SOUL GOOD

Name: SOUL GOOD
Address: 4767 PGA BLVD, PALM BEACH GARDENS, FL, 33418, US
Rating: 77.6

4767 PGA BLVD, PALM BEACH GARDENS, FL 33418

License #6022991

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

77.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SOUL GOOD in PALM BEACH GARDENS currently holds an InspectFL Health Score of 77.6 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 24, 2026. Across those visits, inspectors documented 24 total violations — 10 critical, 5 major, 9 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

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 24, 2026 shows 15 observation rows: 6 critical, 2 major, and 7 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
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean mixing bowls stored, not inverted. Operator corrected.
[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, cooked pasta (45F - Cooling); brown rice (49F - Cooling) at 9:45. Items did not reach 41F within 6 hours. See stop sale.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean mixing bowls stored improperly-wet nesting.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2025. Advised operator to renew license. Operator renewed license during inspection.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, opened employee beverage stored on prep table. Operator discarded.
[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, cooked pasta (45F - Cooling); brown rice (49F - Cooling) at 9:45. Items did not reach 41F within 6 hours. See stop sale.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. At kitchen, wet wiping cloth used underneath cutting board. Operator removed cloth.
[31B-03-4] No soap provided at handwash sink. At front counter, no hand soap at designated hand sink.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At dry storage, employee backpack stored on boxes of oil. Operator removed.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At kitchen reach in cooler, Raw pooled eggs stored over sliced mango. Raw tuna stored above ready to eat truffle cream. Advised operator of proper storage. Operator stored correctly.
[31A-11-4] Handwash sink used for purposes other than handwashing. At kitchen cook line, Hand wash sink used for other purposes as evident by employee draining canned beans into sink.
[08B-38-4] Food stored on floor. At walk in cooler, box of mushrooms stored on floor. Advised operator of proper storage. Operator moved item to shelf.
[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 front counter, Employee touched glasses then proceeded to grab clean plate to serve to customer without washing hands. Advised operator of proper handwashing.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. At cook line, avocados being used without being washed as evident by stickers still attached and operator stating they do not wash before use. Advised operator to wash all produce prior to use.
[08A-04-5] Raw animal food stored over or with unwashed produce. At walk in cooler, Raw shell eggs stored over unwashed produce. Advised operator of proper storage. Operator stored correctly.

Disposition: Administrative complaint recommended
[31B-03-4] No soap provided at handwash sink- by front counter- operator provided.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. At kitchen area- employee washed dishes then proceeded to put on gloves without washing their hands and prepare raw chicken - educated operator - employee washed hands.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line- utensils stored in standing water of 78F- operator removed.
[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.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. At cook line prep counter- in use avocados with stickers still attached - educated operator employee 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- Cooked rice 50F at 9:20( cooling overnight)- food stored in ,argue quantity and portioned in bags- at current rate of cooling food will not reach to 41F within 6 hours- see stop sale.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
[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/
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw ground beef/ raw chicken and raw salmon all stored over ham and cooked sausage- operator removed and stored properly.

Community reaction

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Community pulse