DADA
52 N SWINTON AVE, Delray Beach FL 33444 · 561.330.3232
Last inspected Aug 13, 2026 · 10 visits since July 2023
DEC 24
APR 25
NOV 25
MAY 26
AUG 26
— STEADY
5 inspections within 20 points of each other. Whatever this kitchen does, it does consistently.
Rodent activity present as evidenced by rodent droppings found... 2 rodent droppings underneath Dishmachine at dishwashing room. Approximately 30 rodent droppings underneath bottle well at bar. 3 rodent droppings between wall and reach cooler at kitchen. Approximately 7 rodent droppings underneath reach in coolers at up stairs.
★ 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--2026003170 | Nov 5, 2025 | Jan 29, 2026 | $400 |
Inspection history
10 visits, newest first
Aug 13, 2026□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 12, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 4 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation......cooked pork belly date marked 7/29/26 in reach in cooler. See stop sale. Employee discarded food.
Rodent activity present as evidenced by rodent droppings found... 2 rodent droppings underneath Dishmachine at dishwashing room. Approximately 30 rodent droppings underneath bottle well at bar. 3 rodent droppings between wall and reach cooler at kitchen. Approximately 7 rodent droppings underneath reach in coolers at up stairs.
Handwash sink used for purposes other than handwashing...some food evidence olive in hand washing sink at kitchen, employee cleaned.
Employee eating in a food preparation or other restricted area...employee drinking from opened container at kitchen.
May 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate1 Basic
Show 8 findings ▾
Food stored in ice used for drinks.... multiple syrup, juices bottles, plastic package basil stored in drink ice bin at bar. See stop sale.employee discarded ice.
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.....caramelize onion date marked 4/30, French onion soup 4/27, chilli Consome 4/28 in walk in cooler....Food stored in ice used for drinks.... multiple syrup, juices bottles, plastic package basil stored in drink ice bin at bar.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....tomato jam 61F, crab cake 50F in speed rack behind reach in cooler. Food not prepped or portioned today, food being held less than 4 hour. Employee removed to reach in cooler.
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.... Butter, grilled Brie cheese in shelf at kitchen, food being held less than 4 hours, chef time marked
Equipment drain line draining into handwash sink...washing bottles, mixer in handwashing sink at bar. Employee removed.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.... Observed cooling salmon 62F in reach in drawer. Took another temperature after 50 minutes food, salmon 59F. Employee covered salmon.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No handwashing sign provided at a hand sink used by food employees...unisex bathroom. Employee provided
Nov 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Raw animal food stored in same container as ready-to-eat food...meatloaf directly stored top of raw pork in reach in drawer at kitchen. Chef removed meatloaf.
Raw animal food stored over/not properly separated from ready-to-eat food....raw shrimp above meatloaf in reach cooler at kitchen. Chef properly stored.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation....jalapeño butter date marked 10/1 in server station reach in cooler. See stop sale. Butter discarded due to temperature abuse.
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...slice tomatoes 52F, cut lettuce 52F, cheese 50F, butter 51F, cheese manchego 52F, Caesar dressing 49F, sour cream 49F in flip top reach in cooler across from grill and cooked gnocchi 51F, cooked carrots 48F, roasted tomatoes 44F chicken stock 48F across from burner in kitchen..... And milk 46F, half and half 45F, butter 53F in reach in cooler at server station. Food not prepped or portion today, food being held more than four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...slice tomatoes 52F, cut lettuce 52F, cheese 50F, butter 51F, cheese manchego 52F, saecer dressing 49F, sour cream 49F in flip top reach in cooler across from grill and cooked gnocchi 51F, cooked carrots 48F, roasted tomatoes 44F chicken stock 48F across from burner in kitchen..... And milk 46F, half and half 45F, butter 53F in reach in cooler at server station. Food not prepped or portion today, food being held more than four hours. Stop sale issue. Chef discarded food.
Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade, chef removed to clean.
