The Groves Coffee House
12100 US Hwy 1 Ste I, North Palm Beach, FL 33408 · Permanent Food Service · License 6022711
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 18 routine inspection3 high priority (fixed on the spot), 2 basic-11
- Safety score89
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 visitSep 18, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
sliced. cheese (41-48°F - Cold Holding)in cooler by the grill; as per operator food not prepared or portioned today; food overstocked; food pit of temperature for approximately 30 minutes; smaller portions made;
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 - empanadas at display case and butter - since 10:00 am
Time marked
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Raw smoked salmon over unwashed lettuce in three door cooler; operator stored properly
Fixed on the spot
Basic2
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Flan in beverage cooler in the dining room
Code 25, Single-service items: Single-service articles improperly stored- on the floor at the back
Advised to store properly
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.