The Groves Coffee House
4619 Okeechobee Blvd #102, West Palm Beach, FL 33417 · Permanent Food Service · License 6022451
What drove the grade
Time/temperature control for safety (TCS) food (butter) identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking.
How the score was calculated
- Starting score100
- Violations at the Nov 2 routine inspection4 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat)-18
- Administrative complaint on Nov 2Counts in full until a follow-up finds the problems fixed-20
- Safety score62
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 visitNov 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
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 (TCS) food (butter) identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking.
Operator stated held less than 2 hours, applied appropriate time marking.
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 reach in freezer; opened packaging of uncooked (raw) chicken empanadas stored over ready to eat cheese pastries/bread. Operator moved raw chicken products to bottom shelf.
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 cashiering handling order entry/point of sale system, customer payment/change then handled clean equipment, clean utensils and prepared beverages for customers without washing hands. Discussed with employee who then washed hands.
Fixed on the spot
Employee touched face/hair and then handled clean equipment, clean utensils, unwrapped single-service take out items and engaged in food preparation without washing hands.
Discussed with employee who then washed hands.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Hand held laminated menu offers smoke salmon, served raw and not identified as being raw on "The Lox Bagel", and as an option to add to avocado toast . Advised Operator to properly identify salmon as raw on all menus.
Repeat violationAdministrative complaint
Code 31, Handwash sinks and supplies: Hand wash sink in ware washing area not accessible for employee use at all times.
Operator moved items blocking access to sink.
Fixed on the spot
Reporting only1
Code 45, Fire extinguishing equipment: Use of cooking equipment (countertop fryer) producing grease laden vapors/smoke with no hood suppression system installed.
Notified Fire AHJ. For reporting purposes only. Advised Operator of required suppression system.
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.