BCM BBQ SEAFOOD
1561 S CONGRESS AVE, Delray Beach FL 33445
Last inspected Feb 12, 2026 · 15 visits since December 2023
JAN 25
JUN 25
JUN 25
AUG 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 3 live roaches inside walk in freezer. Walk in freezer empty not in use.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
7 cases · $4,760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025048655 | Jun 10, 2025 | Oct 23, 2025 | $400 |
| 2--2024043048 | Jul 24, 2024 | Dec 27, 2024 | $800 |
| 2--2024014425 | Feb 13, 2024 | Aug 22, 2024 | $1,400 |
| 2--2020041232 | Aug 13, 2020 | Apr 19, 2021 | $800 |
| 2--2018025957 | May 11, 2018 | Sep 21, 2018 | $800 |
| 2--2017051823 | Oct 9, 2017 | Mar 2, 2018 | $160 |
| 2--2015002182 | Nov 20, 2014 | Feb 12, 2015 | $400 |
Inspection history
15 visits, newest first
Feb 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
9 High priority5 Intermediate4 Basic
What the inspector wrote — 18 findingsThe state's own report →
COOKED BEEF with mold-like growth in walk in cooler..See 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....sauce 45 in deeper than 4 inches container at walk in cooler, per manager sauce was cooked yesterday. Stop sale issue. Manager discarded food.
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 mashed cooked plantain with bare hands. Employee washed hands, putting gloves on hands after discussion. Manager stated that food will be recooked before served.
Operating with an expired Division of Hotels and Restaurants license.
Show the remaining 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food....raw pork above cooked beef at walk in cooler. Employee removed raw pork.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged...raw chicken above raw beef, raw beef, raw chicken above / with sea food, vegetables in reach in freezer. Employee properly stored.
Stop Sale issued due to food not being in a wholesome, sound condition.... COOKED BEEF with mold-like growth in walk in cooler.... COOKED BEEF with mold-like growth in 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....sauce 45 in deeper than 4 inches container at walk in cooler, per manager sauce was cooked yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cooked chicken 44F, cooked beef 45F in walk in cooler. Food being held less than 4 hours. Employee closed door properly.
Clam, mussel tags not marked with last date served.
Establishment not maintaining clam, mussel tags for 90 days.
Food-contact surface soiled with food debris, mold-like substance or slime...multiple food containers in walk in cooler. Employee cleaned.
No paper towels or mechanical hand drying device provided at handwash sink at front line handwashing sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...all cooked food, chicken, pork, sauce, beef, vegetables, fish in walk in cooler and reach in freezer. Food was cooked 2, 3 days ago.
Floor area(s) covered with standing water in walk in cooler. Employee cleaned.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust...heavy solid build up in shelvings in walk in cooler.
Stored food not covered....multiple sauce in walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust....heavy soiled build up in walk in cooler wall.
Oct 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No chemical chlorine test kit provided when using sanitizer at three-compartment sink and wiping cloths container.
Aug 26, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No chemical chlorine test kit provided when using sanitizer at three-compartment sink and wiping cloths container.
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.
Exterior door has a gap at the threshold that opens to the outside.
Aug 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 6 high priority.
6 High priority5 Intermediate6 Basic
Show 17 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 200+ ppm. Operator set up fresh solution at 75ppm.
Raw chicken stored over ready-to-eat coleslaw in walk in cooler. Operator removed chicken.
Roach activity present as evidenced by live roaches found. 3 live roaches inside walk in freezer. Walk in freezer empty not in use.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee picked up a ball of the floor and then engaged in picking up clean to go container to fill up with food. Employee went to wash her 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. Crab mix 50F, conch 49F, fish 49 F, tuna salad 48F, coleslaw 48F, in walk in cooler over night. Not prepped or cooked today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Crab mix 50F, conch 49F, fish 49 F, tuna salad 48F, coleslaw 48F, in walk in cooler over night. Not prepped or cooked today. See stop sale
No chemical chlorine test kit provided when using sanitizer at three-compartment sink and wiping cloths container.
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/ Clarvens Philostene food manager, arrived at the end of inspection.
No paper towels or mechanical hand drying device provided at handwash sink in employee bathroom.
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 in employee bathroom.
Employee personal food not properly identified and segregated from food to be served to the public in reach in cooler. Operator removed.
Exterior door has a gap at the threshold that opens to the outside.
