DirtyFLRestaurant Inspection Data

COSTA BY OK&M

502 East Atlantic Avenue
Florida, 33483
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 5/15/2025

Inspection #: Visit ID: 10838479

  • 36-36-4:Basic - Ceiling tile missing above cook line flip top area.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Food prep utensils stored in 77F standing water on expo line. Operator reorganized. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign on sink behind bar.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on December 1, 2024. Operator renewed license while conducting inspection. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork bacon and raw beef stored over ready to eat cooked spinach and butter in walk in cooler. Operator reorganized. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink behind bar area used for purposes other than handwashing. Handwashing sink used to store bar mats and glasses. Repeat Violation
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Items containing raw tuna not identified as raw on menu.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by triple sink area. Operator provided. Corrected On-Site Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink by triple sink areas. Operator provided. Corrected On-Site

Inspection Date: 1/6/2025

Inspection #: Visit ID: 10747644

  • N/A:No Violations Were Observed

Inspection Date: 12/19/2024

Inspection #: Visit ID: 8774549

  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Corrected On-Site
  • 01B-12-4:High Priority - Food contaminated by employees/consumers and operator continued to serve food. ...Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/ heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure....dried slice orange grabbed with bare hands . See stop sale. Priority: High Priority 03A-02-5 Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...sausage 54F. See stop sale.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...sausage 54F, chevre cheese 49F, garlic in heavy cream 49F, caramelized onions 50F,feta cheese 45F in flip top reach in cooler at kitchen, food not prior portion today , food being held more than 4 hours.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...sausage 54F, chevre cheese 49F, garlic in heavy cream 49F, caramelized onions 50F,feta cheese 45F in flip top reach in cooler at kitchen, food not prior portion today , food being held more than 4 hours. Stop sale issue . Employee discarded food. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing...cups ,drink glasses in handwashing sink at bar .employee removed Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.... not provided any kind of measurement device or tools for hot water sanitization . Repeat Violation Admin Complaint
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at dishwashing area. Repeat Violation Warning

Inspection Date: 4/12/2024

Inspection #: Visit ID: 8578427

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw fish above cooked meat in walk-in. Operator placed raw fish on lower shelf. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe half and half (48F - Cold Holding) due to employee left out of refrigerator. Operator placed in refrigerator. **Corrective Action Taken**
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. The chef stephane stated he could not locate measuring device.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe at at 3 compartment hand sink Operator placed towels at sink Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observe at at 3 compartment hand sink. Operator placed soap at sink Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observe cloudy substance in unlabeled spray bottle.

Inspection Date: 2/20/2024

Inspection #: Visit ID: 8577876

  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning - From follow-up inspection 2024-02-20: Sous vide chicken in walk in cooler no date marked, no HACCP plan provided. Admin Complaint

Inspection Date: 12/19/2023

Inspection #: Visit ID: 8373635

  • 36-36-4:Basic - Ceiling tile missing. Ob tru out kitchen. Warning
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observe employee cracking shelled eggs and without washing hand putting on glove and touching clean plates. Employee washed hands . Corrected On-Site Warning
  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observe with sword fish, Mahi.in Rop not frozen. Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observe with clams.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe at dishwasher hand washing sink. Operator placed paper towels. Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning