GALLERY GRILLE
383 TEQUESTA DR, Tequesta FL 33469 · 5615753775
Last inspected Mar 24, 2026 · 10 visits since November 2023
MAR 24
OCT 24
FEB 25
OCT 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license exp. 12.1.25
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Mar 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority3 Intermediate1 Basic
Show 8 findings ▾
Cook switched from working with raw poached eggs to plating ready-to-eat bread without washing hands on cook line. Cook went to wash his hands.
Operating with an expired Division of Hotels and Restaurants license exp. 12.1.25
Raw smoked salmon stored over/not properly separated from ready-to-eat capers and dressings on cook line. Operator removed salmon.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Home fries (80F-82F) hot holding since 30 minutes in basket on top of fryer. Cook reheated potatoes to 198F for further hot holding.
Establishment not maintaining oyster tags for 90 days. Reviewed proper procedures with operator.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Gallery eggs, Eggs Benedict, Eggs Blackstone, Eggs Florentine containing poached eggs smoked salmon plate on menu not identified as raw or undercooked foods.
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. Printed consumer advisory. Operator displayed on wall.
Employee personal cell phone stored in or above a food preparation area, on prep table at cook line. Cook removed.
Dec 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 1, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 6 high priority.
6 High priority8 Intermediate3 Basic
Show 17 findings ▾
Food stored in a container that previously held a toxic substance. See stop sale. Observed Diced raw onions stored in chlorine sanitizer bucket, diced raw potatoes stored in dish machine detergent bucket at walk in cooler.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp over fully cooked ribs, raw chicken over bread at white reach in freezer on cook line. All products not in commercial packaging. Raw smoked salmon and raw beef over fully cooked grits at walk in cooler. Educated operator on proper storage procedures. Operator stored products properly.
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. Observed Raw chicken over raw beef and raw fish at white reach in freezer at rear storage area. Raw chicken not in commercial packaging. Educated operator on proper storage procedures.
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. walk in cooler: cooked sausage (50F - Cold Holding) Observed in walk in freezer that is inside the walk in cooler. Walk in freezer is not operable, thus an extension of the walk in cooler. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. walk in cooler: cooked sausage (50F - Cold Holding) Observed in walk in freezer that is inside the walk in cooler. Walk in freezer is not operable, thus an extension of the walk in cooler. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Cook line flip top: cooked onions (81F - cold holding) Per operator, not prepared or portioned today. Per operator left out of cooler by fryer during breakfast rush for approximately 45 minutes. Operator placed product in reach in freezer to quick chill.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. steam table: sausage gravy (91F - Reheating) at 9:33; reheating since 8:00 - 131F at 10:00. Operator returned product to stove and reheated to 165+F.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Employee washed and sanitized can opener blade. Observed cook line Cutting boards soiled with black mold like substance.
Handwash sink used for purposes other than handwashing. Hard boiled eggs cooling in hand wash sink in breakfast prep area. Operator removed eggs from sink.
Manager or person in charge lacking proof of food manager certification. Not available at time of inspection.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Not available at time of inspection.
No soap provided at handwash sink. At hand wash sink by cook line.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure printed for operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Marinara made 9/28 no date mark at reach in cooler by breakfast prep area. Cooked sausage, cooked mushrooms made 9/28 not date marked at walk in cooler. Advised operator to date mark all products.
Spray bottle containing toxic substance not labeled. Observed Surface cleaner spray bottle not labeled by bar area. Advised operator to ensure all chemicals are labeled.
Current Hotel and Restaurant license not displayed. Not available at time of inspection.
Cutting board has cut marks and is no longer cleanable. Cutting boards at flip top cooler on cook line.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator corrected to 100ppm chlorine sanitizer.
Feb 7, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
7 High priority3 Intermediate0 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw steak over cooked rice at flip top cooler on cook line, raw chicken not in commercial packaging over French fries at reach in freezer by cook line. Operator stored all products properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw ground beef over raw fish at walk in cooler. Operator stored products properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Walk in cooler: fully cooked Pork made 1/30, Tuscan soup made 1/28. See stop sale.
