BALLENISLES GRILLE & TERRACE ROOM
303 BALLENISLES CIR, Palm Beach Gardens FL 33418 · 561-775-4763
Last inspected Mar 12, 2026 · 7 visits since November 2023
APR 24
NOV 24
FEB 25
AUG 25
MAR 26
— STEADY
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Cream cheese in reach in cooler not discarded after 4 hours.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026034523 | Mar 12, 2026 | Jun 8, 2026 | $400 |
| 2--2025069443 | Aug 20, 2025 | Oct 20, 2025 | $800 |
| 2--2023067380 | Nov 30, 2023 | Dec 27, 2023 | $400 |
Inspection history
7 visits, newest first
Mar 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, sliced turkey (51F - Cold Holding); raw beef (45F - Cold Holding), not prepared or portioned today. Operator stated items held approximately 1-3 hours. Advised operator of cold holding parameters. Operator placed items into walk in cooler to quick chill.
Clam/mussel/oyster tags not marked with last date served.
Clams/mussels/oysters removed from original container for long-term storage. Advised operator to keep tags with original package. Operator placed tag with product.
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, partially thawed vacuum sealed fish. Advised operator of proper procedure for vacuum sealed fish. Operator removed fish from vacuum packaging and thawed under refrigeration.
Show the remaining 1 finding ▾
Cutting board has cut marks and is no longer cleanable. At cook line, cutting boards with deep grooves, no longer cleanable.
Aug 20, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw Smoked salmon over fully cooked brisket at walk in cooler, raw tuna over fully cooked shrimp at flip top cooler on cook line. Operator stored products properly.
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. tall stainless reach in cooler by soup bains: cooked noodles (77F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature in excess of four hours. Per operator, left out of refrigeration during lunch service. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tall stainless reach in cooler by soup bains: cooked noodles (77F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature in excess of four hours. Per operator, left out of refrigeration during lunch service. See stop sale.
Spray bottle containing toxic substance not labeled. Degreaser and deliming spray bottles not labeled by dish machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back packs stored over rice in dry storage.
Feb 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Dented/rusted cans present. See stop sale. 1 #10 can Roasted red peppers dented to seam of can in dry storage.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over fully cooked pasta at sauté reach in cooler Raw smoked salmon over tortillas reach in cooler by salad station Raw smoked salmon over fully cooked meatballs at walk in cooler Operator stored all products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flat top reach in cooler: chicken wings (51F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler for 5+ hours. Sees top sale. walk in: prime rib (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Operator moved to walk in freezer to quick chill.
No mop sink or curbed cleaning facility provided at establishment. Splitter attached at mop sink, no vacuum breaker observed. Operator corrected during course of inspection.
Nov 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate2 Basic
Show 7 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At buffet/ pizza station- sliced Meatballs prepared 10/26 not used within 7 days- see stop sale.
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. At dishwashing area- employee handled dirty dishes then proceeded to handle clean dishes and put on gloves without washing their hands- educated operator - employee washed hands.
Non-food grade paper/paper towel used as liner for food container. At buffet station- container of cooked bacon lined with non food grade paper towels - operator discarded.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler- raw salmon stored over corn beef - operator removed and stored properly.
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 reach in cooler by cookline- raw tuna bearing label to remove from packaging not removed- see stop sale.
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 reach in cooler by cookline- raw tuna bearing label to remove from packaging not removed- see stop sale.
Raw fruits/vegetables not washed prior to preparation. At flip top cooler near cookline- in use avocados with stickers still attached - educated operator - employee removed.
Apr 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Cream cheese in reach in cooler not discarded after 4 hours.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Cream cheese in reach in cooler not discarded after 4 hours.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw Tuna Poke on menu not identified. Operator printed new menus, identifying raw tuna, during the inspection.
Bowl or other container with no handle used to dispense capers. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit 62°F in prep area. Operator discarded.
Nov 15, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 14, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 7 high priority.
7 High priority1 Intermediate2 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler near salad station- marinara sauce 47-50Fat 9:45 ( cooling overnight) - food covered- at current rate of cooling food did not reach41F within 6 hours- see stop sale.
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. At dish-machine area- employee handled dirty dishes then proceeded to handle clean dishes without washing their hands- educated operator - employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw fish not commercially packaged stored over cooked ribs - operated moved fish to lower shelf.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler- raw chicken stored over raw ground beef- operator moved raw chicken to lower shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler near salad station- marinara sauce 47-50Fat 9:45 ( cooling overnight) - food covered- at current rate of cooling food did not reach41F within 6 hours- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline reach in cooler- raw burger 50f- cold holding, raw chicken 50F- cold holding, raw shrimp 50F- cold holding, sliced tomatoes 50F- cold holding, cooked mushrooms 50F - cold holding sliced cheese 50F- cold holding, chopped lettuce 50F- cold holding, cabbage kimchi 50F- cold holding - food not prepared or portioned today - food out of temperature for 1.5 hours- operator over food to walk in cooler to quick chill. At reach in cooler near cookline and salad station- Raw shrimp 44-45F - cold holding cooked spaghetti 44-45F- cold holding, cooked squash-44-45F- cold holding, cooked potatoes 44-45F- cold holding- food out of temperature for 45 minutes- food not prepared or portioned today-operator moved to walk in cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot box near sever station- vegetable soup 125F- hot holding- food out of temperature for 1 hour- operator moved to stove to reheat soup to 165F.
Spray bottle containing toxic substance not labeled. At dishmachine area- spray bottle of bleach not labeled - operator labeled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At dry storage area- Employee bag over containers of oil- operator removed.
Raw fruits/vegetables not washed prior to preparation. At salad station- avocados in use with stickers attached- educated operator -employee removed.
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.