DirtyFLRestaurant Inspection Data

DOUBLETREE WEST PALM BEACH AIRPORT

1808 South Australian Avenue
West Palm Beach, Florida, 33409
Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 2/19/2025

Inspection #: Visit ID: 10781987

  • N/A:No Violations Were Observed

Inspection Date: 2/18/2025

Inspection #: Visit ID: 10781061

  • 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. Employee handled soiled dishes and utensils while washing and rinsing and then handled clean and sanitized dishes and utensils while removing from dishwasher to dry/store without washing hands. Discussed with employee who then washed hands. 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 Triple door upright reach in cooler; cream cheese (54F - Cold Holding); butter (54F - Cold Holding); sour cream (54F - Cold Holding); boiled eggs (53F - Cold Holding); milk (53F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler 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 Triple door upright reach in cooler; cream cheese (54F - Cold Holding); butter (54F - Cold Holding); sour cream (54F - Cold Holding); boiled eggs (53F - Cold Holding); milk (53F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See Stop Sale. 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 Triple door upright; cut melon (54F - Ambient Cooling 9am/55F 9:30am). Operator stated melon cut less than 30 minutes prior, at this rate will not reach 41F within 4 hours, moved to walk-in cooler to facilitate faster cooling. **Corrective Action Taken** Warning

Inspection Date: 12/6/2024

Inspection #: Visit ID: 10735254

  • N/A:No Violations Were Observed

Inspection Date: 12/5/2024

Inspection #: Visit ID: 10731806

  • 53B-01-5:Intermediate - - From initial inspection : 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 - From follow-up inspection 2024-12-02: **Time Extended** - From follow-up inspection 2024-12-05: **Time Extended**

Inspection Date: 12/2/2024

Inspection #: Visit ID: 10726910

  • 22-57-6:High Priority - - From initial inspection : 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 <160F). Operator set up triple sink with sanitizer at 200 PPM. **Corrective Action Taken** Warning - From follow-up inspection 2024-12-02: Dishwasher (Temperature - not set up). Operator stated dishwasher will not be used for sanitization until machine is repaired. Triple sink quaternary 200ppm. **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : 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 - From follow-up inspection 2024-12-02: **Time Extended**

Inspection Date: 11/21/2024

Inspection #: Visit ID: 8769267

  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee rubbed nose with hand and then handled clean equipment and utensils without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site 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. Employee went from washing soiled dishes to placing cookie dough on sheet tray without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site Warning
  • 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 <160F). Operator set up triple sink with sanitizer at 200 PPM. **Corrective Action Taken** Warning
  • 08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks. Raw turkey stored on top of beer kegs in walk-in. Operator moved turkey to bottom shelf. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (47F - Cold Holding) sliced cheese (50F - Cold Holding) at flip top cook line. Operator stated not prepared or portioned today. Held for two hours. Moved to reach in cooler. **Corrective Action Taken** Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink in kitchen no paper towels. Operator provided paper towels. Corrected On-Site 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
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Handwashing sink in kitchen no soap. Operator provided soap. Corrected On-Site Warning

Inspection Date: 3/22/2024

Inspection #: Visit ID: 8561628

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine; accumulation of black/green mold-like substance in the interior of the ice machine/bin. Advised Operator to clean/sanitize. Repeat Violation
  • 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 Double door low boy; house made chili (50F - Cooling). Operator stated chili cooling overnight in deep, tightly covered pan, did not reach 41F within 6 hours. 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 41 degrees Fahrenheit within 6 hours. At Double door low boy; house made chili (50F - Cooling). Operator stated chili cooling overnight in deep, tightly covered pan, did not reach 41F within 6 hours. See Stop Sale.
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At triple sink; Triple Sink (Quaternary 0ppm). Operator remade to quaternary 200ppm. Corrected On-Site

Inspection Date: 12/8/2023

Inspection #: Visit ID: 8560973

  • 22-57-6:High Priority - - From initial inspection : 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. Triple sink set up to quaternary 200ppm. Operator agrees to manually sanitize dishes until machine is repaired and sanitizing properly. Warning - From follow-up inspection 2023-12-08: Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Triple sink set up to quaternary 200ppm. Admin Complaint
  • 48-01-5:- From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. - From follow-up inspection 2023-12-08: **Time Extended**

Inspection Date: 11/29/2023

Inspection #: Visit ID: 8370728

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine; accumulation of black/green mold-like substance in the interior. Warning
  • 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. Triple sink set up to quaternary 200ppm. Operator agrees to manually sanitize dishes until machine is repaired and sanitizing properly. Warning
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. At walk-in cooler; cooked beef prepared/date marked 11/16. See stop sale. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At cook line; hand wash sink used to store utensils. Operator removed. Corrected On-Site Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Hot water used as sanitizer in dish machine. Operator stated no measuring device available for measuring utensil surface temperature. Warning
  • 48-01-5:No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.