BURT & MAXS BAR & GRILLE
9089 W ATLANTIC AVE STE 100, Delray Beach FL 33446 · 5616386380
Last inspected Jul 23, 2026 · 9 visits since September 2023
JAN 25
AUG 25
FEB 26
JUN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed 1 live roach in back of kitchen. Operator discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $2,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026026108 | Feb 18, 2026 | May 6, 2026 | $400 |
| 2--2025071093 | Aug 27, 2025 | Oct 21, 2025 | $200 |
| 2--2021045457 | Aug 11, 2021 | Mar 2, 2022 | $400 |
| 2--2021022513 | Apr 13, 2021 | Jun 21, 2021 | $400 |
| 2--2019008292 | Feb 7, 2019 | Mar 20, 2019 | $400 |
| 2--2018044156 | Aug 3, 2018 | Sep 6, 2018 | $200 |
Inspection history
9 visits, newest first
Jul 23, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
What the inspector wrote — 10 findingsThe state's own report →
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands...touched garbage can and then touched tortillas without washed hands. Employee washed hands after discussion.
Raw animal food stored over/not properly separated from ready-to-eat food....raw beef above cooked chicken, pancetta, raw ribs above fruits in walk in cooler. Chef 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...heavy cream 50F in desert cooler at prep station, food not prepped or portioned today, food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...heavy cream 50F in desert cooler at prep station, food not prepped or portioned today, food being held more than 4 hours. Stop sale issue. Employee discarded food....kimchi 47F, arugula 50F, Coleslaw 44F, coleslaw 50F in cold well at expo line, honey butter 59F stored in room temperature at expo line, pesto 69F at cook line.... and slice cheeses 51F, cooked chicken 49F, shredded mozzarella cheese 46F in flip top reach in cooler at kitchen, pizza station. Food not prepped or portioned today food being held less than 4 hours. Chef time marked food.
Show the remaining 6 findings ▾
Handwash sink used for purposes other than handwashing...stored towels, conditioners in handwashing sink at bar. Employee cleaned.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....spinach dip, ribs in walk in cooler and reach in cooler, food was prepared over 24 Hours. Employee date marked.
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.... Mahi-mahi thawing in reduce oxygen packaging in running water. Label states to remove before thawing. Employee removed fish from vacuum packaged
No handwashing sign provided at a hand sink used by food employees at bar. Manager provided.
Old labels stuck to food containers after cleaning...multiple squeeze dressing bottles, containers.
Wiping cloth sanitizing solution stored on the floor at server station. Chef properly stored.
Jun 19, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over ready to eat mozzarella in prep area freezer. Operator stored all items properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza prep - flip top - mozzarella (50F); shredded cheese (50F). Per operator items held in cooler almost 4 hours. Operator placed items in ice bath.
Stored food not covered. Ice cream in low not freezer. Operator covered.
Feb 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch his shirt and pulled up his pants with no gloves on and then proceeded to grab clean containers to store chickpeas underneath in cooler. Discussed with operator employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler on speed rack raw chicken stored over cooked potatoes. Operator stored raw chicken properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler across from grill and next to steam table where sauces are stored flip top #1; cheese (59F);. Per operator food held in unit less than four hours. Per operator food not prepared or portioned today. Observed cheese stored past the fill line. Operator removed and placed back into cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Fries 86F hot holding stored on top of table with no temperature control. Per operator food held out of temperature less than four hours p. Operator elected to discard with time remaining. Observed 96-160F hot holding in steam table next to salad station. Per operator food held out of unit less than four hours. Operator portioned them out and placed in another container inside of steam table.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink container stored on prep table next to cooked boiled eggs. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on top of a container of grape tomatoes. Operator removed.
No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at dessert station. Operator placed handwashing sign.
Soiled dry wiping cloth in use. Observed multiple soiled cloths stored at cook line.
Aug 28, 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 ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken wings not date marked. Per operator food was made more than 24 hours ago. Operated labeled 08/26/25.
Aug 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Roach activity present as evidenced by live roaches found. Observed 1 live roach in back of kitchen. Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line cooked vegetables 63F, garlic butter 65F. Per operator food not prepared or portioned today. Food held out of unit less than four hours. Observed foods stored under no temperature control. Operator placed foods back into walk in cooler to quick chill. Observed at flip top cooler #5; cheese (43-46F);. Per operator food not prepared or portioned today. Food held out of temperature less than four hours. Observed foods past the fill line. Operator placed food back into walk in cooler to quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in Flip top cooler #1; chickpeas 47F at 12:49 to (cooling since 10:00) to 47F at 1:25 ); corn 47F at 12:50 to 47F at 1:25 (cooling since 11:30). At this current rate of cooling foods will not reach 41F or below within 4 hrs. Operator placed back into walk in cooler to quick chill.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken wings not date marked. Per operator food was made more than 24 hours ago. Operated labeled 08/26/25.
Cutting board has cut marks and is no longer cleanable throughout cook line.
In-use tongs stored on equipment door handle between uses. Observed knives stored between equipment at cookline. Operator removed.
Stored food not covered. Observed in tall reach in freezer ice cream not covered.
Jan 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish eggs over pasteurized egg yolks stainless reach in cooler. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheddar (58F - Cold Holding) Observed in pan above fill line at flip top cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator cut portion in half and placed inside lower portion of cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. herb butter (83F - Hot Holding) Observed in pan near hot line. Per operator, out of temperature for approximately 3.5 hours. Operator elected to discard product. Advised operator to use time control moving forward. Time control procedure emailed to operator.; cooked onion strings (77F - Hot Holding) Observed in expo hot window. Per operator, out of temperature for approximately 3 hours. Advised operator to use time control. Advised operator to place time mark for remaining hour.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. short ribs (90F - Cooling) at 1:56; cooling since 12:56 - 85F at 2:27 At current rate of cooling product will not reach 70F within 2 hours. Operator moved to reach in freezer to quick chill.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by dish area and server beverage station.
Aug 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. tomato soup (49-52F - Cooling); mornay sauce (50F-62F - Cooling) per operator items prepared yesterday and cooling over night in walk in cooler. See Stop Sale
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. tomato soup (49-52F - Cooling); mornay sauce (50F-62F - Cooling) per operator items prepared yesterday and cooling over night in walk in cooler. See stop sale.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter building then proceed to handle panned food without first washing hands. Discussed with operator. Operator instructed employee to wash hands
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Corn bread mix containing heated butter, butter milk date marked 8-17. See stop sale.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 12 valid/ 20+ expired
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at 2 door stainless reach in cooler left side next to back door
Wall soiled with accumulated grease, food debris, and/or dust. Observed behind cook line equipment
Feb 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Canned beverages stored in ice used for drinks. See stop sale.
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. Dish machine tested at 0ppm. Operator changed sanitizer and tested at 50ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above hot dog in reach in cooler, operator reorganized
Stop Sale issued due to food not being in a wholesome, sound condition. Canned beverages stored in ice used for drinks. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked onion (2:00) (123F - Cooling); cooked onion 2:35 (105F - Cooling) cooling at room temperature on speed rack. At current cooling rate item will not reach 70F within 2 hours. Operator moved to walk in cooler
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at left side reach in cooler in prep area
Sep 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 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.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Bar
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
Stored food not covered. Cooked chicken and mushrooms. Walk In Cooler. Chef covered food
Wall soiled with accumulated grease, food debris, and/or dust. Wall around Dishwasher
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.