BULL TOP TASTE 441 LLC

Name: BULL TOP TASTE 441 LLC
Address: 1241 N SR 7, ROYAL PALM BEACH, FL, 33411, US
Rating: 59

1241 N SR 7, ROYAL PALM BEACH, FL 33411

License #6019201

🌴 Cuban/Caribbean ℹ️

59 Grade F / 100

Failing Health Score

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Latest inspection

September 14, 2026 · 8 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BULL TOP TASTE 441 LLC in ROYAL PALM BEACH currently holds an InspectFL Health Score of 59 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 14, 2026. Across those visits, inspectors documented 37 total violations — 13 critical, 11 major, 13 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 13, 2026

The latest inspection on September 14, 2026 shows 8 observation rows: 3 critical, 4 major, and 1 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

80%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

BULL TOP TASTE 441 LLC has a rough inspection history. Would you risk it?

F record

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*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.

Official DBPR inspection report ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Warning Issued
Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
No chemical test kit available for the sanitizer in use; dishmachine maintenance issues, label residue on cleaned containers, lime scale buildup.
Wet wiping cloths not stored in sanitizing solution; wiping-cloth sanitizer (chlorine or quaternary ammonium) below required minimum strength.
No proof of state-approved employee training; employee training expired or not available; no certified food manager on duty when required.
No proof of state-approved employee training; employee training expired or not available; no certified food manager on duty when required.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees purse stored over sauce cups- operator removed.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[08B-38-4] Food stored on floor. Bucket of food stored on the floor.
[03D-02-5] 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 - Cooked rice 58F at 9:20 ( cooling overnight), cooked chicken 49F- cold holding, cooked beef 48-55F at 9:20 ( cooling overnight),, cooked goat 47-55F at 9:20 ( cooling overnight), cooked chicken 50-62F at 9:20 ( cooling overnight), brown stew chicken 60-67F at 9:20 ( cooling overnight),- food stored in large quantity, in metal pans and stacked on top of each other- at current rate of cooking food did not reach to 41F within 6 hours - see stop sale.
[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. Employee grabbed trash can than proceeded to prepare food without washing their hands- educated operator- employee washed their hands properly.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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 - Cooked rice 58F at 9:20 ( cooling overnight), cooked chicken 49F- cold holding, cooked beef 48-55F at 9:20 ( cooling overnight),, cooked goat 47-55F at 9:20 ( cooling overnight), cooked chicken 50-62F at 9:20 ( cooling overnight), brown stew chicken 60-67F at 9:20 ( cooling overnight),- food stored in large quantity, in metal pans and stacked on top of each other- at current rate of cooking food did not reach to 41F within 6 hours - see stop sale.
[31A-11-4] Handwash sink used for purposes other than handwashing. At front counter handwashing sink with bucket inside- operator removed.
[41-17-4] Spray bottle containing toxic substance not labeled. Yellow Chemical spray bottle not labeled - operator labeled .