CAPT'N CHARLIE'S REEF GRILL
12846 US HWY 1, North Palm Beach FL 33408 · (561)624-9924
Last inspected Jul 16, 2026 · 18 visits since November 2023
NOV 24
JUN 25
JUL 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. In kitchen approximately 1 live roach crawling on wall into ceiling tiles, discussed with operator to eliminate roach and clean and sanitize area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $3,060
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026017258 | Jan 13, 2026 | Mar 31, 2026 | $600 |
| 2--2025049742 | Jun 11, 2025 | Aug 28, 2025 | $1,200 |
| 2--2024047073 | Jul 15, 2024 | Sep 6, 2024 | $1,100 |
| 2--2023034137 | Jun 9, 2023 | Jul 11, 2023 | $160 |
Inspection history
18 visits, newest first
Jul 16, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority0 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. seafood bags (44F - Cold Holding);in glass door cooler at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 30 minutes; operator placed food in ice Priority: High Priority
Observed: Buildup of food debris/soil residue on equipment door handles- glass door cooler at cook line Priority: Basic
Observed: Cutting board has cut marks and is no longer cleanable- some at cook line; Priority: Basic
Observed: Ice scoop handle in contact with ice- stored properly Priority: Basic
Show the remaining 1 finding ▾
Observed: Reach-in cooler interior/shelves have accumulation of soil residues- some at cook line Priority: Basic
Jan 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish (44F- Cold Holding ); rice (44F - Cold Holding); In walk-in coolers; as per operator food not prepared or portioned today; foods out of temperature for approximately 30 minutes; ice bags placed on the foods;
Accumulation of debris inside warewashing machine.
Reach-in cooler interior/shelves have accumulation of soil residues- all at cook line
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm);fixed to 100 ppm
Jul 31, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 23, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. Lunch Glassware Dishwasher (Chlorine 0ppm). Advised Operator to manually sanitize glassware until machine repaired and able to sanitize properly.
Jul 22, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 7 high priority.
7 High priority0 Intermediate1 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked rice (47F - Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. See Stop Sale.
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. Lunch Glassware Dishwasher (Chlorine 0ppm). Advised Operator to manually sanitize glassware until machine repaired and able to sanitize properly.
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. Employee handled soiled dishes while washing and rinsing, then handled clean/sanitized dishes while removing from dishwasher without washing hands. Operator discussed with employee who then washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled wiping cloth and then handled clean equipment and utensils to prepare food for customers without washing hands. Operator discussed with employee who then washed hands.
Live, small flying insects found. Approximately 5 live, small flying insects found in kitchen. Advised Operator to eliminate live, small flying insects.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At walk-in cooler; cooked rice (47F - Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. At dessert flip top; fish dip (49F - Cold Holding). Operator stated not prepared or portioned today, held overfilled in pan overnight. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler; raw shrimp (46F - Cold Holding); raw chicken (46F - Cold Holding); raw scallops (46F - Cold Holding). Operator stated not prepared or portioned, held in cooler less than 4 hours, added ice. At dessert flip top; fish dip (49F - Cold Holding). Operator stated not prepared or portioned today, held overfilled in pan overnight. See Stop Sale.
Visibly soiled dry wiping cloth in use on cook line cutting board. Operator removed soiled wiping cloth.
Jun 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 8 high priority.
8 High priority0 Intermediate2 Basic
Show 10 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face with hand and without washing hands employee handled container of Mac and cheese sauce, discussed with operator employee washed hands.
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 handled cooked French fries with barehands, discussed with operator who educated employee and had employee wash hands.
Live, small flying insects found In kitchen approximately 5 small live flying insects above 2 compartment sink landing on walls, discussed with operator to eliminate flies and clean and sanitize areas, In kitchen at dessert preparation area approximately 2 small live flying insects flying around landing on counter top, discussed with operator to eliminate small flying insects and clean and sanitize areas. In kitchen Approximately 3 small live flying insects at beer station landing on beer dispenser spouts, discussed with operator to eliminate flying insects and clean and sanitize areas. In kitchen Approximately 3 small live flying insects at lunch cook line, landing on soda cooler and wall, discussed other operator to eliminate flying insects and clean and sanitize areas.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell egg separated egg whites stored above container of pickles, discussed with operator who corrected storage of products.
Roach activity present as evidenced by live roaches found. In kitchen approximately 1 live roach crawling on wall into ceiling tiles, discussed with operator to eliminate roach and clean and sanitize area.
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. In reach in cooler raw scallops (58F - Cold Holding); raw shrimp (59F - Cold Holding); sliced cheese (54F - Cold Holding); diced sausage (55F - Cold Holding);; raw fish (59F - Cold Holding); raw lobster (56F - Cold Holding) per operator products not portioned or prepared today, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler raw scallops (58F - Cold Holding); raw shrimp (59F - Cold Holding); sliced cheese (54F - Cold Holding); diced sausage (55F - Cold Holding);; raw fish (59F - Cold Holding); raw lobster (56F - Cold Holding) per operator products not portioned or prepared today, see stop sale.
Toxic substance/chemical improperly stored. At to go counter spray bottle of sanitizer stored above straws, discussed with operator who corrected storage of products.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At dessert station ice cream scoops stored in 97F water discussed with operator who removed scoops.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) discussed with operator who corrected solution to Sanitizer Bucket (Chlorine 100ppm)
Nov 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority2 Intermediate2 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 10 gallons clam chowder (56F - Cooling) in 5 gallon plastic mayonnaise tubs, cooked rice (46F - Cooling) held in a deep metal container, glass door reach in - fried potatoes (47F - Cooling) - operator states all were held overnight and more than 6 hours - see stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Fresh garlic in margarine dated 11/02.
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. 10 gallons clam chowder (56F - Cooling) in 5 gallon plastic mayonnaise tubs, cooked rice (46F - Cooling) held in a deep metal container, glass door reach in - fried potatoes (47F - Cooling) - operator states all were held overnight and more than 6 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot line male table - bottom unit - shucked oysters (48F - Cold Holding) not portioned or prepared today removed from walk in cooler 2 hours prior- operator moved to freezer for chill.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine >200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm)
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - fresh garlic in margarine (70F - Cooling) 12:20pm ambient cooling since 10:00am recheck 20mins 69F. Operator moved to shallow containers and put on walk in freezer.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice prepared two days prior - operator date marked.
Bowl or other container with no handle used to dispense food. Walk in cooler - Scoop handle in beans and rice container - operator removed.
Working containers of food removed from original container not identified by common name. Squeeze bottles with oil not labeled.
Jul 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At kitchen dishwashing area approximately 5 live small flying insects landing and crawling on clean utensils, approximately 2 live small flying insect's landing on clean dinner plates. Operator removed container holding utensils. Repeat ViolationCorrective Action TakenRepeat ViolationAdmin Complaint**
Raw animal food stored over/not properly separated from ready-to-eat food. At dinner line reach in cooler underneath flip top opposite stove: raw shrimp stored over open can of clam juice, Raw chicken stored over cooked pasta noodles, operators moved both items to proper storage.
Spray bottle containing toxic substance not labeled. At mop sink spray bottle containing table cleaner not labeled, operator labeled bottle as containing table cleaner.
Bowl or other container with no handle used to dispense food. At brow sugar storage bowl with no handle used as scoop, operator replaced with a scoop with handle.
Employee eating in a food preparation or other restricted area. Observed employee eating in food prep area, operator spoke to employee who then stopped eating.
Raw fruits/vegetables not washed prior to preparation. Cut avocado still has sticker attached, operator chose to discard avocado.
Working containers of food removed from original container not identified by common name. At cook line several squeeze bottles containing vinegar, sesame oil and brandy not labeled, operators labeled all bottles correctly.
Jun 5, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
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. At cook line reach in cooler: cream corn (50F - Cold Holding); cheesecake (46F - Cold Holding); coleslaw (51F - Cold Holding); heavy cream (50F - Cold Holding), Lobster/shrimp portion (54F - Cold Holding) Per operator, not prepared or portioned today. All products held in cooler overnight. see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line reach in cooler: cream corn (50F - Cold Holding); cheesecake (46F - Cold Holding); coleslaw (51F - Cold Holding); heavy cream (50F - Cold Holding), Lobster/shrimp portion (54F - Cold Holding) Per operator, not prepared or portioned today. All products held in cooler overnight. see stop sale.
Clam/mussel/oyster tags not marked with last date served. Clam/mussel/oyster tag not marked with last date sold, educated operator on tag procedures.
Standing water in bottom of reach-in-cooler. At cook line reach in cooler and at bar area reach in cooler has standing water in bottom of unit.
Jun 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority5 Intermediate3 Basic
Show 13 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3 small flying insects in dish washing area landing on dishes, approximately 1 small flying insect observed in dry storage area. Advised operator to remove flying insects from restaurant.
