DECK 84
840 E ATLANTIC AVE, Delray Beach FL 33444 · 561.655.8484
Last inspected Jan 20, 2026 · 9 visits since December 2023
APR 24
JUL 24
JAN 25
JUL 25
NOV 25
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tzasiki marked 4.5.24 in walk in cooler, held for more than 7 days. See stop sale
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2022047257 | Jul 21, 2022 | Oct 21, 2022 | $200 |
| 2--2015005923 | Feb 10, 2015 | Feb 26, 2015 | $800 |
Inspection history
9 visits, newest first
Jan 20, 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...employee rinsed knife in handwashing sink. Chef educated employee.
Nov 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 6 high priority.
6 High priority4 Intermediate0 Basic
Show 10 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method....salmon vacuum packaged without freezing. See stop sale issue. Employee discarded
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature...raw chicken above raw beef in walk in cooler. Employee properly stored.
Stop Sale issued due to food not being in a wholesome, sound condition.... Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants.... cooked turkey meatloaf in walk in cooler without date and time marked
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...raw shrimp 45F, raw salmon 47F in reach in drawer below grill in kitchen. Food not prepped or portion today, food being held less than 4 hours. Employee closed drawer properly Ang ice bath on food.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding dirty rice 115F, after starring rice get 138F and covered food.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants.... cooked turkey meatloaf in walk in cooler without date and time marked.. Stop sale issue.
Handwash sink used for purposes other than handwashing...employee rinsed knife in handwashing sink. Chef educated employee.
No soap provided at handwash sink at bar. Employee provided.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants...establishment conducted vacuum packaging raw sea food, raw chicken, sous vide chicken without HACCP plan
Jul 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition.... Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature....sous vide chicken was cooked 7/12/25 at reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....milk 44F in reach in cooler at back cave area, food not prepped or portion today, food being held less than 4 hours, manager ice down milk in reach in cooler.
Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature....sous vide chicken was cooked 7/12/25 at reach in cooler. Stop sale issue. Manager discarded food.
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information.... Observed on 7/17/25 sous vide chicken cooked 7/12/25 not time marked. Stop sale issue. Manager discarded food.
Handwash sink used for purposes other than handwashing....stored spoons, scoop in running water in handwashing sink at expo line. Glass spinner installed in handwashing sink at bar. 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.... Tuna, spicy tuna thawing in reduce oxygen packaging at walk in cooler. Label states to remove before thawing. Employee removed tuna from package.
Jan 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
5 High priority5 Intermediate2 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food...raw beef above ready to eat broccoli at walk in cooler, raw beef, raw calamari above cooked ground chicken, butter,cooked chicken,sauce in multiple reach in cooler at kitchen. Chef properly stored
Single-use gloves not changed as needed after changing tasks or when damaged or soiled....employee grabbed garbage can and then cutting pineapple without changed gloves and washing hands. Employees washed hand after discussion.
Stop Sale issued due to food not being in a wholesome, sound condition.... Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information...observed at 2:12 sous vide was prepped 1/4/25 at walk in cooler, manager stated that food was cooked that day at 11 am. Missing time marked.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cheese 50F, cut tomatoes 46F, spring mixed 47F in flip top reach in pantry cooler at expo line. Food not prepped or portion today, food being held less than 4 hours. Chef time marked.
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...coleslaw, butter, fresh grail in onion, dressing, cheeses, chicken salad, cut tomatoes, cut lettuce at multiple station at kitchen. Chef time marked
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information...observed at 2:12 sous vide was prepped 1/4/25 at walk in cooler, manager stated that food was cooked that day at 11 am. Missing time marked. Stop sale issue. Employee discarded food.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....observed at 1 pm cooling to serve boiled eggs 50-60F in flip top pantry reach in cooler, take another temperature at 1:39, food temperature getting high at 52-62F, per eggs was boiled at 11am. Chef time marked
Handwash sink used for purposes other than handwashing...glass spinner installed in handwashing sink at bar. Employee removed spinner.