Fly sticky tape hanging over food/food preparation area/food-contact equipment, next to steam table. Operator removed.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle in contact with coleslaw in walk in cooler. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The bottom of reach in freezer soiled with blood, food debris and dirt. Operator cleaned during the inspection.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean on shelf under steam table.
Jun 25, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No chemical chlorine test kit provided when using sanitizer at three-compartment sink and wiping cloth container.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of reach in freezer soiled.
Jun 24, 2025Administrative determination recommendedRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
7 High priority3 Intermediate3 Basic
Show 13 findings ▾
Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https:// www2.myfloridalicense.com/hotels-restaurants/ Operator applied for change of ownership during the inspection. File number 371016. Application number 1748509. Priority: High Priority
Observed: Food with mold-like growth. See stop sale. 1 whole Squash in walk in cooler. Priority: High Priority
Observed: Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator washing and rinsing pots and bus bins, then starting to use unsanitized dishes. Triple sink set up without sanitizer solution. Priority: High Priority
Observed: Live, small flying insects found 2 live flying insects inside a container with on raw conch on shelf over triple sink. 1 live flying insect on clean sanitized pot on shelf over triple sink. 30+ live flying insects inside walk in freezer. Freezer not in use. Operator stated in disrepair. 2 live flying insects landing on prep table across triple sink. Priority: High Priority
Observed: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Open package of raw chicken in chest freezer with raw open package of raw beef, both items floating in approximately 1 inch of blood. No longer frozen. See stop sale Priority: High Priority
Observed: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook goes from prepping raw turkey to prepping raw goat without washing his hands and changing gloves. Cook went to wash his hands. Priority: High Priority
Observed: Stop Sale issued due to food not being in a wholesome, sound condition. Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Open package of raw chicken in chest freezer with raw open package of raw beef, both items floating in approximately 1 inch of blood. No longer frozen. Priority: High Priority
Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Ninja mixer soiled with food debris and glue. Priority: Intermediate
Observed: No paper towels or mechanical hand drying device provided at handwash sink next to triple sink and at front counter Operator provided. Priority: Intermediate
Observed: No soap provided at handwash sink next to triple sink and front counter. Operator provided. Priority: Intermediate
Observed: Bowl or other container with no handle used to dispense salt under steam table. Operator removed. Priority: Basic
Observed: Stored salt not covered under steam table. Operator covered. Priority: Basic
Observed: Time/temperature control for safety food thawed in an improper manner. Turkey and goat thawed in standing water in triple sink. Priority: Basic
Jan 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority6 Intermediate4 Basic
Show 14 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized...employee prepped wash water with soap and chlorine and then washed,rinsing utensils and putting to dry. Reviewed preparation sanitizer solution.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over or with unwashed produce...raw ground beef, raw conch above produce in reach in cooler. Employee properly stored.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....cooked goat 67F at kitchen, food not prepped or portion today, food being held less than 4 hours. Employee removed food to reach in freezer to cooling fast.
No paper towels or mechanical hand drying device provided at handwash sink... employee provided.
No probe thermometer provided to measure temperature of food products.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing...employee went to store to buy chlorine.
No soap provided at handwash sink.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...rice, chicken, pork, sauce was cooked over 24 hours in reach in cooler.
Clean utensils knives stored between triple sink and wall. Employee removed knives.
Employee with no hair restraint while engaging in food preparation...employee hair restraint.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee use only one compartment to wash and rinse utensils.
Stored food not covered...sauce, conch in storage reach in cooler. Employee covered
Jul 24, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 22, 2024■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Roach activity present as evidenced by live roaches found....approximately 20 live roaches in and underneath salt box on the prep table at kitchen. 14 live roaches inside reach in cooler and reach in cooler gasket at kitchen. 18 live roaches inside 3 compartment sink 10 live roaches underneath 3 compartment sink at kitchen. 4 live roaches underneath microwave at kitchen. 3 live roaches behind chase freezer.
Rodent activity present as evidenced by rodent droppings found.... 16 rodent droppings top of the water heater 23 rodent droppings around water heater on the floor. 2 rodent droppings by the microwave. Approximately 20 rodent droppings behind / underneath reach in cooler, shelvings throughout establishment.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Dead roaches on premises... 2 dead roaches inside 3 compartment sink 3 dead roache underneath 3 compartment sink.
