ELISABETTA'S
32 E ATLANTIC AVE, Delray Beach FL 33444
Last inspected Mar 18, 2026 · 8 visits since November 2023
NOV 24
MAR 25
AUG 25
FEB 26
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area....one live small flying insects in dried fruits at pizza station. Employee discarded food with flying insects.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026036574 | Mar 18, 2026 | Jun 17, 2026 | $200 |
Inspection history
8 visits, newest first
Mar 18, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority3 Intermediate2 Basic
What the inspector wrote — 10 findingsThe state's own report →
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands...server brought dirty dishes from customer table and then handled cleaned containers, drink glass without washing hands. Server washed hands after discussion
Stop Sale issued on time/temperature control for safety food due to temperature abuse...Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours....observed at 2:28pm cut lettuce 47F in reach in drawer at salad station, cut lettuce 52F in walk in cooler. Per prep person lettuce was cut between 8 am to 10am.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...vodka sauce 58F, marinara sauce 58F, butter 59F in ice bath by the steamer at cook line...home made Caesar dressing 48F in flip top reach in cooler stored in double container at salad station. Food not prepped or portioned today, food being held less than 4 hours. Chef time marked.
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.....mushroom, butter, rice, herb butter, eggwash, pancetta, roasted garlic, meat sauce, ground sausage, roasted garlic, roasted tomato in flip top reach in cooler by the handwashing sink at kitchen, food being held less than 4 hours. Chef time marked.
Show the remaining 6 findings ▾
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours....observed at 2:28pm cut lettuce 47F in reach in drawer at salad station, cut lettuce 52F in walk in cooler. Per prep person lettuce was cut between 8 am to 10am. Stop sale issue. Employee discarded food.
Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade. Chef cleaned.
Handwash sink not accessible for employee use at all times...blocked my make table cart at kitchen. Employee removed.
Handwash sink used for purposes other than handwashing...dump ice in handwashing at pastry station, some food evidence in handwashing sink at dishwashing area, stored towels, knife in handwashing sink at kitchen.
Stored food not covered...sour dough bread stored opened by the stairway.
Unwashed fruits/vegetables stored with ready-to-eat food...cut avocado with stickers in salad station.
Feb 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority6 Intermediate3 Basic
Show 13 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food...employee use cell phone and then peepped ready to eat vegetables without washed hands. Employee washed hands after discussion.
Employee switched from working with raw food to ready-to-eat food without washing hands....employee portioning raw sausage with bare hands and then put labeled on roasted garlic in oil, pizza sauce without washing hands. Employee warhead hands after discussion.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....fresh mozzarella cheese 47F, blanched vegetables 51F in reach in cooler by the handwashing sink at kitchen. Food not prepped or portioned today, food being held less than 4 hours. Chef time marked.
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...roasted garlic, pizza sauce in pizza station being held less than 4 hours. Employee time marked.
Clam, mussel tags not maintained in chronological order according to the last date they were served in the establishment.
Clam, mussel tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade. Employee cleaned.
Handwash sink used for purposes other than handwashing...rinsed towel in handwashing sink at expo line. Discussion with employee.
No soap provided at handwash sink.
Spray bottle containing toxic substance not labeled....multiple sanitizer spray bottle without labeled. Employee labeled.
Food stored on floor...onion, potatoes stored on the floor at dry storage area. Chef properly stored.
No handwashing sign provided at a hand sink used by food employees at up stairs bar.
Working containers of food removed from original container not identified by common name....oil spray bottle, employee labeled.
Aug 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....roasted peppers 52F, cooked broccoli 45F, calamari 48F, meat sauce 50F, clams 48F, mussels 50F in flip top cold hold table at cook line. Food not prepped or portion today, food being held less than 4 hours, chef properly ice bath on food, covered 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.... Fresh garlic in oil, roasted oil at pizza station, food being held less than four hours, employee time marked.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....observed at 12:25 pm caponata 50F to 52F in a deeper container more 4 inches with covered at walk in cooler. Took another temperature at 12:59 pm, food temperature was 50F to 51F current rate of cooling food will not reach 41F within remaining hour. Employee replace food in shallow container and uncovered.
Handwash sink not accessible for employee use at all times....blocked by rack, chef removed rack.
Spray bottle containing toxic substance not labeled....sanitizer spray bottle at expo line. Employee labeled.
Bowl or other container with no handle used to dispense food...scooping ice with cup at bar.
Mar 27, 2025Inspection 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 ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ observed seven (7) employees opening, no certified food manager present.
Food stored on floor of walk in freezer. Operator corrected.
No 'conspicuously' located ambient air temperature thermometer in multiple cold holding units.
Nov 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 7 high priority.
7 High priority1 Intermediate1 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.... Parm stock ( cooked with cheese and vegetables stock )in a dipper than 4 inches container in walk-in cooler. Per executive chef food was cooked yesterday. Stop sale issue. Employee discarded food.
Raw animal food stored over/not properly separated from ready-to-eat food...raw ground sausage directly top of the cheese,above cooked octopus in tall reach in cooler at kitchen, employee properly stored.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation...roasted garlic in butter date marked 10/15 in reach in drawer at pantry station. See stop sale issue. 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...roasted garlic in butter date marked 10/15 in reach in drawer at pantry station.
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......ham 54F, cold cut meat 53F,, ricotta cheese 53F, copra 54F, nduja 54F, roasted garlic in butter 53F in reach in drawer pantry station by the pizza station... food not prepped or portion today, food being held more than 4 hours..... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.... Parm stock ( cooked with cheese and vegetables stock )in a dipper than 4 inches container in walk-in cooler. Per executive chef food was cooked yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit......ham 54F, cold cut meat 53F,, ricotta cheese 53F, copra 54F, nduja 54F, roasted garlic in butter 53F in reach in drawer pantry station by the pizza station... food not prepped or portion today, food being held more than 4 hours. Stop sale issue. Chef discarded food.....fresh mozzarella cheese 66F in flip to cooler across from grill over stored food. Employee removed 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....pork belly in prep counter at pantry station being held less than 4 hours. Employee time marked.
Handwash sink not accessible for employee use at all times...blocked by food prep cart at kitchen. Chef removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit..water 96F. Employee removed.
Feb 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
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 grabbed ready to eat (sliced )orange, lime with bare hands at bar. Stop sale issue, employee stated that her hands was washed, employee washed hands and putting gloves on hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area....one live small flying insects in dried fruits at pizza station. Employee discarded food with flying insects.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....garlic butter date marked 2/16 at walk in cooler. Stop sale issue. Chef discarded 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 grabbed ready to eat (sliced )orange, lime with bare hands at bar. Stop sale issue, employee stated that her hands was washed, employee washed hands and putting gloves on hands.... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....garlic butter date marked 2/16 at walk in cooler.... Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area....one live small flying insects in dried fruits at pizza station. Stop sale issue
Handwash sink not accessible for employee use at all times....stored sanitizer bucket front of handwashing sink at prep kitchen.Employee removed.
Wiping cloth sanitizing solution stored on the floor...employee properly stored.
Nov 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Ground beef behind bolognese sauce in flip top cooler across grill. Chef reversed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ground beef 50°F, at cook line flip top cooler not covered and to close to heat lamp. Ground beef was placed in cooler 1.5 hours ago. Chef placed ice bags and lid on ground beef. At the end of inspection ground beef is 41°F
Time/temperature control for safety food thawed in an improper manner. Jumbo Shrimp 78°F thawing in standing water. Cook removed from water and iced down.
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.