GROVES COFFEE HOUSE
12100 US HWY 1 STE I, North Palm Beach FL 33408 · 954-736-7117
Last inspected Feb 25, 2026 · 8 visits since November 2023
MAR 24
NOV 24
MAR 25
OCT 25
FEB 26
— STEADY
5 inspections within 41 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects found Approximately 2 small live flying insects flying in dry storage room,discussed with operator to kill, clean and sanitize.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $920
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026029739 | Feb 25, 2026 | May 27, 2026 | $400 |
| 2--2025089090 | Oct 13, 2025 | Jan 13, 2026 | $200 |
| 2--2023066633 | Nov 8, 2023 | Dec 18, 2023 | $320 |
Inspection history
8 visits, newest first
Feb 25, 2026Administrative 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
What the inspector wrote — 5 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw sh3ll eggs over cooked chicken in cooler at front counter; stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken empanadas (78F - Cold Holding); butter (66F - Cold Holding)at front counter and prep area; food out of temperature for approximately 2 hours; food not prepared or portioned today; food placed on four hour time; plan posted and time marked; to be discarded at 1 pm;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. meat empanadas (98F - Hot Holding); potatoes and meat balls (92F) in display case at front counter; food out of temperature for approximately 2 hours; reviewed TPHC; printed form; time marked and firm posted; food to be discarded at 1 pm;
Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Orange juice and coconut water Operator placed warning label
Show the remaining 1 finding ▾
In-use utensils stored in cracks between pieces of equipment at front counter under display case and grill Removed
Oct 14, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Live, small flying insects found Approximately 2 small live flying insects flying in dry storage room,discussed with operator to kill, clean and sanitize.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on counter next to flat to butter (83F - Cold Holding) per operator product removed from refrigerator approximately 15 minutes ago and accidentally left out, discussed cold holding with operator who moved product back inside reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot display case on counter top chicken empanadas (94F - Hot Holding); ham croquettes (96F - Hot Holding); beef stuffed potatoes (117F - Hot Holding); cheese wrapped in pastry dough (105F - Hot Holding) per operator products prepared approximately 1.5 hours ago In oven and held in until until sold, discussed with operator who moved products back to oven to reheat to 165+.
Handwash sink used for purposes other than handwashing. Hand washing sink used to wash blender, discussed with operator who educated employee.
Oct 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority3 Intermediate1 Basic
Show 10 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee wiped down counters with visibly soiled cloth and without washing hands employee put on gloves to prepare coffee, discussed with operator who educated employee and washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee rinse out blender and without sanitizing placed on blender base, discussed with operator who moved blender to be rewashed and sanitized.
Live, small flying insects found Approximately 2 small live flying insects flying in dry storage room,discussed with operator to kill, clean and sanitize.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on counter next to flat to butter (83F - Cold Holding) per operator product removed from refrigerator approximately 15 minutes ago and accidentally left out, discussed cold holding with operator who moved product back inside reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot display case on counter top chicken empanadas (94F - Hot Holding); ham croquettes (96F - Hot Holding); beef stuffed potatoes (117F - Hot Holding); cheese wrapped in pastry dough (105F - Hot Holding) per operator products prepared approximately 1.5 hours ago In oven and held in until until sold, discussed with operator who moved products back to oven to reheat to 165+.
Toxic substance/chemical improperly stored. In cabinet can of wd40 stored in direct contact with bottle of vinegar, discussed with operator who corrected storage of products.
Handwash sink used for purposes other than handwashing. Hand washing sink used to wash blender, discussed with operator who educated employee.
Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Coconut water made fresh onsite not bearing minimal labeling, discussed with operator who placed labeling stickers on bottles.
Spray bottle containing toxic substance not labeled. On counter next to hand washing sink unlabeled squeeze bottle containing bleach, discussed with operator who labeled bottle.
Dead roaches on premises. Approximately 1 dead roach in drawer inside soufflé cup, discussed with operator who discarded cup.
Mar 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 9 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm); operator fixed to 50 ppm
Raw animal food stored over or with unwashed produce. Raw cracked eggs over unwashed produce in big cooler at front counter Stored properly
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee using dry soiled cloth to wipe prep station didn't change gloves before started to work with foods again; educated; employee washed hands and changed gloves
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. empanadas (115F - Hot Holding); beef potato balls (109F - Hot Holding)at the front counter in hot box; operator stated food placed in the box at 9:30 advised to turn temperature to high and emailed TPHC form; food out of temperature for approximately 2:30; operator stated she will discard after four hours;
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- chlorine in three containers sink;
Handwash sink by three compartment sink not accessible for employee use at all times- cutting board stored on top; removed
Soiled dry wiping cloth in use- observed employee wiping prep station after prepping foods with same dry towel; advised to keep in sanitizer bucket Discarded
Tongs stored between pieces of equipment-under oven at the back and under hot box at the front counter; stored properly
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed small household fryer at the back prep room by three compartment sink Educated
Nov 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food - employee touched uniform then touched gloves with no hand wash. Employee was instructed to discard gloves and wash hands - employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. glass double door reach in - milk (45F - Cold Holding) held in unit under 4 hours - operator moved to freeze for quick chill at recheck milk 35F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Display case - Cheese empanadas (100F - Hot Holding); chicken croquettes (101F - Hot Holding); stuffed potato balls (99F - Hot Holding); cream cheese pastry (103F - Hot Holding); cheese stuffed bread (109F - Hot Holding) held in unit under 2 hours - operator increased heat at recheck all products tested at 169F. table top oven - spinach and cheese empanadas (104F - Hot Holding) held in unit under 2 hours - operator increased heat at recheck temperature was 169F.
Toxic substance/chemical improperly stored. Glass cleaner stored on sugar packets at coffee station cabinet- operator moved glass cleaner to lower shelf.
Handwash sink used for purposes other than handwashing. Cleaning towel hanging from hand wash sink - operator removed.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Reviewed and emailed copy to operator.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Portioned flan in display case not properly labeled - reviewed with operator proper labeling requirements.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm)
Mar 7, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Nonfood-grade bags used in direct contact with food. Printed to go bag used to store fresh cut celery.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill station - butter (57F - Cold Holding) sitting out at room temperature not portioned or prepared today held under 2 hours - operator moved to reach in cooler. Reviewed time procedures and emailed copy to operator.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Nov 8, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Nonfood-grade bags used in direct contact with food. At prep area; non-food grade grey plastic bag with green lettering at symbol printed on bag in direct contact with cooked chicken. Operator removed from bag.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cook line in pan next to grill; raw shell eggs (78°F - Ambient Air/Cold Holding). Operator stated being held less than 1 hour, moved to reach in cooler.
Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. At front counter grab and go cooler; green juices prepared/bottled onsite and not specifically processed to prevent, reduce or eliminate the presence of pathogens, no warning label. Operator has labels, forgot to put on bottles, placed warning labels on bottles.
No paper towels or mechanical hand drying device provided at handwash sink. At prep area hand wash sink; no paper towels. Operator provided paper towels.
Ice scoop handle in contact with ice. At front line ice machine; scoop handle laying in ice. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At front line; in-use scoops and tongs stored in standing water 75°F. Operator removed.
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.