DELICIAS DE LA ABUELA INC
11071 SOUTHERN BLVD STE 170, Royal Palm Beach FL 33411 · 561.847.4746
Last inspected Aug 11, 2026 · 12 visits since September 2023
SEP 24
JAN 25
OCT 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw chicken stored over raw beef - operator moved beef to lower shelf.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026024262 | Feb 10, 2026 | Jul 7, 2026 | $400 |
| 2--2024030013 | May 14, 2024 | Jun 19, 2024 | $1,200 |
| 2--2022015907 | Mar 9, 2022 | Jun 2, 2022 | $800 |
| 2--2021005214 | Dec 16, 2020 | Apr 21, 2021 | $400 |
Inspection history
12 visits, newest first
Aug 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority6 Intermediate2 Basic
What the inspector wrote — 13 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked soup (47F - Cooling); cooked black beans (46F - Cooling). Per operator, items were prepared previous day. Items did not reach 41F within 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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked soup (47F - Cooling); cooked black beans (46F - Cooling). Per operator, items were prepared previous day. Items did not reach 41F within 6 hours. See stop sale.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At kitchen, Raw shell eggs (60F - Cold Holding), operator stated items held out of temperature approximately 20 minutes. Advised operator of cold holding parameters. Operator placed eggs into to cooler to quick chill.
Toxic substance/chemical improperly stored. At expo counter, Hand sanitizer, hand cream, and antiseptic towel stored on shelf with clean glasses. Advised operator of proper storage. Operator removed.
Show the remaining 9 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink, no vacuum breaker at hose Bibb with hose attached.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in sink other than designated hand sink. Advised operator of proper handwashing.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Estefania Meneses
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at designated hand sink.
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.
No soap provided at handwash sink. Operator provided paper towels.
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, ready to eat foods prepared onsite and held over 24 hours not properly date marked. Advised operator of proper date marking.
Equipment and utensils not properly air-dried - wet nesting. At ware washing area, clean pots not properly stored-wet nesting.
In-use knife/knives stored in cracks between pieces of equipment. At cook line, in use knives stored in between equipment. Operator removed.
Feb 11, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy, raw shell eggs stored above ready to eat sauces. Advised operator of proper storage. Operator stored correctly.
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. At walk in cooler, mushroom sauce (47F - Cold Holding); cooked soup (47F - Cold Holding); tomato sauce (48F - Cold Holding), not prepared or portioned today. Operator stated items held in unit overnight exceeding 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, mushroom sauce (47F - Cold Holding); cooked soup (47F - Cold Holding); tomato sauce (48F - Cold Holding), not prepared or portioned today. Operator stated items held in unit overnight exceeding 6 hours. See stop sale.
Feb 10, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority3 Intermediate0 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy, raw shell eggs stored above ready to eat sauces. Advised operator of proper storage. Operator stored correctly.
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. At walk in cooler, mushroom sauce (47F - Cold Holding); cooked soup (47F - Cold Holding); tomato sauce (48F - Cold Holding), not prepared or portioned today. Operator stated items held in unit overnight exceeding 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, mushroom sauce (47F - Cold Holding); cooked soup (47F - Cold Holding); tomato sauce (48F - Cold Holding), not prepared or portioned today. Operator stated items held in unit overnight exceeding 6 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table, black beans (95F - Hot Holding); cooked rice (110F - Hot Holding). Operator stated items held out of temperature approximately 1 hour. Advised operator to reheat items to 165F. Operator placed items onto stove to reheat.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line flip top cooler, sausage (47F - Cooling)@9:25 since7:00, 46F @10:12. At the current rate, item will not reach 41F within 4 hours. Advised operator of cooling parameters. Operator placed ice onto item to quick chill.
No paper towels or mechanical hand drying device provided at handwash sink. At kitchen cook line, no paper towels at designated hand sink. Operator provided paper towels.
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, several food items-cooked soups, cooked chicken, cooked beef, cooked beans, cooked sauces prepared onsite and held over 24 hours without proper date marking. Advised operator of proper date marking.
Oct 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began work and engaged in handling clean utensils and equipment without washing their hands- educated operator- employee washed their hands properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler- empanada 50F- cold holding, cooked plantain cups 50F- cold holding- food stored above fill line- food not prepared or portioned today- food out of temperature for 45 minutes- operator placed in walk in Cooler to quick chill,
Insect control device installed over food preparation area. Big zapper stored over drink sealer and single service items.
Jan 28, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reaching cooler by cookline- raw chicken 45-47F- cold holding, raw beef 50-51F- cold holding, raw pork 49-51F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours- operator placed ice bags on food to quick chill.
Food stored on floor. At walk in cooler and freezer multiple boxes of meat stored on floor.
Jan 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority3 Intermediate3 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- cooked stew 54F at 9:20 ( cooling overnight)-food stored in large quantity- at current rate of cooling food did not reach 41F within 6 hours- see stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. At cooklline flip top cooler raw shell eggs stored over cooked chicken - operator removed and stored properly.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At Cookline- employee handled raw beef/ pork then proceeded to prepare food for order without Changing their gloves or washing their hands- educated operator - employee washed hands.
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. At walk in cooler- cooked stew 54F at 9:20 ( cooling overnight)-food stored in large quantity- at current rate of cooling food did not reach 41F within 6 hours- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reaching cooler by cookline- raw chicken 45-47F- cold holding, raw beef 50-51F- cold holding, raw pork 49-51F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours- operator placed ice bags on food to quick chill.
Handwash sink used for purposes other than handwashing. At cookline handwash sink- utensils stored inside sink- operator removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At front counter reach in cooler - rice pudding prepared Friday 01/24/25 not date marked- operator date marked.
