STORMHOUSE BREWING
1201 US HIGHWAY ONE BAY 15, North Palm Beach FL 33408 · 561-323-4172
Last inspected Mar 10, 2026 · 12 visits since January 2024
JUL 24
DEC 24
JUN 25
NOV 25
MAR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Blue cheese dressing dated 11/25.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026006564 | Nov 20, 2025 | Mar 2, 2026 | $800 |
| 2--2025009020 | Dec 4, 2024 | Feb 26, 2025 | $200 |
Inspection history
12 visits, newest first
Mar 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
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. Raw Philly steaks not commercially packaged over fish in freezer by ice machine Stored properly
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Heavy soiled cardboard at cook line; advised to change
Nov 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 8 high priority.
8 High priority1 Intermediate1 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. Pinto beans
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 dropped glove on the floor, picked gloves from the floor, discarded gloves then put on new gloves and started to cook but never washed his hands. Advised employee to wash 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. Employee grabbed tomatoes and lettuce with bare hands for a customer salad without gloves Advised employee on how to properly handle ready to eat food
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Opened box of Raw cheesesteak over cooked lobster Operator stored properly
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler #2, chopped romaine at 2:04pm ( 62F cooling) since 10am. See stop sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler #1,, raw steak 45F cold holding Per operator steak stored since yesterday, see stop sale. not prepared or portioned today
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler #1, cheese 52F cold holding, raw steak 45F cold holding Per operator steak stored since yesterday, see stop sale. Per operator cheese stored for approximately 1 hour, moved cheese to inside of cooler. Both products not prepared or portioned today
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler #2, chopped romaine at 2:04pm ( 62F cooling) since 10am. See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line Cooked sausage 130F hot holding Per operator product stored for approximately 2 hours. Operator moved to grill to reheat to165F++. Second temperature 179F reheating
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sitting on table next to steam table. Cooked chicken nuggets at 2:11pm(98F cooling) since 1 hour. At 3:07pm ( 88F cooling). At this current cooling rate product will not cool to 70F within 2 hours. Operator decided to discard
Employee eating in a food preparation or other restricted area.
Jun 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 10, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. At bar area: Dishwasher (Temperature- less than 160F)
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 chili and house made blue cheese made over 24 hours as per manager, not date marked. Manager date marked.
Jun 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 7 high priority.
7 High priority1 Intermediate1 Basic
Show 9 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef handle raw frozen chicken then began to handle clean tong and raw beef burger to place on grill; no hand wash. Advised manager to cook raw burger to 165F+ and clean and sanitize tong. Chef washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed manager wash piping bag at triple sink then hung it up to dry; no sanitizing done. Advised manager to sanitize.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. At bar area: Dishwasher (Temperature- less than 160F)
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At standing reach in freezer: raw breaded frozen chicken stored over corned beef in zip lock bag; not all items stored in commercial packaging. Operator stored properly.
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. At steam table at expo line: beer cheese (92F - Hot Holding) since 7:30am; House made marinara (128F - Hot Holding) since 8:30am; Italian Soup (119F - Hot Holding) since 8am. As per manager, all items stored over 4 hours. 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 and the time removed from temperature control cannot be determined. Butter milk mixture at fryer area identified in the written procedure as a food held using time as a public health control has no time mark. As per manager, stored since 11:30am. Manager time marked.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table at expo line: beer cheese (92F - Hot Holding) since 7:30am; House made marinara (128F - Hot Holding) since 8:30am; Italian Soup (119F - Hot Holding) since 8am. As per manager, all items stored over 4 hours. See stop sale. At cook line: cooked sausage (131F - Hot Holding) As per manager: stored since 3.5 hours. Operator discarded.
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 chili and house made blue cheese made over 24 hours as per manager, not date marked. Manager date marked.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Operator corrected Sanitizer Bucket (Quaternary 200ppm).
Dec 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Reach in freezer - raw calamari over tub of ice cream - operator moved raw calamari to lower shelf.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Blue cheese dressing dated 11/25.
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. glass door reach in cooler - milk (45F - Cold Holding); blue cheese (46F - Cold Holding); salsa (45F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. buttermilk batter (62F) sitting out t room temperature under 4 hours - operator moved to freezer. Reviewed time procedures and emailed copy to operator. glass door reach in cooler - milk (45F - Cold Holding); blue cheese (46F - Cold Holding); salsa (45F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Handwash sink used for purposes other than handwashing. Spray bottle with towels in front of hand sinks at the bar - operator removed.
Jul 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm), advised operator to set up triple sink to manually wash, rinse and sanitize dishes..
Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line employee handling raw beef patty and then grabbing ready to eat vegetables without washing hands or changing gloves, operator spoke to employee who then washed hands and changed gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. At cookline flip top piece of raw steak stored over a container of fresh garlic and oil, operator discarded steak.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At prep double glass reach in cooler carton of open milk with no date marking, per operator milk was opened 2 days ago, operator applied appropriate date marking.
Bowl or other container with no handle used to dispense food. At cook line plastic single serve bowl used as a scoop in container of seasoning, operator discarded.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table, operator discarded.
Food stored on floor. At walk in cooler cases of plastic beverage bottles stored on floor underneath storage racks, operator removed cases of beverages from floor.
Unwashed fruits/vegetables stored with ready-to-eat food. At salad station reach in cooler unwashed avocado stored over open bag of ready to eat grapes. Operator removed avocado to be washed.
Working containers of food removed from original container not identified by common name. At cook line several (approximately 8) squeeze bottles containing various commercially processed sauces with no labeling, operator was able to label all bottles.
Apr 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm); Triple Sink (Quaternary 200ppm)
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over pesto bottom flip top cooler across cook line
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw shrimp flip top cooler across cook line
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Jan 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
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 - jalapeño poppers (57F - Cold Holding); chicken tenders (57F - Cold Holding) both commercial products not portioned or prepared today held overnight and more than 4 hours in lowboy freezer that was not operating when operator checked at 9am - operator chose to move to walk in cooler. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - jalapeño poppers (57F - Cold Holding); chicken tenders (57F - Cold Holding) both commercial products not portioned or prepared today held overnight and more than 4 hours in lowboy freezer that was not operating when operator checked at 9am - operator chose to move to walk in cooler. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beer cheese sauce (132-169F - Hot Holding) held under 2 hours operator stirred holding temperature 141Fn- hot holding.
Standing water in bottom of reach-in-cooler. Hot line make table.
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.