The Capital Grille #8035
Last inspected: Apr 22, 2026
82
Score
Going back to 2022, The Capital Grille #8035 has nine inspections in the public record. The most recent visit was on Apr 22, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about seven violations before that.
The most common issue across all inspections has been “time/temperature control for safety food identified”, showing up three times.
The Capital Grille #8035's latest score is in line with the Palm Beach Gardens average of 81. Taken together, the history is a positive one.
9
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 22, 2026
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink used for purposes other than handwashing. Employee used hand washing sink to dump water from stove, discussed with operator who educated employee.
31A-11-4
Basic - Cutting board has cut marks and is no longer cleanable. At cook line 2 cutting boards on flip top coolers grooved and no longer cleanable, discussed with operator to repair or replace.
14-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen above dish washing area 2 air vents, and side of dish washing hood soiled with dust debris build up, discussed with operator to clean and sanitize.
36-34-5
82
Jul 8, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over cut potatoes in steak cooler Stored properly **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking for fresh garlic herbs oil and clarified butter at cook line and back kitchen- as per operator on time since 10:15 am; time marked; **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
74
Feb 21, 2025
Complaint Full
4 critical violations. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Warewashing Facilities Maintained and Used
FL-24
Food Contact Surfaces Clean and Sanitized
FL-22
30
Dec 10, 2024
Routine - Food
6 critical violations. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking; Various TCS foods at expo no time marking when inspection started operator time marked 9:44am **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In reach in cooler at cook line cooked beets (46F cooling) per operator product portioned and held overnight in cooler. Product did not cool to 41 degrees Fahrenheit within 4 hours. See stop sale.
03D-06-5
High Priority - Toxic substance/chemical improperly stored. At cook line Bottle of degreaser stored on shelf with clean sanitizer skillets Operator removed. **Corrected On-Site**
41-10-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put gloves on before washing hands and started to set up cook line/ working with foods Educated Employee washed hands **Corrected On-Site**
12A-07-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In reach in cooler at cook line cooked beets (46F cooling) per operator product portioned and held overnight in cooler. Product did not cool to 41 degrees Fahrenheit within 4 hours. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler by steam table cheese sauce (43 48F - Cold Holding) per operator food not prepared or portioned today ; food overstocked; food out of temperature for approximately 30 minutes; operator portioned sauce into smaller batches and moved to walk-in cooler to chill. goat cheese (45F - Cold Holding); mozzarella (48F - Cold Holding); in cooler by pantry area; as per operator food not prepared or portioned today; food out of temperature for less than four hours; foods moved to different cooler; Establishment has sufficient cold holding units throughout kitchen and prep areas; **Corrective Action Taken**
03A-02-5
Basic - Employees wearing watches other than a plain ring on their hands/arms while preparing food.
13-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At bar employee drink stored above clean drink ware Operator discussed with employee and removed drink. **Corrected On-Site**
12B-07-4
Basic - Water leaking from faucet/handle- at handwashsink at cook line at pantry station
29-11-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit at the pantry area;
05-09-4
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. At cook line dipper well with ice cream scoops. Operator increased water velocity. **Corrected On-Site** **Repeat Violation**
10-03-4
32
Aug 2, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - 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. cheese sauce (57-50F - Cooling);in walk-in cooler; as per operator food cooked yesterday and placed to cool inside walk-in cooler; food never reached 41 F within 6 hours; See Stop Sale
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cheese sauce (57-50F - Cooling);in walk-in cooler; as per operator food cooked yesterday and placed to cool inside walk-in cooler; food never reached 41 F within 6 hours; See Stop Sale
03D-02-5
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away- turned on at desert station **Corrected On-Site**
10-03-4
70
Jan 11, 2024
Complaint Full
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has the wrong time marked; steak butter timed 11:00-3:00 ; time was 10:50 when observed at expo line; label didn't match ; operator changed butter time from 10:15 am-2:15 pm **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (59F - Cold Holding) observed approximately 8 big packages of butter on the clean utensils shelf outside by walk-in cooler; as per operator food out of temperature for approximately 30 minutes; no preparation or portioning in the process ; Moved back to walk-in cooler; **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at pastry cooler
22-02-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Water leaking from pipe and/or faucet/handle- at cook line by pastry station
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Operator stored properly **Corrected On-Site**
42-01-4
58
Oct 4, 2023
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored over cut onions in cooler at salad station; operator reversed;
08A-05-6
High Priority - Non-food grade cloth napkin used as liner for food container- in between herbs at prep station Advised manager to use food grade towels. Employee removed; **Corrected On-Site**
14-86-1
High Priority - 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. Employee touched bread with bare hands and placed in the basket to be served to the customer. Manager educated employee. Employee washed hands and used tongs; **Corrected On-Site**
09-01-4
Intermediate - No tag on original container of raw oysters; operator provided **Corrected On-Site**
01C-01-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed the Big 6 **Corrective Action Taken**
11-07-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line; Operator provided **Corrected On-Site**
31B-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- spatula and scoop store in water at ice cream dipperwell - 77 F Water discarded **Corrected On-Site**
10-07-4
45
Mar 8, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50 degrees, raw chicken, 51 degrees, beef, 54 degrees, coleslaw/stored over 4 hours/reach in cooler#2(cook line)
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 50 degrees, chicken, 51 degrees, beef, 54 degrees, coleslaw/stored over 4 hours/reach in cooler #2(cook line)
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener/prep area/corrective action taken/operator cleaned and sanitized can opener. **Corrective Action Taken**
22-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Employee restroom
31B-05-4
Basic - Stored food not covered. Liquid Egg whites /walk in cooler#1/corrective action taken/operator covered foods. **Corrective Action Taken**
08B-12-5
58
Nov 8, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area/kitchen/corrective action taken/operator installed paper towels. **Corrected On-Site**
31B-02-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Working containers of food removed from original container not identified by common name. Flour/kitchen/corrective action taken/operator labeled food. **Corrected On-Site**
02D-01-5
82
Frequently Asked Questions
When was The Capital Grille #8035 last inspected?
The most recent health inspection at The Capital Grille #8035 on file is from Apr 22, 2026. The public record contains nine inspections in total.
What is the most common violation at The Capital Grille #8035?
Across the inspection record, “time/temperature control for safety food identified” has been cited three times, more than any other issue at The Capital Grille #8035.
How does The Capital Grille #8035 compare to other restaurants in Palm Beach Gardens?
The Capital Grille #8035 most recently scored 82 out of 100, which is about the same as the Palm Beach Gardens average of 81.
Has The Capital Grille #8035's inspection record improved over time?
Yes. Recent inspections at The Capital Grille #8035 have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at The Capital Grille #8035 means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is The Capital Grille #8035 inspected?
Based on the inspection history on file, The Capital Grille #8035 is inspected around three times per year on average.
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