Capt'n Charlie's Reef Grill
12846 US Hwy 1, North Palm Beach, FL 33408 · Permanent Food Service · License 6007183
What drove the grade
Observed: Time/temperature control for safety food cold held at greater than 41°F. seafood bags (44°F - Cold Holding);in glass door cooler at cook line; as per operator food not prepared or portioned today; food out of
How the score was calculated
- Starting score100
- Violations at the Jul 16 routine inspection1 high priority (fixed on the spot, 1 repeat), 4 basic (1 repeat)-10
- Administrative complaint on Jul 16Counts in full until a follow-up finds the problems fixed-20
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 16, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Observed: Time/temperature control for safety food cold held at greater than 41°F. seafood bags (44°F - Cold Holding);in glass door cooler at cook line; as per operator food not prepared or portioned today; food out of
temperature for approximately 30 minutes; operator placed food in ice Priority: High Priority
Fixed on the spotRepeat violationAdministrative complaint
Basic4
Code 10, In-use utensils properly stored: Observed: Ice scoop handle in contact with ice- stored properly
Priority: Basic
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Observed: Cutting board has cut marks and is no longer cleanable- some at cook line;
Priority: Basic
Code 22, Food-contact surfaces clean and sanitized: Observed: Reach-in cooler interior/shelves have accumulation of soil residues- some at cook line
Priority: Basic
Repeat violation
Code 23, Non-food contact surfaces clean: Observed: Buildup of food debris/soil residue on equipment door handles- glass door cooler at cook line
Priority: Basic
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.