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. prime rib (48F - Cold Holding) Observed in what was previously a freezer inside the walk in cooler. Unit no longer functions as a fully operable cold holding unit. All other items observed were non tcs. Per operator, not prepared or portioned today. Per operator, held overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. prime rib (48F - Cold Holding) Observed in what was previously a freezer inside the walk in cooler. Unit no longer functions as a fully operable cold holding unit. All other items observed were non tcs. Per operator, not prepared or portioned today. Per operator, held overnight. See stop sale. half and half (68F - Cold Holding) Observed sitting on counter at bar. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to add to time control.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage gravy (119F - Hot Holding); sausage links (91F - Hot Holding) Observed at steam table. Per operator, products out of temperature for approximately 1 hour. Operator returned products to stove to reheat to 165+F.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Advised operator to dump out and add new water to chlorine sanitizer to achieve 50-100ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked mushrooms (67F - Cooling) at 9:12; cooling since 8:00 - 67F at 9:31 Observed sitting on counter by cook line. At current rate of cooling product will not reach 41F within 6 hours. Operator placed product in cooler.
Handwash sink used for purposes other than handwashing. Observed Bucket of water in hand wash sink in dish washing area.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure emailed to operator.
Oct 16, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp not in commercial packaging over hotdogs at reach in freezer. Operator stored properly.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Rice cooked 10/13 with no label at walk in cooler. Operator elected to discard product.
Cutting board has cut marks and is no longer cleanable. Observed Grooved cutting boards throughout kitchen area.
Oct 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 7 high priority.
7 High priority3 Intermediate1 Basic
Show 11 findings ▾
Food stored in a container that previously held a toxic substance. See stop sale. Observed Oatmeal and cornflakes stored in old chemical buckets.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp not in commercial packaging over hotdogs at reach in freezer. Operator stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed Oatmeal made 10/5, tuscon soup made 10/4 at walk in cooler.
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. Butter on time control 8am-12pm, observed in use at 12:15pm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (56F - Cold Holding) rechecked 55F; ham (53F - Cold Holding) - rechecked 52F; cheese (55F - Cold Holding) - rechecked 53F Per operator, not prepared or portioned today. Per operator, out of temperature approximately 2 hours. Per operator, fan turned off to defrost cooler. Operator turned fans back on.
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. Butter on time control 8am-12pm, observed in use at 12:15pm.
Toxic substance/chemical improperly stored. Observed Peroxide over seasonings in prep area. Operator stored properly.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed 2 Seared ahi tuna menu items each on lunch and dinner menu with no raw menu item indicator.
No probe thermometer provided to measure temperature of food products. Not available at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Rice cooked 10/13 with no label at walk in cooler. Operator elected to discard product.
Cutting board has cut marks and is no longer cleanable. Observed Grooved cutting boards throughout kitchen area.
Mar 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Ground beef behind fish in drawers on cook line. Cook reversed.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cooked chicken wings stored on floor in walk in cooler.
Time/temperature control for safety food thawed in an improper manner. Fish thawing in standing water, in triple sink. Cook turned water on.
Jan 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 8, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority4 Intermediate1 Basic
Show 7 findings ▾
Single-use gloves not changed as needed after changing tasks. Cook placed aw chicken and fish on the grill and then engaged in slicing avocado and plating bread, with the same gloves. Cook washed his hands and changed gloves.
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. Tuna and Mahi 39°F in drawers at cook line since yesterday.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Gravy 12:45 (108°F - Cooling) Gravy 1:10 (106°-108°F - Cooling)in deep covered containers in walk in cooler, gravy was cooked 1.5 hours ago. Operator placed in shallow containers and in freezer, to cool quickly.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Home made Caesar salad dressing using raw shell eggs. Operator stated he will switch to pasteurized liquid eggs.
No paper towels or mechanical hand drying device provided at handwash sink in dish area. Operator provided.
No soap provided at handwash sink. At cook line. Operator provided.
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 39°F in drawers at cook line since yesterday. See stop sale.
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.