Frenchman's Reserve Country Club Grande Clubhouse
Last inspected: Apr 20, 2026
74
Score
The health department has logged 10 inspections at Frenchman's Reserve Country Club Grande Clubhouse, the earliest from 2022. The most recent visit was on Apr 20, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
“Employee handled soiled equipment or utensils” comes up most often, recorded two times in the inspection record.
Frenchman's Reserve Country Club Grande Clubhouse's latest score of 74 falls below the Palm Beach Gardens average of 81. The inspection history reads as standard for a restaurant of this size.
10
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
2 critical violations.
View 2 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face and after without washing hands employee handled trays of raw oysters, discussed with operator employee washed hands. **Corrected On-Site**
12A-25-4
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. Raw snapper stored above cooked shrimp with no physical barrier in between top and bottom drawers, discussed with operator who corrected storage of products. **Corrected On-Site**
08A-13-5
74
Oct 10, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 153 F) operator unable to fix Three compartment set up with quaternary at 200 ppm. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-10-10: Dishwasher less than 160 F ; operator ran dishwasher multiple times; unable to get to 160 F or above; thre compartment sink set up; **Admin Complaint** **Corrective Action Taken**
22-49-4
86
Oct 2, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 153 F) operator unable to fix Three compartment set up with quaternary at 200 ppm. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
22-49-4
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. Employee loading dirty dishes took soiled gloves off and started to unload clean dishes without washing hands first; educated; employee washed hands ; **Corrected On-Site** **Warning**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over cheese on the speed rack in walk-in cooler; stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. High temperature dishwasher- not tested before running dishes **Warning**
16-33-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage inside cooler at pantry station Removed **Corrected On-Site** **Warning**
12B-13-4
55
Feb 20, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
47
Sep 25, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
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. Employees touched garbage can and touched cutting board; and knife , no gloves changed; employee touched fiery dishes and touched clean dishes afterwards, no gloves changed; manager educated ; employees washed hands and changed gloves; **Corrected On-Site**
12A-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line **Repeat Violation**
22-02-4
Intermediate - No tag on/for original container of raw, in-shell clams- in drawers at prep station ; operator was able to find tag; **Corrected On-Site**
01C-01-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- handle touching bread crumbs at cook line; stored properly **Corrected On-Site**
10-01-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line
22-16-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm); operator fixed to 200 ppm **Corrected On-Site**
21-08-4
61
May 15, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. ROP cooked foods in walk-in cooler; - From follow-up inspection 2024-05-15: Observed ROP of cooked crab stock and lobster consume in walk-in freezer; foods ROP after cooling to 41F; See Stop Sale As per operator foods not observed when cleaning out the walking freezer; as per operator no longer doing special processes ; cooked foods will be stored in ziplock bags; See Stop Sale **Admin Complaint**
01B-13-4
Intermediate - - From initial inspection : 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. Establishment ROP- cooked foods like pork and meat sauces after food have been cooled down to 41 F; raw foods like ground beef and steaks ; in walk-in freezer and walk-in cooler; more than 48 Hours; **Warning** - From follow-up inspection 2024-05-15: Observed ROP of cooked crab stock and lobster consume in walk-in freezer; foods ROP after cooling to 41F; See Stop Sale As per operator foods not observed when cleaning out the walking freezer; as per operator no longer doing special processes ; cooked foods will be stored in ziplock bags; See Stop Sale **Admin Complaint**
03G-50-1
78
Mar 13, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. ROP cooked foods in walk-in cooler;
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. veal Demi glaze (47F - Cold Holding); cooked duck (50F - Cold Holding) sitting on prep table ; as per operator food not prepared or cooked today: food left outside for approximately 30 minutes; food moved back to cooler; **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at hot line **Repeat Violation**
22-02-4
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. Establishment ROP- cooked foods like pork and meat sauces after food have been cooled down to 41 F; raw foods like ground beef and steaks ; in walk-in freezer and walk-in cooler; more than 48 Hours; **Warning**
03G-50-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Removed
12B-07-4
58
Dec 12, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
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
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
58
Mar 20, 2023
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. 12/01/2022. Operator paid during inspection c# 226044914. **Corrected On-Site** **Admin Complaint**
50-17-3
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. Hot line make table - bottom - cut butter (48F - Cold Holding) not portioned or prepared today prepared 03/16 - see stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot line make table - bottom - cut butter (48F - Cold Holding) not portioned or prepared today prepared 03/16 - see stop sale. **Warning**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
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. Emailed copy to operator to post. **Corrective Action Taken** **Warning**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. At pantry station make table and rice bin blocking hand sink. Operator corrected during inspection. **Corrected On-Site** **Warning**
31A-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Operator provided. **Corrected On-Site** **Warning**
13-04-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Silver storeroom ice machine. **Warning**
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Operator separated pans. **Corrected On-Site** **Warning**
24-08-4
41
Oct 17, 2022
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
64
Frequently Asked Questions
When was Frenchman's Reserve Country Club Grande Clubhouse last inspected?
The most recent health inspection at Frenchman's Reserve Country Club Grande Clubhouse on file is from Apr 20, 2026. The public record contains 10 inspections in total.
What is the most common violation at Frenchman's Reserve Country Club Grande Clubhouse?
Across the inspection record, “employee handled soiled equipment or utensils” has been cited two times, more than any other issue at Frenchman's Reserve Country Club Grande Clubhouse.
How does Frenchman's Reserve Country Club Grande Clubhouse compare to other restaurants in Palm Beach Gardens?
Frenchman's Reserve Country Club Grande Clubhouse most recently scored 74 out of 100, which is lower than the Palm Beach Gardens average of 81.
Has Frenchman's Reserve Country Club Grande Clubhouse's inspection record improved over time?
Results have been roughly steady. Inspections at Frenchman's Reserve Country Club Grande Clubhouse have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Frenchman's Reserve Country Club Grande Clubhouse 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 Frenchman's Reserve Country Club Grande Clubhouse inspected?
Based on the inspection history on file, Frenchman's Reserve Country Club Grande Clubhouse is inspected around three times per year on average.
Nearby Restaurants