DirtyFLRestaurant Inspection Data

KICKBACK NEIGHBORHOOD TAVERN

12771 Forest Hill Boulevard
Florida, 33414
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 6/25/2025

Inspection #: Visit ID: 10866721

  • 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Raw shrimp stored in hand wash sink to thaw no longer frozen. Operator placed to quick chill. **Corrective Action Taken** Repeat Violation
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator provided chlorine solution of 100ppm. Corrected On-Site
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef handle raw shrimp to remove from hand wash sink then began to handle clean fryer basket and clean utensil at grill; no hand wash. Observed chef handled dirty dishes at triple sink then began to handle of clean pot on stove; no hand wash. Chef washed hands.Advised chef to sanitize areas contaminated. **Corrective Action Taken**
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Operator prepared Chlorine of 100ppm. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. In kitchen: Garlic butter identified in written procedure time marked 3pm of the day prior. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep area: heavy cream (82F - Cold Holding) As per chef, stored less than 4 hours. Not prepped or portioned today. Operator discarded. Corrected On-Site Repeat Violation Admin Complaint
  • 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. In kitchen: Garlic butter identified in written procedure time marked 3pm of the day prior. See stop sale.
  • 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. In kitchen: Chimmichurri identified in written procedure not time mark. As per operator, stored since 1pm. Operator time marked. Corrected On-Site Repeat Violation Admin Complaint
  • 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 steam table: On flat top grill: cheese sauce (109F - Hot Holding) As per chef, stored 30 mins. Chef reheated to 179F. Corrected On-Site Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Only hand wash sink in kitchen used to store raw shrimp. Chef removed raw shrimp. Corrected On-Site

Inspection Date: 6/11/2025

Inspection #: Visit ID: 10857086

  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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 flip top cooler unit: sliced tomatoes (53F at 3:15pm- Cooling) As per chef, cooling since 11am. Sliced tomatoes did not cool to 41F in a total of 4 hours. Stored over stacked. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: mashed potatoes (45F - Cold Holding) As per operator, stored over 4 hours in unit. Not prepped or portioned today. See stop sale. Warning - From follow-up inspection 2025-06-11: At flip top cooler unit: sliced tomatoes (44F at 4:40pm- Cooling) As per chef, cooling since 11:30am. Sliced tomatoes did not cool to 41F in a total of 4 hours. Stored over stacked. See stop sale.
  • 03D-06-5:High Priority - - From initial inspection : 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 flip top cooler unit: sliced tomatoes (53F at 3:15pm- Cooling) As per chef, cooling since 11am. Sliced tomatoes did not cool to 41F in a total of 4 hours. Stored over stacked. See stop sale. Warning - From follow-up inspection 2025-06-11: At flip top cooler unit: sliced tomatoes (44F at 4:40pm- Cooling) As per chef, cooling since 11:30am. Sliced tomatoes did not cool to 41F in a total of 4 hours. Stored over stacked. See stop sale. Admin Complaint

Inspection Date: 6/10/2025

Inspection #: Visit ID: 10855704

  • 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed french fries slacking at room temperature beside cooler area; french fries no longer frozen. 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. Observed chef handle dirty dishes at triple sink to pre rinse, handled clean walk in cooler door then retrieved clean pan from dish drying shelf; no hand wash. Advised chef to wash hands and to clean and sanitize pan. Warning
  • 35A-02-7:High Priority - Live, small flying insects found. 5 live flies flying around at bar area where 1 of 5 landed on pouring lid of alcoholic beverage. 3 flies flying around at cook line. 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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler unit: sliced tomatoes (53F at 3:15pm- Cooling) As per chef, cooling since 11am. Sliced tomatoes did not cool to 41F in a total of 4 hours. Stored over stacked. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: mashed potatoes (45F - Cold Holding) As per operator, stored over 4 hours in unit. Not prepped or portioned today. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: mashed potatoes (45F - Cold Holding) As per operator, stored over 4 hours in unit. Not prepped or portioned today. See stop sale. At fryer area: French fries (72F - Cold Holding) As per chef, stored since 1 hour. Not prepped portioned today. Advised placed inside cooler to quick chill. Warning
  • 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. Pico, cut cabbage, cut lettuce, garlic butter, chimichurri sauce, salsa not time marked. As per operator stored since 3 hours; operator time marked. Corrected On-Site Warning
  • 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 flip top cooler unit: sliced tomatoes (53F at 3:15pm- Cooling) As per chef, cooling since 11am. Sliced tomatoes did not cool to 41F in a total of 4 hours. Stored over stacked. See stop sale. Warning
  • 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 fryer area: French fries (103F - Hot Holding) As per chef, stored since 1 hour. Chef discarded. Corrected On-Site Warning
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed chef washed at hands at triple sink. Chef washed hands at hand wash sink. Corrected On-Site Warning

