DirtyFLRestaurant Inspection Data

PROPER GRIT

PROPER GRIT has 9 health inspections on file for its WEST PALM BEACH location, with an overall rating of 3.0/5. Recent inspections show improving food safety practices.

Last inspection: 7 months ago · 9 reports on file

251 North Narcissus Avenue
West Palm Beach, Florida, 33401
Palm Beach County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 9 health inspection reports

All Inspection Reports

8/14/2025· 7mo ago

Visit ID: 10915355

Met Inspection Standards

2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed several employee drinks, on counter and shelf, above food preparation. Operator relocated to bottom shelves with lids. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.

2/26/2025· 1y ago

Visit ID: 8890702

Met Inspection Standards

1 int, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 08B-38-4:Basic - Food stored on floor. Observe plastic contains with oil and sugar on floor in kitchen near ice machine .
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observe in reaching in freezer.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observe at coffee station water at 71F.

11/14/2024· 1y 3mo ago

Visit ID: 8890063

Met Inspection Standards

5 int

  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam tags not marked with last date served. Warning - From follow-up inspection 2024-11-14: **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. 1)Observe metal milk container in hand wash sink at coffee station. 2) Observe bar sink block with spray bottles. Warning - From follow-up inspection 2024-11-14: **Time Extended**
  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed at coffee stations at bar hand sink uses to wash milk containers. Warning - From follow-up inspection 2024-11-14: **Time Extended**
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Chef stated that there is currently no way to check temperature. Warning - From follow-up inspection 2024-11-14: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at sink at coffee station. Warning - From follow-up inspection 2024-11-14: **Time Extended**

9/16/2024· 1y 5mo ago

Visit ID: 8780846

Follow-up Inspection Required

1 high, 7 int

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored above cooked lobster meat. Operator placed raw fish on lower shelf. Warning
  • 01C-03-4:Intermediate - Clam tags not marked with last date served. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. 1)Observe metal milk container in hand wash sink at coffee station. 2) Observe bar sink block with spray bottles. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed at coffee stations at bar hand sink uses to wash milk containers. Warning
  • 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Observed nova salmon on menu without indicating that item is raw. Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Chef stated that there is currently no way to check temperature. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at sink at coffee station. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed blue substance in unlabeled spray bottle. Operator labeled. Warning

3/2/2024· 2y ago

Visit ID: 8623293

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

3/1/2024· 2y ago

Visit ID: 8622565

Follow-up Inspection Required

4 high, 1 int

  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observe at walk-in refrigerator short ribs overnight (57-73F - Cooling); cheese sauce overnight (55F - Cooling); chicken gravy overnight (54F - Cooling); tomato sauce overnight (54F - Cooling); cooked beef overnight (48F - Cooling); Demi overnight (46F - Cooling) see stop sale Warning
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observe dishwasher handling dirty dishes and without washing hands handling clean dishes. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe at walk-in refrigerator short ribs overnight (57-73F - Cooling); cheese sauce overnight (55F - Cooling); chicken gravy overnight (54F - Cooling); tomato sauce overnight (54F - Cooling); cooked beef overnight (48F - Cooling); Demi overnight (46F - Cooling) 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. Observe oatmeal, grits (126-130F - Hot Holding). Operator discarded. Corrected On-Site Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observe at walk-in refrigerator short ribs overnight (57-73F - Cooling); cheese sauce overnight (55F - Cooling); chicken gravy overnight (54F - Cooling); tomato sauce overnight (54F - Cooling); cooked beef overnight (48F - Cooling); Demi overnight (46F - Cooling) see stop sale Due to being deep and covered. Warning

1/30/2024· 2y 1mo ago

Visit ID: 8490508

Met Inspection Standards

1 int, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 13-02-4:Basic - Employee with ineffective hair restraint while engaging in food preparation. Observe cook without hair restraint.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ob utensil in standing water at 74°F. Operator removed water. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observe at coffee station
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observe at bar printer blocking hand sink . Operator removed. Corrected On-Site

9/1/2023· 2y 6mo ago

Visit ID: 8379818

Follow-up Inspection Required

4 high, 2 int

  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observe bar dishwasher chlorine sanitizer at 0ppm. 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 fish in reach in freezer. Warning
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Observe with fish in reach in freezer in Rop not frozen the entire time. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at walk-in refrigerator daily,poultry,fish sauce,cooked vegetables (44-45F). Operator call for and moved food to other walk-in refrigerator up stairs. Warning
  • 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observe Dishwasher (Temperature less then 160). Operator set up 3 compartment sink. Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning

9/1/2023· 2y 6mo ago

Visit ID: 8490080

Met Inspection Standards

1 int

  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2023-09-01: **Time Extended**