PARIS IN TOWN

Name: PARIS IN TOWN
Address: 11460 US HWY 1, NORTH PALM BEACH, FL, 33408, US
Rating: 79.8

11460 US HWY 1, NORTH PALM BEACH, FL 33408

License #6021609

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

79.8 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

PARIS IN TOWN in NORTH PALM BEACH currently holds an InspectFL Health Score of 79.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 26, 2026. Across those visits, inspectors documented 20 total violations — 10 critical, 6 major, 4 minor.

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

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

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

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

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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
[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.
[50-09-4] Current Hotel and Restaurant license not displayed.
[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;
[29-49-6] Standing water in bottom of reach-in-cooler- glass cooler at front counter;
[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;
[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;
[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
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); advised to fix to 50-100 ppm;
[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;
[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

Disposition: Inspection Completed - No Further Action
[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.
[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.
[31B-02-4] No paper towels or mechanical hand drying device provided at kitchen hand wash sink. Operator provided paper towels.
[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.
[29-49-6] Standing water in bottom of front line glass door reach-in-cooler.
[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.
[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.
[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.

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