50 OCEAN
40 S OCEAN BLVD, Delray Beach FL 33483 · 561.279.9900
Last inspected Jun 15, 2026 · 9 visits since December 2023
OCT 24
JAN 25
JUL 25
NOV 25
JUN 26
— STEADY
5 inspections within 26 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area....approximately 7 small flying insects in soda nozzle holder ( soda nozzle wrapped with plastic) at bar. Manager spraying to eliminated flying insects.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025014904 | Jan 9, 2025 | Mar 20, 2025 | $200 |
Inspection history
9 visits, newest first
Jun 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate0 Basic
What the inspector wrote — 8 findingsThe state's own report →
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 3 compartment sink to sanitize utensils.
Raw animal food stored over/not properly separated from ready-to-eat food...raw sausage with bread contacting each other in tall reach in cooler at kitchen. Raw beef above sauce, cheese at walk in cooler. Employee properly stored.
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....butter 64F stored in double container in reach cooler at kitchen. Food not prepped or portioned today, food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....butter 64F stored in double container in reach cooler at kitchen. Food not prepped or portioned today, food being held more than 4 hours. Stop sale issue. Employee discarded food.
Show the remaining 4 findings ▾
Establishment not maintaining mussel tags for 90 days. Missing April.
Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade. Employee removed food cleaned
No soap provided at handwash sink by the Dishmachine. Employee provided
mussel tags not marked with last date served...missing date marked on June
Nov 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Non-food grade paper/paper towel used as liner for food container in orzo in reach in cooler. Chef removed paper towel.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature...raw beef above shrimp, fish in reach in drawer at kitchen. Chef properly stored
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...fish dip 47F, cheese 46F in bottom shelf at tall reach in cooler at expo line by the kitchen. Food not prepped or portion today, food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...fish dip 47F, cheese 46F in bottom shelf at tall reach in cooler at expo line by the kitchen. Food not prepped or portion today, food being held more than 4 hours. Stop sale issue. Chef discarded food.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/...David J Taibi issue date 12/04/2018 by National Registry
Jul 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate0 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....roasted potatoes 45-46F in reach in drawer, per chef food was cooked last night. Stop sale issue. Chef discarded food.
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....roasted potatoes 45-46F in reach in drawer, per chef food was cooked last night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...octopus 44F, raw chicken 44F in reach in bottom drawer at kitchen, food not prepped or portion today, food being held less than 4 hours, chef covered food with ice and temperature down at 41F during inspection.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment....mussels
Clam/mussel/oyster tags not marked with last date served...mussels.
Handwash sink used for purposes other than handwashing...stored stainer, shackers, cup in handwashing sink at bar.
Identity of food or food product misrepresented.... menu stated that Maine lobster, on the produce box stated came from Canada. Already penalized other account Boston which conducted today
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink...69F at women bathroom due to lack of pressure. Employee fixed
Jan 9, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 9, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority3 Intermediate0 Basic
Show 8 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area....approximately 7 small flying insects in soda nozzle holder ( soda nozzle wrapped with plastic) at bar. Manager spraying to eliminated flying insects.
Nonfood-grade containers used for food storage - direct contact with food....olive oil spray bottle, manager discarded bottle.
Raw animal food stored over/not properly separated from ready-to-eat food....raw salmon above cooked sausage in walk in cooler. Manager properly stored.
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...garlic butter 63 F, whipped butter 66F at room temperature at expo, prep station, food was left since last night, food bieng held more than 4 hours
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....garlic butter 63 F, whipped butter 66F at room temperature at expo, prep station, food was left since last night, food bieng held more than 4 hours, stop sale issue. Manager discarded food.
Clams/mussels/oysters tag removed from original container prior to container being emptied.... oysters in walk in cooler. Manager unable to find it due prep person not present at time of inspection.... oysters in walk in cooler. Manager unable to find it due prep person not present at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime....heavy solid build up in can opener blade. Manager removed to clean
No paper towels or mechanical hand drying device provided at handwash sink at kitchen, expo line. Manager provided
Oct 2, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority5 Intermediate0 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...slice cheese 48F in flip top reach in cooler, food not prepped or portion today, food being held more than 4 hours. Stop sale issue. Chef discarded food.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/.... David Taibi 12/4/18 by National Registry
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine...not provided any kind of hot water sanitizer measuring device or tools.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications...rinse temperature 170F, manufacturer's required 180 F
Oct 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority7 Intermediate1 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food...raw fish above cooked rice quinoa, sauce in reach in drawer. Chef properly stored.
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...slice cheese 48F in flip top reach in cooler, food not prepped or portion today, food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...slice cheese 48F in flip top reach in cooler, food not prepped or portion today, food being held more than 4 hours. Stop sale issue. Chef discarded food.
Clam/mussel/oyster tags not marked with last date served....mussels, clams
Establishment not maintaining clam/mussel/oyster tags for 90 days...mussels, clams
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/.... David Taibi 12/4/18 by National Registry
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine...not provided any kind of hot water sanitizer measuring device or tools.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications...rinse temperature 170F, manufacturer's required 180 F
Working containers of food removed from original container not identified by common name....flour, sugar, bread crumbs.
Feb 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Dec 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe at pantry Flip top refrigerator; soft cheese. overnight (47-50F). See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at pantry Flip top refrigerator; soft cheese. overnight (47-50F). See stop sale
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.