DELICIAS DE LA ABUELA
7270 W ATLANTIC BLVD, Margate FL 33063 · 954.532.5141
Last inspected Dec 11, 2025 · 8 visits since July 2023
FEB 24
JUL 24
NOV 24
JUL 25
DEC 25
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Sewage/wastewater backing up through floor drains. Observed clogged floor drain under second 3C sink in kitchen (not in use). Waste water from near hand wash sink spills over from the drain when the hand sink is used. Area can be isolated. Employees can use other hand wash sink in kitchen
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,860
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024014490 | Feb 14, 2024 | Apr 18, 2024 | $700 |
| 2--2023040680 | Jul 13, 2023 | Sep 5, 2023 | $560 |
| 2--2021026284 | Apr 27, 2021 | Jun 24, 2021 | $600 |
| 2--2018053375 | Oct 10, 2018 | Nov 2, 2018 | $800 |
| 2--2018026629 | Apr 18, 2018 | Jun 7, 2018 | $200 |
Inspection history
8 visits, newest first
Dec 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate13 Basic
What the inspector wrote — 22 findingsThe state's own report →
Food with mold-like growth. See stop sale. At reach in cooler, pan of tomato sauce-moldy. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw Shell eggs stored over cooked beef. Advised operator of proper storage.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cook line, raw shell eggs (62F - Cold Holding). Operator stated item held out of temperature approximately 2 hours. Advised operator of cold holding parameters. Suggested using time as a public health control. Provided form to operator. Operator placed eggs into refrigeration to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen steam table, cooked beans (132F - Hot Holding). Operator stated item held in unit approximately 1 hour. Advised operator to reheat item to 165F. Operator placed item onto stove to reheat to 165F.
Show the remaining 18 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine wiping cloth chlorine sanitizer 200+ppm, exceeding the maximum concentration allowed. Operator corrected to chlorine 100ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with mold like substance.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Raw shell eggs on time control with no written plan. Provided form to operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, food prepared onsite and stored over 24 hours not properly date marked. Advised operator of proper date marking.
Ceiling tile missing. Ceiling tiles missing in expo area and at kitchen above refrigerator.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates stored not inverted.
Cutting board has cut marks and is no longer cleanable. Cutting boards with cut marks, no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, opened bottle of water stored on prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line, employee cell phone stored above prep table.
Equipment in poor repair. Microwave glass plate broken. Advised operator to discontinue use of microwave.
Food stored on floor. At kitchen near dry storage, oil stored on floor. Advised operator of proper storage.
Interior of refrigerator or freezer in disrepair/has exposed insulation. At walk in cooler, insulation exposed on door.
No Heimlich maneuver/choking sign posted. Provided form to operator.
Old labels stuck to food containers after cleaning. At walk in cooler, bins of salsa per operator prepared previous day with old labels.
Stored food not covered. At walk in cooler, several food items-Cooked beans, soup stored uncovered.
Time/temperature control for safety food thawed in an improper manner. At kitchen, pork loin thawing at sink without running water.
Walk in cooler interior/shelves have accumulation of soil residues.
Jul 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair above reach in cooler in kitchen.
Standing water in bottom of reach-in-cooler. At flip top in kitchen.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jul 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 12 high priority.
12 High priority3 Intermediate7 Basic
Show 22 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked pork 48/ Cooke beef 48/ cooked beans 48/ cut lettuce 48/ black beans 49 - per operator cooling overnight. See stop sale.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shell eggs with gloves on and processed to grab a clean utensils without washing hands or removing gloves first.
Food with mold-like growth. See stop sale. 1 qt container of beans in walk in cooler.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Knife stored in water at 84F on top of flip top.
Live, small flying insects found 1 dead fly o prep table in kitchen. Operator removed and sanitizer area.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed unpacked raw chicken over yucca inside reach in freezer. Operator stored properly.
Sewage/wastewater backing up through floor drains. Observed clogged floor drain under second 3C sink in kitchen (not in use). Waste water from near hand wash sink spills over from the drain when the hand sink is used. Area can be isolated. Employees can use other hand wash sink in kitchen
Spray hose at dish sink lower than flood rim of sink.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Flip top in kitchen: cooked pork 42-48 // morcilla 42-45 in unit overnight - over 6 hours. See stop sale 2) Cooked pork 48/ Cooke beef 48/ cooked beans 48/ cut lettuce 48/ black beans 49/ mushrooms sauce 49/ salsa criolla 49 /meat sauce 49. Observed in walk in cooler stored overnight. 3) 2) Rice 84 HH - under no temperature control. In unit overnight. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Flip top in kitchen: cooked pork 42-48 // morcilla 42-45 in unit overnight - over 6 hours. See stop sale
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. Observed raw shell eggs not time marked. Peo operator removed at 8:am - operator time marked 8-12.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1)Steam table: Beans 124-133. Pedro operator less than 2 hours. 2) Rice 84 HH - under no temperature control. In unit overnight. See stop sale 3) Empanadas 110-120 - under 4 hours - employees turned heat up.
Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Reviewed food borne illness.
Food-contact surface soiled with food debris, mold-like substance or slime. Prep table at ware washing observed dirty.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beans / mushroom sauce prepared 48 hrs ago.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tile shows damage or is in disrepair above reach in cooler in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a cup of coffee with milk uncovered on prep table next to raw chicken, cutting board and raw shell eggs. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table in kitchen. Employee removed.
