FRENCHMAN'S RESERVE COUNTRY CLUB GRANDE CLUBHOUSE
3370 GRANDE CORNICHE, Palm Beach Gardens FL 33410 · 561.630.0333
Last inspected Aug 24, 2026 · 9 visits since December 2023
SEP 24
FEB 25
OCT 25
APR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025083697 | Oct 2, 2025 | Dec 10, 2025 | $400 |
| 2--2020009381 | Feb 5, 2020 | Dec 23, 2020 | $200 |
| 2--2020050382 | Aug 31, 2020 | Dec 3, 2020 | $200 |
Inspection history
9 visits, newest first
Aug 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran dish machine multiple times max Dishwasher (Temperature 152F) corrected to 163F.
Cutting board has cut marks and is no longer cleanable. Multiple flip top cooler cutting boards grooved and no longer cleanable, discussed with operator to repair or replace.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler door gaskets soiled with slime like residue, discussed with operator to clean and sanitize.
Apr 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 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 wiped face and after without washing hands employee handled trays of raw oysters, discussed with operator employee washed hands.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw snapper stored above cooked shrimp with no physical barrier in between top and bottom drawers, discussed with operator who corrected storage of products.
Oct 10, 2025Call 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 ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 153 F) operator unable to fix Three compartment set up with quaternary at 200 ppm.
Oct 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 153 F) operator unable to fix Three compartment set up with quaternary at 200 ppm.
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 loading dirty dishes took soiled gloves off and started to unload clean dishes without washing hands first; educated; employee washed hands;
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over cheese on the speed rack in walk-in cooler; stored properly
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. High temperature dishwasher- not tested before running dishes
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage inside cooler at pantry station Removed
Feb 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 149); operator was able to fix to 160 F
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee using towel to wipe food debris from prep area, grabbed foods from cooler and started to prepare food without washing hands; operator educated; employee washed hands;
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw oyster and lamburgers over cooked duck not commercially packaged on the speed rack in walk-in freezer Stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over desserts in dessert cooler; Stored properly
Handwash sink at salad station blocked by employee food and used to store brush inside of it. Removed
oysters removed from original container for long-term storage- on the speed rack in walk-in freezer - no tag Operator placed tag;
Sep 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
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. Employees touched garbage can and touched cutting board; and knife, no gloves changed; employee touched fiery dishes and touched clean dishes afterwards, no gloves changed; manager educated; employees washed hands and changed gloves;
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
No tag on/for original container of raw, in-shell clams- in drawers at prep station; operator was able to find tag;
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- handle touching bread crumbs at cook line; stored properly
Reach-in cooler interior/shelves have accumulation of soil residues- at cook line
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm); operator fixed to 200 ppm
May 15, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. ROP cooked foods in walk-in cooler;
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 ROP- cooked foods like pork and meat sauces after food have been cooled down to 41 F; raw foods like ground beef and steaks; in walk-in freezer and walk-in cooler; more than 48 Hours;
Mar 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. ROP cooked foods in walk-in cooler;
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. veal Demi glaze (47F - Cold Holding); cooked duck (50F - Cold Holding) sitting on prep table; as per operator food not prepared or cooked today: food left outside for approximately 30 minutes; food moved back to cooler;
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at hot line
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 ROP- cooked foods like pork and meat sauces after food have been cooled down to 41 F; raw foods like ground beef and steaks; in walk-in freezer and walk-in cooler; more than 48 Hours;
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Removed
Dec 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw fish, changed gloves, touched cleaned spatula no handwash. Educated. Employee washed hands and changed gloves
Operating with an expired Division of Hotels and Restaurants license.
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- handle touching bread crumbs Stored properly
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.