The Grove
Last inspected: Apr 9, 2026
45
Score
Inspectors have visited The Grove 10 times, with records going back to 2022. On Apr 9, 2026, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
The trend has been favorable: violation counts have eased from around seven violations to closer to four violations per visit over the last few inspections.
“Raw animal food stored over/not properly separated” comes up most often, recorded four times in the inspection record.
The city-wide average sits at 71, which The Grove's 45 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
3
Critical latest
3
Major latest
1
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw beef directly top of shorts ribs in reach in cooler . Employee removed raw beef directly top. **Corrected On-Site**
08A-05-6
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area...employee came from bathroom and the handled cilantro. Employee washed hands after discussion. **Corrected On-Site**
12A-11-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.... chlorine 00 ppm . Employee fixed it at 50 ppm at end time of inspection. **Corrected On-Site**
22-41-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233...Jeremy Williams safe staff expired 8/13/24
53B-14-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory...Beef Carpaccio.
02B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....today's date marked on bread putting , egg custerd in reach in cooler . food was cooked yesterday, employee properly date marked . **Corrected On-Site**
02C-02-5
Basic - Wiping cloth sanitizing solution stored on the floor...employee properly stored. **Corrected On-Site**
21-38-4
45
Oct 9, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....burrata cheese 48F in reach in cooler at kitchen, food not prepared or portion today , food was delivered an hour ago . Operator voluntarily discarded food. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw carpaccio with bread pudding and above cheese cream at reach in cooler . Employee properly stored. **Corrected On-Site**
08A-05-6
Intermediate - Equipment drain line draining into handwash sink....strainer in handwashing sink at bar . Employee removed. **Corrected On-Site**
31A-10-4
67
May 3, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly... chlorine, kitchen , bar **Warning** - From follow-up inspection 2025-05-03: Kitchen Chlorine 100 ppm. Bar chlorine 00 ppm. recommended operator use kitchen dishmachine until fixed **Admin Complaint**
22-41-4
86
May 2, 2025
Routine - Food
6 critical violations. 2 major violations. 2 minor violations.
View 10 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. .... Duck fat prepped date 4/25 at reach in cooler . see stop sale. Employee discarded food. **Corrected On-Site** **Warning**
01B-24-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. .... Duck fat prepped date 4/25 at reach in cooler . .... Food stored in ice used for drinks. ..employee water bottle in ice at ice machine. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...carpaccio 47F in reach in cooler , food not prepped or portion today , food being held less than 4 hours . Employee voluntarily discarded food. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly... chlorine, kitchen , bar **Warning**
22-41-4
High Priority - Food stored in ice used for drinks. ..employee water bottle in ice at ice machine. See stop sale. Employee discarded ice . **Corrective Action Taken** **Warning**
08B-56-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw carpaccio above heavy cream at reach in cooler . Employee properly stored. **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing....some food evidence in handwashing sink at kitchen, bar . Employee cleaned . **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. **Warning**
02B-01-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors...left door opened. Employee closed. **Warning**
32-04-4
Basic - Wiping cloth sanitizing solution stored on the floor at kitchen, employee removed **Warning**
21-38-4
30
Oct 26, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment / wiping cloths...quaternary ammonium **Warning** - From follow-up inspection 2024-10-26: Not provided **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-10-26: Not provided **Time Extended**
53B-14-5
82
Oct 25, 2024
Routine - Food
4 critical violations. 5 major violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...artichoke, cheese mixed with raw fish , raw beef contacted each other at reach in drawer. Employee properly stored. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...multiple food with wrong date marked. Employee date marked properly. **Corrective Action Taken** **Warning**
02C-01-5
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....cheese mix 49F, cooked vegetables pure 48F, butter 55F, roasted garlic in mayonnaise 49F in reach in drawer at kitchen. Food not prepped today , food being held more than 4 hours . **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cheese mix 49F, cooked vegetables pure 48F, butter 55F, roasted garlic in mayonnaise 49F in reach in drawer at kitchen. Food not prepped today , food being held more than 4 hours . Stop sale issue . Advise manager to discarded food. **Warning**
03A-02-5
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants...vacuum packed vegetables pure **Repeat Violation** **Warning**
03G-43-2
Intermediate - Handwash sink used for purposes other than handwashing...ice dumped in handwashing sink . **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment / wiping cloths...quaternary ammonium **Warning**
16-37-1
Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information...cooked vegetables pure in vacuum package no date and time marked on the package , per manager food using within 48 hours . Food discarded due to temperature abuse. **Warning**
03G-06-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-14-5
33
Mar 29, 2024
Routine - Food
1 major violation.
View 1 violation
Employee Health Policies Present
FL-03
90
Jan 5, 2024
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. Grabbing balances broccoli with bare hand. Manager recooked at 154°F . Manager educated employee. **Corrected On-Site** **Repeat Violation**
09-01-4
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Handwash sink used for purposes other than handwashing...pouring bucket from handwashing sink . Manager educated employee **Corrected On-Site**
31A-11-4
67
Jun 27, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Potentially Hazardous Food Held at Proper Temperature
FL-16
Toxic Substances Properly Identified, Stored, Used
FL-32
64
Dec 28, 2022
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-2
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
22-41-4
Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed. **Corrected On-Site**
21-04-4
70
Frequently Asked Questions
When was The Grove last inspected?
The most recent health inspection at The Grove on file is from Apr 9, 2026. The public record contains 10 inspections in total.
What is the most common violation at The Grove?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at The Grove.
How does The Grove compare to other restaurants in Delray Beach?
The Grove most recently scored 45 out of 100, which is lower than the Delray Beach average of 71.
Has The Grove's inspection record improved over time?
Yes. Recent inspections at The Grove have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at The Grove 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 Grove inspected?
Based on the inspection history on file, The Grove is inspected around three times per year on average.
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