Food stored on floor. Canisters of oil stored on floor Empanadas stored on floor
Standing water in bottom of reach-in-cooler. At flip top in kitchen.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Nov 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Old labels stuck to food containers after cleaning. Old labels stuck to containers in dish area. Operator removed
Standing water in bottom of reach-in-cooler. Observed at kitchen flip top (under unit)
Wet wiping cloth not stored in sanitizing solution between uses. Observed at kitchen prep table. Operator discarded wiping cloth
Nov 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler- Salsa (49F - Cold Holding); mushroom sauce (50F - Cold Holding). Observed unit holding ambient temperature of 50F. Per operator salsa and mushroom sauce were cold holding in unit overnight. Items not prepared or portioned today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler- Salsa (49F - Cold Holding); mushroom sauce (50F - Cold Holding); milk (49F - Cold Holding); cheese (50F - Cold Holding). Observed unit holding ambient temperature of 50F. Per operator milks and cheese cold holding in unit less than four hours. Operator stored items in freezer to rapid cool. Per operator salsa and mushroom sauce were cold holding in unit overnight. See stop sale. All Items not prepared or portioned today.
Old labels stuck to food containers after cleaning. Old labels stuck to containers in dish area. Operator removed
Standing water in bottom of reach-in-cooler. Observed at kitchen flip top (under unit)
Wet wiping cloth not stored in sanitizing solution between uses. Observed at kitchen prep table. Operator discarded wiping cloth
Working containers of food removed from original container not identified by common name. 1. Sugar container not labeled in wait station. 2. Cooking oil squeeze bottle in kitchen reach in cooler under flip top not labeled. Operator labeled both containers
Jul 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
Metal stem-type thermometer soiled. Both probe thermometers soiled with grease buildup up.
Raw animal food stored over or with unwashed produce. In walk in cooler, flats of raw shell eggs above containers of unwashed vegetables. Employee rearranged and moved eggs to bottom shelf of cooler.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In Asher reach in freezer, individually non commercially portioned raw chicken above individually non commercial wrapped raw liver. Employee began to rearrange freezer items for proper separation.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep table next to fryer in kitchen, rice (106-110F - Hot Holding). Per manager cooked set 6:00am. Observed rice warmer turned off. Manager turned unit back to warm and employee removed rice to reheat for proper hot holding.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Two probe thermometers reading 20F and 42F in ice water. Unable to calibrate.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like build up inside ice bin.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean hotel pans on shelf at far end of kitchen not inverted. Manager inverted all pans.
Old labels stuck to food containers after cleaning. Old labels on dry containers on shelf at far end of kitchen.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottled water in bottom of kitchen fliptop unit.
Standing water in bottom of reach-in-cooler. Standing water in bottom of kitchen fliptop unit.
Feb 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority2 Intermediate2 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On stovetop at cook line, rice (86F - Cooling). Per employee finished cooking at 7:00am. Employee began to reheat rice to hot hold instead of cool for later use.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Asber reach in freezer, non commmercially wrapped chicken and beef above portioned bags of cooked chicken.
Raw animal food stored over or with unwashed produce. In walk in cooler, case of raw shell eggs above open case of limes.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In Asber reach in freezer, non commercially wrapped beef and chicken above individually wrapped whole raw fish.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On prep table in kitchen, 1.5 flats raw shell eggs (78F - Ambient) under to for of time of temperature control. Per employee eggs out of cooler since 8:00am. Employee returned eggs to reach in cooler to rechill.
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. Bulletin printed and provided.
Handwash sink used for purposes other than handwashing. Employee at front counter used hand sink to rinse coffee cups and glasses.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Cutting board and knife immediately next to hand wash sink in server area with no barrier between them.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottles of water in left reach in freezer in kitchen.
Jul 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 6 high priority.
6 High priority4 Intermediate7 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Observed cooked pork cooling in refrigerator at 47°F. Per operator, pork has been cooling from overnight. Cooked pork did not cooled from 135°F to 41°F in a total of 6 hours. 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. Observed cooked pork cooling in refrigerator at 47°F. Per operator, pork has been cooling from overnight. Cooked pork did not cooled from 135°F to 41°F in a total of 6 hours.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Observed raw chicken stored over ice cream in Asber freezer.
Raw animal food stored over or with unwashed produce. -Observed raw shell eggs stored over various vegetables in walk-in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs and steak stored over containers with sauces in walk-in cooler. Operator relocate sauces.
Shell eggs in use or stored with cracks or broken shells. See stop sale. -Observed in-use shell eggs at cookline with broken shells.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Observed cooked pork cooling in a deep container at reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. -Observed heavy buildup of mold like substances on can opener and blade.
Handwash sink used for purposes other than handwashing. -Observed cups stored in handwash sink in kitchen area. Operator removed cups -Observed employee used handwash sink to wash glasses.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on sauces stored in walk-in cooler. Per operator, sauces were cooked on 07/12/2023.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -Observed clean utensils and cutting board stored next to hand wash sink in wait station.
Current Hotel and Restaurant license not displayed.
Food stored on floor. -Observed various food items stored on dry storage floor.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -Observed scoop with handle stored in container with sauce at walk-in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of black substance buildup on can opener holster.
Packaged foods not properly protected from cuts when the case-overwrap is opened. Observed corn starch and empanadas mixture stored in dry storage not protected.
Walk-in cooler shelves with rust that has pitted the surface.
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.