SARA'S KITCHEN

Name: SARA'S KITCHEN
Address: 2000 PGA BLVD #A-3140, NORTH PALM BEACH, FL, 33408, US
Rating: 64.2

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

License #6011455

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

64.2 Grade F / 100

Failing Health Score

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Quick take

SARA'S KITCHEN in NORTH PALM BEACH currently holds an InspectFL Health Score of 64.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on March 5, 2026. Across those visits, inspectors documented 38 total violations — 21 critical, 7 major, 10 minor.

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

Inspection data quality

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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.

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•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: Call Back - Admin. complaint recommended
[08A-17-6] Raw burgers not commercially packaged over box of soup in freezer at cook line; Stored properly
[12A-13-4] Observed employee loading dirty dishes and unloading without washing hands before Manager educated and employee washed hands
[08A-05-6] Raw chicken and steaks over cut tomatoes and corned beef hash in walk-in cooler; stored properly
[08B-38-4] Bread and other food containers in walk-in cooler; advised to store properly

Disposition: Administrative complaint recommended
[41-10-4] Toxic substance/chemical improperly stored. WD 40 stored on prep table next to ice machine Advised to store properly
[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;
[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
[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;
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit- all units
[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
[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;
[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
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues- all coolers
[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-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
[08B-38-4] Food stored on floor- inside walk-in cooler numerous food containers stored on the floor; Advised to store properly
[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;

Disposition: Administrative complaint recommended
[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
[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
[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
[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
[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
[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
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Salad station cooler across from walk in cooler and dishwasher area
[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
[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-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
[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.
[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
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[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
[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++
[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.
[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

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