PIKNIK SANDWICH SHOP

Name: PIKNIK SANDWICH SHOP
Address: 9091 NORTH MILITARY TRL STE 13, PALM BEACH GARDENS, FL, 33410-5983, US
Rating: 88.3

9091 NORTH MILITARY TRL STE 13, PALM BEACH GARDENS, FL 33410-5983

License #6021958

🥪 Deli/Sandwich ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

88.3 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

PIKNIK SANDWICH SHOP in PALM BEACH GARDENS currently holds an InspectFL Health Score of 88.3 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 12, 2026. Across those visits, inspectors documented 9 total violations — 6 critical, 3 major.

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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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

December 9, 2025

The latest inspection on March 12, 2026 shows 9 observation rows: 6 critical, 3 major, and 0 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

50%

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.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw salmon stored above cut leafy greens, discussed with chef who corrected storage of products.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face and nose with hand and after without washing hands handled clean knife to cut bread, discussed with employee who washed hands.
[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 marked with a time that exceeds the 4-hour limit. See stop sale. At cook line butter time marked 7:00-11:00 not discarded at end time, discussed with operator, see stop sale.
[03F-01-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. At cook line butter time marked 7:00-11:00 not discarded at end time, discussed with operator, see stop sale.
[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/ At beginning of inspection 4 employees working with no certified food manager on duty, discussed with operator who showed up in middle of inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler over stacked sliced cheese (48F - Cold Holding) per chef product not portioned or prepared today and held in unit for approximately 30 minutes, discussed with chef who moved over stocked portion to bottom of cooler to chill.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator unable to provided written procedures, discussed with operator and emailed copy to be printed and filled out.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In prep area plastic wrapped quiche (90F - Cooling) at 12:05 since 11:50 to 88F at 12:35, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to reach in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter spinach and feta pastry (73F - Hot Holding) per operator product held at room temperature for approximately 30 minutes, operated time marked product to move to time is a public health control.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse