FRIGATE'S WATERFRONT BAR & GRILL
400 US HWY 1, North Palm Beach FL 33408 · 561.855.7497
Last inspected Mar 12, 2026 · 10 visits since November 2023
JUL 24
JAN 25
APR 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 found At dish area, 3 small live flying insects landing on trash can.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $3,560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026006047 | Nov 17, 2025 | Apr 13, 2026 | $400 |
| 2--2025038203 | Apr 21, 2025 | Jun 16, 2025 | $1,600 |
| 2--2023068501 | Nov 14, 2023 | Jan 16, 2024 | $1,400 |
| 2--2022032933 | Jun 30, 2022 | Aug 4, 2022 | $160 |
Inspection history
10 visits, newest first
Mar 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked shrimp over in cooler at sushi station Stored properly
Employee beverage container on a food preparation table or over/next to clean equipment/utensils- at cook line Removed
Floors not constructed to be easily cleanable- lots of cracks on the concrete
Nov 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority2 Intermediate3 Basic
Show 10 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 deep containers with Mac and cheese sauce at 10:42am(50F cooling). Marinara sauce at 10;42am(48F cooling) per operator products cooling since yesterday. See Stop Sale
Employee put his hands inside his pockets and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Beer cooler Raw steak over sauces. Walk in cooler Raw steak, raw shrimp over sauces Sushi bar area Raw fish over cooked shrimp. Operator stored properly
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour. See stop sale. Observed a container with sliced tomatoes/ lettuce set up kept from last night. Items are on time control. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler deep containers with Mac and cheese sauce at 10:42am(50F cooling). Marinara sauce at 10;42am(48F cooling) per operator products cooling since yesterday. See Stop Sale
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour. See stop sale. Observed a container with sliced tomatoes/ lettuce set up kept from last night. Items are on time control.
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 to operator. Operator printed and posted
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of dead flies, in control devices and on tablet located under device. Advised operator to removed
Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. Mixing bowls stored under prep sink drain pipes. Operator removed
No handwashing sign provided at a hand sink used by food employees. At employees bathroom located outside.
Apr 22, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 21, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 16 violations recorded, 9 high priority.
9 High priority4 Intermediate3 Basic
Show 16 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, prime rib (58F - Cooling), operator stated product held over 6 hours. Product did not reach 41F within 6 hours. See stop sale.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled dirty dishes, then put gloves on without washing hands. Advised operator of proper handwashing. Employee washed hands.
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. At dish area, dishwasher handled dirty dishes, then proceeded to touch clean dishes without washing hands.
Live, small flying insects found At dish area, 3 small live flying insects landing on trash can.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At walk in cooler, Scampi butter dated 4/9/ Conch soup 4/10, ranch dressing-4/14, piccata sauce-4/13, au jus-4/14, all products exceeding 7 days from preparation. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Housemade blue cheese dressing, sliced tomatoes, lettuce on time control exceeding 4 hours. See stop sale. 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, prime rib (58F - Cooling), operator stated product held over 6 hours. Product did not reach 41F within 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, buttermilk (54F - Cold Holding); scampi butter (59F - Cold Holding); raw scallops (54F - Cold Holding); raw shrimp (54F - Cold Holding); Mac sauce (54F - Cold Holding); lemon butter (54F - Cold Holding), At cook line low boy, raw fish (48F - Cold Holding); raw chicken (49F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature approximately 3 hours. Advised operator of proper cold holding parameters. Operator placed ice onto items to quick chill.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Housemade blue cheese dressing, sliced tomatoes, lettuce on time control exceeding 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, marinara sauce (126F - Hot Holding). Operator stated item held approximately 3 hours.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Employee washed hands in a sink other than an approved handwash sink. At dish area, Employee washed hands at triple sink without using hand soap. Advised operator of proper handwashing.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for buttermilk on TPHC.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, several products-cocktail sauce, kimchi sauce, conch fritter batter, held over 24hours without proper date marking.
Employee used drinking cups to scoop ice with bare hands. Advised operator of proper use for scooping ice.
Food stored on floor. At walk in freezer, box of fish stored on floor.
In-use knife/knives stored in cracks between pieces of equipment. At cook line, in use knives stored in between equipment. Operator removed.
Jan 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 13 high priority.
13 High priority3 Intermediate0 Basic
Show 16 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 whole beef roast (46F - Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. See Stop Sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk-in; piccata sauce with chicken stock (80F - Cooling 3pm). Operator stated cooling for 3 hours, did not reach 70F within 2 hours, moved to reheated to 165F to restart cooling process from 135F to 70F within 2 hours.
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 and utensils while washing and rinsing and then handled clean and sanitized dishes while placing to dry and store 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 trash can and then handled clean equipment and utensils to prepare food without washing hands. Operator discussed with employee who then washed hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 2 live, small flying insects at sushi station flying around garbage can. Approximately 2 live, small flying insects in kitchen prep area flying around/landing on walls. Advised Operator to eliminate live, small flying insects.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw salmon stored over ready to eat cream. Operator moved raw salmon below cream.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in cooler drawers on cook line; raw comminuted beef stored over raw lobster and raw whole muscle steak. Operator moved raw hamburger to bottom.
Stop Sale issued due to food not being in a wholesome, sound condition. No tag on/for original container of raw, in-shell clams/mussels/oysters. Malpeque Oysters, no tag. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Cooked sushi rice time marked 11am-3pm, not discarded as of 4pm. At reach in cooler; pico with cut tomatoes (45F - Ambient Cooling 2:22pm). Operator stated tomatoes were cut/cooling since 10am, did not reach 41F within 4 hours. At walk-in cooler; cooked whole beef roast (46F - Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At breading/batter station; buttermilk (47F - Cold Holding). Operator stated not prepared or portioned today, held using time as a public health control, not on written plan and no time mark applied, applied time mark, added to plan.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Cooked sushi rice time marked 11am-3pm, not discarded as of 4pm. See stop sale.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At expo line; cut lettuce/cut tomatoes/coleslaw, no time mark. Operator stared being held on time less than 2 hours, applied appropriate time mark.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At reach in cooler; pico with cut tomatoes (45F - Ambient Cooling 2:22pm). Operator stated tomatoes were cut/cooling since 10am, did not reach 41F within 4 hours. See Stop Sale.
No tag on/for original container of raw, in-shell clams/mussels/oysters. Malpeque Oysters, no tag. 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. Establishment is vacuum packaging raw meat with margarine and seasonings, no HACCP submitted/approved.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk-in cooler; house made cheese sauce, no date mark. Operator stated prepared 2 days prior, applied date mark.
Jul 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Employee drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. At cook line employee drink on prep table, operator discarded.
Employee eating while preparing food. Observed employee chewing while prepping food, operator corrected employee.
Food stored on floor. At walk in freezer metal pan containing beef stored on floor, operator moved to proper storage.
Unwashed fruits/vegetables stored with ready-to-eat food. At cook line reach in cooler unwashed avacodo stored in same container as Brie cheese, operator discarded avacodo.
Working containers of food removed from original container not identified by common name. At make line several squeeze bottles containing various cooking oils and salad dressings not labeled, operator was able to label all bottles.
Mar 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler box of raw burgers stored over container of precooked chicken wings, operator relocated raw burgers to proper location below precooked items
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Expo line: conch chowder (127F - Hot Holding); Baja chicken soup (124F - Hot Holding), operator states that items were prepared and placed in hot holding unit at 10am this morning but hot holding unit was never turn on, product stored over 4 hours. See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Expo line: conch chowder (127F - Hot Holding); Baja chicken soup (124F - Hot Holding), operator states that items were prepared and placed in hot holding unit at 10am this morning but hot holding unit was never turn on, product stored over 4 hours.See stop sale
Handwash sink used for purposes other than handwashing. At sushi bar 1 oyster in hand washing sink, operator removed
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At back of house ice machine has slime
Standing water in bottom of reach-in-cooler. At make line standing water in bottom of reach in cooler
Unwashed fruits/vegetables stored with ready-to-eat food. At make line avacados with sticker still attached mixed with ready to eat cut avacados, operator removed dirty avacados to be washed.
Nov 15, 2023Call Back - Admin. complaint recommendedComplaint Investigation
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 cold held at greater than 41 degrees Fahrenheit. At Cook line flip top cooler; pico (cut tomatoes) (48F - Cold Holding); Brie cheese (50F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler 1 hour, moved to walk-in cooler. At Breading station ice bath; buttermilk (50F - Cold Holding). Operator stated not prepared or portioned today, being held on ice less than 1 hour,ice not surrounding product level, added ice. At Salad station flip top; house made pico w/ cut tomatoes (48F - Cold Holding); lobster salad (48F - Cold Holding); blue cheese crumbles (48F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler 1 hour, moved to walk-in cooler.
Nov 14, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. At cook line; chemical spray bottle used to store cooking oil. Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line flip top cooler; pico (cut tomatoes) (48°F - Cold Holding); Brie cheese (50°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler 1 hour, moved to walk-in cooler. At Breading station ice bath; buttermilk (50°F - Cold Holding). Operator stated not prepared or portioned today, being held on ice less than 1 hour,ice not surrounding product level, added ice. At Salad station flip top; house made pico w/ cut tomatoes (48°F - Cold Holding); lobster salad (48°F - Cold Holding); blue cheese crumbles (48°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler 1 hour, moved to walk-in cooler.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi Rice (76°F)- Time Marked 12-4 at 11:09am. Operator stated incorrect time mark placed, placed appropriate time mark.
Identity of food or food product misrepresented. Menu offers Blue Point Oysters and Wellfleet Oysters. Establishment is selling Mill Point Oysters and Sandy Bay Oysters.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At wait station/expo line; Coleslaw/cut lettuce/cut tomatoes/house made dressings (TPHC), not on written plan. Operator added to written plan.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At both kitchen ice machines; accumulation of black/green mold-like substance in the interior.
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.