STAGE KITCHEN & BAR
2000 PGA BLVD STE 5502 · PALM BEACH GARDENS · Palm Beach County · FL 33408
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 7
22-41-4High Priority – 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. Dishwasher (Chlorine 0ppm). Operator changed dispensing bucket, primed machine, retested at chlorine 100ppm. **Corrected On-Site**
12A-25-4High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face/mouth and then handled clean equipment, clean utensils, plated food and prepared food without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**
12A-05-4High Priority – Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drank from unenclosed cup and then handled clean equipment, clean utensils and clean glasses to prepare drinks for customers without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw chicken stored over raw octopus. Operator moved raw octopus above raw chicken. **Corrected On-Site**
01B-24-5High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. At walk-in cooler; cooked ribs, prepared/date marked 9/8/25. See stop sale.
01B-38-5High Priority – Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. At expo line ice bath; house made yogurt sauce (53F – Ambient Cooling 1:50/52F 2:30). Operator stated yogurt sauce prepared at 10:30, held on ice not surrounding product level, at this rate did not reach 41F within 4 hours. See stop sale.
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. At expo line ice bath; house made yogurt sauce (53F – Ambient Cooling 1:50/52F 2:30). Operator stated yogurt sauce prepared at 10:30, held on ice not surrounding product level, at this rate did not reach 41F within 4 hours. See stop sale.
Intermediate 2
31A-09-4Intermediate – Hand wash sink not accessible for employee use at all times. Expo line hand washing sink wrapped in plastic and tape with sign saying out of order. Advised Operator to make hand wash sink accessible. Operator removed tape and plastic, sink accessible/operational. **Corrected On-Site**
02A-01-5Intermediate – Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided to Operator, posted. **Corrected On-Site**
Inspector observations synchronized from DBPR on August 21, 2026 7:52 AM.
Violation category totals
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.