FLAMINGO CAFE

Name: FLAMINGO CAFE
Address: 2588 PGA BLVD, PALM BEACH GARDENS, FL, 33410-2902, US
Rating: 5.2

2588 PGA BLVD, PALM BEACH GARDENS, FL 33410-2902

License #6010211

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

5.2 Grade F / 100

Failing Health Score

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Quick take

FLAMINGO CAFE in PALM BEACH GARDENS currently holds an InspectFL Health Score of 5.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on May 12, 2026. Across those visits, inspectors documented 56 total violations — 18 critical, 21 major, 17 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 12, 2026 shows 7 observation rows: 5 critical, 1 major, and 1 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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: Administrative complaint recommended
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee Cracked raw shell then picked up clean plate and plated ready to eat food with no hand wash. Educated employee on proper hand washing procedures. Employee washed hands.
[08B-36-4] Food stored in a location that is exposed to splash/dust. Syrup and vinegar stored under hand wash sink in server expo area.
[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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. walk in cooler: home fries (103F - Cooling) at 10:40; cooling since 7:30 Observed in large mixing bowl. At current rate of cooling product did not reach 70F within 2 hours. See stop sale.
[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. Dishwasher (Chlorine 0ppm) Operator primed machine, rechecked 100ppm chlorine sanitizer.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cook line flip top: sliced ham (63F - Cold Holding) Observed tightly wrapped in tinfoil stored above fill line of pan. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator cut portion in half and placed extra portion in lower portion of cooler.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. walk in cooler: home fries (103F - Cooling) at 10:40; cooling since 7:30 Observed in large mixing bowl. At current rate of cooling product did not reach 70F within 2 hours. See stop sale.

Disposition: Administrative complaint recommended
[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. Per operator one new employee who started one week ago not informed of reporting responsibilities, discussed with operator and emailed form.
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach crawling on meat slicer, discussed with operator who killed roach and clean and sanitized area.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Establishment open and operating at time of inspection and operating on expired DBPR license, discussed with operator to renew.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Top of dish machine soiled with accumulation of soil residues p, discussed with operator to clean and sanitize.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Edmund Dayan 1/22/2023 operators certified food manager certification expired, discussed with operator to renew.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Establishment uses time is a public health control for multiple products sausage gravy. Hollandaise sauce, cooked grits, creamer, butter, coned beef hash, cook potatoes, raw shell eggs, products marked on time is a public health control 7:00-11:00 and products not discarded at end of time.
[31A-11-4] Handwash sink used for purposes other than handwashing. Operator used hand washing sink to fill sanitizer bucket, discussed with operator.
[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 potatoes (51F - Ambient Cooling) at 10:00 since 9:30 to 52F at 10:15; sliced to tomatoes (45F - Cooling) at 10:00 since 8:00 to 45F at 10:15, at this current rate of cooling products will not reach 41F within 4 hours, discussed with operator who moved products to walk in freezer.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen acoustic ceiling tiles not smooth or easily cleanable, discussed with operator.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and without washing hands employee handled spinach to prepare omelette, discussed with operator employee washed hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored above beef base, discussed with operator who corrected storage of products.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. All shelves in walk in cooler rusted and pitted, discussed with operator to repair or replace.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple eggs Benedict on menu with indication items are served raw or undercooked, discussed with operator to apply identification to menu.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Discussed with operator and emailed clean up poster.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen above table with meat slicer and dough mixer has accumulation of dust debris, discussed with operator to clean and sanitize.
[03F-04-5] Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Establishment uses time is a public health control for multiple products sausage gravy. Hollandaise sauce, cooked grits, creamer, butter, coned beef hash, cook potatoes,raw shell eggs, products marked on time is a public health control 7:00-11:00 and products not discarded at end of time.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with operator and emailed copy of clean up poster.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged raw steak stored directly above hash browns, discussed with operator who corrected storage of products.
[08B-38-4] Food stored on floor. In kitchen bucket of cooked potatos stored on floor, discussed with chef who removed product from floor.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up visibly soiled cloth from top of raw shell eggs to wipe hands, after without washing hands employee handled clean plate to prepare biscuits and gravy, discussed with operator employee washed hands.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Servers handling soiled dishes and without washing hands servers handling fresh plates of customer foods to take to tables, discussed with operator employees washed hands.
[08B-37-4] Food stored in a prohibited area. Pancake mix stored in hot water heater room, discussed with operator to remove product.

Disposition: Administrative complaint recommended
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu multiple Eggs Benedict dishes without and indication that these items are served raw/ undercooked.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee dumped ice in handwash sink
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and wallet stored over clean dishes- operator removed.
[43-08-4] Unnecessary persons in the food preparation, food storage, or warewashing area. At time of inspection an unnecessary male person was inside the food prep/ kitchen area.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. At cookline area - non food grade brown paper towels in direct contact with bacon on plate- operator removed.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet soiled wiping cloths stored on cutting board- operator removed.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered the establishment and started touching clean equipment and cooler handles without washing their hands- educated operator - employee washed hands.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Edmund Dayan 01/22/-2018-2023 expired
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Edmund Dayan 01/22/-2018-2023 expired
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cookline area employee cracked raw shell eggs and then handled clean plates and plated grits for order- educated operator - employee washed hands properly.
[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 then did handled clean dishes without change going gloves and washing their hands- educated operator- employee washed hands properly.

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