DirtyFLRestaurant Inspection Data

PADDY MAC'S

PADDY MAC'S has 7 health inspections on file for its PALM BEACH GARDENS location, with an overall rating of 2.0/5. Recent inspections show improving food safety practices.

10971 North Military Trail
Florida, 33410
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 9/17/2025

Inspection #: Visit ID: 13522483

  • N/A:No Violations Were Observed

Inspection Date: 9/16/2025

Inspection #: Visit ID: 13520271

  • 01B-28-5:High Priority - Observed: Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/ opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At walk in cooler- crab mix prepared 08/27/25 not used within 7 days - see stop sale. Warning Priority: High Priority
  • 12A-13-4:High Priority - Observed: 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. At dishwashing area- employee handled dirty dishes than proceeded to handle clean dishes without washing their hands- educated operator - employee washed hands. **Corrective Action Taken** Warning Priority: High Priority
  • 02B-01-5:Intermediate - Observed: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On Menu Warning Priority: Intermediate
  • 31B-03-4:Intermediate - Observed: No soap provided at handwash sink by bar- operator provided. Corrected On-Site Warning Priority: Intermediate
  • 08A-05-6:High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw green stored over cooked sausage - operator removed and stored properly. Corrected On-Site Warning Priority: High Priority
  • 08A-20-5:High Priority - Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At beer walk in cooler- raw chicken stored over raw fish - operator stored properly. Corrected On-Site Warning Priority: High Priority
  • 01B-02-5:High Priority - Observed: 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. At walk in cooler-cooked chicken wings 45-47F- cold holding, cooked fish- 45-47F - cold holding, raw fish 45-47F- cold holding, stuffed mushrooms 45-47F- cold holding, shredded cheese 45-47F-cold holding, raw chicken strips 45-47F- cold holding, - food not prepared or portioned today- food out of temperature overnight - see stop sale. Warning Priority: High Priority
  • 03A-02-5:High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler-cooked chicken wings 45-47F- cold holding, cooked fish- 45-47F - cold holding, raw fish 45-47F- cold holding, stuffed mushrooms 45-47F- cold holding, shredded cheese 45-47F-cold holding, raw chicken strips 45-47F- cold holding, - food not prepared or portioned today- food out of temperature overnight - see stop sale. At small reach in cooler- coleslaw 45-47F- cold holding- food not prepared or portioned today- food of temperature for 3 hours- operator discarded. Corrected On-Site Warning Priority: High Priority

Inspection Date: 8/15/2025

Inspection #: Visit ID: 10908631

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance- throughout the kitchen Repeat Violation
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- handle touching flour at prep area; 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. mashed potatoes (112F - Hot Holding); butter garlic sauce (121F - Hot Holding)in small steam table at expo line; food out of temperature for approximately 1 hour; water in steam table not hot enough; power turned on; food moved on the stove to reheat to 165 F **Corrective Action Taken**

Inspection Date: 2/18/2025

Inspection #: Visit ID: 8894125

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance- throughout the kitchen
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- handle and glass doors at glass cooler in the kitchen
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cooked brisket Smoked salmon over cooked rice and other cooked food containers in walk-in cooler #2 Operator 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. salmon (44F - Cold Holding); rice (44F - Cold Holding)in walk-in cooler #1 food out of temperature for approximately 2 hours; food not prepared or portioned today; food moved to different walk-in **Corrective Action Taken**

Inspection Date: 9/19/2024

Inspection #: Visit ID: 8719230

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat food like corned beef meatballs; stored properly 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. fried fish (128F - Hot Holding) in frying baskets at cook line; as per operator food out of temperature for approximately 30 minutes Advised onto put inside cooler or reheat to 165 F
  • 31A-09-4:Intermediate - Handwash sink at cook line not accessible for employee use at all times- pitcher stored inside Removed Corrected On-Site

Inspection Date: 2/8/2024

Inspection #: Visit ID: 8523317

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over pastrami Raw smoked salmon plates over mixed vegetables - all in walk-in cooler Operator stored properly Corrected On-Site Repeat Violation Admin Complaint
  • 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. butter and flour mix (76F - Cold Holding) on the bottom rack of speed rack in the kitchen; as per operator food not prepared or portioned today; food out of temperature for more than 4 hours; See Stop Sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter and flour mix (76F - Cold Holding) on the bottom rack of speed rack in the kitchen; as per operator food not prepared or portioned today; food out of temperature for more than 4 hours; See Stop Sale
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Inspection Date: 10/11/2023

Inspection #: Visit ID: 8341026

  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers- bottle of water in cooler by prep area; Removed Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cut lemons - walk-in cooler #1; raw burgers over corn beef sandwiches in walk-in cooler #2 Stored properly Corrected On-Site
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cole slaw (45-46F - Cooling)at 2:25 to 45 F at 2:40 since 1:30 ; in walk-in cooler #2; door left opened and food covered; at this rate food will not reach 41 f or below ; food uncovered and door closed **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. mashed potatoes (120F - Hot Holding); in steam table at cook line; as per operator food out of temperature for approximately 30 minutes; food not covered; operator returned to reheat to 165 F Corrected On-Site
  • 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
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 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- ribs cooked on Saturday; operator dated Corrected On-Site