BRASSERIE
14860 S MILITARY TRAIL, Delray Beach FL 33484
Last inspected Jun 24, 2026 · 8 visits since March 2024
5 inspections within 27 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw pork. Operator stored raw chicken properly.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026003913 | Nov 7, 2025 | Feb 9, 2026 | $200 |
Inspection history
8 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Case of sodas stored on floor
Gasket in Single door reach in cooler in poor repair.
Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw pork. Operator stored raw chicken properly.
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
Show 2 findings ▾
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. Observed in tall reach in tall reach in cooked mushrooms 47F, cooked peppers 46F. Per operator food not prepared or portioned today. Food held in unit overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in tall reach in tall reach in cooked mushrooms 47F, cooked peppers 46F. Per operator food not prepared or portioned today. Food held in unit overnight. See stop sale.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At single door stainless steel reach in cooler: raw chicken (52F - Cold Holding); cheese (46F - Cold Holding); cooked mushrooms (50F - Cold Holding) As per operator, all items stored since 2 hours. At flip top cooler: cheese (50F - Cold Holding) As per operator, all items stored since 2 hours. Not prepped or portioned today. Operators placed items to quick chill.
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.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Reach-in cooler shelves with rust that has pitted the surface.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
Show 6 findings ▾
Spray Bottle sanitizer solution exceeds the maximum concentration allowed. Spray bottle chlorine tested at 200+ppm
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. flip top: cooked onions and peppers (47F); cooked chicken (53F) being held in unit overnight. Unknown time out of temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top: cooked onions and peppers (47F); cooked chicken (53F) being held in unit overnight. Unknown time out of temperature. See Stop Sale
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quat test kit provided for chlorine sanitizer
No hot running water at three-compartment sink. Total lack of hot water. 78F
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
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.