Jul 18, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 14 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority3 Intermediate7 Basic
Show 14 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...employee came from bathroom and then removed food to reach in cooler. Discussed with employee, employee washed hands without soap.
Roach activity present as evidenced by live roaches found....approximately 20 live roaches in and underneath salt box on the prep table at kitchen. 14 live roaches inside reach in cooler and reach in cooler gasket at kitchen. 18 live roaches inside 3 compartment sink 10 live roaches underneath 3 compartment sink at kitchen. 4 live roaches underneath microwave at kitchen. 3 live roaches behind chase freezer.
Rodent activity present as evidenced by rodent droppings found.... 16 rodent droppings top of the water heater 23 rodent droppings around water heater on the floor. 2 rodent droppings by the microwave. Approximately 20 rodent droppings behind / underneath reach in cooler, shelvings throughout establishment.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding plantain 89F on the prepped table, sauté onion 101F on the burner, food was cooked today at 12 noon. Employee removed food to reach in cooler to cooling.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink any handwashing sink in the establishment.
No soap provided at handwash sink by the 3 compartment sink.
Dead roaches on premises... 2 dead roaches inside 3 compartment sink 3 dead roache underneath 3 compartment sink.
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris...underneath cooking equipment, reach in cooler, shelvings, 3 compartment sink throughout establishment
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust...All handwashing, 3 compartment sink.
Objectionable odors in bathroom or other areas of the establishment at kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues.
Feb 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...hot dogs 72° on prep table being held less than four hours. Operator discarded.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding cooked plantains 99°, ground sea food 74°, boiled eggs 72° at cook line being held less than four hours, operator time marked
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...cut tomatoes 56°, cut lettuce 57°, coleslaw 60° in reach in cooler. Per operator food was prep less than an hour. Take another temperature after 20 minutes it was same temperature 56°, 57°, and 60°. Operator time marked.
Feb 7, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food...raw shrimp, raw beef above uncovered cooked food fish, sauce in tall reach 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...prickly ( cut cabbage) 60° was prepped Monday in reach in cooler,food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...prickly ( cut cabbage) 60° was prepped Monday in reach in cooler,food being held more than 4 hours. Stop sale issue. Employee discarded food.. Cooked chicken 70°F, cooked ground beef 69°F, hot dogs 69° F in the prep table, food was not cooked or prepped today, food being held less than 4 hours. Employee time marked.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....observed at 3:37 cut lettuce 60°, cut tomatoes 60° in reach in cooler. Manager stated that food was prepped at 3 pm. Took another temperature at 4:14 food was same temperature at 60°. Manager time marked food to serve.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths....wrong test kit.
Food stored on floor.... Onion, cooked pork at kitchen, employee removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit...spoons, tong in room temperature water at 75°F. Manager removed water.
Stored food not covered...cooked fish, cooked chicken, cooked turkey several cooked food or prep food not covered in tall reach in cooler. Employee covered.
Dec 13, 2023Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. 1 kitchen employee.
Dec 12, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 11 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority2 Intermediate3 Basic
Show 11 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 10+ live small flying insects on the roll of paper towels at hand sink in kitchen. 1 live small flying insect landed on cooked chicken on prep table in kitchen. See stop sale 2 live small flying insects on cutting board on prep table across stove.
Operating with an expired Division of Hotels and Restaurants license. Exp. 12.1.23
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cut vegetables in 2 door reach in freezer in kitchen. Operator removed eggs.
Roach activity present as evidenced by live roaches found. 3 live roaches on seal of vegetable prep cooler in kitchen, across stove. 1 live roach falling from gasket of 2 door stainless refrigerator, when door was opened. Across triple sink. 1 live roach under bag of onions stored on the floor in kitchen. 2 live roaches in seal of chest freezer across walk in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition. 1 live small flying insect landed on cooked chicken on prep table in kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 60°F-68°F, cooked yesterday and was removed from temperature control 1.5 hours ago. Left out on prep table. Operator discarded due to 35A.
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. 1 kitchen employee.
No soap provided at handwash sink in kitchen next to grill. Operator provided.
Bag of onions stored on floor in kitchen. Operator moved onions to a shelf.
Dead roaches on premises. 1 dead roach in hand sink in kitchen. Operator flushed roach. 6 dead roaches on seal of chest freezer across walk in cooler
In-use utensil stored in standing water less than 135 degrees Fahrenheit 76°F on prep table in kitchen. Operator discarded water.
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.