Harbour Ridge Grille
Last inspected: Mar 27, 2026
100
Score
Going back to 2022, Harbour Ridge Grille has 10 inspections in the public record. Inspectors last stopped by on Mar 27, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Violation counts have held steady across recent visits, averaging around four violations each.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged two times.
The city-wide average for Palm City sits at 81, putting Harbour Ridge Grille on the better side of that line. There isn't much in the file that would give a customer pause.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 27, 2026
Routine - Food
No violations found.
100
Mar 26, 2026
Routine - Food
3 critical violations.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
64
Oct 8, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
64
Feb 24, 2025
Routine - Food
2 critical violations.
View 2 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
74
Oct 25, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
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 cook line low boy, ROP fish thawed. See stop sale.
01B-13-4
Basic - Bowl or other container with no handle used to dispense food. At dry storage, cups used for dispensing in flour and rice. Operator removed. **Corrected On-Site**
14-01-5
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 cook line low boy, ROP fish thawed. See stop sale.
06-09-1
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Dish machine temperature gauge inaccurate, not sanitizing high temperature of at least 160F. According to DBPR high temperature measurement sticker. Operator will use other dish machine in facility to wash rinse and sanitize dishes.
16-38-5
74
Apr 16, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg salad (52F - Cold Holding); chicken salad (52F - Cold Holding); tuna salad (52F - Cold Holding); cheese (52F - Cold Holding); tuna (52F - Cold Holding); in deli reach in cooler at cook line ; food not prepared or portioned today; foods out of temperature for approximately 1 hour; foods moved to different cooler; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. French fries (110F - Hot Holding); cooked wings (123F - Hot Holding) next to fryers; as per operator foods out of temperature for approximately 30 minutes ; foods to reheated to 165 F **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Soap dispenser at handwash sink at prep area not working/unable to dispense soap- fixed **Corrected On-Site**
31B-06-4
Basic - Employees with no beard guard/restraint while engaging in food preparation.
13-04-4
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- Mahi fish in drawers at prep area; devised to follow packaging instructions
06-09-1
Basic - No conspicuously located ambient air temperature thermometer in holding unit- deli unit at cook line
05-09-4
52
Jan 16, 2024
Routine - Food
No violations found.
100
Nov 17, 2023
Routine - Food
5 critical violations. 2 major violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken tenders (112F - Hot Holding) Per operator, out of temperature for approximately 1 hour. Operator chose to discard product. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Smoked salmon over pretzels not in commercial packaging at walk in freezer. Operator stored properly. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw salmon over seaweed salad and broccoli walk in cooler. Operator stored properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. split pea soup (54F - cold holding ); corn chowder (60F - Cold holding) Observed in large covered plastic containers. Per operator, both products not prepared or portioned today. Per operator, both products held in excess of 24 hours. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. split pea soup (54F - cold holding ); corn chowder (60F - Cold holding) Observed in large covered plastic containers. Per operator, both products not prepared or portioned today. Per operator, both products held in excess of 24 hours. See stop sale. **Warning**
03A-02-5
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. Observed seared tuna in reduced oxygen packaging at walk in cooler. Per operator, reduced oxygen packaging is conducted on premises. Please contact Jose Quinones at 561-325-0244 for information regarding HACCP Plan. **Warning**
03G-50-1
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. lobster salad (55F - Cooling) at 2:20 since 2:00 - 54F 2:45 At current rate of cooling product will not reach 41F within 4 hours. Operator placed in reach in freezer to quick chill. **Corrective Action Taken** **Warning**
03D-15-4
39
Jun 23, 2023
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Potentially Hazardous Food Held at Proper Temperature
FL-16
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
47
Oct 25, 2022
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
52
Frequently Asked Questions
When was Harbour Ridge Grille last inspected?
The most recent health inspection at Harbour Ridge Grille on file is from Mar 27, 2026. The public record contains 10 inspections in total.
What is the most common violation at Harbour Ridge Grille?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Harbour Ridge Grille.
How does Harbour Ridge Grille compare to other restaurants in Palm City?
Harbour Ridge Grille most recently scored 100 out of 100, which is higher than the Palm City average of 81.
Has Harbour Ridge Grille's inspection record improved over time?
Results have been roughly steady. Inspections at Harbour Ridge Grille have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Harbour Ridge 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 Harbour Ridge Grille inspected?
Based on the inspection history on file, Harbour Ridge Grille is inspected around three times per year on average.
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