BLUE MOON DINER

Name: BLUE MOON DINER
Address: 4650 DONALD ROSS RD STE 104, PALM BEACH GARDENS, FL, 33418, US
Rating: 69.7

4650 DONALD ROSS RD STE 104, PALM BEACH GARDENS, FL 33418

License #6020547

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

69.7 Grade F / 100

Failing Health Score

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Quick take

BLUE MOON DINER in PALM BEACH GARDENS currently holds an InspectFL Health Score of 69.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on February 17, 2026. Across those visits, inspectors documented 19 total violations — 5 critical, 9 major, 5 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 17, 2026 included 2 critical violations, 2 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[02C-02-5] 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, Hollandaise sauce, gravy, mash potatoes, chicken soup, prepared onsite and held over 24 hours without proper date marking. Advised operator of proper date marking.
[29-11-4] Water leaking from pipe and/or faucet/handle. At rear of kitchen near dishwasher area, pipe leaking at hand wash sink.
[31A-11-4] Handwash sink used for purposes other than handwashing. At cook line, handwashing sink used for other purposes as evident by metal pitcher inside sink. Operator removed.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At kitchen above cook line, ceiling soiled with mold like substance.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen cook line, hash browns (101F - Hot Holding). Operator stated item held out of temperature approximately 1 hour. Advised operator to reheat item to 165F. Operator placed item onto flat top to reheat,
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, raw Pork sausage stored over cooked sausage, not all commercially packaged . Advised operator of proper storage. Operator stored correctly.

Administrative complaint recommended
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Benedicts on menu without any indication that food is served raw or undercooked.
[31A-11-4] Handwash sink used for purposes other than handwashing. Metal pitcher in hand sink by cookline- operator removed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone stored over prep counter- operator removed.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed banana stored over cut tomatoes - operator removed.
[12A-13-4] 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 dishwashing area- employee handled dirty dishes than handled clean dishes without changing their gloves and washing their hands.
[03D-06-5] 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 flip top cooler by cookline- cut melon 54F at 1:30( cooling since 7:00AM), sausage 52F- cold holding, pooled eggs 50F at 1:30( cooling since 7:00AM), shredded yellow cheese 48-52F- at 1:30( cooling since 7:00AM), cut sausage 50F at 1:30( cooling since 7:00), diced tomatoes 48-52F- at 1:30( cooling since 7:00) shredded white cheese 49F at 1:30( cooling since 7:00), diced ham 48F at 1:30( cooling since 7:00)- at current rate of cooling food will not reach to 41F within 4 hours- see stop sale. At walk in cooler -pooled eggs 50F at 2:00( cooling since 7:00) - at current rate of cooling food did not reach to 41F within 4 hours- see stop sale .
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Soiled wiping clothes in cookline prep counter.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. No certified food manager for Edmund.
[01B-02-5] 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 walk in cooler sliced white cheese 49F- cold holding, cooked potato salad 49F- cold holding, , diced yellow cheese 49F- cold holding, block cheddar cheese 49F- cold holding, , red sauce 48F- cold holding, cut melon 49F- cold holding, raw bacon 48F- cold holding, broth 49F- cold holding, cut cabbage 49F- cold holding, feta cheese 49F- cold holding, cooked eggs 49F- cold holding, cooked potatoes 48F- cold holding batter 50F- cold holding ,corn beef 48F- cold holding, cooked egg 48F- cold holding - food not prepared or portioned today- food out of temperature overnight - see stop sale. 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 flip top cooler by cookline- cut melon 54F at 1:30( cooling since 7:00AM), sausage 52F- cold holding, pooled eggs 50F at 1:30( cooling since 7:00AM), shredded yellow cheese 48-52F- at 1:30( cooling since 7:00AM), cut sausage 50F at 1:30( cooling since 7:00), diced tomatoes 48-52F- at 1:30( cooling since 7:00) shredded white cheese 49F at 1:30( cooling since 7:00), diced ham 48F at 1:30( cooling since 7:00)- at current rate of cooling food will not reach to 41F within 4 hours- see stop sale. At walk in cooler -pooled eggs 50F at 2:00( cooling since 7:00) - at current rate of cooling food did not reach to 41F within 4 hours- see stop sale . Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At walk in cooler Raw shell eggs -46-49F- cold holding- food not prepared or portioned today- food out of temperature overnight- 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 walk in cooler- Hollandaise sauce 60F at 2:00( cooling since 8:00) cooked potatoes 83F at 2:00( cooling since 8:00)- at current rate of cooling food did not reach to 41F within remaining time- see stop sale.

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