CAMPI
233 NE 2 AVE, Delray Beach FL 33444 · 305-789-2763
Last inspected Mar 18, 2026 · 8 visits since August 2023
JAN 24
DEC 24
APR 25
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found...6 small flying insects at bar,flying around.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 17, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 6 high priority.
6 High priority2 Intermediate3 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara sauce 56F-58F, vodka sauce 65F, in walk in cooler cooling since yesterday in deep covered containers.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Marinara sauce 76F cooked 4 hours ago in walk in cooler, cooling in a deep covered container.
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. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Marinara sauce 76F cooked 4 hours ago in walk in cooler, cooling in a deep covered container. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara sauce 56F-58F, vodka sauce 65F, in walk in cooler cooling since yesterday in deep covered containers.
Roach activity present as evidenced by live roaches found. Roach activity present as evidenced by live roaches found. 1 live roach on the floor under prep sink at cook line. 8+ live roaches running behind the wall between column and walk in cooler wall. 1 live roach under ice machine. 4 live roaches on floor at expo kitchen, running under cooking equipment. 1 live roach on prep table at cook line.
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. Marinara sauce 60F, cheese 61F, Butter 60F, ricotta cheese 62F, cooked mushrooms 62F, at expo kitchen cooler on the south side. Not prepped or cooked today, in cooler over night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Marinara sauce 60F, cheese 61F, Butter 60F, ricotta cheese 62F, cooked mushrooms 62F, at expo kitchen cooler on the south side. Not prepped or cooked today, in cooler over night. See stop sale
Clam and mussel tags not marked with last date served, marked with the date received.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Marinara sauce 76F cooked 4 hours ago in walk in cooler, cooling in a deep covered container.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Floor soiled/has accumulation of debris under ice machine.
Nonfood-contact surface soiled with grease, food debris, dirt and slime all gaskets on expo cook line.
Nov 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate0 Basic
Show 8 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking...chemichuri in pizza station being held less than an hour. Employee time marked.
Toxic substance/chemical improperly stored...all purpose cleaner spray bottle stored with cleaned drink glasses at bar. Employee removed bottle.
Clam and mussel tags not marked with last date served... Clam and mussel tags date marked wrong.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening....cheese, milk opened 2 / 3 days ago in reach in cooler. Employee date marked.
Handwash sink not accessible for employee use at all times...stored bass pan, garbage can front of handwashing sink at bar.employee removed
Handwash sink used for purposes other than handwashing...stored container in handwashing sink at bar. Employee removed.
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/
No paper towels or mechanical hand drying device provided at handwash sink at campi opened kitchen. Employee provided.
Apr 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 8 high priority.
8 High priority6 Intermediate1 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....marinara sauce 58-59F in a dipper than 4 inches container with covered at walk in cooler. Per Cook food was cooked yesterday. Stop sale issue.
Live, small flying insects found...6 small flying insects at bar,flying around.
Raw animal food stored over/not properly separated from ready-to-eat food....raw pork chop with cooked pork chop in reach in cooler at expo kitchen, raw shell eggs, smoked salmon above bread in reach in drawer at main kitchen. Employee properly stored food.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation....house made garlic in butter date marked 3/19/ 25, 3/20/25 in walk in cooler, in reach in cooler. See stop sale. Manager discarded food.
Stop Sale issued due to food not being in a wholesome, sound condition.... house made garlic in butter date marked 3/19/ 25, 3/20/25 in walk in cooler, in reach 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....marinara sauce 58-59F in a dipper than 4 inches container with covered at walk in cooler. Per Cook food was cooked yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cheese 55F in flip top reach in cooler at kitchen, food not prepped or portion today, food being held less than 4 hours. Employee removed food to walk in cooler.
Toxic substance/chemical improperly stored....degreaser spray bottle stored with cleaned utensils at dishwashers, all purpose cleaner spray bottle stored, purple color liquid spray bottle stored with cleaned drink glasses at bar. Employee removed those bottles.
Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment.
Handwash sink used for purposes other than handwashing....spoon in handwashing at expo kitchen, tray, container in handwashing sink at bar.
No paper towels or mechanical hand drying device provided at handwash sink at expo kitchen, bar.
No soap provided at handwash sink at expo kitchen and bar.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....wrong date marked in meat sauce. Employee properly date marked.
Spray bottle containing toxic substance not labeled....degreaser spray bottle, purple liquid spray bottle. Employee removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust... Handwashing sink at expo kitchen
Dec 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate1 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food....raw shell eggs above bread in reach in drawer at kitchen. Employee removed eggs.
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....farro44F, Stu tomatoes 45F, butter 45F, mushroom 45F in reach in drawer across from stove by the pizza oven at kitchen. Food not prepped or portion today, food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....farro44F, Stu tomatoes 45F, butter 45F, mushroom 45F in reach in drawer across from stove by the pizza oven at kitchen. Food not prepped or portion today, food being held more than 4 hours. Stop sale issue. Employee discarded food.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment...clams and mussels.
Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade. Employee cleaned.
No soap provided at handwash sink at kitchen by the door. Employee provided
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.
Working containers of food removed from original container not identified by common name...multiple water spray bottles at pasta make station. Employee labeled
Jan 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Vodka sauce 50°F-52°F, tomato sauce 45°F-47°F cooked yesterday in tightly covered containers in drawers at front kitchen. Not cooked or prepped today. See stop sale
Operating with an expired Division of Hotels and Restaurants license. Exp. 12.1.24 License renewed during inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked turkey on speed rack in walk in cooler #1. Operator removed beef
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. Vodka sauce 50°F-52°F, tomato sauce 45°F-47°F cooked yesterday in tightly covered containers in drawers at front kitchen. Not cooked or prepped today.
Clam tags not marked with last date served.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna crudo and wag you carpaccio on menu not identified as raw. Operator printed new menus for dinner service identifying raw items.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in pank o and flour. Operator removed.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 50ppm in prep area, solution set up too long ago. Operator set up fresh solution at 200ppm.
Aug 3, 2023Inspection 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage over key lime pie in walk in cooler. Chef reversed.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Home fries (109°F - Hot Holding) on cook line for less than 3 hours. Cook reheated to 170°F.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lobster salad in single door reach in cooler not date marked. Chef date marked.
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.