French Grill House
Last inspected: Apr 23, 2026
90
Score
Across the available record, French Grill House has seven inspections on file, the first dated 2022. The newest entry in the record is dated Apr 23, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things are looking better lately, with recent visits averaging around four violations compared to roughly six violations earlier on.
“Raw animal food stored over or with ready-to-eat food” accounts for the largest share of issues, appearing two times across the record.
The city-wide average for West Palm Beach sits at 79, putting French Grill House on the better side of that line. The file should reassure diners considering a visit.
7
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 23, 2026
Routine - Food
2 minor violations.
View 2 violations
Basic - Ice buildup in white chest reach-in freezer. Advised Operator to remove ice buildup.
14-69-4
Basic - Food (bag of unwashed onions) stored on floor in dry storage area. Operator removed from floor. **Corrected On-Site**
08B-38-4
90
Dec 9, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Equipment Adequate to Maintain Product Temperature
FL-29
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
64
Apr 15, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Dented/rusted cans present. See stop sale. In dry storage 2 ( 6lb ) cans of pear halves, can was bloated on both ends with heavy creases along seal from bulging. See stop sale.
01B-01-4
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. Dishwasher (Chlorine 0ppm) operator ran machine multiple times still at (Chlorine 0ppm)
22-41-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer raw chicken in zip lock baggies stored above bread. Discussed with operator who corrected storage of products. **Repeat Violation** **Admin Complaint**
08A-02-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen next to hot water heater hand washing sink no paper towels provided. Discussed with operator who provided paper towels. **Corrected On-Site**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Discussed with operator to clean and Sanitize interior ice machine in kitchen.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above rack used to store ready to use clean and sanitize dishes at cook line is a ac vent with grease and food like debris hanging from vent. Discussed with operator to clean and sanitize.
36-34-5
52
Nov 13, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
58
Apr 25, 2024
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; plastic wrapped/portioned raw salmon stored over plastic wrapped cooked pate. Operator moved pate to upper shelf. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; raw lamb stored over cooked green beans. Operator moved raw lamb to lower shelf. **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 walk-in cooler; commercially processed reduced oxygen packaged tuna, labeled to remove from package, no longer frozen. See Stop Sale. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is conducting reduced oxygen packaging/cook chill; pate is cooked and then sealed in glass jars while still hot on Bain Marie, held over 48 hours. Operator stated will adjust process and unseal jars within 48 hours until HACCP plan submitted/approved. At reach in cooler; reduced oxygen packaged cooked pate, packaged/date marked 4/22. See Stop Sale.
01B-13-4
Intermediate - Handwash sink used for purposes other than handwashing. At bar; hand washing sink has additional attachment to faucet leading to water filter and separate dispenser. Advised Operator to remove attachment.
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers beef tartare; served raw, not identified as being raw. Operator identified as raw on menu. **Corrected On-Site**
02B-01-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is conducting reduced oxygen packaging/cook chill; pate is cooked and then sealed in glass jars while still hot on Bain Marie, held over 48 hours. Operator stated will adjust process and unseal jars within 48 hours until HACCP plan submitted/approved. At reach in cooler; reduced oxygen packaged cooked pate, packaged/date marked 4/22. See Stop Sale.
03G-50-1
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 reduced oxygen packaged tuna, labeled to remove from package, no longer frozen. See Stop Sale.
06-09-1
Basic - Floor area(s) covered with standing water. At kitchen; standing water on floor around water heater/dish machine.
36-22-4
43
Aug 3, 2023
Complaint Full
5 critical violations. 2 major violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw beef above raw sea food at walk in cooler . Employee properly stored at time of inspection **Admin Complaint**
08A-20-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.... garlic butter date marked 6/30 , lamb sauce 7/20 in tall reach in cooler at outside kitchen. .. chocolate mousse date marked 7/26, flan 7/ 26 in reach in cooler door at kitchen. **Repeat Violation** **Admin Complaint**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.... garlic butter date marked 6/30 , lamb sauce 7/20 in tall reach in cooler at outside kitchen. ... chocolate mousse date marked 7/26, flan 7/ 26 in reach in cooler door at kitchen. **Repeat Violation** **Admin Complaint**
01B-13-4
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.... Food was prep 7/26 Flan 46° , chocolate mousse 45° , butter 45° in reach in cooler door at kitchen . Food being held more than 4 hours .
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Food was prep 7/26 Flan 46° , chocolate mousse 45° butter 45° in reach in cooler door at kitchen . Food being held more than 4 hours . Stop sale issue . Employee discarded food. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. ...installed kitchen in out side without plan review . observed grilling chicken in out side kitchen at time of inspection **Repeat Violation** **Admin Complaint**
51-14-7
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
39
Sep 23, 2022
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw beef , raw pork above cooked chicken, rice, beer at walk in cooler . Employee properly stored food **Corrected On-Site**
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked...pepper sauce , soup in walk cooler . Employee date marked. **Corrected On-Site**
02C-08-5
Intermediate - Handwash sink used for purposes other than handwashing...stored strainer, straw in handwashing sink at kitchen. Employee moved. **Corrected On-Site**
31A-11-4
70
Frequently Asked Questions
When was French Grill House last inspected?
The most recent health inspection at French Grill House on file is from Apr 23, 2026. The public record contains seven inspections in total.
What is the most common violation at French Grill House?
Across the inspection record, “raw animal food stored over or with ready-to-eat food” has been cited two times, more than any other issue at French Grill House.
How does French Grill House compare to other restaurants in West Palm Beach?
French Grill House most recently scored 90 out of 100, which is higher than the West Palm Beach average of 79.
Has French Grill House's inspection record improved over time?
Yes. Recent inspections at French Grill House have averaged around four violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at French Grill House means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is French Grill House inspected?
Based on the inspection history on file, French Grill House is inspected around two times per year on average.
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