Apr 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority1 Intermediate2 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 200++ppm
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit...ice scoop in dipper well due to insufficient velocity. Employee cleaned.
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...jalapeño butter 49F, cheese 50F, cheese mix 49F, white egg wash 52F in prep reach in cooler at up stairs, 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...jalapeño butter 49F, cheese 50F, cheese mix 49F, white egg wash 52F in prep reach in cooler at up stairs, food not prepped or portion today food being held more than 4 hours. Stop sale issue. Manager discarded food.....crumble 49F in flip top reach in cooler over storing food,..cheese 47F, cut tomatoes47F, cut lettuce 45F, corn, 47F, meatballs 44F in flip top reach in cooler. Food not prepared or portion today, food being held less than 4 hours. Manager time marked some food some are covered with ice.
Handwash sink used for purposes other than handwashing...stored spoon in handwashing sink at kitchen. Employee removed
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away...above handwashing sink at kitchen...employee put sufficient velocity.
Raw fruits/vegetables not washed prior to preparation....avocado with sticker in flip top pantry reach in cooler. Employee removed food to wash
Dec 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food...raw pork stored directly top of the cooked asparagus at reach in cooler. Employee properly stored food.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.....short ribs sauce date marked 12/9/ at walk in cooler. See stop sale. 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.....short ribs sauce date marked 12/9/ at walk in cooler.
Handwash sink not accessible for employee use at all times...pile of containers front of handwashing sink at dishwashing area. Employee removed
Handwash sink used for purposes other than handwashing...spoon, container, whisk stored in handwashing sink at kitchen, dishwashing area. Employee removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths...chlorine for Dishmachine, quaternary ammonium for wiping cloths, three compartment sink.
Floor area(s) covered with standing water at dishwashing area.
Floors not maintained smooth and durable at dishwashing area.
Feb 27, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....cream brûlée 52F over storing, slice tomato 47F, cut lettuce 46F, cheese salsa 46F in flip top reach in cooler, food not prepped or portion today, food being held less than 4 hours. Chef removed food to walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade, employee cleaned.
Handwash sink not accessible for employee use at all times...blocked speed rack. Chef removed
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...provided to operator.
Bowl or other container with no handle used to dispense food...container used as a scoop in flour, sugar, syrup. Chef removed container
In-use utensil scoops, spoons stored in standing water less than 135 degrees Fahrenheit... 70F water at ice cream station. Chef removed
Stored food not covered...ice cream in reach in freezer. Employee covered.
Working containers of food removed from original container not identified by common name...sugar, brown sugar, nut, flour, bread crumbs, Chef labeled.
Jul 6, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate5 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours... whole carrots 51°, meat sauce 48° in walk in cooler. Per chef food was cooked yesterday. Stop sale issue. Employee discarded food.
Food stored in ice used for drinks Red Bull stored in drink ice at bar. Stop sale issue.Employees discarded ice.
Stop Sale issued due to food not being in a wholesome, sound condition.... Food stored in ice used for drinks Red Bull stored in drink ice at bar.
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... whole carrots 51°, meat sauce 48° in walk in cooler. Per chef food was cooked yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...tuna 48°, cocktail shrimp 47°, artichoke 44° in flip top salad reach in cooler being held less than 4 hours. Employee moved to another acceptable cooler.
No soap provided at handwash sink at dishwashing area. Employee provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...mushroom gravy was cooked 4 days ago, beef gravy was cooked two days ago in walk in cooler. Manager date marked.
Spray bottle containing toxic substance not labeled...employee labeled.
Bowl or other container with no handle used to dispense food...container use for scooping food in short ribs sauce, gravy. Manager discarded container.
Food stored on floor...onion at storage room. Employee properly stored.
Hole in or other damage to wall at dishwashing area.
Raw fruits/vegetables not washed prior to preparation.. cut avocado with sticker in reach in cooler. Employee washed
Stored food not covered...mushroom gravy, short ribs gravy, auju sauce at walk in cooler.
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.