EDGEWATER ROOM
401 E LINTON BLVD, Delray Beach FL 33483 · 561.272.7979
Last inspected Jan 30, 2026 · 8 visits since November 2023
JAN 24
DEC 24
MAR 25
SEP 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit... cheese 50° in reach in cooler, cut lettuce62°, cut tomatoes 60° in cook line being held less than four hours. Employee time marked.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $1,900
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026021207 | Jan 30, 2026 | Apr 8, 2026 | $200 |
| 2--2023069937 | Nov 30, 2023 | Jan 16, 2024 | $700 |
| 2--2023039055 | Jun 23, 2023 | Aug 23, 2023 | $400 |
| 2--2021045856 | Sep 29, 2021 | Nov 19, 2021 | $400 |
| 2--2018057042 | Oct 30, 2018 | Dec 7, 2018 | $200 |
Inspection history
8 visits, newest first
Jan 30, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority2 Intermediate1 Basic
What the inspector wrote — 9 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.... Opened raw turkey burger with French fries above opened cut pineapple in reach in freezer. Employee properly stored.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation....pork roast date marked 1/17/26, pork roast date marked 1/15/26 in walk in cooler. See stop sale. Chef discarded food.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands...server brought dirt dishes and then handed cleaned dishes to serve food. Server washed hands after discussion.
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....pork roast date marked 1/17/26, pork roast date marked 1/15/26 in walk in cooler
Show the remaining 5 findings ▾
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...tuna salad 47F, turkey 55F, cheese 49F, cut tomatoes 49F in flip top reach in cooler across from Vulcan oven at kitchen, cut tomatoes 67F, cut lettuce 69F, sour cream 52 in ice bath at expo line, cook line at kitchen. Food not prepped or portioned today, food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...tuna salad 47F, turkey 55F, cheese 49F, cut tomatoes 49F in flip top reach in cooler across from Vulcan oven at kitchen, cut tomatoes 67F, cut lettuce 69F, sour cream 52 in ice bath at expo line, cook line at kitchen. Food not prepped or portioned today, food being held more than 4 hours. Stop sale issue. Employee discarded food.
Handwash sink used for purposes other than handwashing....red bucket in handwashing sink at dishwashing area.. Employee removed.
No paper towels or mechanical hand drying device provided at handwash sink at dishwashing area. Employee provided paper towels.
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, cod thawing in reduce oxygen packaging at walk in cooler. Label states to remove before thawing. Employee removed.
Sep 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate2 Basic
Show 9 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands...server handled refilled beverages and then engaged prepared beverages for another guest, server handled soiled dishes then engaged prepared beverage,served food without washing hands. Employee washing hands after discussion with chef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cut lettuce 67F, slice tomatoes 46F temperature control with ice at cook line. Food was prepped to serve, food being held less than four hours. Chef time marked.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths....chlorine for dish machine.
No paper towels or mechanical hand drying device provided at handwash sink at front kitchen, employee provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.....cooked carrots in walk in cooler, food was cooked 2 days ago. Employee date marked.
Food stored on floor...multiple boxes stored on the floor at walk in freezer and walk in cooler. Employee properly stored.
Unwashed fruits/vegetables stored with ready-to-eat food...avocado with stickers with lime in flip top reach in cooler at cook line. Chef removed avocado.
Mar 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...bolognese sauce 45F, tomato soup 47F at walk in cooler, cooling in a deeper than 4 inches container with covered at walk in cooler. Per chef food was cooked yesterday. Stop sale issue. Employee discarded food.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.... Employee cutting orange with bare hands. Stop sale issue. Employee discarded orange.
Raw animal food stored over/not properly separated from ready-to-eat food...ready to eat salmon with raw salmon in same container in reach in cooler. Employee properly stored food.
Stop Sale issued due to food not being in a wholesome, sound condition.... Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.... Employee cutting orange with bare hands.
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...bologna sauce 45F, tomato soup 47F at walk in cooler, cooling in a deeper than 4 inches container with covered at walk in cooler. Per chef food was cooked yesterday.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels at prep station. Employee fixed it
Time/temperature control for safety food not maintained frozen solid in a freezer....ham 45F, hamburger 44F in produce walk in cooler. Manager stated that food being held less than four hours. Employee removed food another walk in cooler.
Mar 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority3 Intermediate1 Basic
Show 9 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Grouper, salmon at walk in freezer. Chef stated that fish was not freezing before vacuum packaging. See stop sale. Discarded food.
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. Grouper, salmon at walk in freezer. Chef stated that fish was not freezing before vacuum packaging.
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...vanilla and chocolate yogurt 45-50F in yogurt server machine. 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...vanilla and chocolate yogurt 45-50F in yogurt server machine. Food not prepped or portion today food being held more than 4 hours. Stop sale issue. Employee discarded food....butter 49F, butter 46F in glass door reach in cooler at server station. Food not prepped or portion today food being held less than 4 hours. Chef removed food another acceptable cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot Holiday pasta 72F by the soup station at server station. Food being held less than 2 hours. Employee time marked food.
No paper towels or mechanical hand drying device provided at handwash sink at server station, bar.
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.
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...establishment vacuum packing fish, roast beef, corn beef, cooked pork belly without HACCAP plan.
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 in running water at triple sink. Label states to remove before thawing. Employee removed fish from package.
Jan 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit... cheese 50° in reach in cooler, cut lettuce62°, cut tomatoes 60° in cook line being held less than four hours. Employee time marked.
Clam/mussel tags not marked with last date served...chef date marked recent tags.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels...employee provided.
Jan 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 30, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority3 Intermediate0 Basic
Show 9 findings ▾
Cook, while tasting pasta touched his mouth then engaged in food preparation, handled clean equipment without washing hands. Cook then removed pasta pot from stove and drained pasta, without washing his hands
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler #1: Cream sauce 58°F, soup 49°F, cooked yesterday cooling over night in deep tight covered containers in walk in cooler. See stop sale
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler #1: Cream sauce 58°F, soup 49°F, cooked yesterday cooling over night in deep tight covered containers in walk in cooler.
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. Operator set up triple sink with QAC 200ppm to sanitize. 0ppm.
Raw shrimp stored over ready-to-eat food chicken stock and Marsala sauce in walk in cooler. Cook removed shrimp.
Self-service buffet lacking adequate sneezeguards or other proper protection from contamination for bread and pastries. Reviewed using sneeze guards or baskets with a lid.
Clam and mussel tags not marked with last date served.
No chemical chlorine test kit provided when using chlorine sanitizer at warewashing machine.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired 2.28. 2022.
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.