DRIFT
10 N OCEAN BLVD, Delray Beach FL 33483 · 561-441-0822
Last inspected Nov 14, 2025 · 6 visits since November 2023
FEB 24
SEP 24
JAN 25
JUL 25
NOV 25
▲ GETTING WORSE
5 inspections trending down, 27 points off where it started.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation....salsa date marked 1/17/25 at walk in cooler. See stop sale. Chef discarded food.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Nov 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
What the inspector wrote — 10 findingsThe state's own report →
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly....chlorine 00 ppm at drift bar kitchen. Chef state that utensils will be wash at drift main kitchen
Non-food grade paper/paper towel used as liner for food container....cooked egg York stored in paper towel at expo line.....cut basil, micro greens in paper towel at drift bar kitchen. Employee discarded food.
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...burrata cheese, feta cheese at expo line, food being held less than 4 hour. Chef time marked.
Food-contact surface soiled with food debris, mold-like substance or slime...heavy soiled in can opener blade. Employee cleaned.
Show the remaining 6 findings ▾
Handwash sink used for purposes other than handwashing...stored red bucket in handwashing sink at drift bar kitchen. Chef removed bucket
container with no handle used to dispense food in cheese, quinoa, fruits in reach in cooler. Chef removed containers
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner....ice bucket above ice machine. Chef removed.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.... Tuna thawing in reduce oxygen packaging at walk in cooler. Label states to remove before thawing. Employee removed from packaged
Unwashed fruits/vegetables stored with ready-to-eat food....unwashed blue berries prepped for servings.. Labele state that wash before use. Employee washed
Working containers of food removed from original container not identified by common name...brea crumb, flour at dry storage room. Chef labeled.
Jul 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Non-food grade paper/paper towel used as liner for food container.... Arugula, basil, other garnish covered with non food grade paper towel in reach in cooler at roof top kitchen. Chef removed paper towel
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation....Demi glaze sauce date marked 6/25/25 in walk in cooler. See stop sale issue. Manager discarded food.
Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation....Demi glaze sauce date marked 6/25/25 in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....blueberry butter 69F, blueberry butter 65F at pizza counter at pizza kitchen, per chef food being held less than 4 hours. Removed one butter container to reach in freezer, another one put time marked.
Handwash sink used for purposes other than handwashing... saniwipes stored in handwashing sink at pizza kitchen., chef removed
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked...blueberry butter thawing and serve at pizza station counter without thawing date marked. Employee date marked.
Water pressure lacking at fixtures that require the use of water at handwashing sink at women and men bathroom
In-use utensil stored in standing water less than 135 degrees Fahrenheit...scoop 72F water at pizza kitchen. Chef turned on dipper well. Spoon, tongs, scup in 80F water at drift main kitchen. Chef replace water on the fire.
In-use utensil used with moist food stored in room temperature blueberry butter scooper stored top of the butter container at pizza station. Employee time marked.
Jan 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate4 Basic
Show 13 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands...Ice scoop handle in contact with ice, employee pulling it without washing hands and not putting gloves on hands. Discussion with chef.
Raw animal food stored over/not properly separated from ready-to-eat food...raw beef above cooked beef in reach in drawer below grille at kitchen. Chef properly stored.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation....salsa date marked 1/17/25 at walk in cooler. See stop sale. Chef discarded food.
Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation....salsa date marked 1/17/25 at walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....lobster 49Fat walk in cooler, food not prepped today, food being held less than 4 hours. Employee covered food with ice to chill fast.
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...cut tomatoes, cut lettuce at expo line being held less than an hour. Employee time marked.
Handwash sink not accessible for employee use at all times....blocked by speed rack at prep kitchen. Employee removed rack
No paper towels or mechanical hand drying device provided at handwash sink at bar. Employee provided.
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.
Bowl or other container with no handle used to dispense food....ramekin container use as a scoop in corn, quinoa, cheese, farro in reach in cooler, chef removed.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package...tuna thawing in reduce oxygen packaging at reach in cooler. Label states to remove before thawing. Employee removed from packaging
Ice scoop handle in contact with ice at bar. Employee removed.
In-use tongs stored on equipment door handle between uses...multiple tong stored on the grille handle at kitchen, employee removed.
Sep 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate4 Basic
Show 12 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands....Cook grabbed raw hamburger and changed one glove and then grabbed cleaned bowl to serve food without changed both gloves and washed hands between. Employee washed hands after discussion.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized...due to dishmachine failure sanitizer utensils.
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... fixed Dishmachine at time of end of the inspection. Heat strip turned black.
Raw animal food stored over/not properly separated from ready-to-eat food....raw beef above cooked octopus in reach in drawer at kitchen. Chef properly stored.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands....bar tender handle soiled dishes and then grabbed cleaned glass,opened drinks without washed hands. Washing hands after discussion.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cut cabbage 58F, cut lettuce 57F at pantry line at kitchen, food not prepped or portion today, food being held less than 4 hours. Chef time marked on food.
Clam/mussel/oyster tags not marked with last date served...clams.
Handwash sink used for purposes other than handwashing....stored red bucket, sani wipes in handwashing sink at bar. Employee removed
Clean utensils Knives stored between equipment at kitchen. Employee removed.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.... Tuna thawing in reduce oxygen packaging at reach in cooler. Label states to remove before thawing. Chef removed package.
Ice scoop handle in contact with ice at bar, chef properly stored.
Working containers of food removed from original container not identified by common name...Italian bread crumbs, bread crumbs, spices at storage room. Chef labeled.
Feb 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Raw animal food stored over/not properly separated from ready-to-eat food. On the cookline, raw tuna was stored behind the shredded cucumber. The tuna was moved to the front on the cooler.
Nov 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Cook washed hands with no soap at cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French toast batter 51°F, on cook-line ice level too low, set up 2 hours ago. Chef added ice to submerge batter into ice.
Cook washed hands in a sink other than an approved handwash sink, in prep sink at cook line. No soap provided.
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.