DirtyFLRestaurant Inspection Data

PAM PI BON

Based on 4 health inspections, PAM PI BON in BOYNTON BEACH has earned a 1.8/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 year ago · 4 reports on file

818 Federal Highway
Florida, 33435
Palm Beach County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 4 health inspection reports

All Inspection Reports

2/19/2025· 1y ago

Visit ID: 8885662

Follow-up Inspection Required

1 high, 3 int

  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license 12.1.24.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Plastic pan in sink. Operator removed. Corrected On-Site
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 9.4.25 Repeat Violation Admin Complaint
  • 41-17-4:Intermediate - Spray bottle containing degreasernot labeled. Operator labeled. Corrected On-Site

9/10/2024· 1y 6mo ago

Visit ID: 8767310

Met Inspection Standards

5 high, 1 int, 1 basic

  • 33-16-4:Basic - Open dumpster lid.
  • 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. Turkey cooked yesterday (56F-60F - Cooling) in reach in cooler in kitchen over night. In a big covered bus bin. See stop sale
  • 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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Turkey cooked yesterday (56F-60F - Cooling) in reach in cooler in kitchen over night. In a big covered bus bin.
  • 14-31-5:High Priority - Nonfood-grade to go bags used in direct contact with spinach in chest freezer . Operator removed from bag. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Pork 90F-98F, in triple sink. Operator stated she washed the meat with hot water 30 minutes ago. Operator started cooking the meat immediately. **Corrective Action Taken**
  • 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 plantains (117F-124F - Hot Holding) on top of steam table operator stated plantains were cooked about 1 hour ago. Plantains are being reheated above 165F. **Corrective Action Taken**
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

4/8/2024· 1y 11mo ago

Visit ID: 8553610

Met Inspection Standards

1 high, 1 basic

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Vegetables at room temperature
  • 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 plantain (120F - Hot Holding) in steam table. In unit less than four hours. Reheated 165f. **Corrective Action Taken**

11/15/2023· 2y 3mo ago

Visit ID: 8370037

Met Inspection Standards

3 high, 1 int

  • 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. cooked vegetables (50F - Cooling) in reach in cooler. Not prepped or portioned. In large plastic covered container overnight. Food did not reach 41F within 6 hours.
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Grocery bag storing frozen meat
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked vegetables (50F - Cooling) in reach in cooler. Not prepped or portioned. In large plastic covered container overnight. Food did not reach 41F within 6 hours.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine