DirtyFLRestaurant Inspection Data

PARC

Food safety records indicate PARC in PALM BEACH GARDENS has 7 inspections with a 2.7/5 overall rating. Recent inspections show improving food safety practices.

3370 Grande Corniche
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: 10/10/2025

Inspection #: Visit ID: 13537651

  • N/A:No Violations Were Observed

Inspection Date: 10/2/2025

Inspection #: Visit ID: 10896002

  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 0); operator unable to fix; three compartment set up with quaternary solution at 200 ppmWarning Warning
  • 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. Observed employee loading dirty dishes and unloading clean one as without washing hands; manager educated; 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 dicing tomatoes for pico de gallo without watering gloves; food will not be reheated to 145 F; educated; employee washed hands and put gloves on before continuing to prepare foods; Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and shrimp stored above dough and cooked potatoes skins in cooler at cook line at pizza station Raw pork over lobster and vegetables stocks in walk- in cooler; stored properly Corrected On-Site
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. High temperature dishwasher not tested before running dishes through; advised to check sanitizer ;
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed and printed during inspection Corrected On-Site

Inspection Date: 2/21/2025

Inspection #: Visit ID: 10784157

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable- at cook line Warning - From follow-up inspection 2025-02-21: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line Repeat Violation Warning - From follow-up inspection 2025-02-21: **Time Extended**

Inspection Date: 2/20/2025

Inspection #: Visit ID: 8988995

  • 14-01-5:Basic - Bowl used to dispense rice Operator educated employee and removed it Corrected On-Site Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable- at cook line Warning
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee rubbing nose , grabbing food ticket out of order machine, touching cooler and changed one glove without washing hands; educated and employee washed hands Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. turkey (48F - Cold Holding); prime rib (48F Cold Holding ); baked potatoes (48F); cooked potatoes (48F Cold Holding ); butter (48F - Cold Holding)in walk-in cooler; food not prepared or portioned today; foods out of temperature for approximately 2 hours; food set up in ice and walk-in freezer door left open ; cooked mushrooms (47F - Cold Holding); cooked onions (47F); pizza sauce (47F - Cold Holding);in pizza cooler at cook line; food not prepared or portioned today; food out of temperature for approximately 2 hours; food placed in ice ; **Corrective Action Taken** **Corrective Action Taken** Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. diced tomatoes (51-52F - Cooling)at 11:55 to 51 at 12:20 since 9:00 ;in ice at cook line; ice bath not properly set up ; at this rate food will not reach 41 F or below; operator decided to discard at 4 hour mark; educated on properly setting up an ice bath Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line Repeat Violation Warning

Inspection Date: 9/25/2024

Inspection #: Visit ID: 8779109

  • 14-01-5:Basic - Bowl used to dispense flour at prep station; removed 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. rice (129F - Hot Holding); in steam table at cook line; food out of temperature for approximately 20 minutes; not enough water inside steam table; water added and Todd to be reheated to 165; **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line Repeat Violation

Inspection Date: 3/13/2024

Inspection #: Visit ID: 8572961

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment- at cook line Removed Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. burgers (50-47F - Cold Holding); in drawers at cook line; food not prepared or portioned today; food out of temperature for approximately 30 minutes; food moved to different cooler; **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line ; Repeat Violation
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Inspection Date: 12/12/2023

Inspection #: Visit ID: 8377818

  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.