AMAR DELRAY
25 SE 6TH AVE, Delray Beach FL 33483
Last inspected Apr 7, 2026 · 7 visits since December 2023
MAR 24
OCT 24
APR 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found...approximately 4 to 5 small flying insects in handwashing sink at bar. Employee sprayed to killed and sanitize.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate1 Basic
What the inspector wrote — 7 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked eggplant (92F - Cooling) in deep filled wrapped container in walk in cooler. Per operator, item has been cooling for 2 hours. See stop sale.
Dented/rusted cans present. 1 heavily dented can of tomatoes stored at dry storage. Operator discarded. See stop sale.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed multiple employees enter back door and then immediately apply gloves, prep food, and handle in use food containers without first washing hands. Reviewed handwashing requirements with operator.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw lamb chops in walk in cooler. Operator reorganized.
Show the remaining 3 findings ▾
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 70 degrees Fahrenheit within 2 hours. cooked eggplant (92F - Cooling) in deep filled wrapped container in walk in cooler. Per operator, item has been cooling for 2 hours.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked eggplant (92F - Cooling) in deep filled wrapped container in walk in cooler. Per operator, item has been cooling for 2 hours.
Standing water in bottom of reach-in-cooler cook line prep reach in.
Oct 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 6 high priority.
6 High priority0 Intermediate3 Basic
Show 9 findings ▾
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....employee cutting lettuce with bare hands. Stop sale issue. Employee discarded food. Employee washed hands after discussion.
Live, small flying insects found...approximately 4 to 5 small flying insects in handwashing sink at bar. Employee sprayed to killed and sanitize.
Raw animal food stored over/not properly separated from ready-to-eat food....raw shell eggs above cooked vegetables at walk in cooler. Chef properly stored.
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....employee cutting lettuce with bare hands.
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.....baba gonush 63F, musaka 63F, grap leaves 61F, lintel salad 63F, hummus 63F, sour cream 62F, spicy pepers paste 62F in flip top reach in cooler across from each other at 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.....baba gonush 63F, musaka 63F, grap leaves 61F, lintel salad 63F, hummus 63F, sour cream 62F, spicy pepers paste 62F in flip top reach in cooler across from each other at kitchen. Food not prepped or portion today, food being held more than 4 hours. Stop sale issue. Employee discarded food.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner...ice bucket. Chef removed.
Cleaned and sanitized equipment or utensils not properly stored...ice buckets stood the floor by the machine. Chef removed
Working containers of food removed from original container not identified by common name...flour. Employee labeled.
Apr 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate2 Basic
Show 10 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit...chicken kabob cooked 153F, recooked chicken at 171F
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area...employee came from bathroom and handle cleaned cup, plate at prep kitchen. Employee washed hands after discussion.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...portion fresh garlic sauce in oil 75F in flip top reach in cooler at kitchen, food not prepped or portion today, food being held less than 4 hours, chef removed food to acceptable bottom cooler.
Handwash sink not accessible for employee use at all times...blocked by garbage can, computer at kitchen, employee removed.
Handwash sink used for purposes other than handwashing...some food evidence in handwashing sink at kitchen. Employee cleaned
No paper towels or mechanical hand drying device provided at handwash sink at prep kitchen. Employee provided.
No soap provided at handwash sink.... Employee provided
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked...cooked arugula at walk in cooler. Employee date marked.
Food stored on floor...several food containers in floor at walk in cooler.
Working containers of food removed from original container not identified by common name...flour, employee labeled.
Oct 16, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
No handwashing sign provided at a hand sink used by food employees...men and women bathrooms.
Mar 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation..... chicken wings date marked 2/28/24, pizza sauce date marked 2/25/24 in walk in cooler. Stop sale issue. Manager discarded food.
Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation..... chicken wings date marked 2/28/24, pizza sauce date marked 2/25/24 in walk in cooler
Handwash sink not accessible for employee use at all times...stored strainer in both handwashing sink at bar. Employee removed strainer
Handwash sink used for purposes other than handwashing...stored a pan in handwashing sink, dumped food in handwashing at kitchen, employee cleaned
Cleaned and sanitized equipment or utensils not properly stored...ice bucket stored in floor by the ice machine, chef properly stored
No handwashing sign provided at a hand sink used by food employees at server station.
Dec 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observe chlorine sanitizer at 200+ppm. Operator corrected to 100ppm
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Chef stated that they mit have them but no access to office. I emailed chef form.
Spray bottle containing toxic substance not labeled. Observe purple substance in unlabeled spray bottle. Operator labeled spray bottle.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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.