FORE WEST
149 Golf Village Boulevard
Florida, 33477
Palm Beach County County
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection Date: 5/6/2025
Inspection #: Visit ID: 10793527
- N/A:No Violations Were Observed
Inspection Date: 3/6/2025
Inspection #: Visit ID: 10720179
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 0); operator was able to fix to 50 ppm Corrected On-Site Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grilled chicken (129F - Hot Holding); at steam table in the kitchen Food out of temperature for 30 minutes; more water added to the steam table in; advised to reheat to 165 F **Corrective Action Taken**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine dishwasher no test strips - provided Corrected On-Site
- 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Three compartment sink removed and chlorine dishwasher and prep table placed . Please submit updated plans Warning
- 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed small propane burner used to cook eggs by convention oven ; advised to move under the hood Repeat Violation
Inspection Date: 11/14/2024
Inspection #: Visit ID: 8720279
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- spatulas in 77 F next to flat top
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 10ppm) operator fixed to 50 ppm
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator to print a copy and list the foods
- 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
Inspection Date: 3/12/2024
Inspection #: Visit ID: 8576022
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- hood
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. As per operator plan not printed yet; Advised to print and have it available for every inspection Repeat Violation
Inspection Date: 12/15/2023
Inspection #: Visit ID: 8342196
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Water discarded Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna salad (45F - Cold Holding); chicken salad (45F - Cold Holding) in cold holding unit at cook line; as per operator food prepared at 8:00 am; food out of temperature for approximately 20 minutes; as per operator food pulled out of the fridge every order to build sandwiches; food left outside; advised to move food on top part of the sandwich unit; Repeat Violation Admin Complaint
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed plan to be printed out;