WEST PALM BEACH, FL. A food service operator on Royal Palm Beach Boulevard racked up 11 high-severity violations in a single inspection last week, including a failure to cook food to required minimum temperatures and no procedures in place to destroy parasites in fish and pork, state records show.
Cambridge Holdco LLC at 1124 Royal Palm Beach Blvd. led all West Palm Beach facilities inspected during the week of September 28 through October 4, 2026, accumulating 11 high-severity and 4 intermediate violations. The tally placed it among the most serious inspection findings in Palm Beach County this period.
Inspectors cited the facility for food not cooked to required minimum temperatures, a violation that allows pathogens like Salmonella to survive in poultry served below 165 degrees. The same inspection found no procedures in place for parasite destruction, a requirement for facilities serving raw or undercooked fish and pork.
The problems went beyond the kitchen. No person in charge was present or performing duties during the inspection. There was no employee health policy on file and no employees were reporting symptoms of illness, a combination that health officials link directly to multi-victim outbreaks.
Inspectors also noted improper handwashing technique, inadequate shellfish identification records, and food contact surfaces that had not been properly cleaned or sanitized.
What Inspectors Found Across the City
Pinolandia Fritanga and Tortilleria at 1290 N Military Trl. drew five high-severity violations, including food sourced from unapproved or unknown suppliers. Without documentation tying product to a licensed, inspected supplier, there is no traceability if customers fall ill. Inspectors also cited improper sewage and wastewater disposal at the facility, a violation that creates risk of fecal contamination throughout the building.
The same inspection flagged employees not reporting illness symptoms and improper handwashing technique, along with inadequate shellfish records and unsanitized food contact surfaces.
Tacos del Cartel at 533 Clematis St. picked up four high-severity violations, two of which directly affect customers who never see the kitchen. The facility had no consumer advisory posted for raw or undercooked foods, meaning diners with compromised immune systems, pregnant women, elderly customers, and young children had no way of knowing the risk. Inspectors also found food sourced from unapproved or unknown origins.
The Clematis Street taco restaurant had no written employee health policy in place and inspectors cited improper handwashing technique. Multi-use utensils had not been properly cleaned.
Dunkin Donuts at 8843 Southern Blvd. was cited for three high-severity violations, including toxic substances that were improperly identified, stored, or used. That category covers cleaning chemicals and sanitizers that, if stored near food or mislabeled, carry a risk of direct chemical contamination. The same inspection found employees not reporting illness symptoms and inadequate shellfish identification records.
A shellfish citation at a Dunkin Donuts location is an unusual finding. The facility's inspection record does not explain the circumstances, but the violation carries the same traceability concern as at any other facility: without shellfish tags on file, there is no way to trace the product to a source if a customer reports illness.
BurgerFi at 700 S Rosemary Ave., Suite 102 was cited for food not cooked to required minimum temperatures, the same violation that headlined the Cambridge Holdco inspection. Inspectors also found toxic chemicals improperly stored or labeled and no allergen awareness demonstrated by staff. Food allergies affect 32 million Americans, and a burger restaurant where staff cannot identify allergens in menu items presents a direct risk to customers with wheat, dairy, or other sensitivities.
Courtyard by Marriott West Palm Beach Airport at 1800 Centrepark Dr. E drew two high-severity violations: employees not reporting symptoms of illness and food contact surfaces not properly cleaned or sanitized. The hotel's food service operation serves guests who may be traveling through the area and would have no way to report illness back to the facility.
Banyan Golf Club at 1393 Lyons Rd. rounded out the week's list with two high-severity violations. No person in charge was present or performing duties during the inspection, and the facility had no written employee health policy. Those two violations together describe a food service operation with no active oversight and no formal system for keeping sick workers out of the kitchen.
What These Violations Mean
The most dangerous combination documented this week was the triple failure at Cambridge Holdco: no person in charge, no employee health policy, and no illness reporting. CDC data indicates that facilities without active managerial control accumulate critical violations at three times the rate of those with engaged oversight. When no manager is present to enforce food safety practices, violations in temperature control, handwashing, and sourcing tend to follow. All three showed up in the same inspection.
The food-from-unapproved-sources violations at Pinolandia and Tacos del Cartel are about what happens after someone gets sick, not just during the meal. Licensed suppliers maintain chain-of-custody documentation that investigators use to trace outbreaks back to a contaminated batch. Product from unapproved sources, whether a backyard farm, an unlicensed processor, or an unknown intermediary, carries no such trail. If a customer develops Listeria or Salmonella symptoms days later, there is no record to pull.
The undercooked food violations at Cambridge Holdco and BurgerFi describe a specific biological failure: Salmonella in poultry survives below 165 degrees Fahrenheit. E. coli in ground beef survives below 155 degrees. A burger or piece of chicken pulled from the heat too soon is not a cosmetic problem. It is a pathogen-delivery mechanism.
The improper handwashing technique violations, cited at Cambridge Holdco, Pinolandia, and Tacos del Cartel, are a distinct category from "no handwashing." They mean an employee made an attempt to wash their hands and still left the sink with pathogens remaining. Studies show that even brief failures in technique, skipping soap, insufficient contact time, or not reaching between fingers, leave enough contamination to transfer Norovirus to the next surface touched.
The Longer Record
Pinolandia Fritanga and Tortilleria has the longest inspection history of any facility cited this week, with 56 prior inspections on record. That is more than double the count at Cambridge Holdco, which has 27. A facility reaching its 56th state inspection and still accumulating five high-severity violations in a single week, including food from unapproved sources and improper sewage disposal, is not a facility encountering these standards for the first time.
Tacos del Cartel on Clematis Street has 35 prior inspections on record. The food-from-unapproved-sources citation there is a compliance category that requires deliberate action to fix: you either have documentation of a licensed supplier or you do not. At 35 inspections in, the facility's operators are not unfamiliar with what state inspectors look for.
BurgerFi on Rosemary Avenue has 28 prior inspections and Courtyard by Marriott has 25. Both are mid-range in terms of inspection history, but BurgerFi's combination of undercooked food, improperly stored chemicals, and no allergen awareness in a single visit suggests multiple parallel failures rather than one isolated lapse.
Dunkin Donuts on Southern Boulevard has 14 prior inspections, the fewest of the chain locations cited this week. Banyan Golf Club has 24. The golf club's violations, no manager present and no health policy, are foundational failures that state inspectors treat as prerequisites to everything else. A facility cannot self-correct on food temperatures or employee illness if no one in charge is present to enforce the correction.
Cambridge Holdco's 11 high-severity violations across 27 prior inspections remain the unresolved question from this week's round of inspections. The facility's shellfish traceability records were inadequate, its parasite destruction procedures were not in place, and its food was not reaching required cooking temperatures. Whether any of those conditions were corrected before the facility's next service has not been reflected in publicly available state records.
