Le Bilboquet
Last inspected: Apr 1, 2026
100
Score
The health department has logged 11 inspections at Le Bilboquet, the earliest from 2022. On Apr 1, 2026, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
Violation counts have ticked up lately, averaging around five violations per visit versus roughly three violations earlier in the record.
When inspectors have written things up, “handwash sink not accessible for employee use” has been the most frequent reason, cited three times.
That puts the facility ahead of the local pack: the average Palm Beach restaurant scores 84. On the whole, the file is mixed but not concerning.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 1, 2026
Routine - Food
No violations found.
100
Mar 31, 2026
Routine - Food
5 critical violations. 4 major violations. 3 minor violations.
View 12 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed duck sauce overnight (50F - Cooling) see stop sale **Warning**
03D-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed waiter entering kitchen and putting on gloves and cut bread without first washing hands **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. Observed dishwasher handling dirty dishes and without washing hands handling clean dishes. **Warning**
12A-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed duck sauce overnight (50F - Cooling) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Flip top refrigerator ; butter (54F - Cold Holding) due to overfill container. Operator moved over filled butter to lower refrigerator. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Ob at cook line due to water leak and water was shut off. **Warning**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Currently manager could not find the measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink by dishwasher. **Warning**
31B-02-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed duck sauce overnight (50F - Cooling) due to cooling in deep plastic container . **Warning**
03D-15-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open can of energy drink on prep table . Operator removed **Corrected On-Site** **Warning**
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at rear door by walkin **Repeat Violation** **Warning**
35B-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in water at 94 degrees . Operator removed water. **Corrected On-Site** **Warning**
10-07-4
27
Sep 18, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Food stored on floor. Observed bread dough in plastic container on walk-in freezer floor.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in walk-in freezer.
14-69-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed by walk-in coolers
35B-01-4
86
May 14, 2025
Complaint Full
2 major violations. 1 minor violation.
View 3 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe at deserts station.
31B-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observe at deserts station. Metal bowl blocking sink Operator removed bowl. **Corrected On-Site**
31A-09-4
Basic - Food stored on floor. Observe plastic container with lobster on floor in walk-in freezer 2) observe case of asparagus on floor I'm walk-in refrigerator
08B-38-4
78
Mar 10, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Wiping Cloths Properly Used and Stored
FL-41
67
Jul 18, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
82
Feb 15, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) observe raw scallops above cooked vegetables. Operator placed scallops on lower shelf. 2) observe raw fish above cooked crab. Operator place cooked crab on upper shelf. **Corrected On-Site** **Warning** - From follow-up inspection 2024-02-15: 1)Observe raw shelled eggs above fish in walk-in refrigerator. 2) observe raw beef above mussels in walk-in refrigerator. **Admin Complaint**
08A-05-6
86
Feb 8, 2024
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observe Triple Sink (Chlorine 0ppm); Operator corrected to Triple Sink (Chlorine 100ppm) **Corrected On-Site** **Warning**
22-42-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observe dishwasher not sanitizing equipment. I instructed employee how to set up 3 compartment sink **Corrected On-Site** **Warning**
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) observe raw scallops above cooked vegetables. Operator placed scallops on lower shelf. 2) observe raw fish above cooked crab. Operator place cooked crab on upper shelf. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observe dishwasher not sanitizing at 3 compartment sink and had no training on how to sanitize equipment. **Warning**
53B-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Observe cutting board blocking hand wash sink at cook line. Operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observe Dishwasher (Temperature less then 160). **Warning**
22-56-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Ob at expo. **Warning**
35B-08-4
45
Sep 21, 2023
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
70
Mar 10, 2023
Routine - Food
2 major violations.
View 2 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observe some oyster tags not date marked last date used.
01C-03-4
Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observe cooked vegetables Rop less then 58 hour without date and time. Operator labeled. **Corrected On-Site**
03G-06-5
82
Aug 24, 2022
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at salad station Ice bath ; hard ,sliced tomato,anchovies (44-49F - Cold Holding) due to seating on top of ice . Operator add more ice and submerged submerged the TCS food. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
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. I email operator sign and operator printed and posted. **Corrected On-Site**
02A-01-4
70
Frequently Asked Questions
When was Le Bilboquet last inspected?
The most recent health inspection at Le Bilboquet on file is from Apr 1, 2026. The public record contains 11 inspections in total.
What is the most common violation at Le Bilboquet?
Across the inspection record, “handwash sink not accessible for employee use” has been cited three times, more than any other issue at Le Bilboquet.
How does Le Bilboquet compare to other restaurants in Palm Beach?
Le Bilboquet most recently scored 100 out of 100, which is higher than the Palm Beach average of 84.
Has Le Bilboquet's inspection record improved over time?
No. Recent inspections at Le Bilboquet have averaged around five violations per visit, up from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at Le Bilboquet 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 Le Bilboquet inspected?
Based on the inspection history on file, Le Bilboquet is inspected around three times per year on average.
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