CAFE MED

Name: CAFE MED
Address: 6611 S DIXIE HWY, WEST PALM BEACH, FL, 33405, US
Rating: 69.7

6611 S DIXIE HWY, WEST PALM BEACH, FL 33405

License #6021872

☕ Café/Breakfast ℹ️

69.7 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

March 19, 2026 · 9 findings · 3 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CAFE MED in WEST PALM BEACH 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 been inspected 8 times from Florida DBPR, with the most recent inspection on March 19, 2026. Across those visits, inspectors documented 37 total violations — 12 critical, 18 major, 7 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

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

March 18, 2024

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

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

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

Community pulse

Would you eat here?

CAFE MED has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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.

Disposition: Met Inspection Standards
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at cold prep area.
[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.
[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.
[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.
[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.
[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.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. 2 tags not date marked.
[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.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed. Current license not available upon request. License posted expired on 12/01/2024. License current in the system.
[10-17-4] In-use knife/knives stored in cracks between wall and pipe in dishwasher area.
[21-04-4] In-use wet wiping cloth/towel used under red cutting board at prep table. Explained.Employee removed the cloth.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. mashed potatoes 45 f cooling overnight in the upright cooler.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. mashed potatoes 45 f cooling overnight in the upright cooler.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm tested 3 times . Currently washing dishes.( as per data plate low temp machine ,chlorine sanitizer ). Technician arrived during inspection and repaired. Chlorine100 ppm.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic and oil 58 f as per cook less than one hour . He moved fresh garlic and oil to cooler.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[31A-10-4] Equipment drain line from soda gun holster draining into handwash sink at the bar.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee filling pan of water from hand sink by three compartment sink. Explained.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.