EAGLE GRILL
4636 JOG RD · GREENACRES · Palm Beach County · FL 33467
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
10 full violation description(s) documented by the inspector during this visit.
High Priority 6
22-41-4High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Advised operator to set up manual sanitization until dishmachine is repaired and sanitizing properly.
12A-29-4High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled their phone then touched cutting board at flip top cooler; no handwash Employee washed hands and sanitized cutting board **Corrected On-Site**
08A-02-6High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. At walk in freezer: Raw swai stored over precooked crab legs – not all products commercially packaged. Operator stored properly **Corrected On-Site**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At Low boy cooler: raw oyster stored above ready to eat lobster, At cooler below Fliptop: raw fish stored over chopped lettuce and baked potato Operator stored products properly **Corrected On-Site**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: sliced cheese (53F – Cold Holding); hard boiled eggs (49F – Cold Holding) as per chef stored from walk in to Fliptop cooler an hour ago Fliptop left open Chef moved sliced cheese to low boy cooler to quick chill **Corrective Action Taken**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. in oven cook line: baked potatoes (130F – Hot Holding) stored in oven an hour ago Chef turned heat back on to reheat product **Corrective Action Taken**
Intermediate 3
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At lowboy cooler: portioned precooked lobster meat (62F at 2:50pm / 60F at 3:20pm- Cooling) as per chef cooling since 30 minutes ago At the current rate of cooling, the product will not reach 41F within a total of 4 hours Chef moved product to double door reach in cooler to quick chill **Corrective Action Taken**
01C-01-4Intermediate – No tag on/for original container of raw, in-shell clams/mussels/oysters. Mussels at double door cooler missing tags Operator provided tags for mussels **Corrected On-Site**
03G-50-1Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator does cook chill/ Sous vide for pork chops Operator does cook chill/ sous vide for brisket Advised operator to contact Steve DeJong for plan review
Basic 1
06-09-1Basic – Commercially processed reduced oxygen packaged fish (raw tuna) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Products were thawed today in the morning Operator had employee remove raw tuna from reduced oxygen packaging **Corrected On-Site**
Inspector observations synchronized from DBPR on August 12, 2026 8:40 AM.
Violation category totals
1 observation(s)
4 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.