THE BISTRO
13715 CROSSPOINTE DR · PALM BEACH GARDENS · Palm Beach County · FL 33418
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
9 full violation description(s) documented by the inspector during this visit.
High Priority 6
01B-01-4High Priority – Dented/rusted cans present. See stop sale. Artichoke hearts dented to seam of can, tomato juice deep dent in can.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw ground beef over carrots and vegetable medley at walk in cooler. **Corrected On-Site**
01B-02-5High Priority – 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. ice bath: sliced tomatoes (54F – Cooling) at 1:13; cooling since 8:00 At current rate of cooling product did not reach 41F within 4 hours. See stop sale.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. marinara (48F – Cold Holding); corned beef (48F – Cold Holding) Observed on ice bath at cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2.5 hours. Advised operator to use time control. Advised operator to place time stamp for remaining 1.5 hours. Time control procedure emailed to operator.
03D-06-5High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. ice bath: sliced tomatoes (54F – Cooling) at 1:13; cooling since 8:00 At current rate of cooling product did not reach 41F within 4 hours. See stop sale.
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. baked beans (117F – Hot Holding) Observed in hot holding unit at cook line. Per operator, out of temperature for approximately 1 hour. Operator returned to stove to reheat to 165+F. **Corrective Action Taken**
Intermediate 3
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. tuna salad (48F – Cooling) at 1:17; cooling since 11:15 – 48F at 1:45 Observed on ice bath at cook line. At current rate of cooling product will not reach 41F within 4 hours. Advised operator to place in freezer to quick chill.
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink at bar. **Corrected On-Site**
31B-06-4Intermediate – Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser by entrance to kitchen and in back prep area. Per operator, batteries were dead. **Corrected On-Site**
Inspector observations synchronized from DBPR on September 13, 2026 1:09 PM.
Violation category totals
2 observation(s)
4 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.