Ballenisles Grille and Rendevous Room/Grille Kitchen
Last inspected: Mar 12, 2026
67
Score
Going back to 2022, Ballenisles Grille and Rendevous Room/Grille Kitchen has nine inspections in the public record. The newest entry in the record is dated Mar 12, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
The most common issue across all inspections has been “employee handled soiled equipment or utensils”, showing up two times.
By comparison, the average Palm Beach Gardens facility scores 81, putting Ballenisles Grille and Rendevous Room/Grille Kitchen on the weaker side. The inspection history reads as standard for a restaurant of this size.
9
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 12, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
67
Aug 20, 2025
Complaint Full
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
55
Feb 14, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Equipment Adequate to Maintain Product Temperature
FL-29
61
Nov 4, 2024
Routine - Food
5 critical violations. 2 minor violations.
View 7 violations
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At buffet/ pizza station- sliced Meatballs prepared 10/26 not used within 7 days- see stop sale.
01B-28-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dishwashing area- employee handled dirty dishes then proceeded to handle clean dishes and put on gloves without washing their hands- educated operator - employee washed hands.**Corrective Action Taken** **Corrective Action Taken**
12A-13-4
High Priority - Non-food grade paper/paper towel used as liner for food container. At buffet station- container of cooked bacon lined with non food grade paper towels - operator discarded. **Corrected On-Site**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler- raw salmon stored over corn beef - operator removed and stored properly. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At reach in cooler by cookline- raw tuna bearing label to remove from packaging not removed- see stop sale.
01B-13-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At reach in cooler by cookline- raw tuna bearing label to remove from packaging not removed- see stop sale.
06-09-1
Basic - Raw fruits/vegetables not washed prior to preparation. At flip top cooler near cookline- in use avocados with stickers still attached - educated operator - employee removed. **Corrected On-Site**
08B-39-4
43
Apr 26, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Cream cheese in reach in cooler not discarded after 4 hours.
01B-13-4
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Cream cheese in reach in cooler not discarded after 4 hours.
03F-01-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw Tuna Poke on menu not identified. Operator printed new menus, identifying raw tuna, during the inspection. **Corrected On-Site**
02B-01-5
Basic - Bowl or other container with no handle used to dispense capers. Operator removed. **Corrected On-Site**
14-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 62°F in prep area. Operator discarded. **Corrected On-Site**
10-07-4
61
Nov 15, 2023
Routine - Food
No violations found.
100
Nov 14, 2023
Routine - Food
7 critical violations. 1 major violation. 2 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler near salad station- marinara sauce 47-50Fat 9:45 ( cooling overnight) - food covered- at current rate of cooling food did not reach41F within 6 hours- see stop sale. **Warning**
03D-02-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dish-machine area- employee handled dirty dishes then proceeded to handle clean dishes without washing their hands- educated operator - employee washed hands. **Corrective Action Taken** **Warning**
12A-13-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw fish not commercially packaged stored over cooked ribs - operated moved fish to lower shelf. **Corrected On-Site** **Warning**
08A-02-6
High 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 ground beef- operator moved raw chicken to lower shelf. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler near salad station- marinara sauce 47-50Fat 9:45 ( cooling overnight) - food covered- at current rate of cooling food did not reach41F within 6 hours- see stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline reach in cooler- raw burger 50f- cold holding, raw chicken 50F- cold holding, raw shrimp 50F- cold holding, sliced tomatoes 50F- cold holding, cooked mushrooms 50F - cold holding sliced cheese 50F- cold holding, chopped lettuce 50F- cold holding, cabbage kimchi 50F- cold holding - food not prepared or portioned today - food out of temperature for 1.5 hours- operator over food to walk in cooler to quick chill. At reach in cooler near cookline and salad station- Raw shrimp 44-45F - cold holding cooked spaghetti 44-45F- cold holding , cooked squash-44-45F- cold holding , cooked potatoes 44-45F- cold holding- food out of temperature for 45 minutes- food not prepared or portioned today-operator moved to walk in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot box near sever station- vegetable soup 125F- hot holding- food out of temperature for 1 hour- operator moved to stove to reheat soup to 165F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. At dishmachine area- spray bottle of bleach not labeled - operator labeled. **Corrected On-Site** **Warning**
41-17-4
Basic - Raw fruits/vegetables not washed prior to preparation. At salad station- avocados in use with stickers attached- educated operator -employee removed. **Corrected On-Site** **Warning**
08B-39-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At dry storage area- Employee bag over containers of oil- operator removed. **Corrected On-Site** **Warning**
40-06-5
29
Apr 19, 2023
Routine - Food
5 critical violations. 2 major violations. 1 minor violation.
