DirtyFLRestaurant Inspection Data

STAGE KITCHEN & BAR

STAGE KITCHEN & BAR has 5 health inspections on file for its PALM BEACH GARDENS location, with an overall rating of 2.1/5. Recent inspections indicate some food safety concerns.

2000 PGA BLVD STE 5502, PALM BEACH GARDENS 33408

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 9/18/2025

Inspection #: Visit ID: 10918798

  • 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). Operator changed dispensing bucket, primed machine, retested at chlorine 100ppm. Corrected On-Site
  • 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. Employee touched face/mouth and then handled clean equipment, clean utensils, plated food and prepared food without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site
  • 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drank from unenclosed cup and then handled clean equipment, clean utensils and clean glasses to prepare drinks for customers without washing hands. Operator discussed with employee who then washed hands. 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. At walk-in cooler; raw chicken stored over raw octopus. Operator moved raw octopus above raw chicken. Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. At walk-in cooler; cooked ribs, prepared/date marked 9/8/25. See stop sale.
  • 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. At expo line ice bath; house made yogurt sauce (53F - Ambient Cooling 1:50/52F 2:30). Operator stated yogurt sauce prepared at 10:30, held on ice not surrounding product level, at this rate did not reach 41F within 4 hours. See stop sale.
  • 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. At expo line ice bath; house made yogurt sauce (53F - Ambient Cooling 1:50/52F 2:30). Operator stated yogurt sauce prepared at 10:30, held on ice not surrounding product level, at this rate did not reach 41F within 4 hours. See stop sale.
  • 31A-09-4:Intermediate - Hand wash sink not accessible for employee use at all times. Expo line hand washing sink wrapped in plastic and tape with sign saying out of order. Advised Operator to make hand wash sink accessible. Operator removed tape and plastic, sink accessible/operational. Corrected On-Site
  • 02A-01-5:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided to Operator, posted. Corrected On-Site

Inspection Date: 2/10/2025

Inspection #: Visit ID: 8886990

  • 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. 5 pounds of blanched swordfish.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched dirty towel then touched fresh eggplant with out changing gloves. Operator instructed employee to change gloves. Employee washed hands and changed gloves. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing test strips for sink and surface.

Inspection Date: 9/11/2024

Inspection #: Visit ID: 8785973

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open Gatorade bottle from cryovac machine. Corrected On-Site
  • 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/ Anthony M. Arrived during inspection. Corrected On-Site Repeat Violation
  • 03G-06-5:Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Operator missing time stamp on packaged items all held under 48 hours.

Inspection Date: 3/21/2024

Inspection #: Visit ID: 8512432

  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Walk in cooler - open Greek yogurt on floor - operator moved to shelf. Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched hair and then touched gloves - instructed employee to wash hands and then put on gloves.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Blue paper utilized to separate raw fish operator could not prove its food grade - operator removed and replaced with deli paper. 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. Walk in cooler - raw chicken over fresh octopus- operator inverted. Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cheese sauce dated 02/24.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut cherry tomatoes (65F - Cooling) 10:45am ambient cooling since 10:15am recheck 11:15pm 62F. Held in top unit of make table - operator moved to reach in cooler. **Corrective Action Taken** Repeat Violation
  • 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/ over 10 employee present at time of inspection. Chris GARVIN arrived during inspection. Corrected On-Site

Inspection Date: 9/28/2023

Inspection #: Visit ID: 8384654

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line; knives stored in cracks between coolers. Operator removed. Corrected On-Site
  • 21-10-4:Basic - Soiled dry wiping cloth in use. At cook line; soiled dry wiping cloth in use on cutting board. Operator removed. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Bar top; cut watermelon (69°F - ((cut at 11am))Ambient Cooling 1:33pm/67°F - Ambient Cooling 2:09pm). Cut watermelon sitting on bar top at room temperature, at this rate of cooling product will not reach 41°F within 4 hours. Operator moved to reach in cooler. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At hand wash sink outside walk-in cooler; hand wash sink used to store knife. Operator removed. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At cook line; spray bottle containing sanitizer not labeled. Operator labeled. Corrected On-Site