GALLERY GRILLE
383 TEQUESTA DR, TEQUESTA 33469
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
All Inspection Reports
Inspection Date: 2/7/2025
Inspection #: Visit ID: 10745855
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw steak over cooked rice at flip top cooler on cook line, raw chicken not in commercial packaging over French fries at reach in freezer by cook line. Operator stored all products properly. 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. Observed Raw ground beef over raw fish at walk in cooler. Operator stored products properly. Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Walk in cooler: fully cooked Pork made 1/30, Tuscan soup made 1/28. See stop sale.
- 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. prime rib (48F - Cold Holding) Observed in what was previously a freezer inside the walk in cooler. Unit no longer functions as a fully operable cold holding unit. All other items observed were non tcs. Per operator, not prepared or portioned today. Per operator, held overnight. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. prime rib (48F - Cold Holding) Observed in what was previously a freezer inside the walk in cooler. Unit no longer functions as a fully operable cold holding unit. All other items observed were non tcs. Per operator, not prepared or portioned today. Per operator, held overnight. See stop sale. half and half (68F - Cold Holding) Observed sitting on counter at bar. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to add to time control.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage gravy (119F - Hot Holding); sausage links (91F - Hot Holding) Observed at steam table. Per operator, products out of temperature for approximately 1 hour. Operator returned products to stove to reheat to 165+F. **Corrective Action Taken**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Advised operator to dump out and add new water to chlorine sanitizer to achieve 50-100ppm.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked mushrooms (67F - Cooling) at 9:12; cooling since 8:00 - 67F at 9:31 Observed sitting on counter by cook line. At current rate of cooling product will not reach 41F within 6 hours. Operator placed product in cooler. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed Bucket of water in hand wash sink in dish washing area. Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure emailed to operator.