DON RAMON RESTAURANT

Name: DON RAMON RESTAURANT
Address: 502 S MILITARY TRL, WEST PALM BEACH, FL, 33415-3902, US
Rating: 86

502 S MILITARY TRL, WEST PALM BEACH, FL 33415-3902

License #6009595

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

86 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

DON RAMON RESTAURANT in WEST PALM BEACH currently holds an InspectFL Health Score of 86 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on February 19, 2026. Across those visits, DBPR recorded 29 total findings; InspectFL has imported detailed violation rows for 25 of them so far.

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

September 19, 2025

The latest inspection on February 19, 2026 included 2 critical violations, 2 major, and 1 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

80%

Imported observations

Coverage note

Inspector notes linked where 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 inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero imported notes.

Location + actions

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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.

Disposition: 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; house made flan, no date mark. Operator stated flan prepared 2 days prior, applied date mark.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At cook line stove top hot water bath; cooked house made tomato pepper salsa (108F - Reheating 11:20/108F 11:55). Operator stated reheating for 30 minutes prior, at this rate will not reach 165F for 15 seconds within 2 hours, hot water bath temperature 110F, moved to be rapidly reheated to 165F+ and held at 135F+.
[21-10-4] Visibly soiled dry wiping cloth in use on cook line cutting boards and equipment. Operator removed soiled wiping cloths.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled wiping cloth then continued handling clean equipment, clean utensils and prepared food for customers without washing hands. Operator discussed with employee who then washed hands and changed gloves.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in cooler; cut tomatoes (49F - Ambient Cooling 11:30/49F 12:00). Operator stated tomatoes cut 20 minutes prior, cooling in full container covered with lid, at this rate will not reach 41F within 4 hours, uncovered, spread out to facilitate faster cooling.

Disposition: Call Back - Complied
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled trash can and without washing hands employee handled pan containing fish, discussed with operator employee washed hands.
[14-01-5] Bowl or other container with no handle used to dispense food. In reach in cooler bowl with no handle used to portion raw chicken, discussed with operator who removed bowl.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. In kitchen reach in cooler at cook line under window and 2 door tall boy reach in cooler door handles and gaskets soiled, discussed with operator to clean and sanitize.
[21-05-5] Cloth used as a food-contact surface. In reach in cooler cloth used to keep plantains moist, discussed with operator who removed 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. In walk in cooler cooked ground beef (46F - Cooling) at 2:15 since previous day, at this current rate of cooling product never reached 41F within 6 hours 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. In walk in cooler cooked ground beef (46F - Cooling) at 2:15 since previous day, at this current rate of cooling product never reached 41F within 6 hours see stop sale.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Server entered kitchen with dirty dishes and after without washing hands server handled single service to go containers, discussed with operator employee washed hands.
[41-10-4] Toxic substance/chemical improperly stored. In kitchen on storage rack next to meat slicer bottle of degreaser stored above bin of flour, discussed with operator who removed bottle.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Next to flat top stove on table cooked onions (92F - Hot Holding) per operator product prepared approximately 30 minutes ago and held at room temperature until served, discussed with operator who moved product back to stove to reheat to 165F+. In oven that was turned off cooked chicken (130F - Hot Holding) per operator product was prepared approximately 2 hours ago and left in oven, discussed with operator who turned oven on to reheat chicken to 165+F. On stove top cooked yuca (130F - Hot Holding) per operator product finished cooking approximately 2 hours ago, discussed with operator who turned oven stove top burner up to reheat product to 165F+.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw fish stored directly above lettuce and cut tomatoes, discussed with operator who corrected storage of products.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler cooked beef (76F - Cooling) at 1:40 since 12:00 to 72F at 2:00, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to walk in freezer to rapid chill.

Disposition: Administrative complaint recommended
[21-05-5] Cloth used as a food-contact surface. In reach in cooler cloth used to keep plantains moist, discussed with operator who removed cloth.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. In kitchen reach in cooler at cook line under window and 2 door tall boy reach in cooler door handles and gaskets soiled, discussed with operator to clean and sanitize.
[14-01-5] Bowl or other container with no handle used to dispense food. In reach in cooler bowl with no handle used to portion raw chicken, discussed with operator who removed bowl.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw fish stored directly above lettuce and cut tomatoes, discussed with operator who corrected storage of products.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Server entered kitchen with dirty dishes and after without washing hands server handled single service to go containers, discussed with operator employee washed hands.
[41-10-4] Toxic substance/chemical improperly stored. In kitchen on storage rack next to meat slicer bottle of degreaser stored above bin of flour, discussed with operator who removed bottle.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked ground beef (46F - Cooling) at 2:15 since previous day, at this current rate of cooling product never reached 41F within 6 hours 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. In walk in cooler cooked ground beef (46F - Cooling) at 2:15 since previous day, at this current rate of cooling product never reached 41F within 6 hours see stop sale.

Community reaction

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Community pulse