Drafthouse Grill
Last inspected: Mar 9, 2026
47
Score
Across the available record, Drafthouse Grill has 11 inspections on file, the first dated 2022. On Mar 9, 2026, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
The picture has gotten worse over the last few visits, with the average climbing from around three violations to closer to six violations.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up four times.
Drafthouse Grill's latest score of 47 falls below the North Palm Beach average of 78. This restaurant has more on its record than most do.
11
Inspections
3
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 9, 2026
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Potentially Hazardous Food Held at Proper Temperature
FL-16
47
Nov 4, 2025
Routine - Food
5 critical violations. 1 major violation. 2 minor violations.
View 8 violations
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
21
Mar 13, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cooked meat in freezer chest in thank you grocery bag Removed **Corrected On-Site**
14-15-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon not commercially packaged over mozzarella sticks in freezer chest in back prep area Removed **Corrected On-Site**
08A-02-6
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. Maui In Walk in cooler removed **Corrected On-Site**
06-09-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Cleaned **Corrected On-Site**
22-20-5
67
Oct 23, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High 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. Flip top across from grill:pepper jack cheese (57F - Cooling) cooling @ 3:55; cooling since 9:00; marinated steak (49F - Cooling) @ 3:58; cooling since 9:00 At current rate of cooling product did not reach 41F within 4 hours. See stop sale. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-10-23: Tuna salad (63F-Cooling) @ 11:44; cooling since 10:00-62F @ 12:04. At current rate of cooling product will not reach 41F within 4 hours. Advised operator to place in freezer to quick chill. **Admin Complaint**
03D-06-5
86
Oct 22, 2024
Routine - Food
5 critical violations. 4 major violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked peppers and onions (84F - Hot Holding) Observed on pan under grill station. Per operator, out of temperature in excess of four hours. See stop sale.
03B-01-6
High 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. Flip top across from grill:pepper jack cheese (57F - Cooling) cooling @ 3:55; cooling since 9:00; marinated steak (49F - Cooling) @ 3:58; cooling since 9:00 At current rate of cooling product did not reach 41F within 4 hours. See stop sale. **Repeat Violation** **Admin Complaint**
03D-06-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top by fryer: chicken wings (58-60F - Cold Holding); burrito sauce (pureed tomatoes) (48F - Cold Holding); tomato sauce ingredients added (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all products out of temperature in excess of four hours. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High 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. Flip top across from grill:pepper jack cheese (57F - Cooling) cooling @ 3:55; cooling since 9:00; marinated steak (49F - Cooling) @ 3:58; cooling since 9:00 At current rate of cooling product did not reach 41F within 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top by fryer: chicken wings (58-60F - Cold Holding); burrito sauce (pureed tomatoes) (48F - Cold Holding); tomato sauce ingredients added (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all products out of temperature in excess of four hours. See stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked peppers and onions (84F - Hot Holding) Observed on pan under grill station. Per operator, out of temperature in excess of four hours. See stop sale.
01B-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken tenders not in commercial packaging over French fries at reach in freezer Raw turkey patties not in commercial packaging over ice cream reach in freezer cookline. Operator stored all products properly. **Corrected On-Site**
08A-02-6
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle observed at bar. Per operator, commercially made fruit fly spray. Advised operator to label all chemicals.
41-17-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed under grill: grilled chicken (102F - Cooling) @4:00; cooling since 2:30 - 93F at 4:26 At current rate of cooling product will not reach 70F within 2 hours. Operator placed chicken in walk in cooler. **Corrective Action Taken**
03D-15-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Ahi tuna appetizer on menu. Per operator, tuna is served rare. Tuna has no raw animal protein indicator next to menu item. **Repeat Violation**
02B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes, cooked pasta and lobster bisque made 10/20 not labeled at walk in cooler. Operator labeled products properly. **Corrected On-Site**
02C-02-5
32
Jun 19, 2024
Complaint Full
No violations found.
100
Jun 18, 2024
Complaint Full
4 critical violations. 2 major violations.
View 6 violations
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature At flip top cooler -sliced tomatoes 55F- at 2:30 to 55F at 2:55( cooling since 11:30) food over stacked at current rate of cooling food will not cool to 41 degrees Fahrenheit within 4 hours- operator moved to reach in freezer to quick chill. **Corrective Action Taken** **Warning**
03D-06-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler at end of cookline- sliced cheese 47-52F- cold holding ricotta 47F- cold holding , chicken salad 50-55F- cold holding, tuna salad 50-55F- cold holding, cooked rice 50-53F- cold holding , cooked veggies 49F- cold holding - cooked eggs 50-53F- cold holding food not prepared or portioned today- food out of temperature for 3.5 hours- operator moved to walk in cooler to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At flip top cooler by cookline- raw ground beef stored over whole muscle raw beef - operator moved raw ground beef to lower shelf. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At back storage area / soda machine connection shelf - approximately 10 small flying insects landing on soda boxes and boxes of cups. **Repeat Violation** **Admin Complaint**
35A-02-6
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink by prep area with knife inside- operator removed. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu Ahi Tuna not indicated that the food is raw/ undercooked. **Warning**
02B-01-5
45
May 6, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken wings and cooked filets in meat walk in cooler **Corrected On-Site**
08A-05-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary
16-37-1
Basic - Working containers of food removed from original container not identified by common name. Flour in prep area
02D-01-5
Basic - Wiping cloth sanitizing solution stored on the floor. Prep area
21-38-4
70
Jan 19, 2024
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
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. Walk in cooler - cooked chicken mix (47F-52F - Cooling) operator states held in walk in cooler overnight and more than 6 hours - see stop sale.
