Neighbourhood
Delray Beach33444
Restaurants98
Spotless inspections5%
Ordered shut5
Fines$37k
A 22B 9C 10D 14F 36Not rated 7
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired...set up triple sink to sanitize utensils
High priorityDOUBLE KNOT →Aug 25, 2026
Nonfood-grade containers used for food storage - direct contact with food...commercially processed real scallops shells several as a regular utensils.
High priorityDOUBLE KNOT →Aug 25, 2026
Raw animal food stored over/not properly separated from ready-to-eat food...raw scallops, raw fish above cooked fish, butter in reach in cooler at kitchen. Chef properly stored
High priorityDOUBLE KNOT →Aug 25, 2026
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation..... Scallion butter was prepped 8/07/ 26 See stop sale. Chef discarded
High priorityDOUBLE KNOT →Aug 25, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....butter 56F at cook line, food not prepped or portioned today, food being held less than 4 hours. Chef discarded
High priorityDOUBLE KNOT →Aug 25, 2026
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...fried chicken cutting with bare hands. Employee washed hands after discussion. Stop sale issue. Employee discarded chicken.
High prioritySAZIO →Aug 18, 2026
Stop Sale issued due to food not being in a wholesome, sound condition.... 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...fried chicken cutting with bare hands.
High prioritySAZIO →Aug 18, 2026
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...shredded mozzarella cheese 48F, whipped cream 50F in display cooler at front line. Food not prepped or portioned today, food being held more than 4 hours.
High prioritySAZIO →Aug 18, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...shredded mozzarella cheese 48F, whipped cream 50F in display cooler at front line. Food not prepped or portioned today, food being held more than 4 hours. Stop sale issue. Employee discarded food.
High prioritySAZIO →Aug 18, 2026
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....spinach dip 51F-52F, pulled chicken 45F-46F in a dipper container with covered and stacked container one another at walk in cooler. Per date marked, per Cook food was cooked yesterday. Stop sale issue. Employee discarded food.
High priorityOFFICE →Aug 18, 2026
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.....pulled chicken date marked 8/10/26, tomato jam 8/8/26 at walk in cooler See stop sale. Employee discarded
High priorityOFFICE →Aug 18, 2026
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....chopped tuna 50F, boiled white eggs 47F in flip top tuna reach in cooler at pantry station. Food not prepped or portioned today, food being held more than 4 hours. Stop sale issue. Manager discarded food....Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....spinach dip 51F-52F, pulled chicken 45F-46F in a dipper container with covered and stacked container one another at walk in cooler. Per date marked, per Cook food was cooked yesterday.
High priorityOFFICE →Aug 18, 2026