DirtyFLRestaurant Inspection Data

PROSPERITY ISLAND RESTAURANT

Okeechobee Boulevard
West Palm Beach, Florida, 33417
Palm Beach County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 4/18/2025

Inspection #: Visit ID: 10821412

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at cook lime hood filters soiled with grease and food debris.
  • 36-27-5:Basic - Wall soiled with accumulated grease, and food debris at cook line.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line wiping cloth stored on flip top cooler. Operator removed. Corrected On-Site
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch dirty apron with hands and then proceeded to handle clean dishes. Advised employee to wash hands. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler cooked turkey (64F - Cold Holding); cooked chicken (65F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator moved foods to walk in cooler to quick chill. **Corrective Action Taken** 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. Observed at fryer Plantains 123F stored under no temperature control. Per operator food was held out for less than four hours. Operator reheated plantains to 165F or higher. **Corrective Action Taken** 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. Observed at flip top cooler Flip top cooler:shredded lettuce 63F at 10:25 to 65F at 10:58)(cooling since 8:30) salad 75F at 10:32 to 74F at 10:59 (cooling since 8:30); At this current rate of cooling foods will not reach 41F or below within four hours. Operator moved food to walk in cooler to quick chill. **Corrective Action Taken** Repeat Violation
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 4/9/2025

Inspection #: Visit ID: 10815351

  • 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 cook line, prep area: cooked chicken (88F at 3:45pm; 86F at 4:34pm- Cooling) As per employee, cooling since 1pm. Cook chicken did not cool down from 135F to 70F in a total of 2 hours. See stop sale.
  • 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 dishwasher wash dishes at triple sink then handled clean bowl with washed peppers and onions; no hand wash. Employee washed hands. Corrected On-Site
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishwasher wash several dishes and pans with soap at triple sink; no sanitizing done. Advised operator that dishwasher should clean then sanitize all dishes.
  • 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, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Under steam table: cooked rice (112F - Hot Holding) As per operator, cooked and stored since 4.25 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 cook line, prep area: cooked chicken (88F at 3:45pm; 86F at 4:34pm- Cooling) As per employee, cooling since 1pm. Cook chicken did not cool down from 135F to 70F in a total of 2 hours. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top reach in cooler: cooked turkey (58F - Cold Holding); cooked chicken (56F - Cold holding ) As per employee, items removed from walk in cooler and stored since 2 hours Not prepped or portioned today. Advised operator to quick chill.
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At cook line, at fryer: cooked plaintains (110F at 4:10pm- Reheating) As per employee, finished reheating since 5 mins. Item that is cooked in house not reheated to 165F in a total of 2 hours. Employee reheated to 172F. As per employee 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. Under steam table: cooked rice (112F - Hot Holding) As per operator, cooked and stored since 4.25 hours. 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 flip top reach in cooler: cooked goat (64Fat 3:45pm; 63F at 4:30pm - Cooling) As per employee, cooling since 12pm. At current rate of cooling, food items will not cool to 41F in a total of 6 hours. Advised operator to quick chill.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 1/13/2025

Inspection #: Visit ID: 8988791

  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled telephone then put gloves on and begin handling clean utensils Advised operator, employee washed hands Corrected On-Site Repeat Violation Admin Complaint
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. At Reach-in Freezer; Raw Beef stored in direct contact with Togo bags Operator removed Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on December 01, 2024 Advised operator to renew license
  • 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 green vegetables (113F - Hot Holding) Per operator item held at steam table for approximately two hours Advised operator to reheat to 165+F At Counter in Kitchen; cooked spaghetti (81F - Hot Holding) Per operator held on counter for approximately an hour Advised to reheat to 165+F Operator moved both items to stove top to be reheated to 165+F **Corrective Action Taken** Repeat Violation Admin Complaint
  • 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. Walk-in Cooler; A variety of cooked meat stored in cooler-no date mark Per operator items held in cooler more than 24 hours Advised operator to date mark items held for more than 24hours

