BOURBON STEAK
1000 E ATLANTIC AVE, Delray Beach FL 33483
Last inspected Jun 29, 2026 · 8 visits since October 2023
SEP 24
MAR 25
JUL 25
NOV 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found.... 2 small flying insects at service bar. 4 small flying insects at main bar flying around and landing on the dump sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jun 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate3 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....one dish machine not turned black out of two dish machine at bourbon kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food.... Smoked salmon stored directly top of cooked chicken, cooked shrimp with raw fish containing each other at walk in cooler. Chef properly stored.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation......corn stock date marked 6/21, cream horse radish date marked 6/21 at walk in cooler, tomato paste date marked 6/22 at produce walk in cooler. See stop sale. Chef discarded food.
Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation......corn stock date marked 6/21, cream horse radish date marked 6/21 at walk in cooler, tomato paste date marked 6/22 at produce walk in cooler
Show the remaining 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade, employee cleaned.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner....ice bucket top of the ice machine. Employee properly properly stored.
Employee with no hair restraint while engaging in food preparation.
Unwashed fruits/vegetables stored with ready-to-eat food...avocado with stickers stored by the cheese in reach in cooler. Employee washed.
Nov 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
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...at bar dishmachine. Director stated that they will use kitchen dishmachine until resolve issue.
Non-food grade paper/paper towel used as liner for food container in cut mango, mint, micro greens in reach in cooler. Manager removed paper towel
Raw animal food stored over/not properly separated from ready-to-eat food....raw chicken above portions opened condemned at walk in cooler. Employee properly stored.
Clam/mussel/oyster tags not marked with last date served...oyster
Establishment not maintaining clam/mussel/oyster tags for 90 days...oyster
Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade. Employee cleaned.
Clams/mussels/oysters removed from original container for long-term storage...oyster tag, chef putted back to container
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner....ice buckets at top of the ice machine. Manager inverted
Jul 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority2 Intermediate6 Basic
Show 13 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.....truffle aioli mixed with can mushrooms, date marked 7/3/25 at walk in cooler. See stop sale issue. Employee discarded food.
Live, small flying insects found.... 2 small flying insects at service bar. 4 small flying insects at main bar flying around and landing on the dump sink.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.....vodka sauce date marked 9/15 at walk in cooler. Chef stated that it was wrong date marked. Chef properly date marked.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation......bordelaise sauce date marked 7/9/25 at walk in cooler. See stop sale issue. Employee discarded food.
Stop Sale issued due to food not being in a wholesome, sound condition..... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation......bordelaise sauce date marked 7/9/25 at walk in cooler...... Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.....truffle aioli mixed with can mushrooms, date marked 7/3/25 at walk in cooler
Handwash sink used for purposes other than handwashing...strainer stored in handwashing sink at bar.
Spray bottle containing toxic substance not labeled....glass cleaner spray bottle. Employee labeled.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized....washed water in rinse compartment. Employee drained water.
Food stored on floor..multiple boxes stored on the floor at walk in cooler and walk freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit...tongs, spatula at 86F water at hotel kitchen. Employee removed water.
No handwashing sign provided at a hand sink used by food employees at main bar.
Wiping cloth chlorine sanitizing solution not at proper minimum strength...blue liquid spray bottle per manager it was quaternary ammonium sanitizer spray bottle. Quaternary ammonium 00 ppm. Employee removed liquid due to it was glass cleaner
Working containers of food removed from original container not identified by common name....several oil squized bottle at cook line without label. Employee labeled.
Mar 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate2 Basic
Show 6 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. Sliced lemon with bare hands. Stop sale issue. Employee discarded lemon.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.... house Cesar dressing date marked 2/23 at walk in cooler. See stop sale. Chef discarded food.
Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.... house Cesar dressing date marked 2/23 at walk in cooler.... 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. Sliced lemon with bare hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...American cheese 45F, butter 53F in flip top reach in cooler at hotel kitchen, food stored in double containers. Food not prep or portion today, Per chef food being held less than 4 hours. Chef removed food to single container.
Food stored on floor...food boxes stored on the floor at walk in freezer. Employee properly stored
No handwashing sign provided at a hand sink used by food employees at hot holding expo line at kitchen, bar
Sep 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Feb 19, 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 ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. The bucket was changed and the machine was primed. The solution was corrected to 100ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk-in cooler, raw unpasteurized egg yolks and whites separated, stored over unwashed produce. Items moved to be stored properly
Clam/mussel/oyster tags not marked with last date served.
Oct 9, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Employee drank from an open coffee cup then engaged in cutting herbs, without washing hands. Employees went to wash hands and changed gloves.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna 40° F in walk-in cooler over night.
Establishment not maintaining all oyster tags for 90 days.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed oyster advisory, chef printed and displayed.
oyster tags not marked with last date for September.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna 40° F in walk-in cooler over night. See stop sale
Employee coffee cup on a food preparation table next to walk-in cooler. Employee removed
Parsley and green onion not washed prior to preparation. Employees washed herbs
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.