Cove Club (commissary)
4340 N Flagler Dr, West Palm Beach, FL 33407 · Permanent Food Service · License 6022979
What drove the grade
4 #10 size can ketchup dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Oct 30 routine inspection6 high priority (2 no follow-up needed, 4 fixed on the spot)-18
- Safety score82
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 priority6
Code 01, Approved source; food safe and unadulterated: 4 #10 size can ketchup dented/rusted cans present.
See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
At walk-in cooler; cooked beef prepared/date marked/refrigerated since 10/23. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At pizza make top; house made tomato pizza sauce (46°F - Cold Holding). Operator stated not prepared or portioned today, held overfilled in pan on make top for less than 1 hour , removed overfilled portion to reach in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
At upright stainless reach in freezer; raw bacon stored over uncovered sheet tray of ready to eat cooked meat empanadas. Operator moved raw bacon below ready to eat foods.
Fixed on the spot
Code 12, Handwashing and hygienic practices: 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
Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
Triple Sink (Quaternary 500+ppm). Manufacturers instructions for food service is 400ppm. Operator diluted to 400ppm.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.