View 8 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food...employee begin working without handwash putting gloves on hands. Discussed with employee, employee washing hands and putting gloves **Corrected On-Site**
12A-07-5
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination....hot holding food , whipped cream at condemns station at buffet line.
08B-01-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Ham 62°, sausage 63°, meatballs 63°, cheese 64°, pizza sauce 61°, bread pudding 61°, fresh mozzarella cheese 61°, egg wash 65°, grilled onion 62°, roasted pepper 61°, roasted garlic 63°, cut tomatoes 63° in flip top pizza reach in cooler and cold hold table at pizza station being held more than four hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Ham 62°, sausage 63°, meatballs 63°, cheese 64°, pizza sauce 61°, bread pudding 61°, fresh mozzarella cheese 61°, egg wash 65°, grilled onion 62°, roasted pepper 61°, roasted garlic 63°, cut tomatoes 63° in flip top pizza reach in cooler and cold hold table at pizza station being held more than four hours. Stop sale issue . Employee discarded food. Asparagus 45°, cheese 46°, raw shrimp 44° , butter milk 47° in flip top reach in coolers at cook line being held less than four hours. Employee closed drawer properly... Whipped 67° at buffet station temperature control in ice being held less than four hours. Time marked on food. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding sausage 125°, potatoes 126° at buffet line being held less than four hours. Employee time marked. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade . Employee cleaned. **Corrected On-Site**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....wrong date marked on chili at walk in cooler. Employee properly date marked **Corrected On-Site**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food....in cheese, shredded eggs, blue cheese, cappers, chopped tomatoes, employee moved those containers. **Corrected On-Site**
14-01-5
37
Nov 3, 2022
Routine - Food
2 critical violations.
View 2 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored above raw fish in cook line cooler. Raw beef stored above raw fish in walk in cooler. Operator reorganized **Corrected On-Site**
08A-20-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked eggplant date marked 10-26 on pizza line.
01B-24-5
74
Frequently Asked Questions
When was Ballenisles Grille and Rendevous Room/Grille Kitchen last inspected?
The most recent health inspection at Ballenisles Grille and Rendevous Room/Grille Kitchen on file is from Mar 12, 2026. The public record contains nine inspections in total.
What is the most common violation at Ballenisles Grille and Rendevous Room/Grille Kitchen?
Across the inspection record, “employee handled soiled equipment or utensils” has been cited two times, more than any other issue at Ballenisles Grille and Rendevous Room/Grille Kitchen.
How does Ballenisles Grille and Rendevous Room/Grille Kitchen compare to other restaurants in Palm Beach Gardens?
Ballenisles Grille and Rendevous Room/Grille Kitchen most recently scored 67 out of 100, which is lower than the Palm Beach Gardens average of 81.
Has Ballenisles Grille and Rendevous Room/Grille Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Ballenisles Grille and Rendevous Room/Grille Kitchen have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Ballenisles Grille and Rendevous Room/Grille Kitchen means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Ballenisles Grille and Rendevous Room/Grille Kitchen inspected?
Based on the inspection history on file, Ballenisles Grille and Rendevous Room/Grille Kitchen is inspected around three times per year on average.
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