Tarbooch Hookah Cafe
1233A S Military Trail, West Palm Beach, FL 33415 · Permanent Food Service · License 6021641
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 inspection5 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 1 basic-18
- Safety score82
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 13, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At cook line make top cooler; cheese (48°F - Cold Holding). Operator stated cheese being held in styrofoam container on pans in make top for less than 2 hours, moved to reach in cooler.
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.
At reach in freezer; prepped/skewered/plastic wrapped raw chicken, raw lamb and raw beef stored over ready to eat cheese sticks and cooked potatoes. Operator moved raw below ready to eat.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
At cook line lowboy; raw chicken stored over yogurt. Operator moved raw chicken to bottom shelf.
Fixed on the spot
Self-service Olive Bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
Olives in open air cooler at dining room/market for self service no cover/lid/sneeze guard, not adequately protected from contamination. Operator covered olives with lids until able to acquire sneeze guards.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee entered kitchen from dining area/market and began preparing/serving food without washing hand. Operator discussed with employee who then washed hands.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at hand wash sink in kitchen.
Operator provided paper towels.
Fixed on the spot
Basic1
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler under make top interior/shelves have accumulation of soil residues.
Advised Operator to clean/sanitize.
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.