Grille Room
Last inspected: Jan 26, 2026
86
Score
The health department has logged 10 inspections at Grille Room, the earliest from 2022. The most recent report on file is from Jan 26, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded three times.
Compared to the broader Boynton Beach restaurant scene, where the average is 79, this is a stronger showing. The file should reassure diners considering a visit.
10
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jan 26, 2026
Routine - Food
3 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
86
Oct 23, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
67
Mar 18, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination......cut melon , toppings, cookies, condiments etc several station not provided sneeze guard . Manager provided at time of inspection **Corrected On-Site**
08B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cut melon 53F in glass door reach in cooler , food brought up from buffet line , food not prepped or portion today , food removed to buffet time under time control **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served....clams
01C-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food...for buffet area.
03F-10-5
Basic - Ice buildup in walk-in freezer.
14-69-4
58
Sep 18, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam tags for 90 days. **Warning** - From follow-up inspection 2024-09-18: Next unannounced **Time Extended**
01C-02-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Establishment packaging raw beef, raw chicken using a reduced oxygen packaging method to be held longer than 48 hours as evidenced from date marking. Discussed with operator. Operator opened up packaging **Corrective Action Taken** **Warning** - From follow-up inspection 2024-09-18: Next unannounced **Time Extended**
03G-54-1
86
Sep 11, 2024
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine tested at less than 160F. Operator set up triple sink at 200ppm quat to manually sanitize and called for service **Corrective Action Taken** **Warning**
22-57-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coleslaw (59F); cut melon (57F) being held at wait station with no temperature control for less than 1 hour. Operator moved to reach in cooler **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Establishment not maintaining clam tags for 90 days. **Warning**
01C-02-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Lily Mu 5-13-19 **Warning**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled **Warning**
22-02-4
Intermediate - No soap provided at handwash sink. No soap provided at cook line/ware washing hand wash sinks. Operator refilled **Corrected On-Site** **Warning**
31B-03-4
Basic - Ceiling tile missing. Observed in dry storage room **Warning**
36-36-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Establishment packaging raw beef, raw chicken using a reduced oxygen packaging method to be held longer than 48 hours as evidenced from date marking. Discussed with operator. Operator opened up packaging **Corrective Action Taken** **Warning**
03G-54-1
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed on wall in ware storage room **Warning**
36-27-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth sanitizer tested at 0ppm quaternary. Operator remade and retested at 200ppm **Corrected On-Site** **Warning**
21-08-4
41
Apr 1, 2024
Routine - Food
No violations found.
100
Feb 1, 2024
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-23 **Admin Complaint**
50-17-3
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Alto sham:; chicken (130F - Hot Holding). Employee states chicken was cooked approximately 2 hours ago and moved to alto sham for hot holding. Operator reheated to 165F at turned up alto sham **Corrected On-Site** **Warning**
03B-01-6
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. Operator unable to provide at time of inspection **Warning**
53B-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, operator cleaned and sanitized. Soda gun at bar soiled **Corrective Action Taken** **Warning**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection **Warning**
16-62-1
Basic - Dead roaches on premises. Observed 1 dead roach outside of walk in cooler. Operator removed cleaned and sanitized **Corrected On-Site** **Warning**
35A-03-4
52
Sep 20, 2023
Routine - Food
1 major violation.
View 1 violation
Potentially Hazardous Food Held at Proper Temperature
FL-16
90
Mar 10, 2023
Routine - Food
No violations found.
100
Nov 29, 2022
Routine - Food
6 critical violations. 5 major violations. 2 minor violations.
View 13 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....dishwasher . Dishwasher washed hands after discussion **Corrected On-Site**
12A-13-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized...due to Dishmachine not sanitizing. Employee sanitized in three compartment sink. **Corrected On-Site**
22-45-4
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination...buffet line at toppings . Sneeze guard provided. **Corrected On-Site**
08B-01-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse....sausage 77° by the Fryer at kitchen being held more than four hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...tuna salad 47°, chicken salad 48°, coleslaw 50°, potato salad 50°, artichoke 50°, beats 49°, chick peas 51°, boiled eggs 47° in buffet line being held less than four hours. Employee time marked on food. **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...Hot holding sausage 77° by the Fryer at kitchen being held more than four hours. Stop sale issue. Employee discarded food. **Corrected On-Site**
03B-01-6
Intermediate - Hot water at handwashing sink does not reach 100 degrees Fahrenheit at kitchen.
27-24-4
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
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
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at dishwashing area .
27-16-4
Intermediate - Handwash sink not accessible for employee use at all times...blocked by towel bucket at dishwashing area. Employee moved. **Corrected On-Site**
31A-09-4
Basic - Carbon dioxide/helium tanks not adequately secured at hallway
51-11-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
22
Frequently Asked Questions
When was Grille Room last inspected?
The most recent health inspection at Grille Room on file is from Jan 26, 2026. The public record contains 10 inspections in total.
What is the most common violation at Grille Room?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Grille Room.
How does Grille Room compare to other restaurants in Boynton Beach?
Grille Room most recently scored 86 out of 100, which is higher than the Boynton Beach average of 79.
Has Grille Room's inspection record improved over time?
Results have been roughly steady. Inspections at Grille Room have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Grille Room 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 Grille Room inspected?
Based on the inspection history on file, Grille Room is inspected around three times per year on average.
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