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line reach in cooler: Raw shrimp over ready to eat cut herbs Raw chicken over cooked pasta At bar area reach in cooler: Raw fish over cooked mushrooms Raw scallops over spinach. Operator moved all items to achieve proper storage.
Stop Sale issued due to food not being in a wholesome, sound condition. At walk in cooler: Gorgonzola créme sauce dated 5/23, Roasted pepper sauce dated 5/19, BBQ sauce with cooked onion 5/17, see stop sale.
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. At cook line reach in cooler: cream corn (50F - Cold Holding); cheesecake (46F - Cold Holding); coleslaw (51F - Cold Holding); heavy cream (50F - Cold Holding), Lobster/shrimp portion (54F - Cold Holding) Per operator, not prepared or portioned today. All products held in cooler overnight. see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line reach in cooler: cream corn (50F - Cold Holding); cheesecake (46F - Cold Holding); coleslaw (51F - Cold Holding); heavy cream (50F - Cold Holding), Lobster/shrimp portion (54F - Cold Holding) Per operator, not prepared or portioned today. All products held in cooler overnight. see stop sale.
Clam/mussel/oyster tags not marked with last date served. Clam/mussel/oyster tag not marked with last date sold, educated operator on tag procedures.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At stand up reach in cooler by dish area: cut tomatoes at 11:25 cooling since 11am (56F - Cooling)-54F at 11:47 improper cooling, operator moved to walk in cooler to quick chill.
Food-contact surface soiled with food debris, mold-like substance or slime. At prep table can opener blade soiled with black mold like substance, operator moved can opener to dish area to be washed.
Handwash sink used for purposes other than handwashing. At bar area hand sink and at prep area hand sink food items in sink, operator removed.
Spray bottle containing toxic substance not labeled. At cook line spray bottle containing bleach and water not labeled. Advised operator to label all chemicals
Clams/mussels/oysters removed from original container for long-term storage. At cook line reach in cooler clams stored with no tags, Operator provided tags, educated operator on proper shellfish tag procedures.
Standing water in bottom of reach-in-cooler. At cook line reach in cooler and at bar area reach in cooler has standing water in bottom of unit.
Working containers of food removed from original container not identified by common name. At cook line in squeeze bottles, cooking oil, margarine removed from original containers not identified. Operator labeled containers properly.
Apr 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Spray bottle containing toxic substance not labeled. At dry storage area spray bottle containing chemical cleaner not labeled, operator labeled bottle correctly.
Bowl or other container with no handle used to dispense food. At dry storage area container of flour has small metal bowl with no handle as a scoop. Operator removed bowl from product.
Food stored on floor. At walk in cooler 2 boxes of raw shrimp stored on floor, operator removed items from floor and stored properly.
Water leaking from pipe and/or faucet/handle. 2 hand washing sinks on the lunch line are leaking.
Working containers of food removed from original container not identified by common name. At cook line squeeze bottle containing cooking oil not labeled, operator labeled.
Apr 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 27, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Establishment vacuum seals raw
Feb 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority4 Intermediate1 Basic
Show 9 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 6 small flying insects landing on dishes in the dishwashing area. Approximately 8 small flying insects on a lemon wedge by handwashing sink in bar area.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment sell undercooked fish fresh salmon per operator.
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. At reach in cooler make line grill chicken 47F - cold holding, lobster 47F - cold holding, salmon 47F - cold holding, fish kabobs 47F - cold holding operator stated that none of these items were prepared or portioned today and all were held in the unit overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler make line grill chicken 47F - cold holding, lobster 47F - cold holding, salmon 47F - cold holding, fish kabobs 47F - cold holding operator stated that none of these items were prepared or portioned today and all were held in the unit overnight, see stop sale
Establishment not maintaining clam/mussel/oyster tags for 90 days.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Only observed tags for 60 days
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. Establishment vacuum seals raw
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed poster to operator
Covered waste receptacle not provided in women's bathroom.
Nov 2, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Dented/rusted cans present. At can storage rack; dented #10 size can of roasted red peppers. See stop sale.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At prep table; Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to chlorine 100ppm.
Handwash sink used for purposes other than handwashing. At front counter; hand wash sink used to store utensils. Operator removed.
Spray bottle containing toxic substance not labeled. At front counter; spray bottle containing all purpose cleaner not labeled. Operator labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At ice machine; accumulation of black/green mold-like substance in the interior.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At flour storage container; scoop handle laying in flour. Operator removed.
Standing water in bottom of reach-in-cooler. At cook line make top reach in cooler(s); standing water in bottom.
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.