degreaser spray bottle stored in kitchen area leaking.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris underneath warewashing area storage.
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.