Cove Club
4328 North Flagler Dr, West Palm Beach, FL 33407 · Permanent Food Service · License 6022877
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 30 routine inspection4 high priority (fixed on the spot), 1 intermediate (fixed on the spot, 1 repeat), 1 basic-16
- Safety score84
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 visitOct 30, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At countertop steam table; cooked rice (70°F - Hot Holding). Operator stated rice cooked and portioned prior to being placed in steam table, held less than 1 hour, moved to be reheated to 165°F+ and held at 135°F or above.
Fixed on the spot
Time/temperature control for safety (TCS) food (cooked sushi rice) identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking.
Operator stated cooked sushi rice removed from temperature control/being held for less than 1 hour, applied appropriate time mark.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee entered kitchen from outside then handled clean equipment, clean utensils and prepared food without washing hands. Operator discussed with employee who then washed hands.
Fixed on the spot
Employee touched visibly soiled apron and then handled clean equipment, clean utensils and engaged in food preparation without washing hands.
Operator discussed with employee who then washed hands.
Fixed on the spot
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance (sanitizer) not labeled.
Operator labeled spray bottle.
Fixed on the spotRepeat violation
Basic1
Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Employee behind bar unscrewed cap off bottled water with hand, drank from bottle with mouth touching bottle opening, then screwed cap back onto bottle threading after being in contact with mouth with hand.
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.