DELRAY ASSISTED LIVING
2000 LOWSON BLVD, Delray Beach FL 33445
Last inspected Jan 15, 2026 · 8 visits since December 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
MAR 24
DEC 24
MAR 25
SEP 25
JAN 26
▼ IMPROVING
5 inspections trending up, 58 points better than where it started.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.... 4 small flying insects landing on the muffin in speed tray at pastry room. Employee took it out speed rack to eliminated flies.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2018049114 | Sep 6, 2018 | Oct 31, 2018 | $600 |
Inspection history
8 visits, newest first
Jan 15, 2026Call 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
What the inspector wrote — 2 findings
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....butter 76F at cook line at room temperature, ham 55F cheese 58F in ice bath at cook line, chicken salad 47F, cut lettuce 49F, cut tomatoes 53F, feta cheese 52F in flip top reach in cooler at kitchen and coleslaw 50F in ice bath at expo line. Food not prepped or portion today, food being held less than 4 hours. Manager voluntarily discarded coleslaw, butter and remaining items time marked.
Jan 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority4 Intermediate1 Basic
Show 8 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....butter 76F at cook line at room temperature, ham 55F cheese 58F in ice bath at cook line, chicken salad 47F, cut lettuce 49F, cut tomatoes 53F, feta cheese 52F in flip top reach in cooler at kitchen and coleslaw 50F in ice bath at expo line. Food not prepped or portion today, food being held less than 4 hours. Manager voluntarily discarded coleslaw, butter and remaining items 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....cut ham prep date 1/7 expired date 1/26, slice ham Prep date 1/12 expiration date 1/31/ longer than 7 days marked at walk in cooler. Manager correction expired date.
Handwash sink used for purposes other than handwashing...rinsing cup in handwashing sink bakery station. Employee removed
No paper towels or mechanical hand drying device provided at handwash sink at prep station. Manager provided
No soap provided at handwash sink at prep station. Manager provided.
Carbon dioxide/helium tanks not adequately secured by the expo line.
Sep 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
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....ham 50F, slice cheese 49F, feta cheese 50F, boiled eggs 49F in flip top reach in cooler at kitchen. Food not prepped or portion today, food being held less than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....ham 50F, slice cheese 49F, feta cheese 50F, boiled eggs 49F in flip top reach in cooler at kitchen. Food not prepped or portion today, food being held less than 4 hours. Stop sale issue. Manager discarded food......pasta 51F, pesto 52F in ice bath at kitchen, food not prepped ope portion today, food being held less than an hour. Manager time marked. Food.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....Hot holding pasta 79F by the soup at soup station. Food was cooked an hour ago to serve. Manager time marked.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....cooling mashed potatoes 84F with tightly wrapped and stacked pans one another in walk in cooler, took another temperature after 15 minutes it was same temperature at 84 F. Manager uncovered food and separated container.
Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade. Employee cleaned.
Carbon dioxide/helium tanks not adequately secured at beverage station by the kitchen.
Mar 24, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate0 Basic
Show 6 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition.... Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening...cold cut meat, ham at walk in cooler. Manager not determined when was food opened.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....butter 69F at cook line being held less than 4 hours. Food not prepped or portion today. Cook removed food to reach in cooler.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening...cold cut meat, ham at walk in cooler. Manager not determined when was food opened. Stop sale issue. Manager discarded food.
Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade. Employee cleaned.
No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths....quaternary ammonium.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels at prepped kitchen. Employee fixed.
Dec 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...potato leeks soup 67-69F in walk in cooler. Per chef food was cooked yesterday. Stop sale issue. Employee discarded food.
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...egg salad, chicken salad, tuna salad, cheeses, cut tomatoes, cut lettuce, egg wash, cooked cauliflower, boiled eggs all at 47 to 51F in flip top reach in cooler at kitchen. Food not prepped or portion today, food being held more than 4 hours.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...potato leeks soup 67-69F in walk in cooler. Per chef food was cooked yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...egg salad, chicken salad, tuna salad, cheeses, cut tomatoes, cut lettuce, egg wash, cooked cauliflower, boiled eggs all at 47 to 51F in flip top reach in cooler at kitchen. Food not prepped or portion today, food being held more than 4 hours. Stop sale issue. Employee discarded food.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot Holding pasta 116F, chicken 119F in steam table at soup station by the expo line at kitchen. Food being held less than 2 hours. Manager time marked.
Handwash sink used for purposes other than handwashing...ice dumped in handwashing sink at coffee station. Manager cleaned.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food...in cold well at kitchen and expo line.
Ambient air thermometer not located in the warmest part of the cold holding unit in reach in cooler at kitchen.
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away...dipperwell no running water by the ice cream cooler. Manager run water.
Mar 13, 2024Call 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 ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired....after 3 times heat strips get black.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.... Not provided cold or hot water in handwashing sink at display kitchen.
Mar 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 10 high priority.
10 High priority5 Intermediate0 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....whole turkey 44-45F in walk in cooler wrapped with foil. Per chef food was cooked yesterday. Stop sale issue. Advise Che to discarded food.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired....after 3 times heat strips get black.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.... 4 small flying insects landing on the muffin in speed tray at pastry room. Employee took it out speed rack to eliminated flies.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded...salmon, smoked salmon
Raw animal food stored over/not properly separated from ready-to-eat food....raw fish directly stored top of the cheese sauce, raw breaded pork above cooked chicken, vegetables in continental two door reach in cooler. Manager properly stored
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature...raw turkey burger with raw hamburger in same container at reach in drawer at kitchen. Employee properly stored.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...soup date marked 2/24 in walk in cooler.. Stop sale issue. Manager discarded food.
Stop Sale issued due to food not being in a wholesome, sound condition....small flying insects landing on muffin in speed rack at pastry room. Employee discarded food... Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.... Macaroni cheese no date marked, manager not determined what date food was cooked at walk in cooler. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...soup date marked 2/24 in walk in cooler.
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 turkey 44-45F in walk in cooler wrapped with foil. Per chef food was cooked yesterday.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....Hot holding pasta 102 F by the soup station being held less than four hours. Manager time marked.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine....not provided any kind of temperature measurement tools.
No paper towels or mechanical hand drying device provided at handwash sink at display kitchen.
No soap provided at handwash sink at display kitchen
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.... Macaroni cheese no date marked, manager not determined what date food was cooked at walk in cooler. Stop sale issue. Manager discarded food.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.... Not provided cold or hot water in handwashing sink at display kitchen.
Dec 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observe with ice cream scoop. Operator turn on water.
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.