DirtyFLRestaurant Inspection Data

HARBOUR RIDGE GRILLE

With 8 inspections documented, HARBOUR RIDGE GRILLE maintains a 2.5/5 food safety rating in PALM CITY. Recent inspections show improving food safety practices.

Last inspection: 2 weeks ago · 8 reports on file

12600 HARBOUR RIDGE BLVD

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 8 health inspection reports

All Inspection Reports

3/27/2026· 2w ago

Visit ID: 13660641

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

3/26/2026· 3w ago

Visit ID: 13543637

Follow-up Inspection Required

3 high

  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. At prep kitchen reach in cooler- non foodie grade paper napkins/ towels used in direct contact with fish - operator removed. Corrected On-Site Warning
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. At rescue in cooler - smoked salon stored over cooked lobster. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler drawers by cook line- raw ground beef 47-52F- cold holding, raw chicken 47-52F- cold holding, raw fish 47-52F- cold holding, raw shrimp 47-52F- cold holding, cooked chicken 46-52F- cold holding, chopped lettuce 47-59F- cold holding, sliced tomatoes 47-59F- cold holding - food not prepared or portioned today- food out of temperature for 2 hours- operator placed on ice to quick chill. At reach in cooler on cook line- lobster ravioli 60F- cold holding, food not prepared or portioned today- food out of temperature for 1 hour- operator placed on ice to quick chill. **Corrective Action Taken** Warning

10/8/2025· 6mo ago

Visit ID: 10942635

Met Inspection Standards

1 high, 1 int, 4 basic

  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed in pizza walk in cooler
  • 14-69-4:Basic - Ice buildup in walk in cooler. Observed at condenser in pizza walk in cooler. Operator called for maintenance **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt. Observed at gaskets at cook line flip top unit
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at prep table. Operator moved to sanitizer bucket Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw burger in cook line flip top. Operator reorganized Corrected On-Site
  • 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Pesto date marked 1/25 at pizza. Per operator pesto was frozen and pulled for thawing. Operator discarded, discussed proper date marking with operator Corrected On-Site

2/24/2025· 1y 1mo ago

Visit ID: 10704845

Met Inspection Standards

2 high

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cookline flip top cooler, raw shell eggs stored over sliced tomatoes. Advised operator of proper storage. Operator stored correctly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline, cooked mushrooms (47F - Cold Holding); raw hamburgers (47F - Cold Holding), not prepared or portioned today. Operator stated items held for approximately 2 hours. Advised operator of proper cold holding parameters. Operator placed items into walk in for quick chill. **Corrective Action Taken**

10/25/2024· 1y 5mo ago

Visit ID: 8781729

Met Inspection Standards

1 high, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. At dry storage, cups used for dispensing in flour and rice. Operator removed. Corrected On-Site
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At cook line low boy, ROP fish thawed. See stop sale.
  • 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Dish machine temperature gauge inaccurate, not sanitizing high temperature of at least 160F. According to DBPR high temperature measurement sticker. Operator will use other dish machine in facility to wash rinse and sanitize dishes.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At cook line low boy, ROP fish thawed. See stop sale.

4/16/2024· 2y ago

Visit ID: 8555798

Follow-up Inspection Required

2 high, 2 int, 3 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package- Mahi fish in drawers at prep area; devised to follow packaging instructions
  • 13-04-4:Basic - Employees with no beard guard/restraint while engaging in food preparation.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit- deli unit at cook line
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg salad (52F - Cold Holding); chicken salad (52F - Cold Holding); tuna salad (52F - Cold Holding); cheese (52F - Cold Holding); tuna (52F - Cold Holding); in deli reach in cooler at cook line ; food not prepared or portioned today; foods out of temperature for approximately 1 hour; foods moved to different cooler; **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. French fries (110F - Hot Holding); cooked wings (123F - Hot Holding) next to fryers; as per operator foods out of temperature for approximately 30 minutes ; foods to reheated to 165 F **Corrective Action Taken** Repeat Violation Admin Complaint
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink at prep area not working/unable to dispense soap- fixed Corrected On-Site

1/16/2024· 2y 3mo ago

Visit ID: 8555453

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

11/17/2023· 2y 5mo ago

Visit ID: 8380832

Follow-up Inspection Required

5 high, 2 int

  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Smoked salmon over pretzels not in commercial packaging at walk in freezer. Operator stored properly. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw salmon over seaweed salad and broccoli walk in cooler. Operator stored properly. Corrected On-Site Warning
  • 01B-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. split pea soup (54F - cold holding ); corn chowder (60F - Cold holding) Observed in large covered plastic containers. Per operator, both products not prepared or portioned today. Per operator, both products held in excess of 24 hours. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. split pea soup (54F - cold holding ); corn chowder (60F - Cold holding) Observed in large covered plastic containers. Per operator, both products not prepared or portioned today. Per operator, both products held in excess of 24 hours. See stop sale. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken tenders (112F - Hot Holding) Per operator, out of temperature for approximately 1 hour. Operator chose to discard product. **Corrective Action Taken** Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. lobster salad (55F - Cooling) at 2:20 since 2:00 - 54F 2:45 At current rate of cooling product will not reach 41F within 4 hours. Operator placed in reach in freezer to quick chill. **Corrective Action Taken** 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. Observed seared tuna in reduced oxygen packaging at walk in cooler. Per operator, reduced oxygen packaging is conducted on premises. Please contact Jose Quinones at 561-325-0244 for information regarding HACCP Plan. Warning