DirtyFLRestaurant Inspection Data

OKEECHOBEE STEAKHOUSE

OKEECHOBEE STEAKHOUSE maintains a 2.0/5 food safety rating based on 6 health department inspections in WEST PALM BEACH. Recent inspections indicate some food safety concerns.

Last inspection: 4 months ago · 6 reports on file

2854 Okeechobee Boulevard
West Palm Beach, Florida, 33409
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 6 health inspection reports

All Inspection Reports

10/27/2025· 4mo ago

Visit ID: 10924054

Met Inspection Standards

3 high, 1 int

  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee walked behind bar from dining area put on gloves and began cutting fruit without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo line flip top cooler; butter (49F - Cold Holding); sour cream (48F - Cold Holding). Operator stated not prepared or portioned today, held in cooler less than 1 hour, moved to reach in freezer. **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. At steam table; beef broth (120F - Hot Holding). Operator stated reheated prior to being placed in steam table, held less than 1 hour, moved to be reheated to 165F and held at 135F or above. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at kitchen hand wash sink. Operator provided paper towels. Corrected On-Site Repeat Violation

2/13/2025· 1y ago

Visit ID: 8883934

Met Inspection Standards

2 high, 1 int

  • 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. Employee(s) entered kitchen from outside handled clean equipment, dishes and food without washing hands. Operator discussed with employee(s) who then washed hands. Corrected On-Site
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Non-food grade plastic spray bottle designed/labeled for chemical use only in direct contact/storage of cooking oil. Operator discarded bottle. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At expo line hand wash sink; no paper towels. Operator provided paper towels. Corrected On-Site

9/10/2024· 1y 6mo ago

Visit ID: 8883259

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

9/9/2024· 1y 6mo ago

Visit ID: 8774104

Follow-up Inspection Required

4 high

  • 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 touched visibly soiled wiping cloth, soiled dishes and then handled clean utensils/dishes to prepare food without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; raw shell eggs stored over ready to eat anchovies and raw steak over milk. Operator moved raw items below ready to eat. 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 fry station upright stainless reach in cooler; cooked Brussel sprouts (48F - Cold Holding); cooked pasta (48F - 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 fry station upright stainless reach in cooler; cooked Brussel sprouts (48F - Cold Holding); cooked pasta (48F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See Stop Sale. At fry station upright stainless reach in cooler; cooked crab meat (48F - Cold Holding); cooked escargot (48F - Cold Holding). At Steak upright stainless reach in cooler; raw steak (48F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler(s) less than 2 hours, moved to triple door reach in cooler. **Corrective Action Taken** Warning

4/15/2024· 1y 11mo ago

Visit ID: 8519896

Met Inspection Standards

3 high, 2 int, 3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line; employee beverage container on cutting board. Operator removed. Corrected On-Site
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. At outdoor enclosed ice machine; ice scoop stored on top of machine. Operator removed. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At pantry triple door stainless reach in cooler; unwashed avocados stored over ready to eat pickled onions. Operator removed avocados to be washed. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line reach in cooler; raw shrimp stored over cooked Brussel sprouts. Operator moved raw shrimp to lower shelf. 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. At cook line pan on grill; cooked onions (109F - Hot Holding). Operator stated onions were reheated prior to being placed into hot holding, held less than 1 hour, moved to be reheated to 165F. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. At clean dish storage area; cleaning chemicals stored over clean cooking pots. Operator removed. Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags not marked with last date served. Advised Operator to mark oyster tags with last date served and maintain for 90 days from date last served.
  • 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. At cook line; butter, heavy cream and provolone cheese. Operator stated items held using 4 hour time control, time mark applied, no written procedures available. Provided written procedure form for Operator to complete.

10/6/2023· 2y 5mo ago

Visit ID: 8373110

Follow-up Inspection Required

1 high, 1 int, 2 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted - operator removed washed and inverted. Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); operator corrected Sanitizer Bucket (Quaternary 400ppm) Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut meat locker - raw porterhouse steak (47F - Cold Holding); raw k -city steak (46F - Cold Holding) held under 4 hours not portioned or prepared today - operator moved to freezer. Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped ice into hand sink - operator educated employee on proper use of the hand sink. Corrected On-Site Repeat Violation