DirtyFLRestaurant Inspection Data

SKILLETS

Corporate Center Way
Florida, 33414
Palm Beach County County

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 7/8/2025

Inspection #: 3645018

Inspection Date: 2/28/2025

Inspection #: Visit ID: 8867533

  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shelled eggs then handled clean utensils to prepare food at cook line; no hand wash. Employee changed gloves and washed hands. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler unit across from stovetop: raw shelled eggs stored above cooked sausage. Operator 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 front counter; flip top cooler: whipped cream (49F - Cold Holding) as per operator, stored overnight; Not prepped or portioned today. Stored over stacked. See stop sale for whipped cream.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter; flip top cooler: whipped cream (49F - Cold Holding) as per operator, stored overnight; butter packets (47F - Cold Holding) as per operator, stored 2 hours; Not prepped or portioned today. Stored over stacked. See stop sale for whipped cream. Operator placed butter packets to quick chill. Repeat Violation Admin Complaint
  • 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. Hash browns on cooling rack not the marked. As per operator stored since 7am or since 2 hours. 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: cooked sausage (112F - Hot Holding); sausage gravy (129F - Hot Holding) As per operator, stored since 2 hours. Operator reheated to 192F. Corrected On-Site

Inspection Date: 8/22/2024

Inspection #: Visit ID: 8867044

  • N/A:No Violations Were Observed

Inspection Date: 8/21/2024

Inspection #: Visit ID: 8762391

  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Advised operator to change quaternary ammonium compound sanitizing solution to one of 200ppm. Warning
  • 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 use wiping cloth to wipe egg residue on stovetop then handled soiled towel then touched clean plate to plate eggs; no hand wash. Employee washed hands. Corrected On-Site Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly flying around throughout the kitchen; and landed on clean plate with food. Operator removed plate to clean and sanitize. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler unit across from stovetop: Raw shelled eggs stored above ready to eat guacamole and cream. Operator stored properly. Corrected On-Site Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food re-served to customers. Observed butter from dining table that was occupied removed and added to a 1/3 pan with butter for customer. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter: butter (68F - Cold Holding) As per operator, held for 2 hours 45 mins. Not prepped or portioned today. Stored on top of ice. Operator placed on TPHC. At flip top cooler unit across from low boy cooler: provolone cheese (44F - Cold Holding) As per operator, held for 2 hours. Not prepped or portioned today. Stored over stacked. Operator removed over-stacked portion to quick chill. Low boy cooler: pancake batter with buttermilk (48F - Cold Holding) As per operator removed from cooler to use 15 mins prior; Not prepped or portioned today. Operator placed on TPHC. Flip top cooler across from cooktop: provolone cheese (48F - Cold Holding) As per operator, moved to flip top 3 hours prior. Not prepped or portioned today. Stored over stacked. Operator removed over-stacked portion to quick chill. **Corrective Action Taken** 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. Cooked potatoes and liquid eggs identified in the written procedure as a food held using time as a public health control has no time marking. Per operator, product stored for approximately 2 hours. Operator time marked. Corrected On-Site Warning
  • 07-08-5:High Priority - Time/temperature control for safety food re-served to customers. Observed butter from dining table that was occupied removed and added to a 1/3 pan with butter for customer. See stop sale. 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
  • 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 across from stovetop: cooked onions (46F at 9:38am; 46F at 10:33am- Cooling) As per operator, cooling since 7:00am. At current rate of cooling, item will not cool to 41F within a total of 6 hours. Operator removed to quick chill. **Corrective Action Taken** Warning

Inspection Date: 6/20/2024

Inspection #: Visit ID: 8517737

  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed various chemicals near mop sink on shelf stored above clean pans. Operator stored properly. Corrected On-Site