🪰526,489 violations tracked across 67 Florida counties

CAFE MED

6611 S DIXIE HWY, WEST PALM BEACH, FL 33405

License #6021872

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

Mixed Health Record

How is this score calculated? →
Quick take

CAFE MED in WEST PALM BEACH currently holds an InspectFL Health Score of 81.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 19, 2026. Across those visits, inspectors documented 18 total violations — 5 critical, 9 major, 4 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
3
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on March 19, 2026 shows 9 observation rows: 3 critical, 3 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR
Inspection coverage
100%
Inspector notes
18
Coverage note
Inspector notes linked where available

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

What you’ll see here
  • •Inspector notes appear inline when available.
  • •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

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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.

  • Disposition: Inspection Completed - No Further Action
  • [16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • [12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee Celsius in cold prep line reach in cooler. Operator removed.
  • [31B-04-4] No handwashing sign provided at a hand sink used by food employees at cold prep area.
  • [01C-03-4] Clam/mussel/oyster tags not marked with last date served. 2 tags not date marked.
  • [21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0ppm on kitchen cook line. Operator discarded solution.
  • [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil (76F - Cold Holding) held at room temperature on cook line. Per operator item was prepared less than 2 hours ago. Operator opted to place item on time.
  • [03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. mash potatoes (47F - Cooling) in deep filled covered container for more than 6 hours overnight in reach in cooler per operator. Operator discarded. See stop sale.
  • [03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked broccoli (70F - Cooling for 10 minutes at 11:50, 71F at 12:25) in reach in cooler in deep filled covered container. Operator removed covering to increase cooling rate.
  • [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. mash potatoes (47F - Cooling) in deep filled covered container for more than 6 hours overnight in reach in cooler per operator. Operator discarded.
Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse

Would you eat here?

CAFE MED has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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