CAVA
1831 S FEDERAL HWY STE 300, Delray Beach FL 33483 · 561-9185765
Last inspected Mar 23, 2026 · 10 visits since July 2023
AUG 24
APR 25
NOV 25
JAN 26
JAN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit.... observed at 4:04 green leafy, green mix prepped time 10:20. See stop sale. Employee discarded food.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024056037 | Aug 20, 2024 | Oct 31, 2024 | $200 |
Inspection history
10 visits, newest first
Mar 23, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 23, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 28, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...hummus 52F, eggplant 52F, harrisa 49F in cold hold table at front line. Yogurt dill dressing 45F to 52F in squeeze dressing bottles in cold hold table at DO line. Food not prepped or portioned today, food being held less than 4 hours. Manager time marked food.
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...
Jan 16, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit.... observed at 4:04 green leafy, green mix prepped time 10:20.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....humus 47F in cold hold table at front line, food not prepped or portioned today, food being held less than 4 hours. Employee voluntarily discarded food.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit.... observed at 4:04 green leafy, green mix prepped time 10:20. See stop sale. Employee discarded food.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding sweet potatoes 108F, falafel 109F, steak 109 to 115F in hot holding table front line and side line. Per manager food being held less than 4 hours, employee voluntarily discarded food.
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.
Plant food cooked for hot holding not reaching a minimum internal temperature of 135 degrees Fahrenheit...mixed vegetables cooked 117-126F. Employee discarded food.
Nov 13, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink...all handwashing sink at the establishment.
No soap provided at handwash sink...all handwashing sink at the establishment.
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees at cook line. Employee provided
Apr 2, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 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.....chlorine 00 ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... /temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding soup soup 125F, chicken 123F in steam table. Cook not aware how long food being out of temperature due to steamer unable to maintain temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....bean sprouts 44F, chicken with vegetables 45F, portion chicken 48F in cold hold line at kitchen, food not prepped or portion today, food being held less than 4 hours, employee covered food.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding soup soup 125F, chicken 123F in steam table. Cook not aware how long food being out of temperature due to steamer unable to maintain temperature. Stop sale issue. Cook discarded food.
Apr 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority3 Intermediate0 Basic
Show 7 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.....chlorine 00 ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... /temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding soup soup 125F, chicken 123F in steam table. Cook not aware how long food being out of temperature due to steamer unable to maintain temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....bean sprouts 44F, chicken with vegetables 45F, portion chicken 48F in cold hold line at kitchen, food not prepped or portion today, food being held less than 4 hours, employee covered food.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding soup soup 125F, chicken 123F in steam table. Cook not aware how long food being out of temperature due to steamer unable to maintain temperature. Stop sale issue. Cook discarded food.
Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade.
No soap provided at handwash sink at kitchen.
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.
Aug 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...mixed chicken 46-51F, potato starch chicken 49F, grilled chicken 55F, steam chicken 50F, bean sprouts 44-49F, egg rolls 50F salmon 53F, pulled chicken 52F in flip top reach in drawer at cook line. Food not prepped or portion today, food being held less than 4 hours. Manager time marked food.
Wet wiping cloth not stored in sanitizing solution between uses at cook line. Employee removed
Jan 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....bourbon chicken 48°, chicken wings 51°, steak 52°, noodles 51° in drama cold station at kitchen, per manager food being held less than 4 hours. Manager time marked.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths...chlorine
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust underneath dishwashing area.
Jul 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...chicken 46°, bourbon chicken 50° in flip top reach in cooler at front cook line being held less than 4 hours. Manager ice down top of the food.
Toxic substance/chemical improperly stored....all purpose cleaner spray bottle stored expo line. Manager moved
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.