Gallery Grille
Last inspected: Mar 24, 2026
100
Score
Going back to 2022, Gallery Grille has 10 inspections in the public record. Gallery Grille was last inspected on Mar 24, 2026. Low risk means the most recent visit produced few or no significant findings.
Recent inspections have found fewer violations than earlier ones, averaging around three violations lately and about 10 violations before that.
When inspectors have written things up, “time/temperature control for safety food” has been the most frequent reason, cited three times.
Compared to the broader Tequesta restaurant scene, where the average is 76, this is a stronger showing. Taken together, the history is a positive one.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 24, 2026
Routine - Food
No violations found.
100
Jan 21, 2026
Routine - Food
4 critical violations. 3 major violations. 1 minor violation.
View 8 violations
High Priority - Cook switched from working with raw poached eggs to plating ready-to-eat bread without washing hands on cook line. Cook went to wash his hands. **Corrected On-Site** **Warning**
12A-12-4
High Priority - Operating with an expired Division of Hotels and Restaurants license exp. 12.1.25 **Warning**
50-17-3
High Priority - Raw smoked salmon stored over/not properly separated from ready-to-eat capers and dressings on cook line. Operator removed salmon. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Home fries (80F-82F) hot holding since 30 minutes in basket on top of fryer. Cook reheated potatoes to 198F for further hot holding. **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Gallery eggs, Eggs Benedict, Eggs Blackstone, Eggs Florentine containing poached eggs smoked salmon plate on menu not identified as raw or undercooked foods. **Warning**
02B-01-5
Intermediate - Establishment not maintaining oyster tags for 90 days. Reviewed proper procedures with operator. **Warning**
01C-02-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Printed consumer advisory. Operator displayed on wall. **Corrected On-Site** **Warning**
02A-01-5
Basic - Employee personal cell phone stored in or above a food preparation area, on prep table at cook line. Cook removed. **Corrected On-Site** **Warning**
40-06-5
39
Dec 2, 2025
Routine - Food
No violations found.
100
Oct 1, 2025
Routine - Food
6 critical violations. 8 major violations. 3 minor violations.
View 17 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp over fully cooked ribs, raw chicken over bread at white reach in freezer on cook line. All products not in commercial packaging. Raw smoked salmon and raw beef over fully cooked grits at walk in cooler. Educated operator on proper storage procedures. Operator stored products properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw chicken over raw beef and raw fish at white reach in freezer at rear storage area. Raw chicken not in commercial packaging. Educated operator on proper storage procedures. **Repeat Violation** **Admin Complaint**
08A-17-6
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. walk in cooler: cooked sausage (50F - Cold Holding) Observed in walk in freezer that is inside the walk in cooler. Walk in freezer is not operable, thus an extension of the walk in cooler. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. walk in cooler: cooked sausage (50F - Cold Holding) Observed in walk in freezer that is inside the walk in cooler. Walk in freezer is not operable, thus an extension of the walk in cooler. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Cook line flip top: cooked onions (81F - cold holding) Per operator, not prepared or portioned today. Per operator left out of cooler by fryer during breakfast rush for approximately 45 minutes. Operator placed product in reach in freezer to quick chill. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. steam table: sausage gravy (91F - Reheating) at 9:33; reheating since 8:00 - 131F at 10:00. Operator returned product to stove and reheated to 165+F. **Corrected On-Site**
03E-02-5
High Priority - Food stored in a container that previously held a toxic substance. See stop sale. Observed Diced raw onions stored in chlorine sanitizer bucket , diced raw potatoes stored in dish machine detergent bucket at walk in cooler.
01B-32-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Employee washed and sanitized can opener blade. Observed cook line Cutting boards soiled with black mold like substance. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hard boiled eggs cooling in hand wash sink in breakfast prep area. Operator removed eggs from sink. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Not available at time of inspection.
53A-01-7
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Not available at time of inspection.
53B-01-5
Intermediate - No soap provided at handwash sink. At hand wash sink by cook line. **Corrected On-Site**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure printed for operator. **Repeat Violation** **Admin Complaint**
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. Observed Marinara made 9/28 no date mark at reach in cooler by breakfast prep area. Cooked sausage, cooked mushrooms made 9/28 not date marked at walk in cooler. Advised operator to date mark all products.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed Surface cleaner spray bottle not labeled by bar area. Advised operator to ensure all chemicals are labeled.
41-17-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards at flip top cooler on cook line.
14-09-4
Basic - Current Hotel and Restaurant license not displayed. Not available at time of inspection.
50-09-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator corrected to 100ppm chlorine sanitizer. **Corrected On-Site**
21-07-4
16
Feb 7, 2025
Food-Licensing Inspection
7 critical violations. 3 major violations.
View 10 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Advised operator to dump out and add new water to chlorine sanitizer to achieve 50-100ppm.
