FRENCH GRILL HOUSE
427 NORTHWOOD RD, WEST PALM BEACH 33407
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 4/25/2024
High Priority
3
Intermediate
3
Basic
2
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 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 walk-in cooler; commercially processed reduced oxygen packaged tuna, labeled to remove from package, no longer frozen. See Stop Sale.
- 36-22-4:Basic - Floor area(s) covered with standing water. At kitchen; standing water on floor around water heater/dish machine.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; plastic wrapped/portioned raw salmon stored over plastic wrapped cooked pate. Operator moved pate to upper shelf. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; raw lamb stored over cooked green beans. Operator moved raw lamb to lower shelf. Corrected On-Site
- 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 walk-in cooler; commercially processed reduced oxygen packaged tuna, labeled to remove from package, no longer frozen. See Stop Sale. 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. Operator is conducting reduced oxygen packaging/cook chill; pate is cooked and then sealed in glass jars while still hot on Bain Marie, held over 48 hours. Operator stated will adjust process and unseal jars within 48 hours until HACCP plan submitted/approved. At reach in cooler; reduced oxygen packaged cooked pate, packaged/date marked 4/22. See Stop Sale.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At bar; hand washing sink has additional attachment to faucet leading to water filter and separate dispenser. Advised Operator to remove attachment.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers beef tartare; served raw, not identified as being raw. Operator identified as raw on menu. Corrected On-Site
- 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. Operator is conducting reduced oxygen packaging/cook chill; pate is cooked and then sealed in glass jars while still hot on Bain Marie, held over 48 hours. Operator stated will adjust process and unseal jars within 48 hours until HACCP plan submitted/approved. At reach in cooler; reduced oxygen packaged cooked pate, packaged/date marked 4/22. See Stop Sale.
Food safety inspection conducted on 4/25/2024 revealed 8 total violations (3 high priority, 3 intermediate, 2 basic).
Inspection on 8/3/2023
High Priority
5
Intermediate
2
Basic
0
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw beef above raw sea food at walk in cooler . Employee properly stored at time of inspection Admin Complaint
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.... garlic butter date marked 6/30 , lamb sauce 7/20 in tall reach in cooler at outside kitchen. .. chocolate mousse date marked 7/26, flan 7/ 26 in reach in cooler door at kitchen. Repeat Violation Admin Complaint
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.... garlic butter date marked 6/30 , lamb sauce 7/20 in tall reach in cooler at outside kitchen. ... chocolate mousse date marked 7/26, flan 7/ 26 in reach in cooler door at kitchen. 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.... Food was prep 7/26 Flan 46° , chocolate mousse 45° , butter 45° in reach in cooler door at kitchen . Food being held more than 4 hours .
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Food was prep 7/26 Flan 46° , chocolate mousse 45° butter 45° in reach in cooler door at kitchen . Food being held more than 4 hours . Stop sale issue . Employee discarded food. Repeat Violation Admin Complaint
- 51-14-7:Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. ...installed kitchen in out side without plan review . observed grilling chicken in out side kitchen at time of inspection Repeat Violation Admin Complaint
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 8/3/2023 revealed 7 total violations (5 high priority, 2 intermediate, 0 basic).
Inspection on 8/3/2023
High Priority
4
Intermediate
1
Basic
0
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 08A-20-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw chicken above raw beef , raw beef above raw salmon at walk in cooler . Chef properly stored food Corrected On-Site - From follow-up inspection 2023-08-03: Raw beef above raw sea food at walk in cooler. Admin Complaint
- 02C-01-5:High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....garlic butter date marked 1/25 at outdoor kitchen. Stop sale issue . Advise operator discarded food. Employee discarded. Corrected On-Site - From follow-up inspection 2023-08-03: Garlic butter date marked 6/30, lamb sauce 7/20 in tall reach in cooler at outside kitchen. Admin Complaint
- 01B-13-4:High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....garlic butter date marked 1/25 at outdoor kitchen. - From follow-up inspection 2023-08-03: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. ..... Garlic butter date marked 6/30, lamb sauce 7/20 in tall reach in cooler at outside kitchen.Admin Complaint Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...sour cream 48, vegetables dressing 45 , cilantro garlic oil 48, grilled onion 49 at out door kitchen being held less than four hours. Employee time marked. .....lFood was prep 7/26 Flan 46° , chocolate mousse 45° in reach in cooler door at kitchen . Food being held more than 4 hours . Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...sour cream 48, vegetables dressing 45 , cilantro garlic oil 48, grilled onion 49 at out door kitchen being held less than four hours. Employee time marked.....flan 51 in the reach in cooler door at inside kitchen being held less than four hours. Employee discarded food. **Corrective Action Taken** - From follow-up inspection 2023-08-03: Food was prep 7/26 Flan 46° , chocolate mousse 45° in reach in cooler door at kitchen . Food being held more than 4 hours . Stop sale issue . Employee discarded food. Admin Complaint
- 51-14-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - out door kitchen . Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. - From follow-up inspection 2023-08-03: Not provided Admin Complaint
Food safety inspection conducted on 8/3/2023 revealed 5 total violations (4 high priority, 1 intermediate, 0 basic).