DirtyFLRestaurant Inspection Data

FRENCHMAN'S RESERVE COUNTRY CLUB GRANDE CLUBHOUSE

Food safety records indicate FRENCHMAN'S RESERVE COUNTRY CLUB GRANDE CLUBHOUSE in PALM BEACH GARDENS has 7 inspections with a 1.8/5 overall rating. Recent inspections show improving food safety practices.

3370 Grande Corniche
Florida, 33410
Palm Beach County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 10/10/2025

Inspection #: Visit ID: 13537707

  • 22-49-4:High Priority - - From initial inspection : 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 (Temperature 153 F) operator unable to fix Three compartment set up with quaternary at 200 ppm. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2025-10-10: Dishwasher less than 160 F ; operator ran dishwasher multiple times; unable to get to 160 F or above; thre compartment sink set up; Admin Complaint **Corrective Action Taken**

Inspection Date: 10/2/2025

Inspection #: Visit ID: 10893655

  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage inside cooler at pantry station Removed Corrected On-Site Warning
  • 22-49-4: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 (Temperature 153 F) operator unable to fix Three compartment set up with quaternary at 200 ppm. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee loading dirty dishes took soiled gloves off and started to unload clean dishes without washing hands first; educated; employee washed hands ; Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over cheese on the speed rack in walk-in cooler; stored properly Corrected On-Site Repeat Violation Admin Complaint
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. High temperature dishwasher- not tested before running dishes Warning

Inspection Date: 2/20/2025

Inspection #: Visit ID: 8988954

  • 01C-06-5:Basic - oysters removed from original container for long-term storage- on the speed rack in walk-in freezer - no tag Operator placed tag;
  • 22-49-4: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 (Temperature 149); operator was able to fix to 160 F Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee using towel to wipe food debris from prep area, grabbed foods from cooler and started to prepare food without washing hands ; operator educated; employee washed hands; Corrected On-Site Repeat Violation Admin Complaint
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw oyster and lamburgers over cooked duck not commercially packaged on the speed rack in walk-in freezer Stored properly Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over desserts in dessert cooler ; Stored properly Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink at salad station blocked by employee food and used to store brush inside of it. Removed

Inspection Date: 9/25/2024

Inspection #: Visit ID: 8767890

  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- handle touching bread crumbs at cook line; stored properly Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm); operator fixed to 200 ppm Corrected On-Site
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees touched garbage can and touched cutting board; and knife , no gloves changed; employee touched fiery dishes and touched clean dishes afterwards, no gloves changed; manager educated ; employees washed hands and changed gloves; Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line Repeat Violation
  • 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams- in drawers at prep station ; operator was able to find tag; Corrected On-Site

Inspection Date: 5/15/2024

Inspection #: Visit ID: 8631739

  • 01B-13-4:High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. ROP cooked foods in walk-in cooler; - From follow-up inspection 2024-05-15: Observed ROP of cooked crab stock and lobster consume in walk-in freezer; foods ROP after cooling to 41F; See Stop Sale As per operator foods not observed when cleaning out the walking freezer; as per operator no longer doing special processes ; cooked foods will be stored in ziplock bags; See Stop Sale Admin Complaint
  • 03G-50-1:Intermediate - - From initial inspection : 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. Establishment ROP- cooked foods like pork and meat sauces after food have been cooled down to 41 F; raw foods like ground beef and steaks ; in walk-in freezer and walk-in cooler; more than 48 Hours; Warning - From follow-up inspection 2024-05-15: Observed ROP of cooked crab stock and lobster consume in walk-in freezer; foods ROP after cooling to 41F; See Stop Sale As per operator foods not observed when cleaning out the walking freezer; as per operator no longer doing special processes ; cooked foods will be stored in ziplock bags; See Stop Sale Admin Complaint

Inspection Date: 3/13/2024

Inspection #: Visit ID: 8572924

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Removed
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. ROP cooked foods in walk-in cooler;
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. veal Demi glaze (47F - Cold Holding); cooked duck (50F - Cold Holding) sitting on prep table ; as per operator food not prepared or cooked today: food left outside for approximately 30 minutes; food moved back to cooler; **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at hot line Repeat Violation
  • 03G-50-1: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. Establishment ROP- cooked foods like pork and meat sauces after food have been cooled down to 41 F; raw foods like ground beef and steaks ; in walk-in freezer and walk-in cooler; more than 48 Hours; Warning

Inspection Date: 12/12/2023

Inspection #: Visit ID: 8370232

  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- handle touching bread crumbs Stored properly Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw fish, changed gloves, touched cleaned spatula no handwash. Educated . Employee washed hands and changed gloves Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation