DirtyFLRestaurant Inspection Data

ALADDIN MEDITERRANEAN GRILL

ALADDIN MEDITERRANEAN GRILL has 3 health inspections on file for its PALM BEACH GARDENS location, with an overall rating of 2.3/5. Recent inspections show improving food safety practices.

3896 Northlake Boulevard
Florida, 33403
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 11/6/2025

Inspection #: Visit ID: 13569147

  • N/A:No Violations Were Observed

Inspection Date: 11/5/2025

Inspection #: Visit ID: 10930716

  • 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. Fish no longer frozen still in ROP package inside cooler at cook line; educated; operator removed; Corrected On-Site
  • 03C-44-5:High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. chicken (153-163F - Cooking) operator returned chicken back to the grill ; **Corrective Action Taken**
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee walk-in the kitchen putting gloves on and started to work with foods before washing hands ; operator educated ; employee washed hands; Corrected On-Site
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee touching raw gyro and touching utensils afterwards; and put gloves on and continued to work with foods; educated; and employee washed hands; Corrected On-Site
  • 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. Observed employee touching parley used to garnish foods with bare hands; food not reaching 145 F or above ; educated; operator provide spoon to be used ; employee washed hands;
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over cooked octopus Raw beef burgers over fries - all not commercially packaged in one door freezer at the back of the kitchen Stored properly Corrected On-Site Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cheese ; in small cooler at cook line; Stored properly Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (44F - Cold Holding); shaved beef (46F - Cold Holding); in small cooler at cook line; as per operator food not prepared or portend today; food out of temperature for approximately 1 hour; food left outside; food moved back inside the cooler; rice (57F - Cold Holding); diced tomatoes (45F - Cold Holding); hummus (45F - Cold Holding); shredded cabbage (48F - Cold Holding); sliced tomatoes (48F - Cold Holding); in big four door cooler at the back of the kitchen; food not prepared or portioned today; food out of temperature for less than four hours; food moved to walk-in cooler **Corrective Action Taken** **Corrective Action Taken**

Inspection Date: 4/29/2025

Inspection #: Visit ID: 10780633

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable- at cook line
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) fixed to 50 ppm Corrected On-Site
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 200ppm); operator fixed to 100 ppm Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw burgers not commercially packaged over fries in one door freezer at the back of the kitchen Stored properly Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. orzo soup (119F - Hot Holding)in soup warmer; as per operator food reheated earlier and placed inside warmer; food out of temperature for approximately 30 minutes; warmer set up at low ; operator placed to reheat soup to 165 F **Corrective Action Taken**
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- chlorine at 3 compartment sink and sanitizer bucket ;
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line