The Park West Palm
7301 Georgia Ave, West Palm Beach, FL 33405 · Permanent Food Service · License 6022779
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 19 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 2 basic (1 repeat)-14
- Safety score86
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 19, 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.
Sour cream based key lime aioli (50°F - Cold Holding) stored in squeeze bottle inside container at cook line flip top cooler. Per operator, item was moved from walk in less than 2 hours ago, operator moved item to below reach in cooler to chill.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Flat of raw whole shell eggs stored above containers of cooked ready to eat meat and shredded cheese in reach in cooler. Operator reorganized.
Fixed on the spot
Intermediate2
Code 01, Approved source; food safe and unadulterated: No tag on/for original container of raw, in-shell clams/mussels/oysters.
No tag for original container of oysters in walk in cooler. Operator located tag and placed with batch.
Fixed on the spot
Clam/mussel/oyster tags not marked with last date served.
Some provided oyster tags missing dates.
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Box of chicken wings stored on walk in freezer floor.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Plastic container with no handle stored directly in French fires at cook line. Operator removed.
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.