DirtyFLRestaurant Inspection Data

THE BISTRO AT OLD PALM

11899 Old Palm Drive
Florida, 33418
Palm Beach County County

Overall Food Safety Rating

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

All Inspection Reports

Inspection Date: 3/6/2025

Inspection #: Visit ID: 10735752

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon patties over (impossible) plant based patties at walk in cooler. Raw smoked salmon over cut carrots and cheese at flip top cooler on cook line. Raw shrimp over fully cooked crab mix not in commercial packaging at walk in freezer. Operator stored all products properly. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Chicken over raw ground beef and raw ground bison patties at walk in cooler. Operator stored properly. Corrected On-Site

Inspection Date: 2/3/2025

Inspection #: Visit ID: 10735411

  • N/A:No Violations Were Observed

Inspection Date: 12/5/2024

Inspection #: Visit ID: 8728168

  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw shrimp not commercially packaged stored over cooked eel- operator removed and stored properly. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw shell eggs stored over cartons of pasteurized eggs- operator removed and 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. At sushi station reach in cooler- raw shrimp 45F- cold holding, cooked shrimp 45F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi station reach in cooler- raw shrimp 45F- cold holding, cooked shrimp 45F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. Warning
  • 02B-01-5:Intermediate - At sushi station - several items including Sashimi, rainbow rolls containing raw fish with no indication that the items are served raw/ undercooked. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At bar area handwash sink - observed bucket of water with soda gun in sink - operator removed. Repeat Violation Warning
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. At bar / dinning area- an additional two reach in coolers, and handwash sink were added with no submitted plans. Corrected On-Site Warning

Inspection Date: 4/24/2024

Inspection #: Visit ID: 8561503

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside Top left side of ice machine .
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed on tray non food grade towel on top of vegetable summer rolls on cook line. Chef voluntary discarded and removed tray. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed cold raw smoke salmon over Greek yogurt in walk-in cooler. Chef moved salmon to lower shelf. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw turkey burger over raw beef on speed rack in walk-in cooler. Chef inverted. Corrected On-Site
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. No time marks at expo station for sliced tomatoes , coleslaw shredded cheese. Explained to chef about use of time marks. Chef time on dry erase board. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed wet wiping cloth in hand sink at prep area. Employee removed. Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Inspection Date: 11/29/2023

Inspection #: Visit ID: 8350058

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent soiled by ice machine on expo line.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At speed rack, unwashed avocados an bananas stored over bread. Operator removed. Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. At cook line, non food grade paper was used to line container contains raw eggs. Operator removed. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler, raw cold smoked salmon over sauces. Operator removed. Corrected On-Site
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. No time mark at expo stations for sliced tomatoes, cole slaw, and shredded cheese. 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. At cook line Cooked chicken 112-119F- hot holding-food left out on counter- food out of temperature for 30 minutes. Operator moved to stove to be reheated. **Corrective Action Taken**
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing Downey and water. Operator corrected on site. Corrected On-Site