LA TRADITIONAL GRILL
11790 FEDERAL HIGHWAY, Hobe Sound FL 33455 · 772-985-7711
Last inspected Jan 14, 2026 · 7 visits since July 2023
NOV 23
JUL 24
NOV 24
NOV 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed procedure to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $880
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026003884 | Nov 6, 2025 | Feb 2, 2026 | $480 |
| 2--2015039074 | Aug 17, 2015 | Sep 22, 2015 | $400 |
Inspection history
7 visits, newest first
Jan 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
In-use bowl in non-time/temperature control for safety food not stored with handle above top of food within a closed container of salt. Operator removed.
Working containers of food removed from original salt and sugar container not identified by common name. Operator labeled.
Nov 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw steak not in commercial packaging at chest freezer. Educated operator on proper storage procedures. Advised operator to place chicken on the bottom.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. on counter: chile sauce (hydrated chiles) (76F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Advised operator to place product back in cooler or use time control. Educated operator on time control and emailed time control procedure to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken (98F - Cooling) at 9:05; cooling since 7:45 - 86F at 9:31 Observed in low boy cooler with tight fitting lid. At current rate of cooling product will not reach 70F within 2 hours. Operator placed product in freezer to quick chill.
Cutting board has cut marks and is no longer cleanable. At flip top cooler cutting board.
Nov 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken not in commercial packaging over cheese at reach in freezer. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blended tomato salsa (70F - Cold Holding) Observed sitting on counter. Per operator not prepared or portioned today. Per operator, out of temperature control for approximately 2 hours. Advised operator to use time control. Advised operator to place time mark for remaining 2 hours. Time control procedure emailed to operator. chicken wings (49F - Cold Holding) Observed in reach in cooler. Observed additional products in heated cooling stage in cooler most likely affecting cooler temperature. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator moved product to reach in freezer.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed procedure to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Low boy reach in cooler: cooked rice (126F - Cooling) at 1:35; cooling since 12:30 - 111F at 1:58; cooked beef (112F - Cooling) at 1:44; cooling since 12:30 - 107F at 1:59 - At current rate of cooling product will not reach 70F within 2 hours. Operator moved to reach in freezer; diced Beef (53F - Cooling) at 1:40; cooling since 11:00; 51F at 1:58 - At current rate of cooling product will not reach 41F within 4 hours. Operator moved to reach in freezer.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink. Operator provided paper towels.
Clean utensils or equipment stored in dirty drawer or rack. Clean bowls and pitchers stored on drying rack soiled with grease residue.
Cutting board has cut marks and is no longer cleanable. At flip top cooler.
Jul 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Beans 11:50 cooked two hours ago (114°F - Cooling), on top of steam table. Operator reheated beans to 170°F to restart the cooling process.
Nov 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork (105°F - Hot Holding) in steam table for less than 1 hour. Operator reheated to 170°F for hot holding.
Jul 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
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. Employee touching tortillas with bare hands; food to be used at a later time; manager educated operator; employee washed hands and put gloves on
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over tortillas and milk in sandwich table at cook line; operator stored properly
Employees with no hair restraint while engaging in food preparation.
Food stored in a location that is exposed to splash/dust- on prep table next handwash sink at cook line;
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.