Seminole Reef Grill
Last inspected: Feb 11, 2026
55
Score
The health department has logged 13 inspections at Seminole Reef Grill, the earliest from 2022. The most recent report on file is from Feb 11, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
Across the inspection history, “handwash sink used for purposes other than handwashing” is the issue that surfaces most often, recorded five times.
The city-wide average sits at 81, which Seminole Reef Grill's 55 doesn't quite reach. The record is unremarkable in either direction.
13
Inspections
3
Critical latest
1
Major latest
1
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 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 fac3 with gloved hands and continued to prep foods without washing hands; operator educated; employee washed hands; **Corrected On-Site**
12A-25-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cut potatoes in small cooler at frying station; stored properly **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sweet mash potatoes (109F - Hot Holding);in steam table at cook line; food out of temperature for approximately 30 minutes; food moved to the stove t9 be reheated to 165 F; **Corrective Action Taken**
03B-01-6
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Clams tags removed - operator provided tag; **Corrected On-Site**
01C-10-4
Basic - Food stored on floor. Bucket of ginger stored on the floor in walk-in cooler; advised to store properly
08B-38-4
55
Aug 1, 2025
Complaint Full
No violations found.
100
Jul 31, 2025
Complaint Full
3 critical violations. 5 major violations. 2 minor violations.
View 10 violations
High Priority - Live, small flying insects found; 1 by cook line area, 1 by oyster station. Not seen landing on food/nonfood contact surfaces. Advised operator to kill and remove flying insects. **Warning**
35A-02-7
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw calamari over fully cooked octopus at chest freezer by sushi station. Both products not in commercial packaging. Educated operator on proper storage procedures. **Warning**
08A-02-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Walk in cooler: Onion soup 7/23, chicken stock 7/21, clam chowder 7/23. See stop sale. **Warning**
01B-13-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice cube tray in hand wash sink at bar. Operator removed ice cube tray. **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Happy hour menu: salmon sushi, spicy tuna Specials menu: 2025 roll, A5 wagyu roll Dinner menu: ceviche, spider king and spider roll, black dragon with masago Educated operator on proper menu identification for raw and non fully cooked menu items. **Warning**
02B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure emailed to operator. **Warning**
03F-10-5
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 pork chops at walk in freezer and reach in cooler on cook line in reduced oxygen packaging that is conducted in house. Product has been in reduced oxygen packaging for less than 30 days. Operator removed product from commercial packaging. **Corrective Action Taken** **Warning**
03G-50-1
Intermediate - Spray bottle containing toxic substance not labeled. Observed All purpose cleaner spray bottle not labeled by wine coolers. Operator labeled properly. **Corrected On-Site** **Warning**
41-17-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator corrected to 200ppm quaternary sanitizer. **Corrected On-Site** **Warning**
21-08-4
Basic - Clams/mussels/oysters removed from original container for long-term storage. Observed raw oysters in food storage pans at walk in cooler missing tags. Operator provided tags. Educated operator on proper procedures for molluskan shellfish. **Corrected On-Site** **Warning**
01C-06-5
35
Mar 26, 2025
Routine - Food
No violations found.
100
Mar 17, 2025
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
37
Jul 26, 2024
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
64
Jun 6, 2024
Complaint Full
No violations found.
100
May 30, 2024
Complaint Full
4 critical violations. 7 major violations. 3 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw animal food stored over or with unwashed produce. At walk in cooler raw salmon stored over cut lettuce, operator stored properly. **Warning**
08A-05-6
High Priority - Pesticide/insecticide labeled for household use only present in establishment. At dry storage household can of raid present, operator removed. **Corrected On-Site** **Warning**
41-05-4
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. At walk in cooler Raw cold smoked salmon cryovac in house, see stop sale. **Repeat Violation** **Warning**
03G-04-5
High Priority - Dented/rusted cans present. See stop sale. At dry storage area 1 dented can ofFudge, see stop sale. **Repeat Violation** **Admin Complaint**
01B-01-4
Intermediate - Spray bottle containing toxic substance not labeled. At soda station unlabeled chemical bottle containing a blue chemical not labeled, operator discarded. **Corrected On-Site** **Repeat Violation** **Warning**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At sushi handwashing station no hot water. Water temperature = 79F. **Warning**
27-16-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. At sushi station oyster tags not in chronological order. **Warning**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. At sushi station oyster tags not marked last day sold. **Warning**
01C-03-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. At reach in cooler original container of oysters stored without tags. **Warning**
01C-10-4
Intermediate - Handwash sink used for purposes other than handwashing. At prep line knife stored in handwashing sink, operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
Intermediate - No soap provided at handwash sink. At sushi station handwashing station no soap, operator provided. **Corrected On-Site** **Warning**
31B-03-4
Basic - Covered waste receptacle not provided in women's bathroom. Covered waste receptacle not provided at employee women's restroom. **Warning**
32-12-5
Basic - Water leaking from pipe and/or faucet/handle. At service station handwash leaking onto clean dishes. **Warning**
29-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At sushi station ice machine with mold. **Warning**
22-20-5
23
Feb 19, 2024
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
High Priority - Dented/rusted cans present. See stop sale. 2 cans of apple fruit filling **Warning**
01B-01-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At sushi station white rice 87F hot holding, operator stated that product was prepared and portioned more than 4 hours ago. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At sushi station white rice 87F hot holding, operator stated that product was prepared and portioned more than 4 hours ago. See stop sale. **Warning**
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. At bar spray bottle containing glass cleaner not labeled. Operator labeled **Corrected On-Site** **Warning**
41-17-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Manager Samantha not familiar with big 6 Emailed poster to operator **Warning**
11-07-5
Intermediate - Handwash sink used for purposes other than handwashing. At make line employee placed a dirty utensil in hand washing sink. Operator corrected employee **Corrected On-Site** **Warning**
31A-11-4
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. Provided operator with contact info for Jose quinones 954.956.3671 for HACCP plan approval **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03G-50-1
Basic - Bowl or other container with no handle used to dispense food. At sushi line container without a handle being used in sugar. Operator removed. **Corrective Action Taken** **Warning**
14-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At sushi line avacados with stickers still attached stored over ready to eat vegetables, operator corrected by repositioning avocados to proper storage place. **Corrected On-Site** **Warning**
08B-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At crouton prep area container of open Oreo cookies stored above equipment on prep line. Operator removed **Corrected On-Site** **Warning**
40-06-5
Basic - Employee eating in a food preparation or other restricted area. Observed employee eating while preparing croutons **Warning**
12B-02-4
35
Aug 18, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
67
Jun 20, 2023
Routine - Food
3 critical violations. 6 major violations. 1 minor violation.
