THE GRILLE AT VENETIAN ISLES
8850 VENETIAN ISLES BLVD, BOYNTON BEACH 33472
Overall Food Safety Rating
★★★☆☆ (3.4/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection Date: 3/7/2025
Inspection #: Visit ID: 10716864
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In preparation kitchen ice machine has black/green slime like build up discussed with operator to clean and sanitize.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. In kitchen bottles of cooking oils not labeled discussed with operator who added labels. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler sliced cheese (48F - Cold Holding) per operator product not portioned or prepared today. Flip top lid left open for breakfast service for approximately 3 hours operator moved product to freezer to rapidly chill. **Corrective Action Taken**
Inspection Date: 11/8/2024
Inspection #: Visit ID: 8735068
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
Inspection Date: 2/19/2024
Inspection #: Visit ID: 8458164
- 08A-05-6: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
- 01B-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....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 .
- 03A-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**
- 02C-03-5: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
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing...stored utensils in handwashing sink at dishwashing area. Employee removed. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen. Employee provided. Corrected On-Site
- 53B-13-5: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.
Inspection Date: 7/28/2023
Inspection #: Visit ID: 8263539
- N/A:No Violations Were Observed