01B-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Paid during inspection. **Corrected On-Site**
50-17-3
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - cooked chicken mix (47F-52F - Cooling) operator states held in walk in cooler overnight and more than 6 hours - see stop sale.
03D-02-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); operator corrected Sanitizer Bucket (Quaternary 400ppm) **Corrected On-Site**
21-08-4
Basic - Wiping cloth sanitizing solution stored on the floor. Operator moved to shelf. **Corrected On-Site** **Repeat Violation**
21-38-4
58
Mar 9, 2023
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High 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. At dish machine; chlorine 0ppm. Operator primed machine, retested at chlorine 0ppm. Lines dispensing chemicals are incorrectly matched, operator corrected and continued priming machine. Triple sink is set up to quaternary 200ppm for manual sanitization until machine is sanitizing properly. **Corrective Action Taken**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Ice bath next to fryer; buttermilk (59°F - Cold Holding), ice only underneath pan/not surrounding product level. Operator stated being held 1 hour, added ice to/surrounding product. Second temperature; 41°F. **Corrected On-Site** **Repeat Violation**
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 Bain Marie on stove/flat top; mashed potatoes (126°F - Hot Holding); item held triple panned. Operator stated item reheated on stove prior to being placed in Bain Marie and held less than 2 hours, moved back to stove top to reheat. Second temperature; 165°F. **Corrected On-Site**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At dish storage area; threaded faucet with hose attached, no vacuum breaker.
29-34-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided Cleanup of Vomiting and Diarrheal Events Handout. **Corrected On-Site**
11-27-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Wiping cloth sanitizing solution stored on the floor. At cook line; sanitizer buckets stored on floor. Operator moved to shelf under flat top. **Corrected On-Site**
21-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line; wet wiping cloth stored on flip top cooler cutting board. Operator removed. **Corrected On-Site**
21-12-4
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 walk-in cooler; commercially processed ROP tuna labeled to remove from package before thawing no longer frozen. Operator removed from ROP. **Corrected On-Site**
06-09-1
39
Aug 2, 2022
Complaint Full
6 critical violations. 1 major violation. 2 minor violations.
View 9 violations
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.narwhal burgers over flatbreads - operator removed raw burgers. **Corrected On-Site** **Warning**
08A-13-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sliced turkey dated 07/25 - see stop sale. **Warning**
02C-01-5
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. grill station hot line make table - sliced American cheese (61F - Cold Holding); sliced Swiss cheese (62F - Cold Holding); sliced provolone (61F - Cold Holding); salad station-boiled eggs (53F - Cold Holding) operator states not portioned or prepared today and held over 4 hours on the top unit of make tables - see stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. grill station hot line make table - sliced American cheese (61F - Cold Holding); sliced Swiss cheese (62F - Cold Holding); sliced provolone (61F - Cold Holding); salad station-boiled eggs (53F - Cold Holding) operator states not portioned or prepared today and held over 4 hours on the top unit of make tables - see stop sale. **Warning**
03A-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine >200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site** **Warning**
41-15-5
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. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sliced turkey dated 07/25 - see stop sale. **Warning**
01B-28-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - beef stock (131F - Cooling) 3:45pm 1.50 hours remaining recheck 45 mins 122F ice bath melted - operator added more ice and stirred to facilitate the cooling process. **Corrective Action Taken** **Warning**
03D-15-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Operator provided beard guard. **Corrected On-Site** **Warning**
13-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on hot line prep surface- operator removed. **Corrected On-Site** **Warning**
12B-07-4
33
Frequently Asked Questions
When was Drafthouse Grill last inspected?
The most recent health inspection at Drafthouse Grill on file is from Mar 9, 2026. The public record contains 11 inspections in total.
What is the most common violation at Drafthouse Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Drafthouse Grill.
How does Drafthouse Grill compare to other restaurants in North Palm Beach?
Drafthouse Grill most recently scored 47 out of 100, which is lower than the North Palm Beach average of 78.
Has Drafthouse Grill's inspection record improved over time?
No. Recent inspections at Drafthouse Grill have averaged around six violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Drafthouse Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Drafthouse Grill inspected?
Based on the inspection history on file, Drafthouse Grill is inspected around three times per year on average.
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