The Grill by Nativus
1741 Palm Beach Lakes Blvd Ste F05, West Palm Beach, FL 33401 · Permanent Food Service · License 6022052
What drove the grade
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
How the score was calculated
- Starting score100
- Violations at the Aug 24 routine inspection3 high priority (2 fixed on the spot, 1 repeat), 4 intermediate (2 fixed on the spot), 7 basic-31
- Administrative complaint on Aug 24, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score49
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 25, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
5 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cut lettuce 45 cold holding Shredded cheese 45 cold holding. Operator moved to walk-in refrigerator
Administrative complaint
Intermediate2
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
More time given
Code 53, Manager certification and employee training: Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
More time given
Basic2
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
- First visitAug 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
Fish must be fully cooked or discarded. Observed ceviche on menu with no proof of parasite destruction
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Display cooler; shredded cheese (60°F - Cold Holding); cut lettuce (70°F - Cold Holding); cream cheese sauce (70°F - Cold Holding). Operator stated food came from working refrigerator 3,5 hours ago and returned to refrigerator.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed chicken (93-104°F - Hot Holding); pork (95°F - Hot Holding) Operator placed in oven to reheat .
Fixed on the spot
Intermediate4
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Observe employee engaging in food service with gloves without washing hands. Employee stated he washed his hands in three compartment sink.. Employees washed hands in hand sink .
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed fan blocking sink in rear kitchen.
Code 53, Manager certification and employee training: Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
Employee that reheats for hot holding stated that needs to heat to 160 degrees. I explained to operator that employee needs to reheat to 165 within two hours and maintain above 135 for hot holding .
Fixed on the spot
Basic7
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed bag of sugar stored on floor near walkin refrigerator..
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Observed open bag of chips in shelf with to go container and above clean prep table .
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed employee with no hair restraint while engaging in food preparation..
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed bowl in bag of sugar.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed in chest freezer.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed hood vents soiled with grease . Observed food debris on table and Yuka machine.r
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee cell phone on clean. prep table .
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.