DirtyFLRestaurant Inspection Data

KABAYAN RESTAURANT

KABAYAN RESTAURANT maintains a 3.2/5 food safety rating based on 7 health department inspections in ROYAL PALM BEACH. Recent inspections show improving food safety practices.

251 Royal Palm Beach Boulevard
Florida, 33411
Palm Beach County County

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 8/27/2025

Inspection #: Visit ID: 13504365

  • N/A:No Violations Were Observed

Inspection Date: 8/26/2025

Inspection #: Visit ID: 10903016

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line utensils stored in standing water of 82F- operator removed. Corrected On-Site Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Pork blood defrosting in standing water - operator removed. 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. At cook line area - employee touched face then proceeded to prepare food without washing their hands- educated operator - employee washed hands. **Corrective Action Taken** Warning
  • 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 pork - operator removed. Corrected On-Site Warning
  • 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 walk in cooler - raw chicken 45-48F- cold holding, raw fish 45-48F- cold holding , raw pork 45-48F- cold holding, cut cabbage 45-47F- cold holding cooked vegetables 45-47F cold holding- food not prepared or portioned today- food out of temperature for more than 6 hours- see stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler - raw chicken 45-48F- cold holding, raw fish 45-48F- cold holding , raw pork 45-48F- cold holding, cut cabbage 45-47F- cold holding cooked vegetables 45-47F cold holding- food not prepared or portioned today- food out of temperature for more than 6 hours- see stop sale. Warning
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Thomas thedford 06/18/2025 Warning

Inspection Date: 2/12/2025

Inspection #: Visit ID: 8879774

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. On left hand side and bottom of rear screen door in kitchen.
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Clear glass reach in cooler: Bichol (cooked pork) missing expiation date. Educated operator on minimum labeling requirements.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork over cooked pork at walk in freezer. Both products not in commercial packaging. Operator stored properly. Corrected On-Site

Inspection Date: 9/4/2024

Inspection #: Visit ID: 8725227

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by cookline- cooked egg plant 56F -cold holding- food not prepared or portioned today- food out of temperature for 3 hours operator moved to reach in cooler to quick chill. **Corrective Action Taken**

Inspection Date: 4/17/2024

Inspection #: Visit ID: 8589447

  • 14-69-4:Basic - Ice buildup at walk-in freezer door.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline area in steam table- utensils stored in water of 111F.
  • 05-03-4:Intermediate - Probe thermometer not within the intended measuring range of use. Probe thermometer did not reach passed 41F when calibrated.

Inspection Date: 3/12/2024

Inspection #: Visit ID: 8587423

  • N/A:No Violations Were Observed

Inspection Date: 1/10/2024

Inspection #: Visit ID: 8346750

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees bag stored over plastic food storage bags and paper plates- operator removed. Corrected On-Site Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- Pork blood sausage stew 54-60F at 11:00 ( cooling overnight)- food covered and stored in large pot- at current rate of cooling food did not reach to 41F within 6 hours- see stop sale. Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning
  • 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 ground beef stored over frozen coconut - employee removed. Corrected On-Site Warning
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in freezer raw chicken not commercially packaged stored over raw fish- operator moved chicken to lower shelf. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- Pork blood sausage stew 54-60F at 11:00 ( cooling overnight)- food covered and stored in large pot- at current rate of cooling food did not reach to 41F within 6 hours- see stop sale. Warning