The Grille at Venetian Isles
Last inspected: Mar 25, 2026
33
Score
The Grille at Venetian Isles appears in inspection records six times, starting in 2023. On Mar 25, 2026, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up more issues than earlier ones, averaging around five violations lately compared to roughly three violations before.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged two times.
By comparison, the average Boynton Beach facility scores 79, putting The Grille at Venetian Isles on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
6
Inspections
5
Critical latest
3
Major latest
1
Minor latest
Inspection History
Mar 25, 2026
Routine - Food
5 critical violations. 3 major violations. 1 minor violation.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/25. Oper renewed license during course of inspection. **Corrected On-Site**
50-17-3
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken over tater tots at low boy reach in freezer, both products not in commercial packaging. Operator stored products properly. **Corrected On-Site**
08A-02-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Ice bath: raw shell eggs (58F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator decided to use time control. Operator placed time stamp for remaining 3.5 hours. Time control procedure emailed to operator. **Corrective Action Taken**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath: French fries (55F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator decided to use time control. Operator placed time stamp for remaining 3.5 hours. Time control procedure emailed to operator. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added at mop sink at rear of main kitchen.
29-42-4
Intermediate - Handwash sink not accessible for employee use at all times. Bucket covering hand wash sink in banquet kitchen. Operator removed bucket. **Corrected On-Site**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Nova bagel and nova platter on menu not identified as raw animal protein. Operator updated and corrected menu. **Corrected On-Site**
02B-01-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In cooler since last night. Operator removed salmon from packaging.
06-09-1
33
Sep 19, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw salmon stored above chicken broth, discussed with operator who corrected storage of products. **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. Next to flat top stove in steam table cooked onions (122F - Hot Holding) per operator product prepared approximately 1 hour ago and hot held until served, discussed with operator who reheated product to 165+F. **Corrected On-Site**
03B-01-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has Accumulation of black/green mold-like substance in the interior of the ice machine/bin, discussed with operator to clean and sanitize. **Repeat Violation**
22-20-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line multiple knives stored in between flip top coolers, discussed with operator who removed knives. **Corrected On-Site**
10-17-4
67
Mar 7, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Employee Health Policies Present
FL-03
78
Nov 8, 2024
Routine - Food
1 major violation.
View 1 violation
Potentially Hazardous Food Held at Proper Temperature
FL-16
90
Feb 19, 2024
Routine - Food
3 critical violations. 4 major violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....smoked salmon directly top of the cheese, red pepper in reach in cooler . Employee removed. **Corrected On-Site**
08A-05-6
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....arugula 48F, roasted pepper 47F, house dressing 48F, cream cheese 49F, fresh mozzarella cheese 48F in reach cooler#3 at banquet kitchen, per chef food being held more than 4 hours , food not prepped or portion today .
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....arugula 48F, roasted pepper 47F, house dressing 48F, cream cheese 49F, fresh mozzarella cheese 48F in reach cooler#3 at banquet kitchen, per chef food being held more than 4 hours , food not prepped or portion today . Stop sale issue . Chef discarded food. **Corrective Action Taken**
03A-02-5
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.... prepped with scallions cream cheese ,roasted pepper, whipped cream , fresh mozzarella cheese was 2 , 3 days ago in reach in cooler , chef discarded food due to not maintaining proper temperature at 41F or below . **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing...stored utensils in handwashing sink at dishwashing area. Employee removed. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen. Employee provided. **Corrected On-Site**
31B-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
43
Jul 28, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was The Grille at Venetian Isles last inspected?
The most recent health inspection at The Grille at Venetian Isles on file is from Mar 25, 2026. The public record contains six inspections in total.
What is the most common violation at The Grille at Venetian Isles?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at The Grille at Venetian Isles.
How does The Grille at Venetian Isles compare to other restaurants in Boynton Beach?
The Grille at Venetian Isles most recently scored 33 out of 100, which is lower than the Boynton Beach average of 79.
Has The Grille at Venetian Isles' inspection record improved over time?
No. Recent inspections at The Grille at Venetian Isles have averaged around five violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at The Grille at Venetian Isles means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is The Grille at Venetian Isles inspected?
Based on the inspection history on file, The Grille at Venetian Isles is inspected around two times per year on average.
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