Inspection Date: 2/18/2025

Inspection #: Visit ID: 10696457

  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler: cooked beef (114F at 12:15am; 101F at 12:47pm- Cooked Cooling) As per operator, cooling since 10:45am. Item did not cool from 135F to 70F in 2 hours. Item stored tightly packed in a covered container. See stop sale.
  • 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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler: cooked beef (114F at 12:15am; 101F at 12:47pm- Cooked Cooling) As per operator, cooling since 10:45am. Item did not cool from 135F to 70F in 2 hours. Item stored tightly packed in a covered container. See stop sale. Repeat Violation Admin Complaint
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch phone then handled clean utensils at steam table; no hand wash. Employee washed hands. Corrected On-Site Repeat Violation Admin Complaint
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not all marked with last date served. Repeat Violation Admin Complaint
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. 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. At flip top cooler: sour cream (48F at 12:10pm; 48F at 12:45pm- Ambient Cooling) As per operator, cooling since 9:30am. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Item stored over stacked. Operator moved to quick chill. **Corrective Action Taken**
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for cut cabbage, pico de gallo and cut lettuce time marked at cook line. Operator included items on written procedure form. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Guacamole prepared 2 days prior; not date marked. Operator date marked. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of degreaser. Operator labeled. Corrected On-Site

Inspection Date: 10/15/2024

Inspection #: Visit ID: 10695688

  • N/A:No Violations Were Observed

Inspection Date: 10/14/2024

Inspection #: Visit ID: 8785515

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm) Repeat Violation
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler: meat loaf (84F at 3:25pm- Cooling) As per operator, cooling since 11:30am. Item did not cool from 135F to 70F within 2 hours. See stop sale.
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle cell phone then handled spoon to stir beans; no hand wash. Advised employee to wash hands.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 7 flies flying around at trash can near entrance of kitchen and flying around in kitchen. 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 Oysters stored above spinach dip. Raw steak stored over mashed potatoes and cooked green beans. Operator stored properly. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touched soiled apron with gloves on then handled clean pan of meat to put in oven; no glove change. Advised employee to change gloves.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Butter time marked from 11 am not discarded after 4 hours.
  • 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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Ranch dressing with buttermilk (48F at 3:27pm; 48F at 3:50pm- Cooling) as per operator, prepared since 11:30am; sliced tomatoes (58F at 3:28pm; 58F at 3:50pm- Cooling) as per operator, sliced at 11:45am. Tomatoes stored over stacked. Items did not cool to 41F in 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stored in metal pan on counter: buttermilk (68F - Cold Holding) As per operator, stored over 4 hours. Not prepped or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler: meat loaf (84F at 3:25pm- Cooling) As per operator, cooling since 11:30am. Item did not cool from 135F to 70F within 2 hours. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stored in metal pan on counter: buttermilk (68F - Cold Holding) As per operator, stored over 4 hours. Not prepped or portioned today. See stop sale. At batter area near fryer: butter milk (75F - Cold Holding) As per operator, stored there half hour. Not prepped or portioned today. Operator discarded.
  • 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Butter time marked from 11 am not discarded after 4 hours.
  • 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. No time mark on butter. Operator time marked. Corrected On-Site Repeat Violation Admin Complaint
  • 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. Ranch dressing with buttermilk (48F at 3:27pm; 48F at 3:50pm- Cooling) as per operator, prepared since 11:30am; sliced tomatoes (58F at 3:28pm; 58F at 3:50pm- Cooling) as per operator, sliced at 11:45am. Tomatoes stored over stacked. Items did not cool to 41F in 4 hours. See stop sale.
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Oysters Rockefeller not identified as raw on menu. Operator corrected on laptop to print. **Corrective Action Taken**
  • 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Clams and oysters stored without tag. Operator provided and placed with items. Corrected On-Site
  • 02A-01-4: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. Operator posted. Corrected On-Site

Inspection Date: 5/15/2024

Inspection #: Visit ID: 8630674

  • 16-55-4:Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm). Not in use during inspection. Warning - From follow-up inspection 2024-05-15: Same. Manager has ordered a new dishwasher which will not be installed until the 24th of May 2024. Admin Complaint **Corrective Action Taken**

Inspection Date: 3/12/2024

Inspection #: Visit ID: 8500413

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cups as scoops in dressing in flip top Warning
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm). Not in use during inspection. Warning
  • 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. Butter not time marked Warning
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator 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
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form to operator Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator on site Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. With pink cleaning solution at triple sink Corrected On-Site Warning

Inspection Date: 9/14/2023

Inspection #: Visit ID: 8384130

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw breaded chicken over steak and pork chops on the speed rack in walk-in cooler Operator stored properly Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. burgers (46F - Cold Holding) in drawer under the grill; As per operator food not prepared or portioned today; food out of temperature for approximately 2 hours; food moved to different cooler ; **Corrective Action Taken**
  • 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. fish (48-51F - Cooling)at 1:00 to 51 F at 1:15 since 11:00 in cold drawers under the grill; at this rate food will not reach 41° F or below ; food moved to different cooler; **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese sauce (116F - Hot Holding) on the cooling rack on steam table ; food out of temperature for approximately 1 hour; operator started reheating to 165 F **Corrective Action Taken**