Frigate's Waterfront Bar & Grill
Last inspected: Mar 12, 2026
78
Score
Across the available record, Frigate's Waterfront Bar & Grill has 13 inspections on file, the first dated 2022. The newest entry in the record is dated Mar 12, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The trend has been favorable: violation counts have eased from around 11 violations to closer to four violations per visit over the last few inspections.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged four times.
Frigate's Waterfront Bar & Grill's latest score is in line with the North Palm Beach average of 78. The record reflects steady performance over time.
13
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 12, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Lighting Adequate; Required Shields in Place
FL-36
78
Nov 17, 2025
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
33
Apr 22, 2025
Complaint Full
No violations found.
100
Apr 21, 2025
Complaint Full
9 critical violations. 4 major violations. 3 minor violations.
View 16 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 walk in cooler, prime rib (58F - Cooling), operator stated product held over 6 hours. Product did not reach 41F within 6 hours. See stop sale. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled dirty dishes, then put gloves on without washing hands. Advised operator of proper handwashing. Employee washed hands. **Corrected On-Site** **Warning**
12A-07-5
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 area, dishwasher handled dirty dishes, then proceeded to touch clean dishes without washing hands. **Repeat Violation** **Admin Complaint**
12A-13-4
High Priority - Live, small flying insects found At dish area, 3 small live flying insects landing on trash can. **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At walk in cooler, Scampi butter dated 4/9/ Conch soup 4/10, ranch dressing-4/14 , piccata sauce-4/13 , au jus-4/14, all products exceeding 7 days from preparation. See stop sale. **Warning**
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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. Housemade blue cheese dressing, sliced tomatoes, lettuce on time control exceeding 4 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, prime rib (58F - Cooling), operator stated product held over 6 hours. Product did not reach 41F 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 cook line, buttermilk (54F - Cold Holding); scampi butter (59F - Cold Holding); raw scallops (54F - Cold Holding); raw shrimp (54F - Cold Holding); Mac sauce (54F - Cold Holding); lemon butter (54F - Cold Holding), At cook line low boy, raw fish (48F - Cold Holding); raw chicken (49F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature approximately 3 hours. Advised operator of proper cold holding parameters. Operator placed ice onto items to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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. Housemade blue cheese dressing, sliced tomatoes, lettuce on time control exceeding 4 hours. See stop sale. **Warning**
03F-01-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, marinara sauce (126F - Hot Holding). Operator stated item held approximately 3 hours. **Warning**
03B-01-6
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
01C-05-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. At dish area, Employee washed hands at triple sink without using hand soap. Advised operator of proper handwashing. **Warning**
12A-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for buttermilk on TPHC. **Warning**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, several products-cocktail sauce, kimchi sauce, conch fritter batter, held over 24hours without proper date marking. **Repeat Violation** **Warning**
02C-02-5
Basic - Food stored on floor. At walk in freezer, box of fish stored on floor. **Warning**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line, in use knives stored in between equipment. Operator removed. **Corrected On-Site** **Warning**
10-17-4
Basic - Employee used drinking cups to scoop ice with bare hands. Advised operator of proper use for scooping ice. **Warning**
10-08-5
15
Jan 28, 2025
Routine - Food
No violations found.
100
Jan 27, 2025
Routine - Food
13 critical violations. 3 major violations.
View 16 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 walk-in cooler; cooked whole beef roast (46F - Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. See Stop Sale. **Warning**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk-in; piccata sauce with chicken stock (80F - Cooling 3pm). Operator stated cooling for 3 hours, did not reach 70F within 2 hours, moved to reheated to 165F to restart cooling process from 135F to 70F within 2 hours. **Corrective Action Taken** **Warning**
03D-01-5
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. Employee handled soiled dishes and utensils while washing and rinsing and then handled clean and sanitized dishes while placing to dry and store without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**
12A-13-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled wiping cloth and trash can and then handled clean equipment and utensils to prepare food without washing hands. Operator discussed with employee who then washed hands. **Warning**
12A-29-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 2 live, small flying insects at sushi station flying around garbage can. Approximately 2 live, small flying insects in kitchen prep area flying around/landing on walls. Advised Operator to eliminate live, small flying insects. **Warning**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw salmon stored over ready to eat cream. Operator moved raw salmon below cream. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in cooler drawers on cook line; raw comminuted beef stored over raw lobster and raw whole muscle steak. Operator moved raw hamburger to bottom. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. No tag on/for original container of raw, in-shell clams/mussels/oysters. Malpeque Oysters, no tag. See stop sale. **Warning**
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 held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Cooked sushi rice time marked 11am-3pm, not discarded as of 4pm. At reach in cooler; pico with cut tomatoes (45F - Ambient Cooling 2:22pm). Operator stated tomatoes were cut/cooling since 10am, did not reach 41F within 4 hours. At walk-in cooler; cooked whole beef roast (46F - Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. See Stop Sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At breading/batter station; buttermilk (47F - Cold Holding). Operator stated not prepared or portioned today, held using time as a public health control, not on written plan and no time mark applied, applied time mark, added to plan. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Cooked sushi rice time marked 11am-3pm, not discarded as of 4pm. See stop sale. **Warning**
