DirtyFLRestaurant Inspection Data

DOUBLETREE PALM BEACH GARDENS

4431 PGA Boulevard
Florida, 33410
Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 3/7/2025

Inspection #: Visit ID: 10788995

  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over boiled eggs; in walk-in cooler; stored properly Corrected On-Site - From follow-up inspection 2025-03-07: Raw shell eggs on top of heavy cream in walk-in cooler Stored properly Admin Complaint Corrected On-Site

Inspection Date: 2/27/2025

Inspection #: Visit ID: 8890495

  • 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- in reach in cooler at cook line; food inside cooler since last night; advised to remove from packaging Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Cookies dough thawing inside handwashing sink at prep station Removed Repeat Violation
  • 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 0ppm);operatorran dishwasher a couple of times; unable to fix; advised to set up three compartment sink Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. operator renewed during inspection Admin Complaint
  • 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 burgers not commercially packaged over French fries in one door cooler at cook line Stored properly Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over boiled eggs; in walk-in cooler; stored properly Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee walking out of the kitchen, coming back unpacking croissants touching the food, removed cookie dough front running water inside handwash sink and started to prepare food without washing hands and changing gloves; Educated ; employee washed hands; Corrected On-Site

Inspection Date: 11/19/2024

Inspection #: Visit ID: 8890157

  • 53B-14-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-11-19: **Time Extended**

Inspection Date: 9/16/2024

Inspection #: Visit ID: 8731771

  • 08B-36-4:Basic - Bottles of dressings stored on top of mixed greens inside cooler at cook line; 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- salmon and magi mani in reach in cooler at cook line ; thawed since last night Operator removed from the package Corrected On-Site Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair- cooler leaking at cook line Opening has a tray set up to catch the water
  • 14-69-4:Basic - Ice buildup in reach-in cooler at cook line
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw meat and cooked wings thawing on the food cart at cook line ; moved in cold holding unit Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. refried beans (71F - Cold Holding) by steam table ; as per operator food not prepared or portioned today; food out of temperature for approximately 2 hours; food placed on the flat top to reheat to 165 F **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. baked potatoes (118 F - Hot Holding)in steam table at cook line; food out of temperature for approximately 2 hours; food returned to be reheated to 165 F **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at prep sink by cook line Unable to provide
  • 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. ROP raw filet mignon - in freezer at cook line - date 9/5 - advise to take pit of the package ; operator took out of the package; Deli style roast beef packaged on 9/16- removed from package Warning
  • 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: 4/10/2024

Inspection #: Visit ID: 8645019

  • N/A:No Violations Were Observed

Inspection Date: 4/2/2024

Inspection #: Visit ID: 8578425

  • 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. Salmon and mahi mahi fish still in ROP package in reach in cooler at cook line; advised operator to follow packaging instructions for thawing ( to be removed while still frozen) Repeat Violation
  • 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. Employee touched desserts with bare hands while opening the package licked his fingers; touched knife to continue to open package; educated ; employee washed hands put gloves on before returning working with food; Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers stored above raw fish in reach in cooler at cook line; stored properly Corrected On-Site
  • 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature less than160); Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Inspection Date: 12/19/2023

Inspection #: Visit ID: 8353109

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted in the storage room. Operator inverted . 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. Salmon in reach in cooler still in ROP.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.