COVE CLUB

Name: COVE CLUB
Address: 4328 NORTH FLAGLER DR, WEST PALM BEACH, FL, 33407, US
Rating: 69.6

4328 NORTH FLAGLER DR, WEST PALM BEACH, FL 33407

License #6022877

🏨 Hotel/Resort ℹ️

69.6 Grade F / 100

Failing Health Score

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Latest inspection

October 30, 2026 · 6 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

COVE CLUB in WEST PALM BEACH currently holds an InspectFL Health Score of 69.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on October 30, 2026. Across those visits, inspectors documented 32 total violations — 15 critical, 15 major, 2 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 28, 2026

The latest inspection on October 30, 2026 shows 6 observation rows: 4 critical, 1 major, and 1 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

60%

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.

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

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DBPR

Community reaction

What do locals think?

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Community pulse

Would you eat here?

COVE CLUB 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.

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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: Inspection Completed - No Further Action
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At countertop steam table; cooked rice (70F - Hot Holding). Operator stated rice cooked and portioned prior to being placed in steam table, held less than 1 hour, moved to be reheated to 165F+ and held at 135F or above.
[12A-28-4] Employee touched visibly soiled apron and then handled clean equipment, clean utensils and engaged in food preparation without washing hands. Operator discussed with employee who then washed hands.
[41-17-4] Spray bottle containing toxic substance (sanitizer) not labeled. Operator labeled spray bottle.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee behind bar unscrewed cap off bottled water with hand, drank from bottle with mouth touching bottle opening, then screwed cap back onto bottle threading after being in contact with mouth with hand.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside then handled clean equipment, clean utensils and prepared food without washing hands. Operator discussed with employee who then washed hands.
[03F-02-5] Time/temperature control for safety (TCS) food (cooked sushi rice) identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. Operator stated cooked sushi rice removed from temperature control/being held for less than 1 hour, applied appropriate time mark.

Disposition: Met Inspection Standards
[08B-02-4] Displayed food not properly protected from contamination. At outdoor bar top; displayed cut/washed/ready to fruits on bar top with no cover. Operator covered displayed fruits.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face/nose and then handled squeeze bottle to portion sauce into unwrapped portion cups and placed lids on portion cups. Operator discussed with employee who then washed hands.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on visibly soiled apron and then continued handling clean utensils and plates to prepare food for customers without washing hands. Operator discussed with employee who then 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 reach in freezer; opened bag of raw chicken stored over plastic wrapped cooked meat empanadas. Operator moved raw chicken to bottom shelf.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; butter (80F - Hot Holding). Operator stated butter was reheated prior to being held at room temperature for 2 days. 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. At cook line; butter (80F - Hot Holding). Operator stated butter was reheated prior to being held at room temperature for 2 days. See Stop Sale.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Dishwasher (Temperature 160F). Operator stated no measuring device available.
[03F-10-5] No written procedures available for use of time as a public health control (TPHC) to hold time/temperature control for safety food. At cook line; raw bacon held at room temperature, time mark applied. Operator stated held using time as a public health control, no written procedures available. Provided to blank form to Operator.