LA GOULUE
288 S COUNTY RD, Palm Beach FL 33480 · 561-284-6292
Last inspected Mar 21, 2026 · 8 visits since September 2023
FEB 24
DEC 24
APR 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed expo touching ready to eat toast and placing on plate without gloves.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 21, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
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. 1) observed dishwasher handling dirty dishes and without washing hands put on gloves and the handling clean dishes without first washing hands..
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Salad flip top; cooked eggs 48F, blue cheese 47F, sour cream 48 F, cooked vegetables 51 F, raw beef 50 F, cooked shrimp 47F,, smoked salmon 49 F (cold holding). Operator stated that all food came out of walkin refrigerator at 41 or below between 9AM and 10AM, placed items on time as public health control of 6 hours. 9-3.
Cutting board has cut marks and is no longer cleanable. Observed at flip top refrigerator across from dishwasher.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed at expo and cook line drink on table.. Operator removed.
Show the remaining 1 finding ▾
Equipment and utensils rinsed after the application of the sanitizer solution. 1)Observed pot washer rinse sanitizer off sheet pans, and also wipe off sanitizer with cloth. 2) observed dish washer Drying sanitizer off plates with cloth and not letting them air dry.
Mar 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 7 high priority.
7 High priority5 Intermediate8 Basic
Show 20 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed French onion soup, beef stock overnight (46-48 F - Cooling) see stop sale
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. 1) observed dishwasher handling dirty dishes and without washing hands put on gloves and the handling clean dishes without first washing hands..
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed expo touching ready to eat toast and placing on plate without gloves.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef above smoked salmon in draw refrigerator at salad station.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. French onion soup, beef stock overnight (46-48 F - Cooling)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Salad flip top; cooked eggs 48F, blue cheese 47F, sour cream 48 F, cooked vegetables 51 F, raw beef 50 F, cooked shrimp 47F,, smoked salmon 49 F (cold holding). Operator stated that all food came out of walkin refrigerator at 41 or below between 9AM and 10AM, placed items on time as public health control of 6 hours. 9-3.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line; butter (98F - Hot Holding). Operator placed on time as a public health control and will discard at 3:30 PM.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1)Observed French onion soup, beef stock overnight (46-48 F - Cooling) due to being in in deep cover plastic container in reach in refrigerator 2)observed 3 door refrigerator in rear green pepper corn sauce at 11:18 with 2 hour (97-104 F - Cooling at 12:39 90 degrees ) due to being left out room temperature. Operator put in walkin cooler WarningWarning**
Handwash sink used for purposes other than handwashing. Observed at dishwasher hand sink used as prep sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked salmon on dinner, and seared salmon not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Operator reprinted menu.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at bar. Observed at dishwasher hand sink no paper towel.
No soap provided at handwash sink. Observed at dishwasher hand sink no soap.
Cutting board has cut marks and is no longer cleanable. Observed at flip top refrigerator across from dishwasher.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed at expo and cook line drink on table.. Operator removed.
Equipment and utensils rinsed after the application of the sanitizer solution. 1)Observed pot washer rinse sanitizer off sheet pans, and also wipe off sanitizer with cloth. 2) observed dish washer Drying sanitizer off plates with cloth and not letting them air dry.
Food stored on floor. Observed potatoes in plastic containers on rear kitchen floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in water at 90 degrees.
No handwashing sign provided at a hand sink used by food employees. Observed at dishwasher hand sink no sign.
Time/temperature control for safety food thawed in an improper manner. Observed frog legs in standing water at 65f.
Working containers of food removed from original container not identified by common name. Observed oil in unlabeled plastic container.
Nov 21, 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef above soups in walk-in refrigerator. Operator placed raw beef on lower shelf.
Sep 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef above soups in walk-in refrigerator. Operator placed raw beef on lower shelf.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed cooked chicken in reduced oxygen packaging dated 9/13, Duck pate,raw beef 9/13. See stop sale
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed cured salmon, and poached eggs on lunch menu not identified. Operator reprinted 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. Observed cooked chicken in reduced oxygen packaging dated 9/13, Duck pate,raw beef 9/13. See stop sale
Ice scoop handle in contact with ice. Observed ice scoop on top of ice machine. Operator removed and washed and sanitized.
Apr 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Can opener soiled with food debris. Operators washed and sanitized.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observe water bottle on clean prep table in rear kitchen. Operator removed.
Food stored on floor. Observe a few cases of food on floor in walk-in refrigerator.
Working containers of food removed from original container not identified by common name. Observe oil in plastic squeeze bottle, not labeled. Operator labeled.
Dec 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw shelled eggs above butter. Operator placed raw shelled eggs on lower shelf.
Food stored on floor. Observe large plastic container of bread on floor in kitchen.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observe date but not time.
Feb 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Operator paid during inspection
No handwash sink located in vending machine area where employees service bulk food machines. Observe Rop machine blocking hand wash sink. Operator removed.
In-use knife/knives stored in cracks between pieces of equipment. Observe knives between wall and table. Operator removed.
Sep 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at Lowboy refrigerator; Dairy (45F - Cold Holding); fish dip (45F - Cold Holding). Operator moved to other refrigerator.
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. Observe with tuna. Operator pinch hole in Rop.
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.