Preserve at Ironhorse Bar and Grill
Last inspected: Mar 6, 2026
82
Score
Across the available record, Preserve at Ironhorse Bar and Grill has 10 inspections on file, the first dated 2022. The latest inspection on file is from Mar 6, 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.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged three times.
Preserve at Ironhorse Bar and Grill scores about where you'd expect for a West Palm Beach restaurant. The file should reassure diners considering a visit.
10
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 6, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, tuna salad (56F - Cold Holding); cut tomatoes (47F - Cold Holding), not prepared or portioned today. Operator stated items held in unit approximately 2 hours. Advised operator of cold holding parameters. Operator placed ice onto items to quick chill. **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in standing water 122F. Operator turned heat up to 135F+. **Corrected On-Site**
10-07-4
82
Nov 14, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their face than proceeded in handling Food for order - educated operator- employee washed their hands properly. **Corrective Action Taken**
12A-25-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline counter- Marinara sauce 57F- cold holding - food not prepared or portioned today- food left out on counter- food out of temperature for 1 hour- employee placed on stove to be reheated, At sandwich/ burger station Ice well- shredded cheese 47F- cold holding, - food not prepared or portioned today- food sitting on top of ice bath- food out of temperature fir 1 hour- - operator placed inside ice bath to quick chill. **Corrective Action Taken**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler- coleslaw 45F at 11:35 to 45F at 11:50 ( cooling since 11:00)- at current rate of cooking food will not reach to 41F within 4 hours- operator placed in reach in freezer to quick chill,
03D-15-4
Basic - Raw fruits/vegetables not washed prior to preparation. At flip top cooler at prep area- in use avocados with stickers still,attached- educated operator - employee removed and washed properly. **Corrective Action Taken**
08B-39-4
64
Mar 21, 2025
Routine - Food
1 critical violation. 1 major violation. 2 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 reach in cooler drawers - mahi- Commercially processed reduced oxygen packaged bearing a label indicating to remove from packaging before thaw not removed - see stop sale.
01B-13-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At small reach in cooler - chili prepared Wednesday not date marked- operator date marked. **Corrected On-Site**
02C-02-5
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 reach in cooler drawers - mahi- Commercially processed reduced oxygen packaged bearing a label indicating to remove from packaging before thaw not removed - see stop sale.
06-09-1
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between reach in cooler and prep table - operator removed. **Corrected On-Site**
10-17-4
70
Jan 22, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. At cookline handwashing sink- large strainer in sink- operator removed. **Corrected On-Site** **Warning** - From follow-up inspection 2025-01-22: **Time Extended**
31A-11-4
90
Nov 22, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw chicken then proceeded to change gloves and handle clean utensils and plate without washing their hands- educated operator- employee washed hands. **Corrective Action Taken** **Warning**
12A-07-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On Sunday Brumch menu - no indication that the Eggs Benedict is a raw/ undercooked product. **Warning**
02B-01-5
Intermediate - Handwash sink used for purposes other than handwashing. At cookline handwashing sink- large strainer in sink- operator removed. **Corrected On-Site** **Warning**
31A-11-4
Basic - Wiping cloth sanitizing solution stored on the floor- operator removed off floor. **Corrected On-Site** **Warning**
21-38-4
67
Apr 23, 2024
Routine - Food
No violations found.
100
Apr 22, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At small flip top cooler- blue cheese 45-48F- cold holding, feta cheese 48F- cold holding- food not prepared or portioned today - food out of temperature overnight- see stop sale. At small flip top cooler- tuna salad 45-47F- cold holding, cream cheese 45F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours- operator placed in reach in freezer to quick chill. **Warning**
03A-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. At small flip top cooler- blue cheese 45-48F- cold holding, feta cheese 48F- cold holding- food not prepared or portioned today - food out of temperature overnight- see stop sale. **Warning**
01B-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. At cookline drawers non food grade paper towels used to line container with bacon- operator removed. **Corrected On-Site** **Warning**
14-86-1
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At small re@ch in cooler by cookline- cut melon 52-55F at 2:30 to 52-55F at 2:45 ( cooling since 11:00) chopped lettuce 52-55F at 2:30 to 52-55F at 2:45 ( cooling since 11:00)- at current rate of cooling food will not reach 41F within remaining time- operator moved to reach in freezer to quick chill. **Corrective Action Taken** **Warning**
03D-15-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At stove top- utensils stored in standing water of 94F- operator removed. **Corrected On-Site** **Warning**
10-07-4
Basic - Raw fruits/vegetables not washed prior to preparation. At reach in cooler by cookline- in use avocado with stickers attached- operator removed. **Corrected On-Site** **Warning**
08B-39-4
52
Feb 1, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 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 reach in cooler by cookline- reduced oxygen packaged mahi bearing label not removed from package before thawing- see stop sale.
01B-13-4
Intermediate - Handwash sink used for purposes other than handwashing- handwash sink with strainer inside at bar- operator removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- at bar handwash sink.
31B-02-4
Intermediate - No soap provided at handwash sink- at bar handwash sink.
31B-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline utensils in standing water of 84F- operator placed on stove to heat water. **Corrective Action Taken**
10-07-4
Basic - Raw fruits/vegetables not washed prior to preparation. At reach in cooler in use avocados with stickers attached- educated operator- employee removed stickers and properly washed avocados. **Corrected On-Site**
08B-39-4
Basic - No handwashing sign provided at a hand sink used by food employees- at bar handwash sink.
31B-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. At reach in cooler by cookline- reduced oxygen packaged mahi bearing label not removed from package before thawing- see stop sale.
06-09-1
52
Jun 21, 2023
Routine - Food
2 critical violations. 5 major violations. 3 minor violations.
View 10 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Plumbing Maintained; Sewage Disposal
FL-51
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
37
Oct 21, 2022
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
82
Frequently Asked Questions
When was Preserve at Ironhorse Bar and Grill last inspected?
The most recent health inspection at Preserve at Ironhorse Bar and Grill on file is from Mar 6, 2026. The public record contains 10 inspections in total.
What is the most common violation at Preserve at Ironhorse Bar and Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Preserve at Ironhorse Bar and Grill.
How does Preserve at Ironhorse Bar and Grill compare to other restaurants in West Palm Beach?
Preserve at Ironhorse Bar and Grill most recently scored 82 out of 100, which is about the same as the West Palm Beach average of 79.
Has Preserve at Ironhorse Bar and Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Preserve at Ironhorse Bar and Grill have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Preserve at Ironhorse Bar and 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 Preserve at Ironhorse Bar and Grill inspected?
Based on the inspection history on file, Preserve at Ironhorse Bar and Grill is inspected around three times per year on average.
Nearby Restaurants