La Traditional Grill
Last inspected: Jan 14, 2026
90
Score
Public records show nine inspections at La Traditional Grill stretching back to 2022. The newest entry in the record is dated Jan 14, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent visits have produced comparable findings, with counts hovering near two violations per visit.
Across the inspection history, “time/temperature control for safety food” is the issue that surfaces most often, recorded two times.
Compared to the broader Hobe Sound restaurant scene, where the average is 79, this is a stronger showing. Taken together, the history is a positive one.
9
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
2 minor violations.
View 2 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Certified Food Manager Identification
FL-02
90
Nov 6, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
64
Nov 22, 2024
Routine - Food
No violations found.
100
Nov 21, 2024
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blended tomato salsa (70F - Cold Holding) Observed sitting on counter. Per operator not prepared or portioned today. Per operator, out of temperature control for approximately 2 hours. Advised operator to use time control. Advised operator to place time mark for remaining 2 hours. Time control procedure emailed to operator. chicken wings (49F - Cold Holding) Observed in reach in cooler. Observed additional products in heated cooling stage in cooler most likely affecting cooler temperature. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator moved product to reach in freezer. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken not in commercial packaging over cheese at reach in freezer. Operator stored properly. **Corrected On-Site** **Warning**
08A-02-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink. Operator provided paper towels. **Corrected On-Site** **Warning**
31B-02-4
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 procedure to operator. **Warning**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Low boy reach in cooler: cooked rice (126F - Cooling) at 1:35; cooling since 12:30 - 111F at 1:58 ; cooked beef (112F - Cooling) at 1:44; cooling since 12:30 - 107F at 1:59 - At current rate of cooling product will not reach 70F within 2 hours. Operator moved to reach in freezer ; diced Beef (53F - Cooling) at 1:40; cooling since 11:00 ; 51F at 1:58 - At current rate of cooling product will not reach 41F within 4 hours. Operator moved to reach in freezer. **Corrective Action Taken** **Warning**
03D-15-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean bowls and pitchers stored on drying rack soiled with grease residue. **Warning**
24-06-4
Basic - Cutting board has cut marks and is no longer cleanable. At flip top cooler. **Warning**
14-09-4
50
Jul 12, 2024
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Nov 3, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork (105°F - Hot Holding) in steam table for less than 1 hour. Operator reheated to 170°F for hot holding. **Corrected On-Site**
03B-01-6
86
Jul 13, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over tortillas and milk in sandwich table at cook line; operator stored properly **Corrected On-Site**
08A-05-6
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touching tortillas with bare hands; food to be used at a later time; manager educated operator; employee washed hands and put gloves on **Corrected On-Site**
09-01-4
Basic - Food stored in a location that is exposed to splash/dust- on prep table next handwash sink at cook line;
08B-36-4
Basic - Employees with no hair restraint while engaging in food preparation.
13-03-4
67
Apr 10, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - No conspicuously located ambient air temperature thermometer in holding unit- at cook line
05-09-4
95
Nov 4, 2022
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef stored on top of cooked beans container at reach in cooler at cook line; Operator reversed. **Corrected On-Site** **Repeat Violation**
08A-05-6
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. diced tomatoes (68-70F - Cooling)at 11:10 to 68 f at 11:20 since 9:00 ; at this rate food will not reach 41° F within 4 hours; Operator moved tomatoes to chest freezer; **Corrective Action Taken**
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork (98-102F - Hot Holding) in steam table; food out of temperature for less than 4 hours; food moved to flat top co reheat to 165. **Corrective Action Taken**
03B-01-6
Intermediate - Nonself-sufficient mobile food dispensing vehicle operator failed to submit a Commissary Notification form to the division for each commissary prior to use. Operator changed commissary no notice New address: 11790 Federal Highway, Hobe Sound 33455. Filled out commissary notice and email to office. **Corrected On-Site**
51-21-4
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
52
Frequently Asked Questions
When was La Traditional Grill last inspected?
The most recent health inspection at La Traditional Grill on file is from Jan 14, 2026. The public record contains nine inspections in total.
What is the most common violation at La Traditional Grill?
Across the inspection record, “time/temperature control for safety food” has been cited two times, more than any other issue at La Traditional Grill.
How does La Traditional Grill compare to other restaurants in Hobe Sound?
La Traditional Grill most recently scored 90 out of 100, which is higher than the Hobe Sound average of 79.
Has La Traditional Grill's inspection record improved over time?
Results have been roughly steady. Inspections at La Traditional Grill have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at La Traditional 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 La Traditional Grill inspected?
Based on the inspection history on file, La Traditional Grill is inspected around three times per year on average.
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