Stormhouse Brewing
Last inspected: Mar 10, 2026
82
Score
Across the available record, Stormhouse Brewing has 14 inspections on file, the first dated 2022. The latest inspection on file is from Mar 10, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
When inspectors have written things up, “raw animal food stored over/not properly separated” has been the most frequent reason, cited five times.
The city-wide average for North Palm Beach sits at 78, putting Stormhouse Brewing on the better side of that line. Overall, the inspection record reads well.
14
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw Philly steaks not commercially packaged over fish in freezer by ice machine Stored properly **Corrected On-Site**
08A-17-6
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Heavy soiled cardboard at cook line; advised to change
36-06-4
82
Nov 20, 2025
Routine - Food
8 critical violations. 1 major violation. 1 minor violation.
View 10 violations
High Priority - Dented/rusted cans present. See stop sale. Pinto beans
01B-01-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee dropped glove on the floor, picked gloves from the floor, discarded gloves then put on new gloves and started to cook but never washed his hands. Advised employee to wash hands
12A-29-4
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 grabbed tomatoes and lettuce with bare hands for a customer salad without gloves Advised employee on how to properly handle ready to eat food
09-01-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Opened box of Raw cheesesteak over cooked lobster Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler #2 , chopped romaine at 2:04pm ( 62F cooling) since 10am . See stop sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler #1, , raw steak 45F cold holding Per operator steak stored since yesterday, see stop sale. not prepared or portioned today
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler #1, cheese 52F cold holding, raw steak 45F cold holding Per operator steak stored since yesterday, see stop sale. Per operator cheese stored for approximately 1 hour, moved cheese to inside of cooler. Both products not prepared or portioned today
03A-02-5
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. Flip top cooler #2 , chopped romaine at 2:04pm ( 62F cooling) since 10am . See stop sale
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line Cooked sausage 130F hot holding Per operator product stored for approximately 2 hours. Operator moved to grill to reheat to165F++. Second temperature 179F reheating **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sitting on table next to steam table. Cooked chicken nuggets at 2:11pm(98F cooling) since 1 hour. At 3:07pm ( 88F cooling) . At this current cooling rate product will not cool to 70F within 2 hours. Operator decided to discard **Corrected On-Site**
03D-15-4
Basic - Employee eating in a food preparation or other restricted area.
12B-02-4
26
Jun 17, 2025
Routine - Food
No violations found.
100
Jun 10, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : 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. At bar area: Dishwasher (Temperature- less than 160F) **Warning** - From follow-up inspection 2025-06-10: Same. **Time Extended**
22-57-6
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. At walk in cooler: house made chili and house made blue cheese made over 24 hours as per manager, not date marked. Manager date marked. **Corrected On-Site** **Warning** - From follow-up inspection 2025-06-10: At walk in cooler: house made potato salad made 2 days prior as per manager, not date marked. Operator date marked. **Admin Complaint** **Corrected On-Site**
02C-02-5
78
Jun 9, 2025
Routine - Food
7 critical violations. 1 major violation. 1 minor violation.
View 9 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef handle raw frozen chicken then began to handle clean tong and raw beef burger to place on grill; no hand wash. Advised manager to cook raw burger to 165F+ and clean and sanitize tong. Chef washed hands. **Corrective Action Taken** **Warning**
12A-16-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed manager wash piping bag at triple sink then hung it up to dry; no sanitizing done. Advised manager to sanitize. **Warning**
22-45-4
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. At bar area: Dishwasher (Temperature- less than 160F) **Warning**
22-57-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At standing reach in freezer: raw breaded frozen chicken stored over corned beef in zip lock bag; not all items stored in commercial packaging. Operator stored properly. **Corrected On-Site** **Warning**
08A-02-6
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 steam table at expo line: beer cheese (92F - Hot Holding) since 7:30am; House made marinara (128F - Hot Holding) since 8:30am; Italian Soup (119F - Hot Holding) since 8am. As per manager, all items stored over 4 hours. See stop sale. **Warning**
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 and the time removed from temperature control cannot be determined. Butter milk mixture at fryer area identified in the written procedure as a food held using time as a public health control has no time mark. As per manager, stored since 11:30am. Manager time marked. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table at expo line: beer cheese (92F - Hot Holding) since 7:30am; House made marinara (128F - Hot Holding) since 8:30am; Italian Soup (119F - Hot Holding) since 8am. As per manager, all items stored over 4 hours. See stop sale. At cook line: cooked sausage (131F - Hot Holding) As per manager: stored since 3.5 hours. Operator discarded. **Warning**
03B-01-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler: house made chili and house made blue cheese made over 24 hours as per manager, not date marked. Manager date marked. **Corrected On-Site** **Warning**
02C-02-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Operator corrected Sanitizer Bucket (Quaternary 200ppm). **Corrected On-Site** **Warning**
21-08-4
30
Dec 5, 2024
Routine - Food
No violations found.
100
Dec 4, 2024
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in freezer - raw calamari over tub of ice cream - operator moved raw calamari to lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Blue cheese dressing dated 11/25. **Warning**
01B-24-5
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. glass door reach in cooler - milk (45F - Cold Holding); blue cheese (46F - Cold Holding); salsa (45F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. buttermilk batter (62F) sitting out t room temperature under 4 hours - operator moved to freezer. Reviewed time procedures and emailed copy to operator. glass door reach in cooler - milk (45F - Cold Holding); blue cheese (46F - Cold Holding); salsa (45F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Spray bottle with towels in front of hand sinks at the bar - operator removed. **Corrected On-Site** **Warning**
31A-11-4
50
Jul 10, 2024
Routine - Food
No violations found.
