DirtyFLRestaurant Inspection Data

MALLORCA AT LA POSADA

MALLORCA AT LA POSADA in PALM BEACH GARDENS has 6 health inspections on record with an overall food safety rating of 2.4/5. Recent inspections indicate some food safety concerns.

11980 SAN CRISTOBAL GARDENS AVE

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 10/14/2025

Inspection #: Visit ID: 10919171

  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. butternut squash (52F - Cooling); in walk-in cooler; food cooked last night and placed in big plastic bin with lid on- food covers during cooling process; food never reached 41 F or below within six hours; See Stop Sale
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked Brussels sprouts in cooler #1 at cook line; Food stored properly Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. roasted beets (45F - Cold Holding); cut tomatoes (45F - Cold Holding) in cooler #2 at cook line; foods not prepared or portioned today; foods out of temperature for more than four hours; See Stop Sale; Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. butternut squash (52F - Cooling); in walk-in cooler; food cooked last night and placed in big plastic bin with lid on- food covers during cooling process; food never reached 41 F or below within six hours; See Stop Sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. roasted beets (45F - Cold Holding); cut tomatoes (45F - Cold Holding) in cooler #2 at cook line; foods not prepared or portioned today; foods out of temperature for more than four hours; See Stop Sale;
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Butternut soup dated 10/6 in walk-in cooler; as per operator food frozen and thawed out on Sunday 10/12; educated; operator dated; Corrected On-Site

Inspection Date: 1/31/2025

Inspection #: Visit ID: 8890416

  • 10-08-5:Basic - Ice scoop handle in contact with ice , inside ice maker Operator stored properly Corrected On-Site
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee left cook line, walked inside walk-in cooler to bring out food, touched garbage can and started making a sauce; manager educated; employee washed hands Corrected On-Site

Inspection Date: 9/23/2024

Inspection #: Visit ID: 8890075

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (43-48F - Cold Holding); cooked mushrooms (46F - Cold Holding); in reach in cooler #1 at cook line Food not prepared or portioned today. Food out of temperature for approximately 30 minutes; foods moved in different cold unit; **Corrective Action Taken** - From follow-up inspection 2024-09-23: Cooked pasta 45 F cold Holding Cooked Cartots 47 F cold holding in cooler #1 at cook line Foods not prepared or portioned today; foods out of temperature for 4 hours; See Stop Sale Admin Complaint

Inspection Date: 9/16/2024

Inspection #: Visit ID: 8719889

  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit at cook line
  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Raw snapper and salmon in walk-in freezer since 8/26
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish and raw burgers over chicken salad, hot dogs and mushrooms in reach in cooler #2 at cook line Stored properly Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (43-48F - Cold Holding); cooked mushrooms (46F - Cold Holding); in reach in cooler #1 at cook line Food not prepared or portioned today. Food out of temperature for approximately 30 minutes; foods moved in different cold unit; **Corrective Action Taken**
  • 03G-09-5:Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Soup vide chicken from 9/15 no label - in walk-in cooler; operator removed from package **Corrective Action Taken**
  • 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. Establishment is doing ROP for cooked foods - observed cooked duck, cooked pork belly, cooked bolognese sauce, deli turkey, raw pork in walk-in freezer; cooked roast beef in walk-in cooler; food held more than 48 hours. Dated from July, August and September See Stop Sale
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at cook line No hot and cold water at handwash sink at cook line Handles broken Warning

Inspection Date: 2/15/2024

Inspection #: Visit ID: 8523320

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon and chicken stored above butter in sandwich table at cook line; operator reversed Corrected On-Site Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime-cutting boards at cook line
  • 31B-03-4:Intermediate - No soap provided at handwash sink at expo line; provided Corrected On-Site

Inspection Date: 10/11/2023

Inspection #: Visit ID: 8341754

  • 21-10-4:Basic - Soiled dry wiping cloth in use- at cook line Operator discarded Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Turkey and raw fish stored above ham on the speed rack in walk-in cooler Reversed Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken stock and chowder soup made on 10/06/23. Dated Corrected On-Site