DirtyFLRestaurant Inspection Data

CARRIAGE HOUSE CLUB

Food safety records indicate CARRIAGE HOUSE CLUB in PALM BEACH has 8 inspections with a 3.8/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 4 months ago · 8 reports on file

264-270 S COUNTY RD

Overall Food Safety Rating

★★★½☆ (3.8/5)
Based on 8 health inspection reports

All Inspection Reports

11/6/2025· 4mo ago

Visit ID: 13564096

Met Inspection Standards
  • N/A:No Violations Were Observed

10/30/2025· 4mo ago

Visit ID: 10875838

Follow-up Inspection Required

1 int, 1 basic

  • 08B-38-4:Basic - Food stored on floor. Observed plastic container of tapioca powder stored on floor in dry storage. Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed with sushi menu not identifying the raw ingredients. Warning

4/14/2025· 11mo ago

Visit ID: 10714492

Met Inspection Standards

1 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observe half cup of coffee on prep table in kitchen.

11/6/2024· 1y 4mo ago

Visit ID: 8774918

Met Inspection Standards

2 high

  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw fish above us washed produce. Operated placed raw fish on lower shelf. Corrected On-Site
  • 03F-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. Observed butter without time marked. Operated marked time 8:45-12:45 Corrected On-Site

3/14/2024· 1y 12mo ago

Visit ID: 8547208

Met Inspection Standards
  • N/A:No Violations Were Observed

1/10/2024· 2y 2mo ago

Visit ID: 8551742

Met Inspection Standards

2 int

  • 03G-43-1:Intermediate - - From initial inspection : 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 variance from the Division of Hotels and Restaurants. Warning - From follow-up inspection 2023-11-14: **Time Extended** - From follow-up inspection 2024-01-10: Currently operator is is waiting approval. **Time Extended**
  • 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. Warning - From follow-up inspection 2023-11-14: **Time Extended** - From follow-up inspection 2024-01-10: Currently operator is waiting for approval. **Time Extended**

11/14/2023· 2y 3mo ago

Visit ID: 8546876

Follow-up Inspection Required

2 int

  • 03G-43-1:Intermediate - - From initial inspection : 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 variance from the Division of Hotels and Restaurants. Warning - From follow-up inspection 2023-11-14: **Time Extended**
  • 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. Warning - From follow-up inspection 2023-11-14: **Time Extended**

11/7/2023· 2y 4mo ago

Visit ID: 8374057

Follow-up Inspection Required

4 high, 2 int, 1 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observe employee with hair restraint. Employee put on hair restraint. 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. Observe at main bar bar dishwasher (Temperature 142). Warning
  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observe with sea bass. Warning
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Observe with sea bass in Rop. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at sushi station miso soup (70F - Cold Holding). Operator stated that soup there 2 hours and returned to refrigerator. **Corrective Action Taken** Warning
  • 03G-43-1: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 variance from the Division of Hotels and Restaurants. Warning
  • 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. Warning