PARIS IN TOWN

Name: PARIS IN TOWN
Address: 11460 US HWY 1, NORTH PALM BEACH, FL, 33408, US
Rating: 38.9

11460 US HWY 1, NORTH PALM BEACH, FL 33408

License #6021609

☕ Café/Breakfast ℹ️

38.9 Grade F / 100

Failing Health Score

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Latest inspection

February 26, 2026 · 11 findings · 6 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PARIS IN TOWN in NORTH PALM BEACH currently holds an InspectFL Health Score of 38.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on February 26, 2026. Across those visits, inspectors documented 76 total violations — 32 critical, 19 major, 25 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 20, 2023

The latest inspection on February 26, 2026 shows 11 observation rows: 6 critical, 2 major, and 3 minor.

Official recordInspection data quality

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Inspection coverage

90%

Inspector notes

Coverage note

Inspector notes linked where available

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PARIS IN TOWN 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: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed.
[29-49-6] Standing water in bottom of reach-in-cooler- glass cooler at front counter;
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); advised to fix to 50-100 ppm;
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm) advised to fix to 50-100 ppm;
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee stepping outside to bring in foods; unloaded foods put gloves on and started to work with foods without washing hands; Educated; employee washed hands;
[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. Observed employee numerous times wiping gloved hands on apron and continued to work with foods without washing hands first and changing gloves; educated Employee washed hands;
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw shell eggs over blueberries and raw salmon over unwashed fruits and vegetables Advised to store properly
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage over lettuce in cooler at cook line; Stored properly
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter packets (54F - Cold Holding)in small dish by soup ; food placed on ice packs; food out of temperature for approximately 3 hours; food not properly set up in ice bath; educated PIC on TPHC ; operator discarded;
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink - by ice machine Provided
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Met Inspection Standards
[29-49-6] Standing water in bottom of front line glass door reach-in-cooler.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm). Operator added chlorine to 100ppm.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw shell eggs while picking up/removing from/putting back into pan then prepared cooked ready to eat breakfast sandwiches for customers without washing hands. Operator discussed with employee who then washed hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw salmon stored over ready to eat ham. At flip top cooler; raw shell eggs stored over ready to eat quiche. Operator moved raw items below ready to eat items.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At countertop soup well; cooked cauliflower soup (85F - Hot Holding). Operator stated soup reheated prior to being placed in soup well, held for less than 2 hours, reheated to 185F.
[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/ 4 employees present, engaged in food preparation/handling no certified food service manager present. Advised Operator of requirements.
[31B-02-4] No paper towels or mechanical hand drying device provided at kitchen hand wash sink. Operator provided paper towels.
[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. Operator informed employees during inspection.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At walk-in cooler; cooked onion soup prepared/date marked 10/15. Operator stated soup cooked/prepared and frozen day 1, then thawed and held under refrigeration 2 more days, not properly tracking/marking. Advised Operator of proper tracking/date marking.

Disposition: Warning Issued
[24-03-4] Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Soiled spoon stored with clean spoons - operator removed all spoons to be cleaned and sanitized.
[36-17-5] Floor tiles/wood flooring missing and/or in disrepair. Flooring behind display case.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. All grab and go products I.e. quiche and salads.
[08B-12-5] Stored food not covered. Baguettes not protected above sandwich station - operator covered.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wait station - sanitizer Bucket (Chlorine 10ppm) - operator corrected to 50ppm.
[35A-09-4] Presence of insects, rodents, or other pests. Live ants on shelf above 3 compartment sink. Approximately, 15 to 20 ants crawling on wall in the unisex bathroom.
[08A-13-5] Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Salad make table - raw shell eggs and pooled eggs over assorted quiche - operator moved egg products to lower shelf.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Walk in freezer - raw chicken breasts over prepared soups. Operator moved soups.
[35A-05-4] Roach activity present as evidenced by live roaches found. One live on floor next to back door. Operator removed and cleaned area.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad station - cut cherry tomatoes (53F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad station - cut cherry tomatoes (53F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. Wait station - portioned butter (64F - Cold Holding) operator states held under 4 hours in fruit caddy - moved to reach in cooler.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At the outside mop sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled from prior day.
[02B-04-5] Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient - Lox and tomato sandwich and Salmon and egg sandwiches.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler - prepared crepes prepared 2 days prior not date marked.
[31B-03-4] Unable to dispense soap at the kitchen hand sink.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. At dry storage area container of sugar has a paper coffee cup with no handle as a scoop.
[35A-03-4] Dead roaches on premises. Approximately 1 dead roach in dry storage on the floor, approximately 3 dead roaches by front counter under display cooler, approximately 1 dead roach under beer cooler on the floor.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At dry storage employee Personal drink stored on top of container of chocolate chips
[36-22-4] Floor area(s) covered with standing water. At front counter area by glass door drink cooler standing water dripping from cooler.
[36-17-5] Floor tiles missing and/or in disrepair. At front counter area wood/laminate floor panels in complete disrepair.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. At make line cut lemons still has stickers attached.
[29-49-6] Standing water in bottom of reach-in-cooler. At front counter glass door drink cooler has standing water in bottom of reach in cooler.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm)
[01B-01-4] Dented/rusted cans present. See stop sale. 2 dented cans of tuna- see stop sale.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee handled dirty dishes then washed their hands for approximately 3 seconds- started handling clean dishes for orders- educated operator- employee washed their hands.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. At prep area counter- non food grade paper towels used to store parsley/ herb.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At walk in freezer pan of Raw chicken not commercially packaged stored over ready to eat veggies walk in freezer- operator removed.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee left kitchen area through back door/ outside exit and returned to cooking/ food preparation without washing hands or changing gloves.
[41-10-4] Toxic substance/chemical improperly stored. At front counter Sanitizer spray bottle over single service items, also Spray bottle containing sanitizer stored over straw.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On breakfast menu no indication that the Nova Smoked Salmon is served raw.

Disposition: Warning Issued
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. 12/01/23
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) operator removed floor cleaner solution attached to quaternary chemical line to 3 compartment sink - operator emptied sink and filled with quaternary chemical tested at 400ppm.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - pooled eggs over sausage soup - operator moved pooled eggs to lower shelf.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler: tuna salad (46F - Cold Holding); sausage soup (46F - Cold Holding); raw bacon (46F - Cold Holding). Operator states not portioned or prepared today held overnight and more than 4 hours. Stop Sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station make table - roasted red peppers (50F - Cold Holding); cream cheese (53F - Cold Holding); shredded mozzarella cheese (53F - cold holding); ham quiche (53F - cold holding) ; vegetable quiche (53F - Cold Holding) operator states not portioned or prepared today held under 4 hours - operator moved to adjacent cooler and display case. Walk in cooler: tuna salad (46F - Cold Holding); sausage soup (46F - Cold Holding); raw bacon (46F - Cold Holding). Operator states not portioned or prepared today held overnight and more than 4 hours. Operator opened freezer door to maintain proper walk in temperature.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink - instructed employee on proper hand washing - employee washed hands in hand sink.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sandwich Station Flip Top cooler upper: cheese (49F - Cooling ) at 10:30am since 2 hours ago, recheck at 11:00am (49F); roasted beef (50F - Cooling) at 10:30 since 2 hours, rechecked at 11:00am (51F); cut tomatoes (49F - Cooling) at 10:30am since 2 hours ago, rechecked at 11:00am (50F) at this rate the cooling process will not reach 41F within the proper amount of time - operator moved to reach in freezer to facilitate the cooling process. COOLING Salad make table - pooled eggs (57F - Cooling) at 10:15am cooling since 8:00am, rechecked at 10:30am (57F); Cut tomatoes (52F - cooling) at 10:15am cooling since 9:15 , rechecked at 10:30am (54F); chopped ham (49F - cooling) at 10:25am cooling since 9:25am rechecked at 10:30am (51F) at this rate the cooling process will not reach 41F within the proper amount of time - operator moved to reach in freezer to facilitate the cooling process.
[31A-11-4] Handwash sink used for purposes other than handwashing. Water pitchers in front counter hand sink - operator removed
[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.