MEAT MARKET PALM BEACH

Name: MEAT MARKET PALM BEACH
Address: 191 BRADLEY PLACE, PALM BEACH, FL, 33480, US
Rating: 61.7

191 BRADLEY PLACE, PALM BEACH, FL 33480

License #6021292

🥩 BBQ/Steakhouse ℹ️

61.7 Grade F / 100

Failing Health Score

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Latest inspection

February 23, 2026 · 5 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MEAT MARKET PALM BEACH in PALM BEACH currently holds an InspectFL Health Score of 61.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on February 23, 2026. Across those visits, inspectors documented 52 total violations — 10 critical, 25 major, 17 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 23, 2025

The latest inspection on February 23, 2026 shows 5 observation rows: 1 critical, 1 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

Inspector notes

Coverage note

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Community reaction

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Would you eat here?

MEAT MARKET PALM BEACH 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.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[08B-38-4] Food stored on floor. Observed ice cream stored on walkin freezer floor .
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed multiple squeeze bottles, not labeled
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed mop sink splitter.
[03G-49-2] Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan.

Disposition: Warning Issued
[03G-54-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed raw meats in reduced oxygen packaging performed in house at walk in cooler: Raw veal 4/19, raw beef filet 4/16. Advised operator to remove products from reduced oxygen packaging.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed Paper towel as food liner for avocados at sushi bar. Operator removed paper towel.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top across from wood burning grill: sliced tomatoes (45F - Cold Holding); romesco (cooked peppers and onions) (47F - Cold Holding); boursin cheese (50F - Cold Holding); flip top across from fryer: jalapeño cream (47F - Cold Holding); on ice bath: chimichurri (cooked peppers (46F - Cold Holding); tall stainless reach in by convection oven: mornay sauce with cream(44F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to ice down products or move to another operable cooler.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags not in chronological order.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Three oyster tags missing last order sold dates.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Dinner menu: Crispy tuna, king salmon roll, caviar. Ceviche on special menu have no raw animal protein identifier.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At back prep area and bar.
[31B-03-4] No soap provided at handwash sink. In back prep area, sushi bar and bar.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Procedure emailed to operator.

Disposition: Warning Issued
[14-11-5] Equipment in poor repair. Observe gaskets torn and broken at low boy refrigerator on cook line.
[08B-38-4] Food stored on floor. Observe raw beef in plastic bus tub on floor in walk-in refrigerator. Operator placed on shelf.
[08B-12-5] Stored food not covered. Observe cooked French Fred potatoes in walk-in freezer not covered.
[03G-53-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observe peaches in reduced oxygen packaging not date at all. Operator stated cream corn dated 12/14 without time . Operator stated 1pm on 12/14 removed from reduced oxygen packaging
[03G-54-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. See stop sale 1)Observe cooked meat in reduced oxygen packaging dated 12/6, 12/4. See stop sale
[02D-01-5] Working containers of food removed from original container not identified by common name. Observe oil in squeeze bottle, not labled.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw beef above cooked beef in walk-in refrigerator. Operator removed the cooked meat.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 1)Observe cooked meat in reduced oxygen packaging dated 12/6, 12/4. See stop sale
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe Lowboy refrigerator ; cooked vegetables overnight (53F - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observe Lowboy refrigerator ; cooked vegetables overnight (53F - Cold Holding). See stop sale 2) observed butter at waiters station On prep table ; butter overnight (74F - Cold Holding).
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observe by grill.
[22-02-4] Can opener surface soiled with food debris, mold-like substance or slime.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observe cooked vegetables purée at 11:42 with 2 hour left (127F - Cooling) at 12:15 118F due to little ice and not till the food fill line. Operator added more ice. And water to properly cool food.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observe with spicy tuns , nigiri platter
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[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/ Certified food manager showed up during an inspection .
[05-08-4] No probe thermometer provided to measure temperature of food products.
[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.
[31B-03-4] No soap provided at handwash sink. Observe at coffee station in kitchen. Operator placed soap at sink.