100
Jul 1, 2024
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 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 (Chlorine 0ppm), advised operator to set up triple sink to manually wash, rinse and sanitize dishes. . **Repeat Violation** **Admin Complaint**
22-49-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line employee handling raw beef patty and then grabbing ready to eat vegetables without washing hands or changing gloves, operator spoke to employee who then washed hands and changed gloves. **Corrected On-Site** **Warning**
12A-12-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cookline flip top piece of raw steak stored over a container of fresh garlic and oil, operator discarded steak. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At prep double glass reach in cooler carton of open milk with no date marking, per operator milk was opened 2 days ago, operator applied appropriate date marking. **Corrected On-Site** **Warning**
02C-03-5
Basic - Working containers of food removed from original container not identified by common name. At cook line several (approximately 8) squeeze bottles containing various commercially processed sauces with no labeling, operator was able to label all bottles. **Corrected On-Site** **Warning**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. At cook line plastic single serve bowl used as a scoop in container of seasoning, operator discarded. **Corrected On-Site** **Warning**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table, operator discarded. **Corrected On-Site** **Warning**
12B-07-4
Basic - Food stored on floor. At walk in cooler cases of plastic beverage bottles stored on floor underneath storage racks, operator removed cases of beverages from floor. **Warning**
08B-38-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At salad station reach in cooler unwashed avocado stored over open bag of ready to eat grapes. Operator removed avocado to be washed. **Corrected On-Site** **Warning**
08B-17-4
45
Apr 23, 2024
Routine - Food
No violations found.
100
Apr 19, 2024
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw shrimp flip top cooler across cook line **Warning**
08A-20-5
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 (Chlorine 0ppm); Triple Sink (Quaternary 200ppm) **Corrective Action Taken** **Warning**
22-49-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over pesto bottom flip top cooler across cook line **Corrected On-Site** **Warning**
08A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
61
Jan 12, 2024
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
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. Walk in cooler - jalapeño poppers (57F - Cold Holding); chicken tenders (57F - Cold Holding) both commercial products not portioned or prepared today held overnight and more than 4 hours in lowboy freezer that was not operating when operator checked at 9am - operator chose to move to walk in cooler. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - jalapeño poppers (57F - Cold Holding); chicken tenders (57F - Cold Holding) both commercial products not portioned or prepared today held overnight and more than 4 hours in lowboy freezer that was not operating when operator checked at 9am - operator chose to move to walk in cooler. See stop sale.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beer cheese sauce (132-169F - Hot Holding) held under 2 hours operator stirred holding temperature 141Fn- hot holding. **Corrected On-Site**
03B-01-6
Basic - Standing water in bottom of reach-in-cooler. Hot line make table.
29-49-6
61
Feb 23, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line double flip top cooler; raw grouper stored over ready-to-eat Mac and cheese. Operator moved grouper to bottom shelf. **Corrected On-Site** **Repeat Violation**
08A-05-6
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. Provided Cleanup of Vomiting and Diarrheal Events Handout. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. At brewery; hand wash sink blocked by kegs/boxes/glasses in sink.
31A-09-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided Consumer Advisory, operator posted. **Corrected On-Site**
02B-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. A cook line drawers under grill; commercially processed ROP mahi labeled to remove from package before thawing no longer frozen. At cook line flip top cooler; commercially processed ROP tuna labeled to remove from package before thawing no longer frozen. Operator removed from ROP. **Corrected On-Site**
06-09-1
Basic - Floor area(s) covered with standing water. Throughout brewery; standing water on floor.
36-22-4
Basic - Bowl or other container with no handle used to dispense food. At flour storage container; bowl used to dispense. Operator removed. **Corrected On-Site**
14-01-5
55
Aug 2, 2022
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Partially cooked burgers over cooked French fries in walk in cooler - operator removed burgers. **Corrected On-Site**
08A-05-6
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Partially cooked burgers - operator removed from cooler and cooked to 155F. **Corrected On-Site**
03C-89-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - marinara sauce (114F - Cooling) 11:15 am 2.00 remaining recheck 30 mins 111F sauce sitting on counter with no means to help it cool - operator moved to an ice bath to facilitate the cooling process. **Corrective Action Taken**
03D-15-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sliced tomatoes prepared over 24 hours - operator date marked. **Corrected On-Site**
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open beverage from prep surface. **Corrected On-Site**
12B-07-4
61
Frequently Asked Questions
When was Stormhouse Brewing last inspected?
The most recent health inspection at Stormhouse Brewing on file is from Mar 10, 2026. The public record contains 14 inspections in total.
What is the most common violation at Stormhouse Brewing?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited five times, more than any other issue at Stormhouse Brewing.
How does Stormhouse Brewing compare to other restaurants in North Palm Beach?
Stormhouse Brewing most recently scored 82 out of 100, which is higher than the North Palm Beach average of 78.
Has Stormhouse Brewing's inspection record improved over time?
Results have been roughly steady. Inspections at Stormhouse Brewing have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Stormhouse Brewing 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 Stormhouse Brewing inspected?
Based on the inspection history on file, Stormhouse Brewing is inspected around four times per year on average.
Nearby Restaurants