D R DELI AND RESTAURANT
7942 VIA LAMPIONE, Delray Beach FL 33446 · 561-797-6627
Last inspected Aug 26, 2026 · 9 visits since September 2023
■ Ordered shut AUG 26, 2026
The state ordered this kitchen closed. No return visit has cleared it to reopen, so it may not be trading.
SEP 24
FEB 25
OCT 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed approximately 2 live roaches crawling out of food handler certificate folder. Operator eliminated. Observed 1 live roach on floor of kitchen prep area. Operator eliminated.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026036191 | Mar 17, 2026 | Jun 25, 2026 | $400 |
| 2--2025090226 | Oct 22, 2025 | Jan 26, 2026 | $200 |
Inspection history
9 visits, newest first
Aug 26, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 6 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority1 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Roach activity present as evidenced by live roaches found. Observed approximately 2 live roaches crawling out of food handler certificate folder. Operator eliminated. Observed 1 live roach on floor of kitchen prep area. Operator eliminated.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw egg dipped bread (53F - Cold Holding) not prepped or portioned today held above fill line in left cook line low boy cooler. Per cook, items have been stored overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pre cooked French fries (68F - Cold Holding) not prepped or portioned today stored at room temperature. Per cook, items were removed from reach in cooler less than 1 hour ago. Cook moved items back to reach in cooler to chill. cut romaine (51F - Cold Holding); macaroni salad (48F - Cold Holding) not prepped or portioned today stored in right cook line low boy cooler. Per cook, items were moved from walk in cooler less than 2 hours ago. Cook moved items back to walk in cooler to chill. raw egg dipped bread (53F - Cold Holding) not prepped or portioned today held above fill line in left cook line low boy cooler. Per cook, items have been stored overnight. See stop sale.
Handwash sink used for purposes other than handwashing. Observed employee dumping coffee into soda station handwashing sink. Operator reviewed with employee.
Show the remaining 2 findings ▾
Ice buildup in walk-in freezer.
Standing water in bottom of reach-in-cooler at front expo line reach in cooler.
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. 7 violations recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs and then proceeded to touch clean plate without changing gloves or washing hands. Discussed with operator. Employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hash browns 66F stored at cook line with no temperature control. Per operator food not prepared or portioned today. Per operator food out of temperature for less than four hours. Operator moved to cooler to quick chill. Observed egg wash 61F stored in ice bath. Per operator food not prepared or portioned today. Per operator food out of temperature for less than four hours. Observed product not full submerged in ice bath. Operator fully submerged in ice bath. Observed in one door glass cooler; butter chips (68F); cream cheese (45F). Per operator food not prepared or portioned today. Per operator food out of temperature for less than four hours. Operator moved to walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes 130F-154F hot holding. Per operator food held out of temperature for less than four hours. Observed product stored at cook line under no temperature control. Operator moved to grill to keep above 135F for all parts of food.
Handwash sink used for purposes other than handwashing. Observed buckets stored in handwashing sink by ware washing area. Operator removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit for ware washing machine.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk in freezer around freezer door.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave at cook line soiled with grease and food debris.
Oct 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 6 high priority.
6 High priority3 Intermediate2 Basic
Show 11 findings ▾
Employee handled soiled dishes at ware washing area then picked up utensils and packaged food without washing hands. Instructed employee to wash hands and move utensils to ware washing area
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above bucket or ready to eat pickles in walk in cooler. Operator reorganized
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. right side flip top: cooked mixed vegetables (71F - Cold Holding) being held on top of pans on cook line overnight. Not prepared or portioned today. drawers under flat top: smoked salmon (58F); cooked chicken (67F); raw burger (60F); shredded cheese (64F); sauerkraut (64F); sliced cheese (64F); pre battered frech toast (67F); cooked gyro (64F). Items being held in unit overnight. Items not prepared or portioned today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. right side flip top: cooked mixed vegetables (71F - Cold Holding) being held on top of pans on cook line overnight. Not prepared or portioned today. See Stop Sale drawers under flat top: smoked salmon (58F); cooked chicken (67F); raw burger (60F); shredded cheese (64F); sauerkraut (64F); sliced cheese (64F); pre battered frech toast (67F); cooked gyro (64F). Items being held in unit overnight. Items not prepared or portioned today. See Stop Sale
Toxic substance/chemical improperly stored. Bottle of hydrogen peroxide stored on cook line. Operator removed
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer tested at 200+ppm chlorine. Operator remade and retested at 100ppm chlorine
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Not provided for new employees employed less than 60 days. Provided to operator
No soap provided at handwash sink. Observed at ware washing, wait station hand wash sink. Employee refilled
Soap dispenser at handwash sink not working/unable to dispense soap. Observed at cook line hand wash sink. Soap dispenser in poor repair. Operator provided soap
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at cook line reach in coolers soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at drawers under flat top/drawers under burners units
Feb 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored in same container as ready-to-eat food. Observed at four drawer under stove raw burgers stored on top of ready to eat ham. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw salmon stored over coleslaw. Operator stored properly.
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 at two door reach in cooler brisket (44-46F - Cold Holding). 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 at two door reach in cooler brisket (44-46F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit overnight. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at grill cooked potatoes (111-146F - Hot Holding). Food on grill less than 4 hours. Operator placed food back into oven to reheat to 165F or higher.
Handwash sink used for purposes other than handwashing. Handwashing sink by dishwashing area cup found inside. Operator removed.
Food stored on floor. #1 In walk in freezer case of raw beef stored on floor. #2 In walk in cooler box of celery stored on floor. Operator stored both foods properly.
Plumbing system in disrepair at handwashing sink by dishwashing area.
Sep 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 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. Dish machine tested at 0ppm chlorine. Operator switched sanitizer and retested at 100ppm chlorine
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles soiled, employee started to clean and sanitize
Handwash sink used for purposes other than handwashing. Hand wash sink used to fill sanitizer bucket with water. Discussed with operator
Feb 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Toxic substance/chemical improperly stored. Bleach, aerosol stainless steel cleaner stored with clean wares. Operator stored properly
No paper towels or mechanical hand drying device provided at handwash sink. Observed at ware washing hand wash sink. Operator provided
No soap provided at handwash sink. Observed at cook line hand wash sink, ware washing hand wash sink. Operator provided
In-use knife/knives stored in cracks between pieces of equipment. Operator removed
Sep 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate0 Basic
Show 7 findings ▾
Nonfood-grade bags used in direct contact with food. Raw chicken stored in direct contact with plastic handle thank you bag in walk in freezer
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above sauerkraut in walk in cooler. Operator reorganized
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. steam table (108°F-122°F - Hot Holding); grits (117°F-129°F - Hot Holding) being held in steam table. Operator states items were heated on stove 1 hour ago and moved to steam table for hot holding. Operator reheated to 165°F+.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to operator
Handwash sink not accessible for employee use at all times. Hand wash sink in ware washing area has pans stored in sink, blocked by trash receptacle. Operator made accessible
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Not provided for some employees. Provided to operator
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serves eggs, burgers, smoked salmon undercooked. No consumer advisory posted. Provided to operator. Operator printed and posted
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.