DirtyFLRestaurant Inspection Data

BELLE&MAXWELLS

BELLE&MAXWELLS maintains a 2.8/5 food safety rating based on 7 health department inspections in W PALM BEACH. Recent inspections show improving food safety practices.

Last inspection: 9 months ago · 7 reports on file

3700 South Dixie Highway
West Palm Beach, Florida, 33405
Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 7 health inspection reports

All Inspection Reports

7/17/2025· 9mo ago

Visit ID: 13463425

Met Inspection Standards
  • N/A:No Violations Were Observed

7/16/2025· 9mo ago

Visit ID: 10871282

Follow-up Inspection Required

2 high

  • 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 cook line low boy, raw shrimp (50F - Cold Holding), not prepared or portioned today, operator stated items placed held in unit over 24 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 cook line flip top cooler, cooked green beans (50F - Cold Holding); mashed potatoes (50F - Cold Holding); cooked risotto (50F - Cold Holding), not prepared or portioned today. Operator stated items placed into unit approximately 1 hour prior to. Advised operator of proper cold holding parameters. Operator placed ice onto items to quick chill. At cook line low boy, raw shrimp (50F - Cold Holding), not prepared or portioned today, operator stated items placed held in unit over 24 hours. See stop sale. Repeat Violation Admin Complaint

3/12/2025· 1y 1mo ago

Visit ID: 10703618

Follow-up Inspection Required

2 high, 5 int

  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 56 commercially processed individual butter packets in stainless steel round container in glass door reach in cooler 63-67 f at 3:08 pm . Container was outside at the server station when started the inspection. As per server outside since 11:00 am. Not prepared or portioned today
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 56 commercially processed individual butter packets in stainless steel round container in glass door reach in cooler 63-67 f at 3:08 pm . Container was outside at the server station when started the inspection. As per server outside since 11:00 am. Not prepared or portioned today Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Diced tomatoes 47 f at 3:21 in flip top cooler.as per chef cut an hour ago, diced tomatoes47 f at 3:38 pm , cut butter sticks 68 f at 3:24 pm in flip top cooler second temperature 67 f at 3:39 pm . As per chef cut an hour ago. Tuna salad 47 f at 3:26 pm in flip top cooler. Second temperature 46 f at 3:40 pm As per chef made 1 hour ago . Chicken salad 47 f at 3:28 pm in flip top cooler . 47 f at 3:41 pm As per chef prepared an hour ago. At this rate of ambient cooling it will not reach 41 f within 4 hours from the time removed from 41 f or cutting tomatoes. pasta fagioli soup 53 f in upright cooler at 3:35 pm as per chef cooling 3 hours. ( cooling in tightly closed container ) second temperature of pasta fagioli soup 53 f at 3:56 pm at this rate of cooling it will not reach 135 f to 41 f or colder within total of 6 hours. Advised to remove the lids and use ice bath or put in reach in freezer to cool quickly. Manager moved all to reach in freezer to cool quickly. **Corrective Action Taken** Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For three compartment sink and washcloth chlorine. Repeat Violation
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For dishwasher.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by dishwasher. Employee stocked. Corrected On-Site Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At hand sink by dishwasher. Employee put small soap dispenser. Corrected On-Site

10/24/2024· 1y 5mo ago

Visit ID: 8738770

Met Inspection Standards

3 high, 4 int, 1 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal juice container stored with and above food in upright cooler. Manager moved juice to bottom shelf. Corrected On-Site
  • 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. Linguine 53 f, cooked wings 53 f cooling overnight in tightly covered container.
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Linguine 53 f, cooked wings 53 f cooling overnight in tightly covered container.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packets 47 f, as per manager was outside for 10 minutes
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dishwasher handled soiled dishes then washed hands in three compartment sink. Explained and he washed hands in hand sink. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tuna salad 67 f at 12:14 second temperature 66 at 12:37 f. In upright cooler. At this rate of cooling ( 1° f in 23 minutes) it will not reach 41 f within 4 hours.As per cook prepared 10 minutes ago from room temperature canned tuna. Advised to either use ice bath and keep in the cooler or move to freezer and setup alarm for reminder. Operator put container in ice bath in upright cooler. For future put tuna can in the cooler day before. This will help in ambient cooling to 41 f within 4 hours. Linguine 53 f, cooked wings 53 f cooling overnight in tightly covered container. **Corrective Action Taken**
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at bar and by dishwasher. Manager put roll of paper towels at both stations. Corrected On-Site

3/11/2024· 2y 1mo ago

Visit ID: 8624593

Met Inspection Standards
  • N/A:No Violations Were Observed

3/4/2024· 2y 1mo ago

Visit ID: 8473556

Follow-up Inspection Required

1 high, 2 int

  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature) thermo tape failed to change color ( dishwasher wash washing dishes in the dishwasher) advised to setup three compartment sink to sanitize the dishes. three compartment sink setup chlorine 100 ppm Do not use this dishwasher to sanitize until repaired and working properly. Operator waiting for the part to repair the dishwasher. Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Cleaning liquid spray bottle not labeled. Employee labeled Corrected On-Site Warning

8/15/2023· 2y 8mo ago

Visit ID: 8360041

Met Inspection Standards

1 high, 1 int, 1 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpacks stored on deli slicer in kitchen. 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. lentil soup (112 - Hot Holding) in steam table. Operator states soup reheated less than four hours ago. Operator stirred. All parts 135F. **Corrective Action Taken**
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle over triple sink. Labeled. Corrected On-Site