DirtyFLRestaurant Inspection Data

DRIFT

10 North Ocean Boulevard
Florida, 33483
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 7/15/2025

Inspection #: 3604944

Inspection Date: 1/24/2025

Inspection #: Visit ID: 8894357

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food....ramekin container use as a scoop in corn, quinoa, cheese , farro in reach in cooler , chef removed. Corrected On-Site
  • 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...tuna thawing in reduce oxygen packaging at reach in cooler. Label states to remove before thawing. Employee removed from packaging Corrected On-Site Repeat Violation
  • 10-08-5:Basic - Ice scoop handle in contact with ice at bar . Employee removed. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses...multiple tong stored on the grille handle at kitchen, employee removed. Corrected On-Site
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands...Ice scoop handle in contact with ice, employee pulling it without washing hands and not putting gloves on hands . Discussion with chef.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw beef above cooked beef in reach in drawer below grille at kitchen. Chef properly stored. Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...salsa date marked 1/17/25 at walk in cooler . See stop sale. Chef discarded food. **Corrective Action Taken**
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...salsa date marked 1/17/25 at walk in cooler .
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....lobster 49Fat walk in cooler , food not prepped today, food being held less than 4 hours. Employee covered food with ice to chill fast . **Corrective Action Taken** Repeat Violation
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking...cut tomatoes, cut lettuce at expo line being held less than an hour . Employee time marked. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times....blocked by speed rack at prep kitchen. Employee removed rack Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar . Employee provided. Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 9/19/2024

Inspection #: Visit ID: 8774111

  • 24-14-4:Basic - Clean utensils Knives stored between equipment at kitchen. Employee removed. Corrected On-Site
  • 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.... Tuna thawing in reduce oxygen packaging at reach in cooler. Label states to remove before thawing. Chef removed package.
  • 10-08-5:Basic - Ice scoop handle in contact with ice at bar , chef properly stored. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name...Italian bread crumbs, bread crumbs, spices at storage room . Chef labeled. Corrected On-Site
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands....Cook grabbed raw hamburger and changed one glove and then grabbed cleaned bowl to serve food without changed both gloves and washed hands between . Employee washed hands after discussion . Corrected On-Site
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized...due to dishmachine failure sanitizer utensils.
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired... fixed Dishmachine at time of end of the inspection. Heat strip turned black . Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw beef above cooked octopus in reach in drawer at kitchen. Chef properly stored. Corrected On-Site
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands....bar tender handle soiled dishes and then grabbed cleaned glass ,opened drinks without washed hands. Washing hands after discussion . Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cut cabbage 58F, cut lettuce 57F at pantry line at kitchen, food not prepped or portion today , food being held less than 4 hours . Chef time marked on food. **Corrective Action Taken**
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served...clams.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing....stored red bucket , sani wipes in handwashing sink at bar . Employee removed Corrected On-Site

Inspection Date: 2/21/2024

Inspection #: Visit ID: 8561645

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On the cookline, raw tuna was stored behind the shredded cucumber. The tuna was moved to the front on the cooler. Corrected On-Site

Inspection Date: 11/29/2023

Inspection #: Visit ID: 8373119

  • 12A-20-4:High Priority - Cook washed hands with no soap at cook line.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French toast batter 51°F, on cook-line ice level too low, set up 2 hours ago. Chef added ice to submerge batter into ice. **Corrective Action Taken**
  • 12A-03-4:Intermediate - Cook washed hands in a sink other than an approved handwash sink , in prep sink at cook line. No soap provided.