Tradicion Michoacana LLC
4556 Cresthaven Blvd, West Palm Beach, FL 33415 · Permanent Food Service · License 6022467
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 Sep 10 routine inspection2 high priority (fixed on the spot), 4 intermediate (fixed on the spot), 1 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 visitSep 10, 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 priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At Flip top; cut melon (53°F - Cold Holding). Operator stated not prepared or portioned today, held less than 4 hours, discarded.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee picked up trash from floor after dropping, handled cellphone and then continued to handle clean equipment, clean utensils, unwrapped single service takeout articles and scooped ice cream for customers without washing hands. Operator discussed with employee who then washed hands.
Fixed on the spot
Intermediate4
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At Flip top; cut cabbage (53°F - Ambient Cooling 2:35/53°F 3:05); cut tomatoes (52°F - Ambient Cooling 2:35/52°F 3:05). Operator stated items cut at 11:30, at this rate will not reach 41°F within 4 hours, moved to walk-in cooler to facilitate faster cooling.
Fixed on the spot
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Operator informed employees during inspection, employees acknowledged understanding of reporting responsibilities/6 reportable food-borne illnesses.
Fixed on the spot
Code 31, Handwash sinks and supplies: Hand wash sink not accessible for employee use at all times.
Hand washing sink in ware washing/preparation area blocked by storage of multiple items in sink basin. Operator removed items from basin unblocking sink.
Fixed on the spot
No paper towels or mechanical hand drying device provided at either two hand wash sinks.
Operator provided paper towels at both sinks.
Fixed on the spot
Basic1
Code 08, Food protection and cross-contamination: Food stored on floor.
Unwashed whole in-husk uncooked corn stored on floor in walk-in cooler. Operator removed from floor.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.