DirtyFLRestaurant Inspection Data

PETE'S PLACE 2

PETE'S PLACE 2 has 10 health inspections on file for its WEST PALM BEACH location, with an overall rating of 2.4/5. Recent inspections show improving food safety practices.

1760 N JOG RD #180

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 10 health inspection reports

All Inspection Reports

Inspection Date: 10/8/2025

Inspection #: Visit ID: 13541754

  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table by cookline- grits 117F- hot holding- food sitting on top of steam table- food out of temperature for 1 hour- operator placed on stove to be reheated. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2025-10-08: At stream table -grits 98F- hot holding- food sitting on top of steam table- food out of temperature for 30 minutes- operator placed on stove to be reheated. Admin Complaint **Corrective Action Taken**
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu Benedict's not indicated as raw/ undercooked. Warning - From follow-up inspection 2025-10-08: . On menu Benedict's not indicated as raw/ undercooked. **Time Extended**

Inspection Date: 10/7/2025

Inspection #: Visit ID: 10880090

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. At prep area- sausage defrosting in standing water- operator placed sausage in walk in cooler. Corrected On-Site Warning
  • 41-07-4:High Priority - Container of medicine improperly stored. At prep area - bottle of ibuprofen stored over prep counter- operator removed. Corrected On-Site Warning
  • 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. At cookline- employee cracked raw shell eggs then handled clean plates without changing gloves or washing their hands.- educated operator- employee washed hands properly.**Corrective Action Taken** **Corrective Action Taken** 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. Employees handled dirty dishes than proceeded to hsblde clean dishwasher without washing their hands- educated operator- employee washed their hands. **Corrective Action Taken** Warning
  • 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 touched their face than put in gloves and handled toast for order without washing their hands- educated operator- employee washed their hands . **Corrective Action Taken** Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler - raw/ undercooked salmon - stored over precooked turkey breast . Corrected On-Site Warning
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. At server station- employee handled dirty dishes than proceeded to handle clean cups and prepare soda for an order without washing their hands- educated operator- employee washed their hands. **Corrective Action Taken** Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep area- Pork sausage 70F- cold holding- food not prepared or portioned today- food defrosting in standing water in bucket- food out of temperature for 1.5 hours- operator placed in walk in cooler 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. See stop sale. No time mark for cooked potatoes , pancake batter and sausage - 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 mini fridge- butter 59F- at 10:00 to 57F at 11:10 ( cooling since 8:00)- at current rate of cooling food will not reach to 41F within remaining time- operator placed in reach in freezer to quick chill At walk in cooler- Cut melon 49F- ar 9:30 to 47F at 10:30 ( cooling since 7:30)- at current rate of cooling food will not reach to 41F within remaining time- operator placed in reach in freezer to quick chill **Corrective Action Taken** 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 steam table by cookline- grits 117F- hot holding- food sitting on top of steam table- food out of temperature for 1 hour- operator placed on stove to be reheated. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu Benedict's not indicated as raw/ undercooked. Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning
  • 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. At walk in cooler- cooked potatoes prepared Saturday not date marked- operator date marked. Corrected On-Site Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At storage area- green chemical spray bottle not labeled Warning

Inspection Date: 3/27/2025

Inspection #: Visit ID: 10720202

  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean food storage containers stored on rack that has an accumulation of rust and dust by back door.
  • 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Educated operator on proper cleaning, sanitizing and wiping cloth procedures. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw country fried steak not in commercial packaging over French fries at reach in freezer on cook line, raw beef over fully cooked crumbled sausage not in commercial packaging at tall stainless reach in freezer, raw beef liver not in commercial packaging over French fries at white chest freezer on cook line. Operator stored products properly. 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. cooked corn (109F - hot holding) Observed in pan sitting on top of steam well. Per operator, out of temperature for approximately 30 minutes. Advised operator to place back on stove to reheat to 165+F. Operator placed product in steamer well. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed Degreaser and soap water spray bottles hanging dry spice rack. Operator stored properly. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Water Pitcher stored in hand wash sink at cook line. Corrected On-Site Repeat Violation

