ANA'S EMPANADAS
1445 N CONGRESS AVE STE 9, Delray Beach FL 33445 · 845.399.0689
Last inspected Feb 4, 2026 · 8 visits since October 2023
FEB 24
SEP 24
APR 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Feb 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over or with unwashed produce...raw shell eggs above, cilantro, parsley in 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...cheese 47F, marinara sauce 46F, butter 46F, cooked beef 47F in walk in cooler. Food being held more than 4 hours. Operator discarded food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cheese 47F, marinara sauce 46F, butter 46F, cooked beef 47F in walk in cooler. Food being held more than 4 hours. Operator discarded food.
Show the remaining 2 findings ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM Manager came end of the inspection
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust underneath three compartments sink, around water heater.
Sep 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized....sanitized utensils after discussion with manager.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths...chlorine
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized...sanitizer compartment use as a utensils drying unit. Employee removed utensils and prepared sanitizer solution.
Wiping cloth chlorine sanitizing solution not at proper minimum strength....chlorine 00 ppm. Employee discarded solution.
Apr 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License renewed at time of inspection. Confirmation # 31992370
Handwash sink used for purposes other than handwashing.For storing utensils Operator removed utensils
Food stored on floor. Bag of onions on WalkIn Cooler Floor. Operator placed bag of onions on Pallet.
Sep 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....opened egg wash 64F in reach in cooler it was out for few minutes less than an hour. Food not prepped or portion today, employee replace food at coldest area to chill fast.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot Holding rice 116F in hot holding pot, rice was cooked today and being held less than 4 hours. Employee time marked
No paper towels or mechanical hand drying device provided at handwash sink at front, employee provided.
May 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 28, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, beans (47-56F). The beans were dated 2/27 and were cooling overnight. The beans were not prepped or portioned today. The beans were discarded. See stop sale
Operating with an expired Division of Hotels and Restaurants license. Operator paid license during inspection as evidenced by update expiration date
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over RTE dough in the walk in cooler.
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. In the walk in cooler, beans (47-56F). The beans were dated 2/27 and were cooling overnight. The beans were not prepped or portioned today. The beans were discarded. See stop sale
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At the front counter, the knob on the faucet only spins and is unable to turn on the water.
Dec 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 9, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority6 Intermediate0 Basic
Show 9 findings ▾
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... came from bathroom and then grabbed to go food containers without washing hands. Washed hands after discussion.
Employee washed hands with no soap....washed hands with soap after discussed.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding veggie empanada 121° at front hot holding case being held less than 4 hours, operator sale operator at time of inspection. Reviewed hot holding food procedure.
Handwash sink used for purposes other than handwashing.... Stored to go food boxes in hand sink at front. Employee moved.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink at front line. Employee provided
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No soap provided at handwash sink at front line.
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.