DRAFTHOUSE GRILL

Name: DRAFTHOUSE GRILL
Address: 713 US HWY 1, NORTH PALM BEACH, FL, 33408, US
Rating: 59.1

713 US HWY 1, NORTH PALM BEACH, FL 33408

License #6021244

🍽️ American ℹ️

59.1 Grade F / 100

Failing Health Score

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Latest inspection

March 9, 2026 · 7 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

DRAFTHOUSE GRILL in NORTH PALM BEACH currently holds an InspectFL Health Score of 59.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on March 9, 2026. Across those visits, inspectors documented 50 total violations — 28 critical, 8 major, 14 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 19, 2024

The latest inspection on March 9, 2026 shows 7 observation rows: 4 critical, 0 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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DRAFTHOUSE GRILL has a rough inspection history. Would you risk it?

F record

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*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.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.- at the back of the kitchen
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit- on the flat top in water at 126 F; operator discarded water;
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee talking on personal cell phone taking gloves on and put new gloves on without washing hands first, prior to starting to work with foods. Educated and employee washed hands;
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee working with raw fish and taking gloves off and putting new ones to start working with other foods, without washing hands first; educated employee; 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. Raw salmon not commercially packaged over cheese sticks and jalapeños poppers not commercially packaged in chest freezer at the back of the kitchen Stored properly
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw container of pork chops over cooked pork in walk-in cooler; stored properly

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin- at the back of the kitchen
[16-03-4] Accumulation of debris inside and outside warewashing machine.
[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. Tuna and mahi in reach in cooler at cook line - no longer frozen; operator removed from ROP bag;
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Electric bike stored inside the establishment at the back next to single service items; Advised to store bike properly;
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water 127 F at cook line; utensils removed
[03C-44-5] Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. cooked wings (130F - Cooking); operator returned food back to oven; rechecked to 187 F;
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw opened cases of fish over bags of potatoes- not commercially packaged in freezer at the back room ; stored properly
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers container on top of whole muscle beef tenderloin in reach in cooler at cook line; operator stored properly Raw bacon over cooked meatballs and ham in walk-in cooler; stored properly.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over whole muscle steak in walk-in cooler; stored properly
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employees numerous times touching visibly soiled towels kept at the hip or used to wipe gloved hands or prep surfaces continued to work with foods touched clean plates without changing gloves and washing hands; educated; employees washed hands;
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. wings (42-49F - Cold Holding);in cooler #3 at cook line; food not prepared or portioned today; food out of temperature for approximately 30 minutes; food overstocked; smaller portions made;
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken tenders (92F - Hot Holding)on the prep table next to steam table at cook line; food out of temperature for approximately 1 hour; operator decided to cool down; moved inside cooler; turkey (127-137F - Hot Holding);at cook line on the flat top; food out of temperature for approximately 20 minutes; food moved in the stove to be reheated to 165 F;
[03E-03-5] Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. meatballs (116-120F - Reheating)at 11:30 to 126F -135 F at 1:00 since 11:00 ; on the flat top at cook line; operator placed on the burners to quicky reach 135 F on all parts of the food;
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes (48-52F - Cooling)at 11:49 to 48-52 F at 1:04 since 11:15 ; in reach in cooler #1 at cook line; at this rate food will not reach 41 F or below; food overstocked; smaller portions made;

Disposition: Warning Issued
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken tenders not in commercial packaging over French fries at reach in freezer Raw turkey patties not in commercial packaging over ice cream reach in freezer cookline. Operator stored all products properly.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top across from grill:pepper jack cheese (57F - Cooling) cooling @ 3:55; cooling since 9:00; marinated steak (49F - Cooling) @ 3:58; cooling since 9:00 At current rate of cooling product did not reach 41F within 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top by fryer: chicken wings (58-60F - Cold Holding); burrito sauce (pureed tomatoes) (48F - Cold Holding); tomato sauce ingredients added (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all products out of temperature in excess of four hours. See stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked peppers and onions (84F - Hot Holding) Observed on pan under grill station. Per operator, out of temperature in excess of four hours. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top by fryer: chicken wings (58-60F - Cold Holding); burrito sauce (pureed tomatoes) (48F - Cold Holding); tomato sauce ingredients added (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all products out of temperature in excess of four hours. See stop sale.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top across from grill:pepper jack cheese (57F - Cooling) cooling @ 3:55; cooling since 9:00; marinated steak (49F - Cooling) @ 3:58; cooling since 9:00 At current rate of cooling product did not reach 41F within 4 hours. See stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked peppers and onions (84F - Hot Holding) Observed on pan under grill station. Per operator, out of temperature in excess of four hours. See stop sale.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed under grill: grilled chicken (102F - Cooling) @4:00; cooling since 2:30 - 93F at 4:26 At current rate of cooling product will not reach 70F within 2 hours. Operator placed chicken in walk in cooler.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Ahi tuna appetizer on menu. Per operator, tuna is served rare. Tuna has no raw animal protein indicator next to menu item.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes, cooked pasta and lobster bisque made 10/20 not labeled at walk in cooler. Operator labeled products properly.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle observed at bar. Per operator, commercially made fruit fly spray. Advised operator to label all chemicals.