DELRAY PIZZA
3025 S FEDERAL HWY BAY 04, Delray Beach FL 33483
Last inspected Aug 13, 2026 · 8 visits since November 2023
AUG 24
MAR 25
AUG 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Operator paid.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 13, 2026Administrative 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
What the inspector wrote — 6 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...marinara sauce 51F, chicken wings 45F at bottom shelf in tall storage reach in cooler. Per date,per Cook food was cooked yesterday. Stop sale issue. Employee discarded. Food.
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...marinara sauce 51F, chicken wings 45F at bottom shelf in tall storage reach in cooler. Per date,per Cook food was cooked yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cheese 50F in tall reach in cooler at pizza station, garlic in oil 48F in flip top reach in cooler at kitchen. Food not prepped or portioned today, food being less than 4 hours. Employee removed food another acceptable cooler.
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...pizza's in display shelf at front line, pizza being held less than 4 hours. Employee time marked.
Show the remaining 2 findings ▾
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses...employee hired less than 60 days, Not provided employee health policy. Provided form
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...roasted tomatoes was prepped 5 days ago, fresh garlic in oil was prepped 2 days ago in storage reach in cooler. Employee date marked.
Feb 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....marinara sauce 53F in bottom shelf in tall reach in cooler. Per Cook and date food was cooked yesterday. Stop sale issue. Employee discarded food.
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....marinara sauce 53F in bottom shelf in tall reach in cooler. Per Cook and date food was cooked yesterday.
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....pizza' in display case at front line, food being held less than 4 hours. Operator properly time marked.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...cooked tomatoes with garlic in reach in cooler without identification, food was cooked 3 days ago. Operator date marked.
Unviable handwashing sign provided at a hand sink used by food employees...handwashing sign under paper towel dispenser at pizza station
Aug 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked...multiple meatballs containers with freezing date in reach in cooler. Employee properly date marked.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....observed at 1:42 pm chicken wings at reach cooler, per operator food was cooked yesterday 11 am, roasted pepper was cooked yesterday morning. Employee date marked.
No handwashing sign provided at a hand sink used by food employees.
Stored food not covered..chicken wings in storage reach in cooler. Employee covered.
Mar 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Operator paid.
Bowl or other container with no handle used to dispense food. Observed in bread crumbs.
Food stored on floor. Observed plastic bottles of Gatorade, stored on the floor and rest storage.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed lettuce above tomato sauce in glass refrigerator.
Oct 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shaved beef not in commercial packaging over cheese at black reach in freezer. Operator stored properly.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed Splitter attached at mop sink with no vacuum breaker.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked mushrooms (45F - Cooling) at 2:43 since 1:43 - 45F at 4:00 Observed in deep pan on upper portion at reach in cooler at cook line. At current rate of cooling product will not reach 41F within 6 hours. Operator moved to bottom portion of another cooler.
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 proof of training at time of inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety. Operator has Time control procedure, but not filled out. Advised operator to fill out procedure.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Pickled onions (hot brine) made 8/5 no date mark. Operator dated product.
Cutting board has cut marks and is no longer cleanable. At back prep area flip top cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Open beverage container on top op sauce container at reach in cooler at cook line.
Mar 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate0 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...pasta 47 F in reach in cooler, per Cook pasta was cooked yesterday, pasta 57F in reach in cooler, per Cook pasta was cooked 9 am in reach in cooler. Stop sale issue. Cook discarded pasta.
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...pasta 47 F in reach in cooler, per Cook pasta was cooked yesterday, pasta 57F in reach in cooler, per Cook pasta was cooked 9 am in reach in cooler.
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.... Multiple pizza in display counter, pizza sauce, per ope food being held less than four hours. Operator time marked.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food...provided to operator.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....chicken wings was cooked yesterday morning in reach in cooler. Advise to employee date marked.
Nov 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic in oil (70F - Cold Holding); at pizza make table. Not prepped or portioned. Out of unit less than four hours. Placed in freezer to cool.
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. All pizzas and tomato sauce at front display. Time marked.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents missing in hallway behind kitchen
Ice buildup in reach-in freezer and/or walk-in freezer. Ice in freezer chest in dining room
Time/temperature control for safety food thawed in an improper manner. Meatballs thawing room temperature in back hallway behind kitchen
Wiping cloth sanitizing solution stored on the floor. Removed
Working containers of food removed from original container not identified by common name. Flour salt Labeled
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.