No soap provided at handwash sink at bar, manager provided
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.....cooked ground chicken, pulled pork in reach and walk in cooler was cooked Saturday, chef date marked
No handwashing sign provided at a hand sink used by food employees at bar, prep station. Manager provided
Stored food not covered..tomato sauce at walk in cooler. Chef covered
Jul 30, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At chef expo line - Butter 56-60F- cold holding, garlic butter 55-60F- cold holding- food above ice bath and double panned- food not prepared or portioned today- food out of temperature for 2 hours. At reach in cooler at cookline- raw burger 54-56F- cold holding, sliced cheeses 54-56F - cold holding, raw shell eggs 47F- cold holding- food not prepared or portioned today- food out temperature for 2.5 hours- operator moved to walk in cooler to quick chill. At reach in cooler by cookline - fried rice 55F-cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours- operator removed and placed in reach in freezer to quick chill.
Jul 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 6 high priority.
6 High priority3 Intermediate7 Basic
Show 16 findings ▾
Non-food grade paper/paper towel used as liner for food container. At sushi station- non food grande paper towel/ napkin used in contact with basil/ herb garnish.
Nonfood-grade bags used in direct contact with food. At walk on cooler- non food grade plastic to- go shopping bag used to store raw meat- operator removed.
Raw animal food stored in same container as ready-to-eat food. At sushi station reach in cooler drawer- cooked ell in same container as raw tuna- operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler at cookline- Raw chicken over fingerling potatoes - operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At chef expo line - Butter 56-60F- cold holding, garlic butter 55-60F- cold holding- food above ice bath and double panned- food not prepared or portioned today- food out of temperature for 2 hours. At reach in cooler at cookline- raw burger 54-56F- cold holding, sliced cheeses 54-56F - cold holding, raw shell eggs 47F- cold holding- food not prepared or portioned today- food out temperature for 2.5 hours- operator moved to walk in cooler to quick chill. At reach in cooler by cookline - fried rice 55F-cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours- operator removed and placed in reach in freezer to quick chill.
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 control cannot be determined. See stop sale. No time mark for cut lettuce and sliced tomatoes under time as a public health control.- operator time marked.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At reach in cooler by hostess station- gallon of milk opened more 2 days not date marked - operator date marked.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler by cookline- cooked onions 54F at 1:25 to 54F at 2:40 ( cooling since 12:30)- at current rate of cooling food will not reach 41F within remaining time - operator placed in reach in freezer to quick chill. At walk in cooler - Chimichurri 54F at 1:20 to 54F at 2:30 ( cooling since 1:20)- food covered and in large quantity- at current rate of cooling food will not reach 41F within remaining time- operator placed in reach in freezer to quick chill.
Handwash sink used for purposes other than handwashing. At handwashing sink by ice cream station- sink with bucket of water inside- operator removed.
Current Hotel and Restaurant license not displayed.
Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination.
Employee eating in a food preparation or other restricted area. At cookline- employee grabbed cooked pepper from reach in cooler and ate it on the cookline.
In-use utensil stored in standing water less than 135 degrees Fahrenheit- at ice cream station.
In-use wet wiping cloth/towel used under cutting board- at cookline.
Old labels stuck to food containers after cleaning- at clean dish rack near dish machine.
Raw fruits/vegetables not washed prior to preparation. At sushi station and cookline- spin use avocados with stickers still attached - educated operator employee removed.
Apr 23, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mashed potatoes 47°F-51°F, cooked yesterday in a deep covered container in walk in cooler. See stop sale.
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 41 degrees Fahrenheit within 6 hours. Mashed potatoes 47°F-51°F, cooked yesterday in a deep covered container in walk in cooler.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tzasiki marked 4.5.24 in walk in cooler, held for more than 7 days. See stop sale
Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tzasiki marked 4.5.24 in walk in cooler, held for more than 7 days.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rice 9:05 cooked at 8:30 (105°F-120°F - Cooling); rice 9:50 (90°F-92°F - Cooling) left out at room temperature on speed rack next to walk in cooler. Operator moved rice into walk in cooler. Rice will be monitored to make sure rice reaches 70°F within 2 hours.
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 37°F not removed from package. Operator removed from package.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Rinse step not set up. Dish washer set up three compartment sink correctly with a rinse step in between washing and sanitizing.
In-use utensil stored in standing water less than 135 degrees Fahrenheit 78°F ice scoop. Chef discarded water.
Old labels stuck to tomato containers after cleaning, in walk in cooler. Label states Jasmin rice. Operator removed old label.
Mar 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 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. On the expo station, the condiment bar items were being held on TPHC. The bar was set up at 11:00am. The time mark was applied
mussel tags not marked with last date served.
Dec 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Operator date but not time. Operator removed Rop..
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Operator has date longer then 48 hours Operator removed Rop.
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.