DRAFTHOUSE GRILL
713 US HWY 1, North Palm Beach FL 33408
Last inspected Mar 9, 2026 · 9 visits since January 2024
JUN 24
OCT 24
MAR 25
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At back storage area / soda machine connection shelf - approximately 10 small flying insects landing on soda boxes and boxes of cups.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026002866 | Nov 4, 2025 | Feb 9, 2026 | $400 |
| 2--2024073137 | Oct 22, 2024 | Jan 27, 2025 | $400 |
| 2--2017030762 | Jun 6, 2017 | Jul 20, 2017 | $200 |
| 2--2015013662 | Feb 9, 2015 | May 13, 2015 | $400 |
Inspection history
9 visits, newest first
Mar 9, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee talking on personal cell phone taking gloves on and put new gloves on without washing hands first, prior to starting to work with foods. Educated and employee washed hands;
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee working with raw fish and taking gloves off and putting new ones to start working with other foods, without washing hands first; educated employee; employee washed hands;
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon not commercially packaged over cheese sticks and jalapeños poppers not commercially packaged in chest freezer at the back of the kitchen Stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Raw container of pork chops over cooked pork in walk-in cooler; stored properly
Show the remaining 3 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.- at the back of the kitchen
Accumulation of lime scale on the inside of the dishmachine.
In-use utensil stored in standing water less than 135 degrees Fahrenheit- on the flat top in water at 126 F; operator discarded water;
Nov 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 8 high priority.
8 High priority1 Intermediate5 Basic
Show 14 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. cooked wings (130F - Cooking); operator returned food back to oven; rechecked to 187 F;
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw opened cases of fish over bags of potatoes- not commercially packaged in freezer at the back room; stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers container on top of whole muscle beef tenderloin in reach in cooler at cook line; operator stored properly Raw bacon over cooked meatballs and ham in walk-in cooler; stored properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over whole muscle steak in walk-in cooler; stored properly
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employees numerous times touching visibly soiled towels kept at the hip or used to wipe gloved hands or prep surfaces continued to work with foods touched clean plates without changing gloves and washing hands; educated; employees washed hands;
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. wings (42-49F - Cold Holding);in cooler #3 at cook line; food not prepared or portioned today; food out of temperature for approximately 30 minutes; food overstocked; smaller portions made;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken tenders (92F - Hot Holding)on the prep table next to steam table at cook line; food out of temperature for approximately 1 hour; operator decided to cool down; moved inside cooler; turkey (127-137F - Hot Holding);at cook line on the flat top; food out of temperature for approximately 20 minutes; food moved in the stove to be reheated to 165 F;
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. meatballs (116-120F - Reheating)at 11:30 to 126F -135 F at 1:00 since 11:00; on the flat top at cook line; operator placed on the burners to quicky reach 135 F on all parts of the food;
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes (48-52F - Cooling)at 11:49 to 48-52 F at 1:04 since 11:15; in reach in cooler #1 at cook line; at this rate food will not reach 41 F or below; food overstocked; smaller portions made;
Accumulation of black/green mold-like substance in the interior of the ice machine/bin- at the back of the kitchen
Accumulation of debris inside and outside warewashing machine.
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. Tuna and mahi in reach in cooler at cook line - no longer frozen; operator removed from ROP bag;
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Electric bike stored inside the establishment at the back next to single service items; Advised to store bike properly;
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water 127 F at cook line; utensils removed
Mar 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Cooked meat in freezer chest in thank you grocery bag Removed
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon not commercially packaged over mozzarella sticks in freezer chest in back prep area Removed
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Cleaned
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. Maui In Walk in cooler removed
Oct 23, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top across from grill:pepper jack cheese (57F - Cooling) cooling @ 3:55; cooling since 9:00; marinated steak (49F - Cooling) @ 3:58; cooling since 9:00 At current rate of cooling product did not reach 41F within 4 hours. See stop sale.
Oct 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority4 Intermediate0 Basic
Show 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken tenders not in commercial packaging over French fries at reach in freezer Raw turkey patties not in commercial packaging over ice cream reach in freezer cookline. Operator stored all products properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top across from grill:pepper jack cheese (57F - Cooling) cooling @ 3:55; cooling since 9:00; marinated steak (49F - Cooling) @ 3:58; cooling since 9:00 At current rate of cooling product did not reach 41F within 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top by fryer: chicken wings (58-60F - Cold Holding); burrito sauce (pureed tomatoes) (48F - Cold Holding); tomato sauce ingredients added (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all products out of temperature in excess of four hours. See stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked peppers and onions (84F - Hot Holding) Observed on pan under grill station. Per operator, out of temperature in excess of four hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top by fryer: chicken wings (58-60F - Cold Holding); burrito sauce (pureed tomatoes) (48F - Cold Holding); tomato sauce ingredients added (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all products out of temperature in excess of four hours. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top across from grill:pepper jack cheese (57F - Cooling) cooling @ 3:55; cooling since 9:00; marinated steak (49F - Cooling) @ 3:58; cooling since 9:00 At current rate of cooling product did not reach 41F within 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked peppers and onions (84F - Hot Holding) Observed on pan under grill station. Per operator, out of temperature in excess of four hours. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed under grill: grilled chicken (102F - Cooling) @4:00; cooling since 2:30 - 93F at 4:26 At current rate of cooling product will not reach 70F within 2 hours. Operator placed chicken in walk in cooler.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Ahi tuna appetizer on menu. Per operator, tuna is served rare. Tuna has no raw animal protein indicator next to menu item.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes, cooked pasta and lobster bisque made 10/20 not labeled at walk in cooler. Operator labeled products properly.
Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle observed at bar. Per operator, commercially made fruit fly spray. Advised operator to label all chemicals.
Jun 19, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 18, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At back storage area / soda machine connection shelf - approximately 10 small flying insects landing on soda boxes and boxes of cups.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At flip top cooler by cookline- raw ground beef stored over whole muscle raw beef - operator moved raw ground beef to lower shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler at end of cookline- sliced cheese 47-52F- cold holding ricotta 47F- cold holding, chicken salad 50-55F- cold holding, tuna salad 50-55F- cold holding, cooked rice 50-53F- cold holding, cooked veggies 49F- cold holding - cooked eggs 50-53F- cold holding food not prepared or portioned today- food out of temperature for 3.5 hours- operator moved to walk in cooler to quick chill.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature At flip top cooler -sliced tomatoes 55F- at 2:30 to 55F at 2:55( cooling since 11:30) food over stacked at current rate of cooling food will not cool to 41 degrees Fahrenheit within 4 hours- operator moved to reach in freezer to quick chill.
Handwash sink used for purposes other than handwashing. Handwash sink by prep area with knife inside- operator removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu Ahi Tuna not indicated that the food is raw/ undercooked.
May 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken wings and cooked filets in meat walk in cooler
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary
Wiping cloth sanitizing solution stored on the floor. Prep area
Working containers of food removed from original container not identified by common name. Flour in prep area
Jan 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - cooked chicken mix (47F-52F - Cooling) operator states held in walk in cooler overnight and more than 6 hours - see stop sale.
Operating with an expired Division of Hotels and Restaurants license. Paid during inspection.
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. Walk in cooler - cooked chicken mix (47F-52F - Cooling) operator states held in walk in cooler overnight and more than 6 hours - see stop sale.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); operator corrected Sanitizer Bucket (Quaternary 400ppm)
Wiping cloth sanitizing solution stored on the floor. Operator moved to 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.