800 PALM TRAIL GRILL
800 PALM TRAIL UNITS 4 AND 5, Delray Beach FL 33483
Last inspected Jun 5, 2025 · 8 visits since November 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
NOV 23
FEB 24
DEC 24
APR 25
JUN 25
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects found. Approximately 10 flies observed in bar area. Approximately 3 flies observed in dry storage area. Approximately 3 flies near coffee prep station.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jun 5, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance at cook line.
Interior of oven has accumulation of black substance/grease/food debris.
No hot running water at mop sink.
Jun 4, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Tzatziki 5.23.25 and Louie sauce 5.19.25 date marked more than 7 days ago. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 49F, tzatziki 47F, salsa 47F, garlic aioli 47F on ice in wait area,removed from refrigerator about 1 hour ago. Ice level to low, containers barely touching the ice. Operator added ice. Shredded cheese 57F on counter in expo area, removed from cold holding less than one hour. Waitress placed in refrigerator. Blanched French fries 67F-70F, on speed rack next to fryer, blanched yesterday cooled in walk in cooler over night and placed next to fryer about one hour ago. Chef moved French fries to walk in cooler
Food-contact surface on can opener soiled with food debris.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Boiled eggs no date mark on cook line. Chef date marked.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance at cook line.
Grease on the ground and/or pad around grease receptacle and mop sink.
Interior of oven has accumulation of black substance/grease/food debris.
Left Cutting board on cook line has cut marks and is no longer cleanable.
No hot running water at mop sink.
Apr 29, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents and surrounding ceiling tiles above cook line heavily soiled with dust and mold-like substance.
Apr 28, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Live, small flying insects found. Approximately 10 flies observed in bar area. Approximately 3 flies observed in dry storage area. Approximately 3 flies near coffee prep station.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cesar dressing (58F - Cold Holding) held at room temperature for less than two hours on kitchen prep line. Operator moved to reach in cooler for quick chill.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Baked potatoes and cooked rice held more than 24 hours in reach in two door stainless cooler for near cook line not date marked.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents and surrounding ceiling tiles above cook line heavily soiled with dust and mold-like substance.
Dead roaches on premises. One dead roach observed on expo line shelving. Two dead roaches observed behind single door reach in cooler near coffee prep station.
Dec 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate4 Basic
Show 12 findings ▾
Dented can present. See stop sale. 1 can of canned tomatoes.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the steam table, rice (76F - Hot Holding) The rice was prepared at 7:00am. The rice was discarded. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the short speed rack next to the cook line, french fries (53F - Cold Holding). The fries have been out of refrigeration less than 4 hours. The fries were returned to refrigeration to chill and cold hold.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the steam table, marinara (101F - Hot Holding); rice (76F - Hot Holding); short rib (91F - Hot Holding). Marinara sauce was reheated on the stove this morning then moved to the steam table less than 3 hours ago. The marinara has been reheated to 173F. The rice was prepared at 7:00am. The rice was discarded. See stop sale Short rib was removed from the refrigerator less than 3 hours ago. The short rib has been removed to the oven to be reheated to 165F to hot hold.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Amy Mandile 5/22/19
Food-contact surface soiled with food debris, mold-like substance or slime. At the bar, the soda gun nozzle was soiled.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At the front line, a bin containing items on TPHC, sour cream and tzatziki sauce, time marked with no plan.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Floor tiles in disrepair. Along cook line
Food stored on floor. Under the double ovens, a container of potatoes was stored on the floor. The bin was put up on a rack.
Time/temperature control for safety food thawed in an improper manner. In outdoor mop sink, shrimp thawing in standing water. The shrimp was brought inside and placed on ice
Working containers of food removed from original container not identified by common name. In the window of the cook line, bottles of chicken stock, sesame oil and lemon juice were not labeled. The operator labeled
Feb 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Dec 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
In-use knife/knives stored in cracks between pieces of equipment at cook line. Cook removed.
Nov 30, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
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 0ppm. Operator set up triple sink QAC 200ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw crab Cannes over cooked turkey on speed rack in walk in cooler. Operator removed crab cakes.
Ice scoop handle in contact with ice at bar. Bar tender removed.
In-use knife/knives stored in cracks between pieces of equipment at cook line. Cook removed.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles, on the floor at cook line. Cook placed on a shelf.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.