FRENCH GRILL HOUSE
427 NORTHWOOD RD, West Palm Beach FL 33407 · 5617772438
Last inspected Apr 23, 2026 · 7 visits since August 2023
APR 24
NOV 24
APR 25
DEC 25
APR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/25. Operator renewed during inspection, expires 12/1/26.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Food (bag of unwashed onions) stored on floor in dry storage area. Operator removed from floor.
Ice buildup in white chest reach-in freezer. Advised Operator to remove ice buildup.
Dec 9, 2025Administrative 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 ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/25. Operator renewed during inspection, expires 12/1/26.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; plastic portioned bags of raw salmon stored over plastic wrapped bread. Operator moved bread to top shelf.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers salmon carpaccio, served raw, not properly identified as being raw. Operator identified item as raw on menu during inspection.
Water draining onto floor surface from hand washing sink next to triple sink. Advised Operator to repair drain line under hand washing sink.
Apr 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale. In dry storage 2 ( 6lb ) cans of pear halves, can was bloated on both ends with heavy creases along seal from bulging. 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. Dishwasher (Chlorine 0ppm) operator ran machine multiple times still at (Chlorine 0ppm)
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer raw chicken in zip lock baggies stored above bread. Discussed with operator who corrected storage of products.
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen next to hot water heater hand washing sink no paper towels provided. Discussed with operator who provided paper towels.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Discussed with operator to clean and Sanitize interior ice machine in kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above rack used to store ready to use clean and sanitize dishes at cook line is a ac vent with grease and food like debris hanging from vent. Discussed with operator to clean and sanitize.
Nov 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in cooler; raw chicken stored over raw fish. Operator moved raw chicken to bottom shelf. At walk-in cooler; raw comminuted beef stored over raw whole muscle beef. Operator moved raw comminuted beef below raw whole muscle beef.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer; raw chicken stored over portioned plastic ziplock bags of raw fish. Advised Operator to move raw chicken below raw fish.
Toxic substance/chemical improperly stored. At dry storage area; chafing fuel stored over food items. Operator removed chafing fuel.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Olivier Delrieu 7/15/19, expired 7/15/24.
Apr 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; plastic wrapped/portioned raw salmon stored over plastic wrapped cooked pate. Operator moved pate to upper shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; raw lamb stored over cooked green beans. Operator moved raw lamb to lower shelf.
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 walk-in cooler; commercially processed reduced oxygen packaged tuna, labeled to remove from package, no longer frozen. See Stop Sale. 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. Operator is conducting reduced oxygen packaging/cook chill; pate is cooked and then sealed in glass jars while still hot on Bain Marie, held over 48 hours. Operator stated will adjust process and unseal jars within 48 hours until HACCP plan submitted/approved. At reach in cooler; reduced oxygen packaged cooked pate, packaged/date marked 4/22. See Stop Sale.
Handwash sink used for purposes other than handwashing. At bar; hand washing sink has additional attachment to faucet leading to water filter and separate dispenser. Advised Operator to remove attachment.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers beef tartare; served raw, not identified as being raw. Operator identified as raw on menu.
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. Operator is conducting reduced oxygen packaging/cook chill; pate is cooked and then sealed in glass jars while still hot on Bain Marie, held over 48 hours. Operator stated will adjust process and unseal jars within 48 hours until HACCP plan submitted/approved. At reach in cooler; reduced oxygen packaged cooked pate, packaged/date marked 4/22. 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 walk-in cooler; commercially processed reduced oxygen packaged tuna, labeled to remove from package, no longer frozen. See Stop Sale.
Floor area(s) covered with standing water. At kitchen; standing water on floor around water heater/dish machine.
Aug 3, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority2 Intermediate0 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw beef above raw sea food at walk in cooler. Employee properly stored at time of inspection
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.... garlic butter date marked 6/30, lamb sauce 7/20 in tall reach in cooler at outside kitchen... chocolate mousse date marked 7/26, flan 7/ 26 in reach in cooler door at kitchen.
Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.... garlic butter date marked 6/30, lamb sauce 7/20 in tall reach in cooler at outside kitchen.... chocolate mousse date marked 7/26, flan 7/ 26 in reach in cooler door at kitchen.
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.... Food was prep 7/26 Flan 46°, chocolate mousse 45°, butter 45° in reach in cooler door at kitchen. Food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Food was prep 7/26 Flan 46°, chocolate mousse 45° butter 45° in reach in cooler door at kitchen. Food being held more than 4 hours. Stop sale issue. Employee discarded food.
No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/....installed kitchen in out side without plan review. observed grilling chicken in out side kitchen at time of inspection
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Aug 3, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw chicken above raw beef, raw beef above raw salmon at walk in cooler. Chef properly stored food
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....garlic butter date marked 1/25 at outdoor kitchen. Stop sale issue. Advise operator discarded food. Employee discarded.
Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....garlic butter date marked 1/25 at outdoor kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...sour cream 48, vegetables dressing 45, cilantro garlic oil 48, grilled onion 49 at out door kitchen being held less than four hours. Employee time marked.....flan 51 in the reach in cooler door at inside kitchen being held less than four hours. Employee discarded food.
No plan review submitted and approved - out door kitchen. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days.
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.