03F-04-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At expo line; cut lettuce/cut tomatoes/coleslaw, no time mark. Operator stared being held on time less than 2 hours, applied appropriate time mark. **Warning**
03F-02-5
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. At reach in cooler; pico with cut tomatoes (45F - Ambient Cooling 2:22pm). Operator stated tomatoes were cut/cooling since 10am, did not reach 41F within 4 hours. See Stop Sale. **Warning**
03D-06-5
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Malpeque Oysters, no tag. See stop sale. **Warning**
01C-01-4
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 is vacuum packaging raw meat with margarine and seasonings, no HACCP submitted/approved. **Warning**
03G-50-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk-in cooler; house made cheese sauce, no date mark. Operator stated prepared 2 days prior, applied date mark. **Corrected On-Site** **Warning**
02C-02-5
11
Jul 22, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
67
Mar 13, 2024
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler box of raw burgers stored over container of precooked chicken wings, operator relocated raw burgers to proper location below precooked items **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Expo line: conch chowder (127F - Hot Holding); Baja chicken soup (124F - Hot Holding), operator states that items were prepared and placed in hot holding unit at 10am this morning but hot holding unit was never turn on, product stored over 4 hours. See stop sale
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Expo line: conch chowder (127F - Hot Holding); Baja chicken soup (124F - Hot Holding), operator states that items were prepared and placed in hot holding unit at 10am this morning but hot holding unit was never turn on, product stored over 4 hours.See stop sale
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. At sushi bar 1 oyster in hand washing sink, operator removed **Corrected On-Site**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At back of house ice machine has slime **Repeat Violation**
22-20-5
Basic - Standing water in bottom of reach-in-cooler. At make line standing water in bottom of reach in cooler
29-49-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At make line avacados with sticker still attached mixed with ready to eat cut avacados, operator removed dirty avacados to be washed. **Corrected On-Site**
08B-17-4
50
Nov 15, 2023
Complaint Full
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line flip top cooler; pico (cut tomatoes) (48F - Cold Holding); Brie cheese (50F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler 1 hour, moved to walk-in cooler. At Breading station ice bath; buttermilk (50F - Cold Holding). Operator stated not prepared or portioned today, being held on ice less than 1 hour,ice not surrounding product level, added ice. At Salad station flip top; house made pico w/ cut tomatoes (48F - Cold Holding); lobster salad (48F - Cold Holding); blue cheese crumbles (48F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler 1 hour, moved to walk-in cooler. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-11-15: At Salad station flip top; no temperature control for safety food stored. At Breading station ice bath; no temperature control for safety food stored. At drawers under grill; no temperature control for safety food stored. At Cook line flip top cooler; Brie cheese (50F - Cold Holding). Operator stated not prepared or portioned today (commercially packaged wheel of Brie stored in make top portion of cooler over product line of make top), being held in cooler less than one hour, moved to reach in cooler. **Admin Complaint** **Corrective Action Taken**
03A-02-5
86
Nov 14, 2023
Complaint Full
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. At cook line; chemical spray bottle used to store cooking oil. Operator discarded. **Corrected On-Site** **Warning**
14-15-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line flip top cooler; pico (cut tomatoes) (48°F - Cold Holding); Brie cheese (50°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler 1 hour, moved to walk-in cooler. At Breading station ice bath; buttermilk (50°F - Cold Holding). Operator stated not prepared or portioned today, being held on ice less than 1 hour,ice not surrounding product level, added ice. At Salad station flip top; house made pico w/ cut tomatoes (48°F - Cold Holding); lobster salad (48°F - Cold Holding); blue cheese crumbles (48°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler 1 hour, moved to walk-in cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi Rice (76°F)- Time Marked 12-4 at 11:09am. Operator stated incorrect time mark placed, placed appropriate time mark. **Corrected On-Site** **Warning**
03F-02-5
Intermediate - Identity of food or food product misrepresented. Menu offers Blue Point Oysters and Wellfleet Oysters. Establishment is selling Mill Point Oysters and Sandy Bay Oysters. **Admin Complaint**
52-01-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At wait station/expo line; Coleslaw/cut lettuce/cut tomatoes/house made dressings (TPHC), not on written plan. Operator added to written plan. **Corrected On-Site** **Warning**
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At both kitchen ice machines; accumulation of black/green mold-like substance in the interior. **Repeat Violation** **Warning**
22-20-5
50
May 23, 2023
Complaint Full
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
58
Sep 20, 2022
Complaint Full
No violations found.
100
Jul 21, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Frigate's Waterfront Bar & Grill last inspected?
The most recent health inspection at Frigate's Waterfront Bar & Grill on file is from Mar 12, 2026. The public record contains 13 inspections in total.
What is the most common violation at Frigate's Waterfront Bar & Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Frigate's Waterfront Bar & Grill.
How does Frigate's Waterfront Bar & Grill compare to other restaurants in North Palm Beach?
Frigate's Waterfront Bar & Grill most recently scored 78 out of 100, which is about the same as the North Palm Beach average of 78.
Has Frigate's Waterfront Bar & Grill's inspection record improved over time?
Yes. Recent inspections at Frigate's Waterfront Bar & Grill have averaged around four violations per visit, down from roughly 11 earlier in the record.
What does a low risk rating mean?
A low risk rating at Frigate's Waterfront Bar & Grill 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 Frigate's Waterfront Bar & Grill inspected?
Based on the inspection history on file, Frigate's Waterfront Bar & Grill is inspected around four times per year on average.
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