Mirasol Grille Room
Last inspected: Mar 13, 2026
78
Score
Inspectors have visited Mirasol Grille Room nine times, with records going back to 2022. The latest inspection on file is from Mar 13, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Inspection results have stayed in a similar range over the last few visits, averaging around two violations each.
Across the inspection history, “handwash sink not accessible for employee use” is the issue that surfaces most often, recorded three times.
By comparison, the average Palm Beach Gardens facility scores 81, putting Mirasol Grille Room on the weaker side. Overall, the inspection record reads well.
9
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 13, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dishmachine not sanitizing properly. Advised operator to set up three compartment sink to properly wash, rinse, and sanitize all dishes until dish machine is repaired. **Repeat Violation** **Admin Complaint**
22-49-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted. **Warning**
24-05-4
Basic - Ice bucket/shovel stored on floor between uses. Ice bucket stored on floor. Operator removed. **Corrected On-Site** **Warning**
10-14-5
78
Dec 29, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 0F) **Warning**
22-49-4
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - Raw fruits/vegetables not washed prior to preparation. At cook line area- in use avocados with stickers still attached- educated operator - employee removed. **Corrected On-Site** **Warning**
08B-39-4
78
Feb 21, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
78
Dec 6, 2024
Routine - Food
2 critical violations.
View 2 violations
Supervisor/Person in Charge Present
FL-01
Wiping Cloths Properly Used and Stored
FL-41
74
Apr 23, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (45-46F - Cold Holding) in flip top cooler drawer on cook line Per operator not portioned or prepared today held less than 4 hours. Observed in flip top cooler on cook line sliced American cheese (45F - Cold Holding) per operator held less than three hours not portioned or prep today. Operator placed in blast chiller **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Garbage can in front of hand washing sink by soft serve machine and on cook line. Operator removed **Corrected On-Site**
31A-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees wearing watch while preparing food.
13-07-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in storage area a container of basmati rice the handle in contact with rice. Operator removed **Corrected On-Site**
10-01-5
70
Jul 24, 2023
Routine - Food
No violations found.
100
Jul 21, 2023
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in prep cooler - chili (51F - Cold Holding); marinara sauce (49F - Cold Holding); cooked black beans (53F - Cold Holding) held overnight and more than 6 hours. See stop sale. **Repeat Violation** **Admin Complaint**
03D-02-5
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. pantry make table drawers - whipped cream (51F - Cold Holding); cooked shrimp (51F - Cold Holding); cooked pasta (54F - Cold Holding); cooked chicken (51F - Cold Holding); cut cabbage (54F - Cold Holding); goat cheese (53F - Cold Holding); cooked corn (53F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - See Stop Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in prep cooler - chili (51F - Cold Holding); marinara sauce (49F - Cold Holding); cooked black beans (53F - Cold Holding) held overnight and more than 6 hours. See stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pantry make table drawers - whipped cream (51F - Cold Holding); cooked shrimp (51F - Cold Holding); cooked pasta (54F - Cold Holding); cooked chicken (51F - Cold Holding); cut cabbage (54F - Cold Holding); goat cheese (53F - Cold Holding); cooked corn (53F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - See Stop Sale. pantry station upper unit ; tuna salad (46F - Cold Holding); goat cheese (46F - Cold Holding); sliced turkey (51F - Cold Holding) - not portioned or prepared today and held under 4 hours - operator moved to freezer for quick chill. Operator contacted technician to repair unit. sauté station make table - tuna salad (52F - Cold Holding); sliced ham (51F - Cold Holding); shredded cheddar (49F - Cold Holding); lump crabmeat (49F - Cold Holding); pulled chicken (49F - Cold Holding); guacamole (49F - Cold Holding) not portioned or prepared today operator states held under 4 hours - moved all TCS foods to walk in freezer for quick chill. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Garbage can removed from in front of pantry station hand sink. **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Tong inside Grill station hand sink - operator removed. **Corrected On-Site** **Warning**
31A-11-4
Basic - Employee with no hair restraint while engaging in food preparation. Operator provided hair restraint. **Corrected On-Site** **Warning**
13-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed open beverage from pantry cooler. **Corrected On-Site** **Warning**
12B-13-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator removed from prep table. **Corrected On-Site** **Warning**
21-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm); operator corrected Sanitizer Bucket (Quaternary 400ppm) **Corrected On-Site** **Warning**
21-08-4
Basic - Working containers of food removed from original container not identified by common name.garlic in oil - operator labeled plastic container. **Corrected On-Site** **Warning**
02D-01-5
41
Apr 18, 2023
Routine - Food
9 critical violations. 2 major violations. 1 minor violation.
View 12 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....gazpacho date marked4/8, gravy 4/8 , chili 4/7 in walk in cooler . Stop sale issue. Employee discarded food. **Corrective Action Taken**
02C-01-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...whole turkey 47°-48° in walk in cooler , per chef food was cooked yesterday. Stop sale issue . Employee discarded food. **Corrected On-Site**
03D-02-5
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...Cook grabbed hot dog bun with bare hands . Stop sale issue . Employee discarded food . Chef educated Cook . Cook putting gloves on hands. **Corrected On-Site** **Repeat Violation**
09-01-4
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.
22-57-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area....one live fly , flying around at salad station . Chef killed . **Corrected On-Site**
35A-02-6
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination...dressings area , toppings area at market place buffet line . Employee provided sneeze guard **Corrected On-Site**
08B-01-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....gazpacho date marked4/8, gravy 4/8 , chili 4/7 in walk in cooler . ..... 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...Cook grabbed hot dog bun with bare hands .
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...whole turkey 47°-48° in walk in cooler , per chef food was cooked yesterday.
01B-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.....cut melon, coleslaw, cottage cheese, expo line cooler being held less than four hours. Employee time marked **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times....blocked by garbage can at cook line. Employee moved . **Corrected On-Site**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Clean utensils KNIFE stored between equipment at cook line . Employee moved **Corrected On-Site**
24-14-4
20
Sep 23, 2022
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
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. Observed employee handle ready to eat cheese with bare hands. Employee was separating cheese for portions. Discussed with operator. Operator had employee wash hands and put on gloves **Corrective Action Taken**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored above ready to eat hot dogs in cook line cooler. Operator reorganized **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at bar
22-02-4
67
Frequently Asked Questions
When was Mirasol Grille Room last inspected?
The most recent health inspection at Mirasol Grille Room on file is from Mar 13, 2026. The public record contains nine inspections in total.
What is the most common violation at Mirasol Grille Room?
Across the inspection record, “handwash sink not accessible for employee use” has been cited three times, more than any other issue at Mirasol Grille Room.
How does Mirasol Grille Room compare to other restaurants in Palm Beach Gardens?
Mirasol Grille Room most recently scored 78 out of 100, which is lower than the Palm Beach Gardens average of 81.
Has Mirasol Grille Room's inspection record improved over time?
Results have been roughly steady. Inspections at Mirasol Grille Room have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Mirasol 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 Mirasol Grille Room inspected?
Based on the inspection history on file, Mirasol Grille Room is inspected around three times per year on average.
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