This IS IT Cafe
444 24 St, West Palm Beach, FL 33407 · Permanent Food Service · License 6013391
What drove the grade
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
How the score was calculated
- Starting score100
- Violations at the Sep 16 complaint inspection2 intermediate (1 fixed on the spot, 1 repeat), 9 basic (2 repeats)-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- First visitSep 16, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
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.
At walk in cooler, food items-cooked soup, cooked potatoes, cooked vegetables prepared onsite and held over 24 hours not properly date marked. Operator date marked each item during inspection.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No chemical test strips for chlorine sanitizer.
Repeat violation
Basic9
Code 08, Food protection and cross-contamination: Stored food not covered.
At walk in cooler, cooked foods stored uncovered. Operator covered items.
Fixed on the spotRepeat violation
Unwashed fruits/vegetables stored with ready-to-eat food.
At walk in cooler, unwashed vegetables-green peppers stored over cooked potatoes. Operator stored correctly.
Fixed on the spot
Food stored on floor.
At walk in freezer, boxes of food stored on floor. Operator moved to shelf.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
At cook line, cutting board with deep groove marks, no longer cleanable.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
At walk in cooler, shelves rust pitted to the surface.
Ripped/worn tin foil used as shelf cover.
At prep table, ripped, torn, soiled aluminum foil used as liner for shelf. Advised operator to replace foil.
Repeat violation
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
At clean dish storage rack. Clean bowls stored not inverted.
Equipment and utensils not properly air-dried - wet nesting.
At clean dish storage rack, clean bowls not properly air dried-wet nesting.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
At kitchen, water leaking from pipe at hand sink.
Earlier inspections 1
C79Routine inspection9 violations, 4 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitAug 19, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 16, Dishwashing facilities and test kits: No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
More time given
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface (prep table mounted can opener blade) soiled with food debris, mold-like substance or slime.
More time given
Basic1
Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover under prep table in kitchen.
More time given
- First visitAug 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At steam table; reconstituted commercially packaged hollandaise (125°F - Hot Holding); sausage gravy (130°F - Hot Holding). Operator stated items reheated prior to being held for approximately 2 hours, moved to be reheated to 165°F and held at 135°F or above.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Employee handled raw fish while placing into fryer to cook then handled clean plates and ready to eat/cooked food without washing hands. Employee handled raw shell eggs while placing to cook then handled clean plates and ready to eat/cooked food without washing hands. Operator discussed with employees who then washed hands.
Fixed on the spot
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.
Employee handled soiled dishes while scraping/washing/rinsing/loading dishwasher then handled clean/sanitized dishes while removing from dishwasher placing to dry/store without washing hands. Operator discussed with employee who then washed hands.
Fixed on the spot
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee(s) touched face(s) and hair while rubbinf/scratching adjusting the continued to handle clean plates, clean utensils and prepare/serve food for/to customers without washing hands. Operator discussed with employees who then washed hands.
Intermediate2
Code 16, Dishwashing facilities and test kits: No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Advised Operator to acquire.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface (prep table mounted can opener blade) soiled with food debris, mold-like substance or slime.
Advised Operator to clean/sanitize.
Basic3
Code 08, Food protection and cross-contamination: Stored food not covered.
Multiple ready to eat food items uncovered inside walk-in cooler. Advised Operator to cover items.
Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover under prep table in kitchen.
Advised Operator to replace.
Code 22, Food-contact surfaces clean and sanitized: Walk-in cooler interior/shelves have accumulation of soil residues.
Advised Operator to clean/sanitize walk-in cooler shelves.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.