BALLENISLES GRILLE & TERRACE ROOM

Name: BALLENISLES GRILLE & TERRACE ROOM
Address: 303 BALLENISLES CIR, PALM BEACH GARDENS, FL, 33418, US
Rating: 68.3

303 BALLENISLES CIR, PALM BEACH GARDENS, FL 33418

License #6011610

🍽️ American ℹ️

68.3 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

September 18, 2026 · 3 findings · 0 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BALLENISLES GRILLE & TERRACE ROOM in PALM BEACH GARDENS currently holds an InspectFL Health Score of 68.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 18, 2026. Across those visits, inspectors documented 39 total violations — 21 critical, 4 major, 14 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 15, 2023

The latest inspection on September 18, 2026 shows 3 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

BALLENISLES GRILLE & TERRACE ROOM has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At clean dish rack, clean bowls stored, not inverted. Operator stored correctly.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. At clean dish rack, clean bowls not properly air dried-Wet nesting. Operator corrected.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. At kitchen single door reach in cooler, Unwashed strawberries stored over ready to eat foods-cheese, dressings. Advised operator of proper storage. Operator stored correctly.

Disposition: Met Inspection Standards
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At reach in cooler by cookline- raw tuna bearing label to remove from packaging not removed- see stop sale.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. At flip top cooler near cookline- in use avocados with stickers still attached - educated operator - employee removed.
[01B-28-5] Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At buffet/ pizza station- sliced Meatballs prepared 10/26 not used within 7 days- see stop sale.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dishwashing area- employee handled dirty dishes then proceeded to handle clean dishes and put on gloves without washing their hands- educated operator - employee washed hands.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. At buffet station- container of cooked bacon lined with non food grade paper towels - operator discarded.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler- raw salmon stored over corn beef - operator removed and stored properly.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At reach in cooler by cookline- raw tuna bearing label to remove from packaging not removed- see stop sale.

Disposition: Warning Issued
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At dry storage area- Employee bag over containers of oil- operator removed.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. At salad station- avocados in use with stickers attached- educated operator -employee removed.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler near salad station- marinara sauce 47-50Fat 9:45 ( cooling overnight) - food covered- at current rate of cooling food did not reach41F within 6 hours- see stop sale.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dish-machine area- employee handled dirty dishes then proceeded to handle clean dishes without washing their hands- educated operator - employee washed hands.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw fish not commercially packaged stored over cooked ribs - operated moved fish to lower shelf.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler- raw chicken stored over raw ground beef- operator moved raw chicken to lower shelf.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler near salad station- marinara sauce 47-50Fat 9:45 ( cooling overnight) - food covered- at current rate of cooling food did not reach41F within 6 hours- see stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline reach in cooler- raw burger 50f- cold holding, raw chicken 50F- cold holding, raw shrimp 50F- cold holding, sliced tomatoes 50F- cold holding, cooked mushrooms 50F - cold holding sliced cheese 50F- cold holding, chopped lettuce 50F- cold holding, cabbage kimchi 50F- cold holding - food not prepared or portioned today - food out of temperature for 1.5 hours- operator over food to walk in cooler to quick chill. At reach in cooler near cookline and salad station- Raw shrimp 44-45F - cold holding cooked spaghetti 44-45F- cold holding , cooked squash-44-45F- cold holding , cooked potatoes 44-45F- cold holding- food out of temperature for 45 minutes- food not prepared or portioned today-operator moved to walk in cooler to quick chill.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot box near sever station- vegetable soup 125F- hot holding- food out of temperature for 1 hour- operator moved to stove to reheat soup to 165F.
[41-17-4] Spray bottle containing toxic substance not labeled. At dishmachine area- spray bottle of bleach not labeled - operator labeled.