41-27-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage gravy (119F - Hot Holding); sausage links (91F - Hot Holding) Observed at steam table. Per operator, products out of temperature for approximately 1 hour. Operator returned products to stove to reheat to 165+F. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. prime rib (48F - Cold Holding) Observed in what was previously a freezer inside the walk in cooler. Unit no longer functions as a fully operable cold holding unit. All other items observed were non tcs. Per operator, not prepared or portioned today. Per operator, held overnight. See stop sale. half and half (68F - Cold Holding) Observed sitting on counter at bar. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to add to time control.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw steak over cooked rice at flip top cooler on cook line, raw chicken not in commercial packaging over French fries at reach in freezer by cook line. Operator stored all products properly. **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 cold held at greater than 41 degrees Fahrenheit. prime rib (48F - Cold Holding) Observed in what was previously a freezer inside the walk in cooler. Unit no longer functions as a fully operable cold holding unit. All other items observed were non tcs. Per operator, not prepared or portioned today. Per operator, held overnight. See stop sale.
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Walk in cooler: fully cooked Pork made 1/30, Tuscan soup made 1/28. See stop sale.
01B-13-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw ground beef over raw fish at walk in cooler. Operator stored products properly. **Corrected On-Site**
08A-20-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked mushrooms (67F - Cooling) at 9:12; cooling since 8:00 - 67F at 9:31 Observed sitting on counter by cook line. At current rate of cooling product will not reach 41F within 6 hours. Operator placed product in cooler. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed Bucket of water in hand wash sink in dish washing area. **Corrected On-Site**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure emailed to operator.
03F-10-5
26
Oct 16, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp not in commercial packaging over hotdogs at reach in freezer. Operator stored properly. **Corrected On-Site** **Warning** - From follow-up inspection 2024-10-16: Observed raw shrimp over breaded mozzarella not in commercial packaging at white reach in freezer. **Admin Complaint**
08A-02-6
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Rice cooked 10/13 with no label at walk in cooler. Operator elected to discard product. **Warning** - From follow-up inspection 2024-10-16: Veracruz sauce (cooked tomatoes and onions) made 10/13 not labeled at walk in cooler. **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed Grooved cutting boards throughout kitchen area. **Warning** - From follow-up inspection 2024-10-16: Same. **Time Extended**
14-09-4
74
Mar 7, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
74
Nov 8, 2023
Routine - Food
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
High Priority - Single-use gloves not changed as needed after changing tasks. Cook placed aw chicken and fish on the grill and then engaged in slicing avocado and plating bread, with the same gloves. Cook washed his hands and changed gloves. **Corrected On-Site** **Warning**
12A-09-4
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. Tuna and Mahi 39°F in drawers at cook line since yesterday. **Warning**
01B-13-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Gravy 12:45 (108°F - Cooling) Gravy 1:10 (106°-108°F - Cooling)in deep covered containers in walk in cooler, gravy was cooked 1.5 hours ago. Operator placed in shallow containers and in freezer, to cool quickly. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Home made Caesar salad dressing using raw shell eggs. Operator stated he will switch to pasteurized liquid eggs. **Warning**
02B-04-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish area. Operator provided. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. At cook line. Operator provided. **Corrected On-Site** **Warning**
31B-03-4
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. Tuna and Mahi 39°F in drawers at cook line since yesterday. See stop sale. **Warning**
06-09-1
47
Mar 22, 2023
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at cook line; - From follow-up inspection 2023-03-22: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2023-03-22: **Time Extended**
53A-05-6
82
Sep 9, 2022
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 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. Dishwasher (Chlorine 0ppm); Operator switched to three compartment sink **Corrective Action Taken**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (48F - Cold Holding); in ice bath at cook line ; as per operator food out of temperature for less than four hours; ice bath not properly set up; food above ice bath; operator set up ice bath properly **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. hollandaise sauce (86F - Hot Holding) as per operator food out of temperature for less than four hours; operator decided to time mark food and discard after four hour ; 8:30-12:30; **Corrective Action Taken**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced Turkey (47-46F - Cooling)at 11:20 to 46 F at 11:45 since 9:00; at this rate food will not reach 41 or below within 4 hours; food tightly covered; operator uncovers food to properly cool; **Corrected On-Site**
03D-15-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.- hot water reaching 83° F - handwash sink at the bar; establishment has multiple handwash sinks throughout the establishment
27-16-4
Basic - bowls, plates, pots and pans not stored inverted or in a protected manner- on the rack at the dishwasher area; Operator inverted; **Corrected On-Site**
24-05-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.- knives at prep area in 73 F Operator discarded **Corrected On-Site**
10-07-4
Basic - Food not stored at least 6 inches off of the floor- raw shell eggs in walk-in cooler Operator stored properly **Corrected On-Site**
08B-47-4
45
Frequently Asked Questions
When was Gallery Grille last inspected?
The most recent health inspection at Gallery Grille on file is from Mar 24, 2026. The public record contains 10 inspections in total.
What is the most common violation at Gallery Grille?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Gallery Grille.
How does Gallery Grille compare to other restaurants in Tequesta?
Gallery Grille most recently scored 100 out of 100, which is higher than the Tequesta average of 76.
Has Gallery Grille's inspection record improved over time?
Yes. Recent inspections at Gallery Grille have averaged around three violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Gallery Grille 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 Gallery Grille inspected?
Based on the inspection history on file, Gallery Grille is inspected around three times per year on average.
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