DELTA HOTELS BY MARRIOTT WEST PALM BEACH
1301 BELVEDERE RD, West Palm Beach FL 33405 · 561-659-3880
Last inspected Jun 29, 2026 · 10 visits since July 2023
JAN 24
OCT 24
APR 25
OCT 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. Emailed one
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2019063922 | Dec 10, 2019 | Jan 24, 2020 | $200 |
| 2--2019001265 | Jan 5, 2019 | Jan 24, 2019 | $400 |
| 2--2015018180 | Mar 23, 2015 | May 14, 2015 | $160 |
Inspection history
10 visits, newest first
Jun 29, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
What the inspector wrote — 2 findings
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No proof of food manager certification provided for any employee or general manager on duty Ulas Karaibrahimoglu.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Jun 26, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority3 Intermediate1 Basic
Show 6 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 kitchen dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut melon (59F - Cold Holding); cold smoked salmon (60F - Cold Holding) held at ambient room temperature in containers stored above cooling platform on buffet line for less than 2 hours. Products not submerged in any sort of ice or cold holding enclosure. Operator placed items on time.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Employee cleaned.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No proof of food manager certification provided for any employee or general manager on duty Ulas Karaibrahimoglu.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on back prep table. Operator removed.
Oct 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw smoked salmon stored over ready to eat foods. Operator moved smoked salmon to bottom shelf
No soap provided at handwash sink. No soap provided at handwashing sink. Operator provided soap
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In kitchen, hot water faucet not working. Operator has maintenance fix faucets during inspection.
Carbon dioxide/helium tanks not adequately secured. In dry striate, three co2 containers not secure.
Food stored on floor. In walk in cooler, raw meat stored on floor. In walk in freezer, boxes of food stored on floor
Apr 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Grilled onions prepared on 03/25 today is 04/01. Not used within 7 days.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for three compartment sink and washcloth quaternary sanitizer.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by three compartment sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Cook line hand sink hot water knob not working ( spinning all around ) water temperature 77 f.
Food stored on floor. Raw pork stored on floor under shelves in walk in cooker. Chef moved pork to shelve.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon and spatula stored in standing water next to stoves. Water temperature 91 f. Explained and chef dumped the water
No handwashing sign provided at a hand sink used by food employees. At hand sink by three compartment sink.
Water leaking from pipe and/or faucet/handle. Three compartment sink hot water leaking ( unable to shut off )
Dec 13, 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 ▾
2 Floor tiles in disrepair under dishwasher area.
Ceiling tile missing. In dry food storage room.
Hole in or other damage to wall. Under dishwasher area.
Oct 21, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
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.
2 Floor tiles in disrepair under dishwasher area.
Ceiling tile missing. In dry food storage room.
Hole in or other damage to wall. Under dishwasher area.
Oct 14, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 5 high priority.
5 High priority9 Intermediate7 Basic
Show 21 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled soiled dishes then handled cleñ dishes without washing hands. Explained and he washed hands.
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. Both dishwashers ( main dishwasher and bar dishwasher) heat strip failed to turn black. Washing dishes during inspection. Advised to discontinue the use of dishwasher to sanitize. Setup and use three compartment sink to sanitize the dishes.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over portioned impossible burgers in walk in freezer. Explained and chef rearranged.
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. Raw beef over bag of raw shrimps in walk in freezer. Explained and chef rearranged.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. For unwrapped apples at self serve by cash register and breakfast area
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. Emailed one
Handwash sink used for purposes other than handwashing. Plastic pan stored in hand sink at the bar. Manager removed the pan.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quat
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.for both dishwashers
No paper towels or mechanical hand drying device provided at handwash sink. At the bar hand sink. Chef stocked paper towels.
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 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. Emailed one.
Self-service salad bar/buffet not provided with proper dispensing utensils. For unwrapped green apples at self serve stations..
Whole fruit displayed for self-service not wrapped and no utensils provided. Green apples for self service by the cashier register are not wrapped and no sign indicating that these apples are not washed. Explained.
2 Floor tiles in disrepair under dishwasher area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Pink mold like substance buildup on white deflector.
Ceiling tile missing. In dry food storage room.
Hole in or other damage to wall. Under dishwasher area.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in contact with ice in ice machine at second floor. Chef stored handle above ice.
No handwashing sign provided at a hand sink used by food employees. At the bar hand sink and by prep sink.
Straws ( these are straws not stirrers)provided for customer self-service not individually wrapped or in an approved dispenser at the bar.
Jan 10, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jul 21, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling near back door. Water dripping on floor from the same hole.
Hole in or other damage to wall. All wall tiles missed on the corner wall by three compartment sink.
Jul 20, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sunny fresh scramble egg mix 49 stored over night in the walk in cooler. ( 48 containers 32 oz each) Cut cantaloupe 44, cream cheese packet 47, in 2 door cooler on second floor,butter packets 45, clarified butter 45, (raw shell eggs ambient air 54 f based on cooler digital thermometer) in upright glass door cooler in the kitchen all stored overnight.not portioned or prepared today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sunny fresh scramble egg mix 49 stored over night in the walk in cooler. ( 48 containers 32 oz each) Cut cantaloupe 44, cream cheese packet 47, in 2 door cooler on second floor,butter packets 45, clarified butter 45, (raw shell eggs ambient air 54 f based on cooler digital thermometer) in upright glass door cooler in the kitchen all stored overnight.not portioned or prepared today. Chef discarded all
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on cook line.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.bin area under the lid
Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling near back door. Water dripping on floor from the same hole.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler coil frozen. Scrambled egg mix 49 f., glass door cooler digital thermometer reading 54 all food in this cooler above 43 f
Hole in or other damage to wall. All wall tiles missed on the corner wall by three compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of Hand sink soiled at second floor by ice machine, Walk in cooler fan guard.
Ripped tin foil used as shelf cover on bottom shelf of prep table in the kitchen.
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.