SARA'S KITCHEN

Name: SARA'S KITCHEN
Address: 2000 PGA BLVD #A-3140, NORTH PALM BEACH, FL, 33408, US
Rating: 38.8

2000 PGA BLVD #A-3140, NORTH PALM BEACH, FL 33408

License #6011455

🍽️ American ℹ️

38.8 Grade F / 100

Failing Health Score

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Latest inspection

March 5, 2026 · 4 findings · 3 critical

Routine - Food

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Quick take

SARA'S KITCHEN in NORTH PALM BEACH currently holds an InspectFL Health Score of 38.8 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 March 5, 2026. Across those visits, inspectors documented 68 total violations — 33 critical, 10 major, 25 minor.

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The latest inspection on March 5, 2026 shows 4 observation rows: 3 critical, 0 major, and 1 minor.

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Inspector notes

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SARA'S KITCHEN 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
[08B-38-4] Bread and other food containers in walk-in cooler; advised to store properly
[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. Observed employee numerous times loading dirty dishes and unloading without washing hands first ; educated; ; employee washed hands
[08A-05-6] Raw chicken and steaks over cut tomatoes and corned beef hash in walk-in cooler; stored properly
[08A-17-6] Raw burgers not commercially packaged over box of soup in freezer at cook line; Stored properly

Disposition: Warning Issued
[08B-38-4] Food stored on floor- inside walk-in cooler numerous food containers stored on the floor; Advised to store properly
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit- all units
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues- all coolers
[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. Observed employee numerous times loading dirty dishes and unloading without washing hands first ; educated; ; employee washed hands
[22-11-5] Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Observed employee wiping clean knife on visibly soiled cloth, and reusing it in contact with other foods; Advised to properly sanitize and use clean clean utensils
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw shell eggs over boxes of peppers in walk-in cooler; advised to store properly
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken tenders over milk and cut tomatoes in walk-in cooler; Advised to store properly
[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 chicken tenders stored on trays on top of boxes burgers in reach in freezer; advised to store properly
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. potato salad (62-63F - Cooling)at 1:55 since 9:30 ;in cooler a5 pantry area; food never reached 41 F or below within 4 hours; See Stop Sale;
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. feta cheese (46F - Cold Holding); diced tomatoes (46F - Cold Holding); sausage (46F - Cold Holding); feta (62F - Cold Holding); sliced cheese (63F - Cold Holding); chicken salad (64F - Cold Holding); In cooler at cook line and pantry station ; foods not prepared or portioned today; food out of temperature for approximately 2 hours; food moved on TPHC; to be discarded at the end of four hour;
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- raw shell eggs, butter and batters at cook line; as per operator food out for approximately 2 hours; advised to add time;
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. potato salad (62-63F - Cooling)at 1:55 since 9:30 ;in cooler a5 pantry area; food never reached 41 F or below within 4 hours; See Stop Sale;
[41-10-4] Toxic substance/chemical improperly stored. WD 40 stored on prep table next to ice machine Advised to store properly

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[08B-37-4] Food stored in a prohibited area. Server station dining room. Bottles of condiments stored under drain pipe of hand washing sink. Advised operator to stored properly
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Salad station cooler across from walk in cooler and dishwasher area
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler Unwashed strawberries stored above containers with pancake batter. Advised operator to stored properly
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Deep covered container with Prime rib at 9:59am(52F cooling ) since yesterday. Per operator product stored since yesterday. See Stop Sale
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked eggs then handle clean plates, clean spatula to stirred cooked hash browns . Employee washed hands
[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 dirty dishes then handled clean dishes without washing hands. Advised employee to wash hands
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer double door to the left of expo area. Raw cold smoke salmon stored above a plastic container with coconut flakes. Operator stored properly
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler Raw steaks and raw cold smoke salmon stored above cut broccoli and a bag of spinach. Operator stored properly
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Deep covered container with Prime rib at 9:59am(52F cooling ) since yesterday. Per operator product stored since yesterday. See Stop Sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Across from walk in cooler and dishwasher area Salad station flip top cooler,potatoes salad 48F cold holding, coleslaw 48F cold holding,chicken salad 48F cold holding tuna salad 48 F cold holding , cheese 48F cold holding, sliced turkey 48F cold holding, smoked salmon 48F cold holding , ham 48F cold holding . Per operator all products stored since yesterday. Per operator all products not prepared or portioned today. See Stop Sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Across from walk in cooler and dishwasher area Salad station flip top cooler,potatoes salad 48F cold holding, coleslaw 48F cold holding,chicken salad 48F cold holding tuna salad 48 F cold holding , cheese 48F cold holding, sliced turkey 48F cold holding, smoked salmon 48F cold holding , ham 48F cold holding . Per operator all products stored since yesterday. Per operator all products not prepared or portioned today. See Stop Sale. Walk in cooler cooked turkey 45F, cheese 45F, sliced tomatoes 45F, Per operator products stored for approximately 1 hour. Per operator products not prepared or portioned today. Operator moved items to back of walk in cooler.
[03E-03-5] Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Expo area steam table . Shrimp corn chowder at 9:24am(37F reheating)since 8:50am at 10:03 same temperature . Product will not reheat to 135F within 2 hours at this rate inside steam table. Operator moved to stovetop to be reheated to 135F++
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator
[31A-10-4] Equipment drain line draining into handwash sink. Server station dining room Advised operator to remove drain line
[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. Email to operator
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Christina Brown. Expired on 7/27/24
[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. Email to operator
[41-17-4] Spray bottle containing toxic substance not labeled. Grill cleaner not labeled stored on bottom shelf on cook line. Advised operator to label

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. At reach in freezer, heavy ice buildup.
[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. At cook line, Employee touching glasses then proceeding to touch ready to eat foods without washing hands. Advised operator of proper handwashing. Employee washed hands and changed gloves.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw shell eggs stored over tortilla wraps. Advised operator of proper storage.
[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. At cook line, corn beef hash (47F - Cold Holding); raw hamburgers (46F - Cold Holding), not prepared or portioned today. Operator stated items held in unit over night. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, corn beef hash (47F - Cold Holding); raw hamburgers (46F - Cold Holding), not prepared or portioned today. Operator stated items held in unit over night. See stop sale.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, multiple food items prepared onsite and stored over 24 hours with no date marking. Advised operator that all items prepared onsite and held over 24 hours require proper date marking.