Inspection Date: 9/25/2024

Inspection #: Visit ID: 8718743

  • 41-07-4:High Priority - Container of medicine improperly stored. At Prep Area; Medicine (antibiotics, advil) store above food prep area Advised operator who removed Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled cell phone then proceeded to change gloves and handled food. Advised operator who educated employee, who then washed hands Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. At Reach In Freezer; Raw chicken stored above green vegetables. Advised operator who removed 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 Steam Table; Cooked beef (122F - Hot Holding); chicken (124F - Hot Holding) Per operator food held for less than an hour. Advised operator to reheat to 165F+, operator moved item to stove top **Corrective Action Taken**
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Operator has no knowledge of food borne reportable diseases Emailed poster **Corrective Action Taken**
  • 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. No Vomit Clean up poster or kit Emailed poster **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. In Kitchen; Handwashing sink used to store wet towel Advised operator who removed

Inspection Date: 2/26/2024

Inspection #: Visit ID: 8617636

  • 36-73-4:Basic - Observed: Floor soiled/has accumulation of debris- throughout the kitchen and front counter Priority: Basic
  • 08B-28-4:High Priority - Observed: Food prepared with soiled equipment/utensil. Employee peeling onions in container stored on top of the garbage can Removed Corrected On-Site Priority: High Priority
  • 22-02-4:Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at cook line Priority: Intermediate
  • 16-37-1:Intermediate - Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping clothschlorine Priority: Intermediate
  • 53A-05-6:Intermediate - Observed: 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/ Priority: Intermediate
  • 31B-04-4:Basic - Observed: No handwashing sign provided at a hand sink at cook line used by food employees. Priority: Basic
  • 31B-02-4:Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink at cook line; operator provided **Corrected On-Site** Priority: Intermediate
  • 05-08-4:Intermediate - Observed: No probe thermometer provided to measure temperature of food products. Priority: Intermediate
  • 12B-13-4:Basic - Observed: Opened employee beverage container in a cold holding unit with food to be served to customers- in walk-in cooler; advised to store properly Priority: Basic
  • 08B-01-4:High Priority - Observed: Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination- pot of cooked beans and plantains at cook line Stored properly Corrected On-Site Priority: High Priority
  • 08B-12-5:Basic - Observed: Stored food not covered in walk-in cooler - multiple food containers not covered Priority: Basic
  • 06-01-5:Basic - Observed: Time/temperature control for safety food thawed in an improper manner- bags of spinach inside three compartment sink ; educated Repeat Violation Priority: Basic

Inspection Date: 2/8/2024

Inspection #: Visit ID: 8443170

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal beverage ( monster ) stored with and above food in walk in cooler. Explained and manager moved the drink to bottom shelf. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Pork thawing in standing water in the three compartment sink temperature 29 f. Employee turned on the water. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On table in the kitchen. Manager put towel in sanitizer solution. Corrected On-Site
  • 01A-03-4:High Priority - Food prepared in a private home. See stop sale. 9 containers of Hetieh jelly prepared at home ( as per manager ) Admin Complaint
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Cut cabbage stored in direct contact with thank you to go bags ( without food grade liner )explained.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over Hot Dogs in upright cooler . Explained and manager rearranged. Corrected On-Site
  • 01B-04-5:High Priority - Stop Sale issued due to food originating from an unapproved source. 9 containers of Hetieh jelly prepared at home ( as per manager )
  • 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 one
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Front counter hand sink blocked by table.explained. Manager moved the table. Corrected On-Site

Inspection Date: 7/12/2023

Inspection #: Visit ID: 8340480

  • 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly...below handwashing sink at kitchen.
  • 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.....hot dogs 52° in white GE reach in cooler at front back room . Food being held more than four hours . Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....hot dogs 52° in white GE reach in cooler at front back room . Food being held more than four hours . Stop sale issue. Advice employee to discarded food. **Corrective Action Taken** 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...hot holding plantain 88° by the fryer being held l
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing...lettuce in handwashing sink at prep station. Employee moved lettuce Corrected On-Site Repeat Violation Admin Complaint
  • 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/