Grille Room
11501 El Clair Ranch Rd, Boynton Beach, FL 33437 · Permanent Food Service · License 6012480
What drove the grade
Rodent activity present as evidenced by rodent droppings found...3 rodent droppings in dry storage room .
How the score was calculated
- Starting score100
- Violations at the Oct 13 complaint inspection6 high priority (2 fixed by the Oct 14 follow-up, 3 fixed on the spot), 2 intermediate (1 fixed on the spot), 2 basic-28
- Administrative complaint on Oct 13, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score60
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitOct 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 35, Insects, rodents, pests and animals: Rodent activity present as evidenced by rodent droppings found...3 rodent droppings in dry storage room .
Cleaned, Not observed
Administrative complaint
- First visitOct 13, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: 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°F....tuna salad 46°F , boiled eggs 47°F in flip top reach in cooler by toaster at kitchen....cheese 48°F in flip top reach in cooler at kitchen. Food not prepped or portioned today , food being held more than 4 hours .
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F....tuna salad 46°F , boiled eggs 47°F in flip top reach in cooler by toaster at kitchen....cheese 48°F in flip top reach in cooler at kitchen.
Food not prepped or portioned today , food being held more than 4 hours . Stop sale issued . Employee discarded food. ...butter 64°F at server station , food not prepped or portioned today , butter being held less than 4 hours. Employee removed food to reach in cooler .
Fixed on the spot
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 at buffet line food.
Employee time marked
Fixed on the spot
Code 08, Food protection and cross-contamination: Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. ..ice cream toppings, cookies, chips displayed in self serve buffet without sneeze guard in buffet area.
Code 12, Handwashing and hygienic practices: Employee used cell phone and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee washed hands after discussion.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Rodent activity present as evidenced by rodent droppings found...3 rodent droppings in dry storage room .
Storage separated with enclosure from kitchen door , dishwashing area.
Administrative complaint
Intermediate2
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food at buffet line.
Provided Time Control for TCS food procedure
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade .
Employee cleaned
Fixed on the spot
Basic2
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation at expo line employee
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack...ice scoops stored directly top of ice machine .
Employee removed.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.