STAGE KITCHEN & BAR
2000 PGA BLVD, SUITE 5502, PALM BEACH GARDENS 33408
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 4 health inspection reports
All Inspection Reports
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