Inspection Date: 1/14/2025

Inspection #: Visit ID: 10719822

  • N/A:No Violations Were Observed

Inspection Date: 11/14/2024

Inspection #: Visit ID: 8725136

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At dry storage- Employee phone and bag stored over boxes of dry pancake mix- operator removed. Corrected On-Site Warning
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. At cookline- employee preparing food with watch on - educated operator - employee removed. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At tall reach in cooler - raw sausage stored over spinach - operator removed and stored properly. Corrected On-Site Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At cookline handwash sink- pitcher inside sink- operator removed. Corrected On-Site Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu Sliced salmon Nova on menu - not identifying that the product is served raw or undercooked. Warning

Inspection Date: 6/4/2024

Inspection #: Visit ID: 8646840

  • N/A:No Violations Were Observed

Inspection Date: 5/28/2024

Inspection #: Visit ID: 8679106

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin- by kitchen prep area ice machine.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen area. Repeat Violation
  • 08B-25-4:Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce.
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. At cookline prep counter- in use avocado with stickers attached- educated operator - operator removed and washed properly. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in chest freezer by cookline- raw beef not commercially packaged stored over precooked fries- operator removed to lower shelf. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by cookline- hard boiled eggs 45F- cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours- operator moved to reach in freezer and reached to 41F. Corrected On-Site Repeat Violation
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. At storage rack near cookline/ fry station area -container of soap stored over dry pasta - operator removed soap. Corrected On-Site
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee training expired on 03/27/24 for Angie Maxwell.

Inspection Date: 4/4/2024

Inspection #: Visit ID: 8646295

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance- near dish machine area. Warning - From follow-up inspection 2024-04-04: **Time Extended**
  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2024-04-04: **Time Extended**
  • 53B-05-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training expired 03/27/24. Warning - From follow-up inspection 2024-04-04: **Time Extended**

Inspection Date: 4/3/2024

Inspection #: Visit ID: 8506803

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance- near dish machine area. Warning
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. 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. At dishmachine area- employee handled dirty dishes then proceeded to handle clean dishes - educated operator- employee washed hands. **Corrective Action Taken** Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall reach in cooler by cokkline- Sausage 50F- cold holding, sliced cheese 50-51F- cold holding, corn beef 50-51F- cold holding, cooked chicken 50-51F- cold holding, butter 50-53F- cold holding, butter chips 50-53F- cold holding- food not prepared or portioned today- operator frequently opens cooker for orders- food out of temperature for 2 hours - operator placed items under time as a public health control for remaining time. At walk in cooler - Sausage 50F- cold holding, sliced cheese 50-51F- cold holding, corn beef 50-51F- cold holding, cooked chicken 50-51F- cold holding, butter 50-53F- cold holding, butter chips 50-53F- cold holding- food not prepared or portioned today- food out of temperature- walk in cooler door left open from delivery- food out of temperature for 3 hours- operator placed ice on food to quick chill. Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At dishmachine area- bucket inside handwash sink- operator removed. Corrected On-Site Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Salmon Onion and sliced salmon nova on menu with no identification that the product is served raw. Warning
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training expired 03/27/24. Warning

Inspection Date: 9/22/2023

Inspection #: Visit ID: 8346657

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. At cookline prep area in use avocado with sticker attached- educated operator- employee removed.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Hash brown on top of paper towel at cookline- operator moved.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep counter near cookline-Pink Cream cheese -56-60F- cold holding- food not prepared or portioned today- out of temperature for 45 minutes- operator placed in reach in cooler to quick chill.
  • 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 area by cookline-cooked oatmeal 111F- hot holding- food out of temperature for 15 minutes- operator moved to reach in freezer to quick chill food. **Corrective Action Taken**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler-Country gravy 116F at 8:55 to 116F at 9:35 ( cooling since 8:15 ) - food covered- at current rate of cooling food will not reach 70F within remaining 40 minutes- operator moved to reach in freezer to quick chill. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At handwash sink by cookline- pitcher inside handwash sink- operator removed.