PINK STEAK

Name: PINK STEAK
Address: 2777 S DIXIE HWY STE 1B, WEST PALM BEACH, FL, 33405, US
Rating: 75.4

2777 S DIXIE HWY STE 1B, WEST PALM BEACH, FL 33405

License #6022809

🥩 Steakhouse ℹ️

75.4 Grade C / 100

Mixed Health Record

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Latest inspection

March 12, 2026 · 3 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PINK STEAK in WEST PALM BEACH currently holds an InspectFL Health Score of 75.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on March 12, 2026. Across those visits, inspectors documented 35 total violations — 16 critical, 10 major, 9 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 30, 2025

The latest inspection on March 12, 2026 shows 3 observation rows: 2 critical, 1 major, and 0 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

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Would you eat here?

PINK STEAK has some meaningful issues on record. Would you still eat here?

C 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
[01B-28-5] Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. Chimichurri dated 3/2 veal stock dated 2/26 lobster bisque dated 3/2 in walk in cooler. Operator discarded. See stop sale.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee hand-wash soiled food storage pans with soap and water and then store for future use without the use of sanitizer. Reviewed sanitizing requirements with operator. Employee sanitized pans.
[41-17-4] Spray bottle containing toxic substance not labeled. Degreaser not labeled at warewashing station. Operator labeled.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen, ice machine with mold like substance.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At walk in cooler, employee beverage stored over cooked pasta. Operator removed.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, lobster bisque (51F - Cooling); butter (48F - Cooling), operator stated item placed into cooler prior day. Products did not reach 41F within 6 hours. See stop sale.
[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 41 degrees Fahrenheit within 6 hours. At walk in cooler, lobster bisque (51F - Cooling); butter (48F - Cooling), operator stated item placed into cooler prior day. Products did not reach 41F within 6 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. At dish area, Dishwasher (Chlorine 0ppm). Advised operator to use three compartment sink to wash rinse, sanitize dishes until dish machine is repaired and operating properly. Three compartment sink is set up and used to sanitize dishes.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At kitchen walk in cooler, raw steak stored over ready to eat sauces. Advised operator of proper storage. Operator stored correctly.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Operator removed to clean.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White plastic ice deflector.
[08B-38-4] Food stored on floor. Corn stored on the floor under shelves in walk in cooler. Explained
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Roasted garlic 89 f at 4:05 pm as per chef roasted at 8-9 am . Emailed proper cooling procedures. 135 f to 70 f within 2 hours and 135 f to 41 f within total of 6 hours.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked garlic in oil 93 f as per chef cooling three hours second temperature after 20 minutes 90 f on speed rack.
[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 garlic in oil 93 f as per chef cooling three hours second temperature after 20 minutes 90 f on speed rack.
[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. Dishwasher handled soiled dishes then handled clean dishes without washing hands. Explained and she washed hands.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw shell eggs stored over cooked corn on the cob in the walk in cooler. Explained and chef rearranged.
[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. Raw beef stored over raw shrimps in walk in freezer. Explained and emailed storage chart. chef rearranged.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Mango chimichurri marked 10/12 .btodays date 10/21.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Mango chimichurri marked 10/12 .btodays date 10/21. Roasted garlic 89 f at 4:05 pm as per chef roasted at 8-9 am
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on one side of the splitter. Explained.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Female employee washed hands in three compartment sink to handle food. Explained and she washed hands in hand sink.
[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. Emailed one.
[31A-09-4] Handwash sink not accessible for employee use at all times. Kitchen hand sink blocked by trash can. Explained and manager removed the trash can
[31A-11-4] Handwash sink used for purposes other than handwashing. Dumping ice in kitchen hand sink. Explained.
[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. Emailed one.
[31B-03-4] No soap provided at handwash sink. At server station hand sink. Manager put soap.