CASTAWAYS RESTAURANT
10130 Northlake Boulevard
West Palm Beach, Florida, 33412
Palm Beach County County
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 5/13/2025
High Priority
2
Intermediate
0
Basic
16
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling soiled with accumulated grease at cook line.
- 14-71-4:Basic - Duct tape used to repair reach in cooler gasket.
- 14-11-5:Basic - Equipment in poor repair. -front panel missing on ice machine.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -grease buildup in corner behind prep table.
- 36-11-4:Basic - Floors not maintained smooth and durable in walk in cooler.
- 14-38-4:Basic - Food storage container/container lid cracked or broken. -plastic container lid on chicken wontons cracked/broken.
- 14-69-4:Basic - Ice buildup in walk-in freezer.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -scoop handle buried in corn meal.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -top of ice machine soiled.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. -weed wacker stored next to ice machine. -Unused light fixture, box of screws stored in dry food storage area. -unused, discarded equipment stored outside by back door.
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 36-27-5:Basic - Wall soiled with accumulated grease at cook line.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -chlorine at 10pm. Corrected to 100ppm. Corrected On-Site
- 35A-02-7:High Priority - -1 live, small flying insects found in kitchen. -2 live small flying insects found by back door.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced tomatoes and cut lettuce at 59°f at cookline. Moved from walk in cooler 2.5 hours ago. Operator moved to freezer for rapid cooling.
Food safety inspection conducted on 5/13/2025 revealed 18 total violations (2 high priority, 0 intermediate, 16 basic).
Inspection on 11/21/2024
High Priority
1
Intermediate
1
Basic
6
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation
- 36-17-5:Basic - Floor tiles missing and/or in disrepair at cookline.
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -breading/flour containers not labeled.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fries at cookline at 48°f. Operator moved to cooler.
- 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Corrected On-Site
Food safety inspection conducted on 11/21/2024 revealed 8 total violations (1 high priority, 1 intermediate, 6 basic).
Inspection on 4/16/2024
High Priority
5
Intermediate
2
Basic
10
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 36-27-5:Basic - Bottom of wall soiled with accumulated grease at cookline.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cigarettes, lighter, cellphones in prep area. -employee jacket hanging on can rack.
- 14-11-5:Basic - Equipment in poor repair. -top of ice machine heavily corroded, pitted.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 36-73-4:Basic - Floor soiled/has accumulation of debris in kitchen.
- 36-11-4:Basic - Floors not maintained smooth and durable at several locations in kitchen, walk in cooler and dry storage area
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -side of fryer soiled with grease. -hood filters soiled with grease. -exterior of container of sweet chili sauce heavily soiled with dust,debris.
- 35B-03-4:Basic - Outer openings not protected with self-closing doors.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
- 35A-02-6:High Priority - 2 Live, small flying insects in kitchen.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -cooked rice in reach in cooler dated 04/08. Operstor discarded.
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cooked rice dated 04/08.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked peppers and onions held at 118°f at cookline. Cooked 1.5 hours prior. Operator put back on the grill.
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Meatloaf in reach in cooler pulled from freezer 2 days ago. Corrected On-Site Repeat Violation
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked potatoes in reach in cooler. Corrected On-Site
Food safety inspection conducted on 4/16/2024 revealed 17 total violations (5 high priority, 2 intermediate, 10 basic).
Inspection on 10/27/2023
High Priority
6
Intermediate
1
Basic
11
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to dispense salt/pepper mix.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated grease, dust at cookline.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 36-73-4:Basic - Floor soiled/has accumulation of debris under equipment.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair at cookline.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease. -dust build up on wire shelving in kitchen. -exterior of ice machine heavily soiled/corroded.
- 36-27-5:Basic - Wall soiled with accumulated grease at cookline.
- 29-11-4:Basic - Water leaking from pipe under hand sink at cookline.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor.
- 41-07-4:High Priority - Container of medicine improperly stored. Bottle of hydrogen peroxide stored above prep table.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Baked potatoes in reach in cooler between 52°f and 54°f. Potatoes were cooked and placed in cooler yesterday.
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Baked potatoes in reach in cooler between 52°f and 54°f. Potatoes were cooked and placed in cooler yesterday.
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Shaved turkey in reach in cooler dated 10/19.
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Shaved turkey in reach in cooler dated 10/19.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle of degreaser hanging on shelf with food.
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -sliced prime rib dated 09/30. Operator stated it was pulled from freezer 2 days ago (Prime rib is sliced and frozen on same day it is cooked). Corrected On-Site
- 47-03-4:Observed electrical wiring in disrepair. For reporting purposes only. Exposed wires in the ceiling above prep area.
Food safety inspection conducted on 10/27/2023 revealed 19 total violations (6 high priority, 1 intermediate, 11 basic).