COVE CLUB (COMMISSARY)
4340 N FLAGLER DR, West Palm Beach FL 33407 · 561-329-7135
Last inspected Feb 25, 2026 · 4 visits since May 2024
4 inspections, one direction. The current grade is the worst on record.
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food (sous vide cooked pork) packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours (72 hours) after packaging. See stop sale.
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen, put on gloves and began preparing food without washing hands. Operator discussed with employee who then washed hands and changed gloves.
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food (sous vide cooked pork) packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours (72 hours) after packaging. See stop sale.
Food-contact surface (prep table mounted can opener blade) soiled with food debris, mold-like substance or slime. Operator removed to be washed, rinsed and sanitized.
Time/temperature control for safety food (cooked pork) packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date (only labeled with date packaged, no time). Advised Operator of proper labeling requirements.
Show the remaining 1 finding ▾
Time/temperature control for safety food (sous vide cooked pork) packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours (72 hours) after packaging. See stop sale.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Inside the open the container of pizza flour, the scoop handle was left in the flour. The chef corrected
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 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. Observed employee scratched face then handled clean walk in cooler door and handled container with food; no hand wash. Employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza make table: fresh mozzarella (45F - Cold Holding) As per operator, item transferred from walk in cooler in pan and stored in unit since 15mins. Not prepped or portioned today. Item stored over stacked. Operator removed over stacked portion to quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area: cut lettuce (63F at 10:50am; 63F at 11:30am- Cooling) As per operator, cooling since 2 mins. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Pans of lettuce were tightly covered with plastic when placed in walk in cooler. Operator removed plastic wrap.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
No Heimlich maneuver/choking sign posted. I emailed operator poster
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.