DirtyFLRestaurant Inspection Data

GALLERY GRILLE

With 2 documented inspections, GALLERY GRILLE in TEQUESTA has achieved a 1.0/5 food safety rating. Food safety practices have remained consistent.

383 TEQUESTA DR, TEQUESTA 33469

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports

All Inspection Reports

Inspection Date: 10/1/2025

Inspection #: Visit ID: 10899384

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Not available at time of inspection.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards at flip top cooler on cook line.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator corrected to 100ppm chlorine sanitizer. Corrected On-Site
  • 01B-32-4:High Priority - Food stored in a container that previously held a toxic substance. See stop sale. Observed Diced raw onions stored in chlorine sanitizer bucket , diced raw potatoes stored in dish machine detergent bucket at walk in cooler.
  • 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 Raw shrimp over fully cooked ribs, raw chicken over bread at white reach in freezer on cook line. All products not in commercial packaging. Raw smoked salmon and raw beef over fully cooked grits at walk in cooler. Educated operator on proper storage procedures. Operator stored products properly. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw chicken over raw beef and raw fish at white reach in freezer at rear storage area. Raw chicken not in commercial packaging. Educated operator on proper storage procedures. Repeat Violation Admin Complaint
  • 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. walk in cooler: cooked sausage (50F - Cold Holding) Observed in walk in freezer that is inside the walk in cooler. Walk in freezer is not operable, thus an extension of the walk in cooler. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. walk in cooler: cooked sausage (50F - Cold Holding) Observed in walk in freezer that is inside the walk in cooler. Walk in freezer is not operable, thus an extension of the walk in cooler. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Cook line flip top: cooked onions (81F - cold holding) Per operator, not prepared or portioned today. Per operator left out of cooler by fryer during breakfast rush for approximately 45 minutes. Operator placed product in reach in freezer to quick chill. Repeat Violation Admin Complaint
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. steam table: sausage gravy (91F - Reheating) at 9:33; reheating since 8:00 - 131F at 10:00. Operator returned product to stove and reheated to 165+F. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Employee washed and sanitized can opener blade. Observed cook line Cutting boards soiled with black mold like substance. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hard boiled eggs cooling in hand wash sink in breakfast prep area. Operator removed eggs from sink. Corrected On-Site Repeat Violation Admin Complaint
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Not available at time of inspection.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Not available at time of inspection.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At hand wash sink by cook line. 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 printed for operator. Repeat Violation Admin Complaint
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Marinara made 9/28 no date mark at reach in cooler by breakfast prep area. Cooked sausage, cooked mushrooms made 9/28 not date marked at walk in cooler. Advised operator to date mark all products.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed Surface cleaner spray bottle not labeled by bar area. Advised operator to ensure all chemicals are labeled.

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.