CITY OYSTER
213 E ATLANTIC AVE, Delray Beach FL 33444 · 561.272.0220
Last inspected Jul 17, 2026 · 9 visits since November 2023
OCT 24
APR 25
AUG 25
JAN 26
JUL 26
▲ GETTING WORSE
5 inspections trending down, 36 points off where it started.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding 114F in steam table at cook line being held less than 4 hours, chef time marked.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2022061474 | Dec 12, 2022 | Jan 25, 2023 | $400 |
Inspection history
9 visits, newest first
Jul 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Handwash sink used for purposes other than handwashing...thawing krab directly in handwashing sink at sushi station. Employee removed beverage removed krab.
Jul 16, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 6 high priority.
6 High priority1 Intermediate2 Basic
Show 9 findings ▾
Non-food grade paper/paper towel used as liner for food container in scallions, chopped vegetables for garnish at sushi station. Employee removed beverage removed paper towel
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation...risotto date marked 7/9 at walk in cooler. Herb butter date marked 6/24 at expo line. 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...risotto date marked 7/9 at walk in cooler. Herb butter date marked 6/24 at expo 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....cut lettuce 50F, chopped kale 51F, lobster salad 45F in reach in drawer across from fryer at kitchen. 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....cut lettuce 50F, chopped kale 51F, lobster salad 45F in reach in drawer across from fryer at kitchen. Food not prepped or portioned today, food being held more than 4 hours. Stop sale issue. Employee discarded food.....tuna 44F, tuna 47F in sushi case at sushi station, food not prepped or portioned today,food being held less than 4 hours. Employee closed properly sushi case door
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.. sushi rice at sushi rice at sushi station...herb butter, beurre blanc sauce, roasted garlic and onion in oil at expo line, food being held less than 4 hours. Chef time marked.
Handwash sink used for purposes other than handwashing...thawing krab directly in handwashing sink at sushi station. Employee removed beverage removed krab.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container at sushi station. Employee removed beverage cup.
Unwashed fruits/vegetables stored with ready-to-eat food...avocado with sticker stored by the lobster salad in reach in drawer. Employee removed avocado to washed.
Jan 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
8 High priority1 Intermediate2 Basic
Show 11 findings ▾
Food stored in ice used for drinks.... stored water bottles, liquor bottles all ice bin at bar See stop sale. employee burned ice.
Raw animal food stored over/not properly separated from ready-to-eat food....raw fish dumpling filling above quinoa, sauce at walk in cooler. Chef discarded food.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation...herb butter was prepped 12/29, 1/06 in 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...herb butter was prepped 12/29, 1/06 in walk in cooler.... Food stored in ice used for drinks.... stored water bottles, liquor bottles all ice bin at bar
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.... Oyster 56F in ice bath at raw bar by the kitchen. Food not prepped or portioned today and Observed 3:13 pm fresh garlic in oil in squeeze bottle at expo line, food prepped 11 am to serve. Food being held more than 4 hours... Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...marinara sauce 115 to 131F, butter 128F in stem table at expo line, food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Oyster 56F in ice bath at raw bar by the kitchen. Food not prepped or portioned today and Observed 3:13 pm fresh garlic in lemon oil 75F in squeeze bottle at expo line, food prepped 11 am to serve. Food being held more than 4 hours. Stop sale issue. Employee discarded food....roasted garlic in oil 71F at expo line, food not prepped or portioned today, food being held less than 4 hours. Employee time marked.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours.... Observed 3:13 pm fresh garlic in oil in squeeze bottle at expo line, food prepped 11 am to serve. Food being held more than 4 hours. Stop sale issue due to temperature abuse. Employee discarded food.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...marinara sauce 115 to 131F, butter 128F in stem table at expo line, food being held more than 4 hours. Stop sale issue. Chef discarded food...beurre blanc sauce 93F in steam table at expo line being held less than an hour, employee time marked
Handwash sink used for purposes other than handwashing...stored container in handwashing sink at kitchen, at dishwashing area. Employee removed.
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....wahoo thawing in reduce oxygen packaging at walk in cooler. Label states to remove before thawing. Employee remofrom packaged
Working containers of food removed from original container not identified by common name...multiples oils, sauce, water squeeze bottles without labeled. Employee labeled
Aug 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 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 and the time removed from temperature was 1 hour ago.Operator time marked.
Clams and mussels tags removed from original container prior to container being emptied in walk-in cooler. Operator placed tags in containers.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Potatoes 11:30 (71F cooling) Potatoes 12:30 (71F - Cooling). On speed rack in kitchen at this rate potatoes will not reach 70 f within 2 hours. Operator placed in walking cooler.
Accumulation of black/green mold-like substance in the interior of the ice bin. In wait station at bar. Operator cleaned.
Bowl or other container with no handle used to dispense sugar upstairs in prep area.Operator removed bowl.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Upstairs vent soiled near staircase.
Commercially processed reduced oxygen packaged tuna and white fishbearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.In walk-in cooler. operator removed packaging.
Upstairs in food prep are sugar storage container/container lid cracked or broken.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 400ppm in upstairs prep area. Operator set up fresh solution at 200ppm
Apr 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for control of garlic oil at cook line. Operator provided.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
No handwashing sign provided at a hand sink used by food employees. No sign at bar hand wash sink. Operator provided.
Oct 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 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...fries at kitchen being held less than 4 hours. Chef discarded food.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding 114F in steam table at cook line being held less than 4 hours, chef time marked.
Handwash sink used for purposes other than handwashing...strainer in handwashing sink at bar. Employee removed.
Bathroom door left open other than during cleaning or maintenance...up stairs employee rest room.
Cleaned and sanitized equipment or utensils not properly stored...ice bucket stored on the floor below oyster socking station. Employee properly stored.
No handwashing sign provided at a hand sink used by food employees at bar, manager provided.
Mar 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw eggs were stored over pasteurized eggs. The shell eggs were moved.
Dec 1, 2023Call Back - Admin. complaint recommendedRoutine Inspection
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, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara sauce added ingredients (122F - Hot Holding) chef stat3 sauce was prepared 2 hours ago. Sauce was reheated during inspection to 177F.
Oyster tags not marked with last date served. Tags are marked with the date received. Reviewed date marking tags with chef.
Nov 30, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority3 Intermediate1 Basic
Show 8 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. Snapper 66°F, grouper 63°F, in left cooler at cook line, since yesterday, not prepped or cooked today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Snapper 66°F, grouper 63°F,; Mahi 58°F, ground beef 59°F, chicken 50°F, in left cooler on cook line. Snapper and grouper since yesterday, not prepped or cooked today.See stop sale Mahi ground beef and chicken was placed in cooler less than 2 hours ago stated chef.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara sauce added ingredients (122°F - Hot Holding) chef stat3 sauce was prepared 2 hours ago. Sauce was reheated during inspection to 177°F.
Time/temperature control for safety sushi rice 77°F in kitchen at cook line,identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature was 2 hours ago stated chef. Rice was time marked.
No paper towels or mechanical hand drying device provided at handwash sink at left hand sink at cook line. Operator provided.
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.
Oyster tags not marked with last date served. Tags are marked with the date received. Reviewed date marking tags with chef.
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 in walk in cooler 32°F-36°F removed from freezer 4 hours ago.
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.