LA GOULUE

Name: LA GOULUE
Address: 288 S COUNTY RD, PALM BEACH, FL, 33480, US
Rating: 64.3

288 S COUNTY RD, PALM BEACH, FL 33480

License #6021431

🌮 Mexican/Latin ℹ️

64.3 Grade F / 100

Failing Health Score

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Latest inspection

March 21, 2026 · 5 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LA GOULUE in PALM BEACH currently holds an InspectFL Health Score of 64.3 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 March 21, 2026. Across those visits, inspectors documented 44 total violations — 15 critical, 10 major, 19 minor.

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Record snapshot

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Inspections on file

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The latest inspection on March 21, 2026 shows 5 observation rows: 2 critical, 0 major, and 3 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

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LA GOULUE 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
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at flip top refrigerator across from dishwasher.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed at expo and cook line drink on table.. Operator removed.
[22-54-4] Not observed at this time.
[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. 1) observed dishwasher handling dirty dishes and without washing hands put on gloves and the handling clean dishes without first washing hands ..
[03A-02-5] Cooked eggs 54F cold holding , blue cheese 54f cold holding, Cooked shrimp 45f cold holding, raw beef 46f cold holding ,smoked salmon 46 cold holding,

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at flip top refrigerator across from dishwasher.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed at expo and cook line drink on table.. Operator removed.
[22-54-4] Equipment and utensils rinsed after the application of the sanitizer solution. 1)Observed pot washer rinse sanitizer off sheet pans , and also wipe off sanitizer with cloth. 2) observed dish washer Drying sanitizer off plates with cloth and not letting them air dry.
[08B-38-4] Food stored on floor. Observed potatoes in plastic containers on rear kitchen floor.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in water at 90 degrees.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at dishwasher hand sink no sign .
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed frog legs in standing water at 65f.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed oil in unlabeled plastic container.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed French onion soup , beef stock overnight (46-48 F - Cooling) 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. 1) observed dishwasher handling dirty dishes and without washing hands put on gloves and the handling clean dishes without first washing hands ..
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed expo touching ready to eat toast and placing on plate without gloves .
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef above smoked salmon in draw refrigerator at salad station.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. French onion soup , beef stock overnight (46-48 F - Cooling)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Salad flip top ; cooked eggs 48F, blue cheese 47F, sour cream 48 F , cooked vegetables 51 F , raw beef 50 F, cooked shrimp 47F,, smoked salmon 49 F (cold holding). Operator stated that all food came out of walkin refrigerator at 41 or below between 9AM and 10AM, placed items on time as public health control of 6 hours . 9-3 .
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line; butter (98F - Hot Holding). Operator placed on time as a public health control and will discard at 3:30 PM.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1)Observed French onion soup , beef stock overnight (46-48 F - Cooling) due to being in in deep cover plastic container in reach in refrigerator 2)observed 3 door refrigerator in rear green pepper corn sauce at 11:18 with 2 hour (97-104 F - Cooling at 12:39 90 degrees ) due to being left out room temperature. Operator put in walkin cooler
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed at dishwasher hand sink used as prep sink.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked salmon on dinner , and seared salmon not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Operator reprinted menu.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at bar. Observed at dishwasher hand sink no paper towel .
[31B-03-4] No soap provided at handwash sink. Observed at dishwasher hand sink no soap .