View 10 violations
High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon **Warning** - From follow-up inspection 2023-06-20: Operator provided invoice from Asami for fresh salmon. Invoice states frozen seafood has had parasite destruction. Operator must provide proof of aquaculture. Aquacultured fish, such as salmon, that: (a) If raised in open water, are raised in net-pens, or (b) Are raised in land-based operations such as ponds or tanks, and (c) Are fed formulated feed, such as pelliets, that contains no live parasites infective to the aquacultured FISH. Salmon must be fully cooked until proof can be provided. **Time Extended**
01D-01-5
High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Bolognese 6/7, island rice 6/12 **Warning** - From follow-up inspection 2023-06-20: Onion soup 6/10, black beans 6/13, conch chowder 6/13. Goat cheese 5/19 and 6/3 **Time Extended**
01B-24-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw breaded shrimp 63F and 71F, Everest reach in freezer overnight. See stop sale. Sushi rice left out overnight 88F. **Warning** - From follow-up inspection 2023-06-20: Sushi rice 82f. Operator stated submitting variance. Reach in cooler holding raw shrimp 35F **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning** - From follow-up inspection 2023-06-20: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning** - From follow-up inspection 2023-06-20: **Time Extended**
01C-02-4
Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance/haccp for the method observed in use during the inspection. Vacuum sealing raw meats/smoked fish held over 48 hours **Warning** - From follow-up inspection 2023-06-20: **Time Extended**
03G-46-1
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Bar, holding a colander and a dirty glass. **Warning** - From follow-up inspection 2023-06-20: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi/tuna poke bowl **Warning** - From follow-up inspection 2023-06-20: **Time Extended**
02B-01-5
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ground beef and smoked salmon **Warning** - From follow-up inspection 2023-06-20: Smoked salmon, cooked ribs **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Gaskets in poor repair. Reach in cooler drawer gaskets hanging/torn, under grill **Warning** - From follow-up inspection 2023-06-20: **Time Extended**
14-11-5
33
Jun 19, 2023
Routine - Food
7 critical violations. 12 major violations. 1 minor violation.
View 20 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 6 in the sushi area - 4 in the bar **Warning**
35A-02-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 47F in the middle 40F on the outside cooling overnight in deep covered hotel pan. See stop sale **Warning**
03D-02-5
High Priority - Toxic substance/chemical improperly stored.spray bottles hanging over saki cups **Corrected On-Site** **Warning**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw breaded shrimp 63F and 71F, Everest reach in freezer overnight. See stop sale. Sushi rice left out overnight 88F. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Bolognese 6/7, island rice 6/12 **Warning**
01B-24-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon **Warning**
01D-01-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
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. **Warning**
11-27-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
01C-02-4
Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance/haccp for the method observed in use during the inspection. Vacuum sealing raw meats/smoked fish held over 48 hours **Warning**
03G-46-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Light debris can opener blade and slicer blade guard **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Bar, holding a colander and a dirty glass. **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi/tuna poke bowl **Warning**
02B-01-5
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-02-5
Intermediate - No soap provided at handwash sink. - Sushi area - bar **Warning**
31B-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. Provided to operator **Corrected On-Site** **Warning**
02A-01-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided to operator **Corrected On-Site** **Warning**
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ground beef and smoked salmon **Warning**
02C-02-5
Basic - Gaskets in poor repair. Reach in cooler drawer gaskets hanging/torn, under grill **Warning**
14-11-5
10
Nov 2, 2022
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line left side flip top cooler make top; raw shrimp stored behind/over ready-to-eat pesto. Operator moved raw shrimp in front of/below pesto. **Corrected On-Site**
08A-05-6
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At walk-in cooler; wet wiping cloth stored on shelf. Operator removed. **Corrected On-Site**
21-12-4
74
Frequently Asked Questions
When was Seminole Reef Grill last inspected?
The most recent health inspection at Seminole Reef Grill on file is from Feb 11, 2026. The public record contains 13 inspections in total.
What is the most common violation at Seminole Reef Grill?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited five times, more than any other issue at Seminole Reef Grill.
How does Seminole Reef Grill compare to other restaurants in Palm Beach Gardens?
Seminole Reef Grill most recently scored 55 out of 100, which is lower than the Palm Beach Gardens average of 81.
Has Seminole Reef Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Seminole Reef Grill have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Seminole Reef Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Seminole Reef Grill inspected?
Based on the inspection history on file, Seminole Reef Grill is inspected around four times per year on average.
Nearby Restaurants