THE GROVES COFFEE HOUSE

Name: THE GROVES COFFEE HOUSE
Address: 12100 US HWY 1 STE I, NORTH PALM BEACH, FL, 33408, US
Rating: 46.8

12100 US HWY 1 STE I, NORTH PALM BEACH, FL 33408

License #6022711

☕ Café/Breakfast ℹ️

46.8 Grade F / 100

Failing Health Score

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Latest inspection

September 18, 2026 · 5 findings · 3 critical

Routine - Food

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Major

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Minor

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Quick take

THE GROVES COFFEE HOUSE in NORTH PALM BEACH currently holds an InspectFL Health Score of 46.8 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 September 18, 2026. Across those visits, inspectors documented 50 total violations — 27 critical, 11 major, 12 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 18, 2024

The latest inspection on September 18, 2026 shows 5 observation rows: 3 critical, 0 major, and 2 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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DBPR

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Would you eat here?

THE GROVES COFFEE HOUSE 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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced. cheese (41-48F - Cold Holding)in cooler by the grill; as per operator food not prepared or portioned today; food overstocked; food pit of temperature for approximately 30 minutes; smaller portions made;
[03F-02-5] 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 - empanadas at display case and butter - since 10:00 am Time marked
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw smoked salmon over unwashed lettuce in three door cooler; operator stored properly
[25-05-4] Single-service articles improperly stored- on the floor at the back Advised to store properly
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Flan in beverage cooler in the dining room

Disposition: Warning Issued
[35A-03-4] Dead roaches on premises. Approximately 1 dead roach in drawer inside soufflé cup, discussed with operator who discarded cup.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee wiped down counters with visibly soiled cloth and without washing hands employee put on gloves to prepare coffee, discussed with operator who educated employee and washed hands.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee rinse out blender and without sanitizing placed on blender base, discussed with operator who moved blender to be rewashed and sanitized.
[35A-02-7] Live, small flying insects found Approximately 2 small live flying insects flying in dry storage room ,discussed with operator to kill, clean and sanitize.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on counter next to flat to butter (83F - Cold Holding) per operator product removed from refrigerator approximately 15 minutes ago and accidentally left out, discussed cold holding with operator who moved product back inside reach in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot display case on counter top chicken empanadas (94F - Hot Holding); ham croquettes (96F - Hot Holding); beef stuffed potatoes (117F - Hot Holding); cheese wrapped in pastry dough (105F - Hot Holding) per operator products prepared approximately 1.5 hours ago In oven and held in until until sold, discussed with operator who moved products back to oven to reheat to 165+.
[41-10-4] Toxic substance/chemical improperly stored. In cabinet can of wd40 stored in direct contact with bottle of vinegar, discussed with operator who corrected storage of products.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand washing sink used to wash blender, discussed with operator who educated employee.
[02D-12-1] Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Coconut water made fresh onsite not bearing minimal labeling, discussed with operator who placed labeling stickers on bottles.
[41-17-4] Spray bottle containing toxic substance not labeled. On counter next to hand washing sink unlabeled squeeze bottle containing bleach, discussed with operator who labeled bottle.

Disposition: Warning Issued
[21-10-4] Soiled dry wiping cloth in use- observed employee wiping prep station after prepping foods with same dry towel; advised to keep in sanitizer bucket Discarded
[10-17-4] Tongs stored between pieces of equipment-under oven at the back and under hot box at the front counter; stored properly
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm); operator fixed to 50 ppm
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw cracked eggs over unwashed produce in big cooler at front counter Stored properly
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee using dry soiled cloth to wipe prep station didnt change gloves before started to work with foods again; educated; employee washed hands and changed gloves
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. empanadas (115F - Hot Holding); beef potato balls (109F - Hot Holding)at the front counter in hot box; operator stated food placed in the box at 9:30 advised to turn temperature to high and emailed TPHC form; food out of temperature for approximately 2:30 ; operator stated she will discard after four hours;
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- chlorine in three containers sink;
[31A-09-4] Handwash sink by three compartment sink not accessible for employee use at all times- cutting board stored on top; removed
[45-04-4] Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed small household fryer at the back prep room by three compartment sink Educated

Disposition: Warning Issued
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Portioned flan in display case not properly labeled - reviewed with operator proper labeling requirements.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm)
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food - employee touched uniform then touched gloves with no hand wash. Employee was instructed to discard gloves and wash hands - employee washed hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. glass double door reach in - milk (45F - Cold Holding) held in unit under 4 hours - operator moved to freeze for quick chill at recheck milk 35F.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Display case - Cheese empanadas (100F - Hot Holding); chicken croquettes (101F - Hot Holding); stuffed potato balls (99F - Hot Holding); cream cheese pastry (103F - Hot Holding); cheese stuffed bread (109F - Hot Holding) held in unit under 2 hours - operator increased heat at recheck all products tested at 169F. table top oven - spinach and cheese empanadas (104F - Hot Holding) held in unit under 2 hours - operator increased heat at recheck temperature was 169F.
[41-10-4] Toxic substance/chemical improperly stored. Glass cleaner stored on sugar packets at coffee station cabinet- operator moved glass cleaner to lower shelf.
[31A-11-4] Handwash sink used for purposes other than handwashing. Cleaning towel hanging from hand wash sink - operator removed.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Reviewed and emailed copy to operator.