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Licensee
Name:
OFF THA BONE BBQ LLC
License Number:
NOS6021774
Rank:
Non-Seating
License Expiration Date:
12/01/2026
Primary Status:
Current
Secondary Status:
Active
Location Address:
1516 NORTH TAMARIND AVE WEST PALM BEACH, FL 33401
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
12/03/2025
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
7
2
2
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Dish storage rack has heavy accumulation of grease and dust. **Repeat Violation** **Warning**
Basic - Time/temperature control for safety food thawed in an improper manner.
Thawing pork in sink with no running water. **Corrected On-Site** **Warning**
High Priority - Operating with an expired Division of Hotels and Restaurants license.
License expired 12/01/25. Operator renewed license during course of inspection. **Corrected On-Site** **Warning**
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed raw shrimp over French fries opened from commercial packaging at chest freezer. Raw shell eggs over cooked pasta at walk in cooler. Operator stored products properly. **Corrected On-Site** **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
cooked sausage (80F - Hot Holding) Observed in pan on counter in kitchen. Per operator, out of temperature in excess of four hours. See stop sale. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Walk in cooler: raw chicken (45F - Cold Holding) rechecked 44F. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to ice down product. **Warning**
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours.
Walk-in cooler: corned beef hash (57F - cooling) at 3:10 cooling since 10am. At current rate of cooling product did not reach 41F within 4 hours. See stop sale. **Warning**
High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours.
Walk-in cooler: corned beef hash (57F - cooling) at 3:10 cooling since 10am. At current rate of cooling product did not reach 41F within 4 hours. See stop sale. **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
cooked sausage (80F - Hot Holding) Observed in pan on counter in kitchen. Per operator, out of temperature in excess of four hours. See stop sale.
Mac and cheese (126F - Hot Holding) ; collard greens (100F - Hot Holding) ; smoked chicken (87F - Hot Holding); smoked ribs (107F - Hot Holding); Pork (87F - Hot Holding) Observed at steam table. Per operator, products out of temperature 2-3 hours. Operator reheated all products via microwave to 165+F.
**Warning**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Walk in cooler: shrimp and grits (47F - Cooling) at 3:17; cooling since 11am - 46F at 4:04 ; cooked pasta (48F - Cooling) at 3:20 cooling since 11:00 - 48F at 4:04 ; cooked Pork (46F - Cooling) at 3:20; cooling since 11:30 - 45F at 4:05; potato salad (47F - Cooling) at 3:20; cooling since 11:30 - 46F at 4:08
All products observed in covered containers. At current rate of cooling products will not reach 41F within 6 hours. Advised operator to place products in reach in freezer. **Warning**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Observed cutting board on drying rack with heavy accumulation of black mold like substance. **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
