DELRAY BEACH CLUB
2001 S OCEAN BLVD, Delray Beach FL 33483 · 561.278.6226
Last inspected Jul 15, 2026 · 9 visits since November 2023
OCT 24
APR 25
AUG 25
JAN 26
JUL 26
— STEADY
5 inspections within 18 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate1 Basic
What the inspector wrote — 8 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container in plantain chips. Employee removed paper towel
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.....turkey stock prepped date 6/30, home made ceaser dressing date marked 7/2 at walk in cooler. See stop sale. Employee discarded food.
Stop Sale issued due to food not being in a wholesome, sound condition.... Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. Feta cheese without opening date at walk in cooler. Per manager food was opened 7/7/26...Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.....turkey stock prepped date 6/30, home made ceaser dressing date marked 7/2 at walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...feta cheese 45F, arugula 48F, spinach 48F stored in double containers below hot line at kitchen. Food not prepped or portioned today, food being held less than 4 hours. Employee replace food to one container and covered.
Show the remaining 4 findings ▾
Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. Feta cheese without opening date at walk in cooler. Per manager food was opened 7/7/26. See stop sale. Employee replace discarded food.
Handwash sink used for purposes other than handwashing...stored wet towel in handwashing sink at server station. Employee removed
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...lentil soup with wrong date, food was cooked yesterday 7/14/26, date marking for today 7/15/26 at walk in cooler. Employee properly date marked.
Clean utensils or equipment stored in dirty drawer or rack...ice scoop stored directly on soda line at server station, bar. Employee properly stored.
Jan 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate1 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
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 vegetables soup, cooked cabbage, cooked chicken in vacuum package without HACCP plan and process waiver in walk in freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....Hot holding chicken stock 82F at kitchen, food was prepped less than 2 hours, employee reheated food over 165F at time of inspection.
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 vegetables soup, cooked cabbage, cooked chicken in vacuum package without HACCP plan and process waiver in walk in freezer...stop sale issue issue. Employee discarded food.
Clam/mussel/oyster tags not marked with last date served...recent few oyster tags.
Handwash sink used for purposes other than handwashing...red bucket, whisk stored in handwashing sink at banquet line kitchen.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory...GM printed new menu with identifying uncooked cooke food.
No paper towels or mechanical hand drying device provided at handwash sink at banquet line kitchen. Employee provided
No handwashing sign provided at a hand sink used by food employees at banquet line kitchen
Aug 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate3 Basic
Show 11 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method....salmon, sea base, cod, swordfish, scollops in vacuum packaged in walk in freezer and walk in cooler See stop sale. Employee discarded food.
Non-food grade paper/paper towel used as liner for food container in cut lettuce, cheese, cilantro, ground cooked chorizo in reach in cooler. Employee removed paper towels.
Stop Sale issued due to food not being in a wholesome, sound condition.... Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method....salmon, sea base, cod, swordfish, scollops in vacuum packaged in walk in freezer and walk in cooler See stop sale. Employee discarded food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Slice cheese 51F, blanched broccoli 51F in flip top reach in cooler across from BLODGETT oven at cook line, food not prepped or portion today, food being held less than 4 hours. Employee time marked food.
Handwash sink not accessible for employee use at all times....blocked by big pan with oil stored front of the handwashing sink at east side of kitchen. Employee removed
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
No paper towels or mechanical hand drying device provided at handwash sink at west of kitchen.
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...vacuum packaged sea food, cooked food in premises without HACCP plan
Bowl or other container with no handle used to dispense food.... To go container in flour. Employee removed container.
No handwashing sign provided at a hand sink used by food employees at west side kitchen.
Working containers of food removed from original container not identified by common name....flour at prep station. Employee labeled
Apr 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate1 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....chicken stock, beef stock, home made dressings, pomodoro sauce, onion soup, cheese, yogurt, roast beef all at 44-45F in walk in cooler. Food not prepped prepped or portion today, food being held less than 4 hours. Chef opened inside walk in freezer door and lower the thermostat to chill fast..... coleslaw 51F, cut melon 50F in cold hold line at expo line by the cook line. Food not prepped or portion today, food being held less than 4 hours. Chef time marked on food..... Lower food temperature at 43F at time of inspection
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 hot holding station at expo line, food was cooked today being held less than 4 hours, chef time marked.
Equipment drain line draining into handwash sink at bar, employee removed pipe.
Handwash sink not accessible for employee use at all times....blocked by iglo cooler at salad station. Employee removed.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service...manager provided
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...seafood pot pie sauce was cooked two day ago at walk in cooler. Chef date marked.
In-use utensil stored in standing water less than 135 degrees Fahrenheit...spoon, tongs stored in water at 96F, chef make hot water over 135 F at time of inspection.
Oct 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized....00 ppm.
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....chicken wings 49-45F in tall reach in cooler, 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....cooked chicken wings 49-45F, raw chicken in tall reach in cooler, food not prepped or portion today, food being held more than 4 hours. Stop sale issue. Employee discarded food.
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.
Employee eating in a food preparation or other restricted area...opened drink in prep line by reach in cooler at kitchen. Employee removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit....spoons tong knives, scoop at 89F at cook line. Employee removed
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength...quaternary ammonium 00 ppm. Employee corrected 200 ppm.
Feb 15, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 15, 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 ▾
Food stored in ice used for drinks... juices bottle stored in drink ice inside bar. Manager discarded ice. See stop sale issue.
Stop Sale issued due to food not being in a wholesome, sound condition...Food stored in ice used for drinks... juices bottle stored in drink ice inside bar.
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.....chicken wings 45°, pizza sauce 45° in tall reach in cooler by the pizza oven, food not portion or prepped today,food being held since Sunday more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....chicken wings 45°, pizza sauce 45° in tall reach in cooler by the pizza oven, food not portion or prepped today,food being held since Sunday more than 4 hours. Stop sale issue. Chef discarded food.
No paper towels or mechanical hand drying device provided at handwash sink at inside bar by the triple sink.
No soap provided at handwash sink at inside bar by the triple sink.
Cleaned and sanitized equipment or utensils not properly stored...ice scoop stored directly on the soda or ice bin at inside bar.
No handwashing sign provided at a hand sink used by food employees at inside bar.
Dec 19, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observe with lobster and salmon not frozen before Rop.
Stop Sale issued due to food not being in a wholesome, sound condition. Observe with lobster and salmon not frozen before Rop.
Establishment processing animals for personal use as food without an approved variance from the Division of Hotels and Restaurants.
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.
Nov 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Oyster tags not marked with last date served. Reviewed date marking tags.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in crab meat at cook line. 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.