EAST END CAFE
7000 W ATLANTIC AVE, Delray Beach FL 33446 · 561.499.3335
Last inspected Jul 21, 2026 · 11 visits since September 2023
FEB 25
JUL 25
JAN 26
JUN 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs stored at room temperature of 74F. Operator states eggs have been out for less than 30 minutes. Oper placed back in reach in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,810
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025062695 | Jul 28, 2025 | Oct 27, 2025 | $450 |
| 2--2025029104 | Feb 18, 2025 | Apr 22, 2025 | $400 |
| 2--2023060540 | Sep 29, 2023 | Nov 20, 2023 | $400 |
| 2--2021047161 | Sep 3, 2021 | Nov 9, 2021 | $560 |
Inspection history
11 visits, newest first
Jul 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate4 Basic
What the inspector wrote — 9 findingsThe state's own report →
Employee cracked raw shell eggs and then handled clean utensils without washing hands. Reviewed proper hand washing and employee washed hands.
Nonfood-grade containers used for food storage - direct contact with food. Prepared corn stored in thank you to go bag. Operator stored in proper container.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline butter (125-129F - Hot Holding), per operator holding 45 minutes. Operator immediately moved to heat source.
Walk in cooler - Raw smoked salmon stored over/not properly separated from ready-to-eat cream cheese and pitas. Operator stored all items properly.
Show the remaining 5 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs, Nova and Smoked Salmon Platters. Reviewed menu updating with operator. Operator began updating menus during inspection.
Floor soiled/has accumulation of debris. Along wall around shelving in dry storage. Operator cleaned during inspection
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Behind coffee dispenser - visibly soiled. Operator cleaned during inspection.
Ripped/worn tin foil used as shelf cover. Top shelf on Cookline and under Cookline prep table. Operator removed.
Stored food not covered. Fish in reach in freezer. Operator covered.
Jun 16, 2026Inspection Completed - No Further ActionComplaint Investigation
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....cooling home fries tomatoes 83F in a dipper container with covered. Took another temperature after 30 minutes, it was same temperature at 83F. Employee replace food in shallow container and not covered.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.... Wrong date marked on Tuna salad, chicken salad, coleslaw, egg salad at walk in cooler use by date marked more than 7 days. Employee properly date marked.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cheese crepes 45F -51F in top of flip top reach in cooler at kitchen. Food not prepped or portioned today food being held less than four hours, employee removed to bottom acceptable cooler.
Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade. Employee removed cleaned
Reach-in cooler interior/shelves have accumulation of soil residues..... heavy soiled build up interior reach in cooler and gas kit at kitchen.
Feb 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 30, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
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. Observed Triple Sink (Chlorine 0ppm)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes 96-100F. Per operator food held out of temperature for less than four hours. Operator moved to grill to reheat to 165F or higher.
Manager or person in charge lacking proof of food manager certification.
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.
Jul 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs and then change gloves and proceeded to place salad mix onto grill without washing hands. Advised employee to wash hands.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed Raw shell eggs 71F. Per operator food not prepared or portioned today. Per operator food held out of temperature less than four hours. Operator placed raw shell eggs back into flip top cooler to quick chill.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler #2 cheese (47-48F). Per operator food not prepared or portioned today. Food held in unit less than four hours. Observed cheese stacked past the fill line. Operator placed cheese into another cooler to quick chill. Observed butter chips (45-51F). Per operator food not prepared or portioned today. Per operator food held in unit less than four hours. Observed butter chips past the fill line. Operator portioned butter chips into other containers and placed a bag of ice on each container to quick chill.
Feb 18, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Flip top cooler #2; cheese (47F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Operator placed cheese in ice bath. Observed in Front station cooler; butter chips (53F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Discussed with operator to place butter chips on time. Operator placed butter chips in ice bath.
Dec 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler across from stove cut tomatoes (41-46F - Cold Holding. Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Observed food past the fill line. Operator removed food out of temperature to another container and placed in walk in cooler to quick chill. #2 Observed in front station reach in cooler butter (49F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Observed cooler lid left open. Operator placed butter back into walk in cooler to quick chill.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk in cooler pea soup and chicken soup not date marked. Food not date marked for more than 24 hours. Operator date marked 12/11.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee food stored over lemons in the wait station reach in cooler. Operator stored properly.
Aug 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles soiled, operator instructed employee to clean and sanitize
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in shelving in walk in cooler
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line coolers. Employee started to clean and sanitize at time of inspection
Feb 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs stored at room temperature of 74F. Operator states eggs have been out for less than 30 minutes. Oper placed back in reach in cooler.
No probe thermometer provided to measure temperature of food products. Operator retrieved probe thermometer from secondary location at time of inspection
Unpackaged food not protected from environmental sources of contamination during preparation. Box of unwashed tomatoes stored on top of garbage can. Operator removed
Oct 11, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 29, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
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. Dish machine tested at 0ppm. Operator called for service
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs with gloved hands then proceed to handle clean plate, equipment without washing hands/changing gloves. Discussed with employee/operator. Employee washed hands and changed gloves.
Raw ready to eat animal food stored over or with unwashed produce. Smoked salmon stored above unwashed onions in walk in cooler. Operator reorganized
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pooled egg (60°F - Cold Holding) being held on cook line in ice. Ice not high enough to cover pan. Operator states item has been out for 2 hours. Operator added more ice
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quat test kit provided for chlorine ware washing machine
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of not in use drawers under flat top unit heavily soiled
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.