CASTAWAYS RESTAURANT
10130 Northlake Boulevard
West Palm Beach, Florida, 33412
Palm Beach County County
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 5 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 4/22/2025
High Priority
1
Intermediate
3
Basic
1
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1:Basic - - From initial inspection : 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. Observed raw tuna, and ROP packaging on the sushi station and unopened package. Warning - From follow-up inspection 2025-04-22: Admin Complaint
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw tuna, in ROP packaging on the sushi station and unopened package. Warning - From follow-up inspection 2025-04-22: Observed raw tuna thawed in vacuum packaging in the walk in cooler. Stop sale issued Admin Complaint
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The can opener blade is rusty Warning - From follow-up inspection 2025-04-22: Observed soiled can opener blade Admin Complaint
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Observed some of the oyster tags not marked with last date served. Warning - From follow-up inspection 2025-04-22: there are no last date served dates on any oyster tags at callback inspection. Admin Complaint
- 53B-05-5:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-04-22: No proof of food handler At callback inspection. Admin Complaint
Food safety inspection conducted on 4/22/2025 revealed 5 total violations (1 high priority, 3 intermediate, 1 basic).
Inspection on 1/31/2025
High Priority
2
Intermediate
5
Basic
2
Total
9
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. Observed raw tuna, and ROP packaging on the sushi station and unopened package. Warning
- 08B-54-4:Basic - Uncovered food stored near sink exposed to splash.on the cook line , next to handwash sink on cook line Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw tuna, in ROP packaging on the sushi station and unopened package. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish 45F in sushi counter . Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The can opener blade is rusty Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Scrub pad in handwashing sink on cookline Warning
- 01C-03-4:Intermediate - Observed some of the oyster tags not marked with last date served. Warning
- 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. Warning
Food safety inspection conducted on 1/31/2025 revealed 9 total violations (2 high priority, 5 intermediate, 2 basic).
Inspection on 8/13/2024
High Priority
3
Intermediate
1
Basic
5
Total
9
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Salad station
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Ack pack on beverage cooler
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on bar pad . Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Across from sushi station
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.vish stored in drawers on Cook-line at 52F fish was put on ice and double pan was removed . All items out of temperature for less than 4 hours. Butter and garlic 61F butter was put into refrigerator potato salad (50F - Cold Holding); Cole slaw (52F - Cold Holding); cut melons (51*F - Cold Holding) in salad unit . relocated to other units , **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Butane torch stored on food storage shelf in sushi area
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.
Food safety inspection conducted on 8/13/2024 revealed 9 total violations (3 high priority, 1 intermediate, 5 basic).
Inspection on 2/9/2024
High Priority
3
Intermediate
1
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 36-22-4:Basic - Floor area(s) in the walk-in cooler is covered with standing water
- 08B-38-4:Basic - Food stored on floor in the walk-in cooler and freezer
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (46*F - Cold Holding); conch (45*F - Cold Holding); shrimp (35*F - Cold Holding) stored in drawers under grill top for less than 2 hours. Ice was added to al, food in dreamers to bring down to 41F
- 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 and the time removed from temperature control cannot be determined. "Corrected On-Site** sushi rice cooked this morning was time marked during inspection. Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 22-02-4:Intermediate - Can opener blade is soiled . Corrected On-Site** Corrected On-Site
Food safety inspection conducted on 2/9/2024 revealed 10 total violations (3 high priority, 1 intermediate, 6 basic).
Inspection on 10/17/2023
High Priority
3
Intermediate
3
Basic
3
Total
9
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. raw salmon Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. scallop mix (60*F); garlic butter (59*F - Cold Holding) items were put on ice for rapid cool down **Corrective Action Taken**
- 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 and the time removed from temperature control cannot be determined.Rice was cooked this morning and chef marked during inspection Corrected On-Site
- 22-02-4:Intermediate - Can opener blade Food-contact surface soiled with food debris, mold-like substance or slime.put into dish area for cleaning **Corrective Action Taken**
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Corrective Action Taken**
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Food safety inspection conducted on 10/17/2023 revealed 9 total violations (3 high priority, 3 intermediate, 3 basic).