CAPITAL GRILLE #8035
11365 LEGACY AVE BLDG B, Palm Beach Gardens FL 33410 · 561.630.4994
Last inspected Apr 22, 2026 · 7 visits since October 2023
AUG 24
DEC 24
FEB 25
JUL 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking; Various TCS foods at expo no time marking when inspection started operator time marked 9:44am
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025054561 | Jul 8, 2025 | Aug 14, 2025 | $200 |
Inspection history
7 visits, newest first
Apr 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Handwash sink used for purposes other than handwashing. Employee used hand washing sink to dump water from stove, discussed with operator who educated employee.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen above dish washing area 2 air vents, and side of dish washing hood soiled with dust debris build up, discussed with operator to clean and sanitize.
Cutting board has cut marks and is no longer cleanable. At cook line 2 cutting boards on flip top coolers grooved and no longer cleanable, discussed with operator to repair or replace.
Jul 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over cut potatoes in steak cooler Stored properly
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking for fresh garlic herbs oil and clarified butter at cook line and back kitchen- as per operator on time since 10:15 am; time marked;
Feb 21, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority0 Intermediate6 Basic
Show 12 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. Dishwasher (Chlorine 0ppm)at the bar; fixed to 100 ppm;
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees changed gloves after touching soiled towel and apron without washing hands first; educated; employees washed hands;
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employees at cook line wiping tongs used to stir foods on soiled towels and reusing utensils; educated; employees discarded togs; new ones in use;
Non-food grade wet cloth towel used as liner and to cover herbs in walk-in cooler; operators removed;
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employees at cook line wiping gloved hands on soiled apron ant tousling clean utensils and plates without washing hands and changing gloves; Educated; employees washed hands;
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has the wrong time tracked - food labeled 12-4; observed food our at 11:15; operator reprinted label with correct date; steak butter; cut tomatoes and roasted garlic.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin- by cook line;
Equipment and utensils not properly air-dried - wet nesting- on the shelves at dishwasher area; moved with dirty dishes to be washed properly
Food stored on floor- box of French fries in walk-in freezer; Stored properly
No handwashing sign provided at a hand sink at the bar used by food employees.
Raw fruits/vegetables not washed prior to preparation- cut avocado with sticker at cook line; educated operator; produced sent to be washed;
Water leaking from pipe and/or faucet/handle- three compartment sink and handwashing at dessert station
Dec 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
6 High priority0 Intermediate5 Basic
Show 11 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put gloves on before washing hands and started to set up cook line/ working with foods Educated Employee washed hands
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. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In reach in cooler at cook line cooked beets (46F cooling) per operator product portioned and held overnight in cooler. Product did not cool to 41 degrees Fahrenheit within 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler by steam table cheese sauce (43 48F - Cold Holding) per operator food not prepared or portioned today; food overstocked; food out of temperature for approximately 30 minutes; operator portioned sauce into smaller batches and moved to walk-in cooler to chill. goat cheese (45F - Cold Holding); mozzarella (48F - Cold Holding); in cooler by pantry area; as per operator food not prepared or portioned today; food out of temperature for less than four hours; foods moved to different cooler; Establishment has sufficient cold holding units throughout kitchen and prep areas;
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking; Various TCS foods at expo no time marking when inspection started operator time marked 9:44am
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In reach in cooler at cook line cooked beets (46F cooling) per operator product portioned and held overnight in cooler. Product did not cool to 41 degrees Fahrenheit within 4 hours. See stop sale.
Toxic substance/chemical improperly stored. At cook line Bottle of degreaser stored on shelf with clean sanitizer skillets Operator removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At bar employee drink stored above clean drink ware Operator discussed with employee and removed drink.
Employees wearing watches other than a plain ring on their hands/arms while preparing food.
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. At cook line dipper well with ice cream scoops. Operator increased water velocity.
No conspicuously located ambient air temperature thermometer in holding unit at the pantry area;
Water leaking from faucet/handle- at handwashsink at cook line at pantry station
Aug 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cheese sauce (57-50F - Cooling);in walk-in cooler; as per operator food cooked yesterday and placed to cool inside walk-in cooler; food never reached 41 F within 6 hours; See Stop Sale
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. cheese sauce (57-50F - Cooling);in walk-in cooler; as per operator food cooked yesterday and placed to cool inside walk-in cooler; food never reached 41 F within 6 hours; See Stop Sale
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away- turned on at desert station
Jan 11, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (59F - Cold Holding) observed approximately 8 big packages of butter on the clean utensils shelf outside by walk-in cooler; as per operator food out of temperature for approximately 30 minutes; no preparation or portioning in the process; Moved back to walk-in cooler;
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has the wrong time marked; steak butter timed 11:00-3:00; time was 10:50 when observed at expo line; label didn't match; operator changed butter time from 10:15 am-2:15 pm
Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at pastry cooler
Ice buildup in walk-in freezer.
Water leaking from pipe and/or faucet/handle- at cook line by pastry station
Wet mop not stored in a manner to allow the mop to dry. Operator stored properly
Oct 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched bread with bare hands and placed in the basket to be served to the customer. Manager educated employee. Employee washed hands and used tongs;
Non-food grade cloth napkin used as liner for food container- in between herbs at prep station Advised manager to use food grade towels. Employee removed;
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored over cut onions in cooler at salad station; operator reversed;
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed the Big 6
No paper towels or mechanical hand drying device provided at handwash sink at cook line; Operator provided
No tag on original container of raw oysters; operator provided
In-use utensil stored in standing water less than 135 degrees Fahrenheit- spatula and scoop store in water at ice cream dipperwell - 77 F Water discarded
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.