Spray bottle containing toxic substance not labeled. At bar area - spray bottle with blue chemical not labeled- operator labeled. At dish machine are chemical spray bottle not labeled- operator labeled.Corrected On-SiteCorrected On-SiteRepeat ViolationWarning**
Food stored on floor. At walk in cooler and freezer multiple boxes of meat stored on floor.
In-use knife/knives stored in cracks between pieces of equipment. At cookline- knife stored in crack between two prep tables- operator removed
Time/temperature control for safety food thawed in an improper manner. At prep area near walk in cooler - pork thawing in bucket on floor at room temperature- operator placed in walk in cooler to thaw.
Sep 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler - cooked beans 50-54F at 9:05 ( cooling overnight)- food stored in large quantity - at current rate of cooling food did not reach to 41F within 6 hours - see stop sale
Non-food grade paper/paper towel used as liner for food container. At flip top cooler at cookline - container lined with non food grade paper towels in contact with empanadas- educated operator - operator removed.
Raw animal food stored in same container as ready-to-eat food. At flip top cooler near cookline- raw shell eggs stored in container with fried pork- operator removed.
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. At walk in cooler - cooked beans 50-54F at 9:05 ( cooling overnight)- food stored in large quantity - at current rate of cooling food did not reach to 41F within 6 hours - see stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler- arepas 45F- cold holding, sausage 45-50F- cold holding - food not prepared or portione$ today- food overstocked above fill line- food out of temperature for 1.5 hours- operator placed in walk in cooler to quick chill.
No probe thermometer provided to measure temperature of food products.
Spray bottle containing toxic substance not labeled. At dish machine area - spray bottle of degreaser not labeled - operator labeled.
Food stored on floor. Bucket of beef stored on floor in freezer.
In-use knife/knives stored in cracks between pieces of equipment. At cookline knife in between prep counters - operator removed.
Raw fruits/vegetables not washed prior to preparation. At bar area- in use oranges with stickers still attached - educated operator employee removed stickers.
May 14, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler - raw shell eggs and raw chicken stored over vegetables and cooked food- operator moved raw food to lower shelf.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline counter- arepas 87F- hot holding, cooked rice 76F- hot holding- food not prepared or portioned today- food out of temperature for 2 hours- food left in counter- operator moved to walk in freezer to quick chill.
Mar 15, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler - raw shell eggs and raw chicken stored over vegetables and cooked food- operator moved raw food to lower shelf.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline counter- arepas 87F- hot holding, cooked rice 76F- hot holding- food not prepared or portioned today- food out of temperature for 2 hours- food left in counter- operator moved to walk in freezer to quick chill.
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.
Mar 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 9 high priority.
9 High priority5 Intermediate0 Basic
Show 14 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees left through back door- returned and started slicing beef without washing their hands- educated operator- employee washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee grabbed plastic lid that fell on the floor in puddle of soiled water- and then proceeded to slice and prepare beef without washing their hands- educated operator- employee washed hands.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee picked up plastic lid/ cover that fell in a puddle of water on the floor and placed the plastic lid/ cover directly on top of raw sliced beef- see stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler - raw shell eggs and raw chicken stored over vegetables and cooked food- operator moved raw food to lower shelf.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw chicken stored over raw beef - operator moved beef to lower shelf.
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. At walk in freezer - raw chicken not commercially packaged stored over raw beef- operator over raw chicken to lower shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen order window/ counter- Salsa 60F- Cold holding,- food not prepared or portioned today- food left out on counter- food out of temperature for 1 hour- operator moved to reach in cooler to quick chill. At reach in cooler by cookline- Shredded beef 50F- cold holding, shredded cheese 50F- cold holding, shredded chicken 50F- cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours- operator moved to reach in freezer to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline counter- arepas 87F- hot holding, cooked rice 76F- hot holding- food not prepared or portioned today- food out of temperature for 2 hours- food left in counter- operator moved to walk in freezer to quick chill.
Toxic substance/chemical improperly stored. At server station- container of soap stored over packets of sugar- operator removed soap. At order window on counter - container of burn gel stored over aluminum foil- operator removed burn gel.
Equipment drain line draining into handwash sink. At bar handwash sink- drain line draining into handwash sink.
Handwash sink used for purposes other than handwashing. Cookline handwash sink with bucket inside - operator removed.
No paper towels or mechanical hand drying device provided at handwash sink- at bar area.
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.
Spray bottle containing toxic substance not labeled. Spray bottle of degreaser not labeled- operator labeled.
Sep 28, 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw shell eggs stored over arepas- operator moved raw shell eggs to lower shelf. At walk in cooler raw beef stored over cooked sausage- operator moved to lower shelf.
Handwash sink used for purposes other than handwashing. Handwash sink by Cookline with bucket inside- operator removed.
Sep 27, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw shell eggs stored over arepas- operator moved raw shell eggs to lower shelf. At walk in cooler raw beef stored over cooked sausage- operator moved to lower shelf.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At front line/ food window- Raw shell eggs 78-80F- cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours- operator moved to walk in cooler to quick chill.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler drawers - 1Raw beef 56-60F- cold holding, raw chicken 62-64F- cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours - operator placed ice on meat to quick chill,
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline ditting near stove- Arepas 105-110F- hot holding- food out of temperature for 45 minutes- operator moved to reach in cooler to quick chill.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed Big 6 poster to operator.
Handwash sink used for purposes other than handwashing. Handwash sink by Cookline with bucket inside- operator removed.
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.