EXCELL RESTAURANT
1041 S CONGRESS AVE #119, Delray Beach FL 33445 · 561.330.0463
Last inspected Jul 10, 2026 · 10 visits since September 2023
JUL 24
JAN 25
JUL 25
DEC 25
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach on the wall at kitchen. Employee killed 5 live roaches underneath unused glass door hot box at front line, 3 live roaches in cabinet at front line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
9 cases · $7,020
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025058672 | Jul 23, 2025 | Sep 17, 2025 | $600 |
| 2--2025016587 | Jan 23, 2025 | Apr 17, 2025 | $1,040 |
| 2--2023033948 | Jun 12, 2023 | Aug 24, 2023 | $800 |
| 2--2022051521 | Sep 27, 2022 | May 2, 2023 | — |
| 2--2022015864 | Mar 30, 2022 | Aug 11, 2022 | $2,500 |
| 2--2021040551 | Aug 25, 2021 | Jan 28, 2022 | $800 |
| 2--2021030348 | Jun 24, 2021 | Aug 12, 2021 | $800 |
| 2--2020012781 | Feb 10, 2020 | Jun 30, 2020 | $280 |
| 2--2016012311 | Feb 24, 2016 | Apr 14, 2016 | $200 |
Inspection history
10 visits, newest first
Jul 10, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 9, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 11 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority1 Intermediate4 Basic
Show 11 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 serve plantain with bare hands.
Roach activity present as evidenced by live roaches found. 1 live roach on the wall at kitchen. Employee killed 5 live roaches underneath unused glass door hot box at front line, 3 live roaches in cabinet at front line.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled....employee serve plantain went outside and then come inside,handled food without changed gloves washing hands. Employee washed hands after discussion.
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....cooked vegetables with meat 52F in tall reach in cooler at prep station. Food not prepped or portioned today, food being held more than four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cooked vegetables with meat 52F in tall reach in cooler at prep station. Food not prepped or portioned today, food being held more than four hours. Stop sale issue. Opened can tomato sauce 57F, can beans 61F in tall reach in cooler at meat prep station. Food being held less than 4 hours. Employee removed food to another acceptable cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....Hot holding Corn 108F, cooked plantain 91F at cook line being held less than 4 hours. Employee time marked
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...cooked pork, cooked turkey, cooked beef, cooked goat at walk in cooler without date marked. Employee date marked.
Bowl with no handle used to dispense food in marinated sauce in reach in cooler. Employee removed bowl
Buildup of food debris/soil residue on equipment door handles at tall reach in cooler.
Dead roaches on premises...5 dead roaches in cabinet at front line.
Walk-in cooler shelves with rust that has pitted the surface.
Dec 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...chicken 45F, goat 45F in reach in cooler. Food not prepped or portioned today, food being held less than four hours. Employee removed food to reach in freezer 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 lettuce, cabbage pickly, plantain, chicken stock in flip top reach in cooler at kitchen, food being held less than 4 hours. Employee time marked.
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/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....chicken, goat in walk in cooler without date marked. Food was cooked 2 days ago. Employee date marked.
Spray bottle containing toxic substance not labeled....de greaser spray bottle, employee labeled.
Interior of microwave has accumulation of black substance/grease/food debris at kitchen. Employee cleaned.
Sep 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority3 Intermediate3 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours... vegetable with meat 48F, chicken 49F in tall reach in cooler at kitchen, per Cook food was cooked yesterday. Stop sale issue. Employee discarded food.
Metal stem-type thermometer soiled.
Raw animal food stored over/not properly separated from ready-to-eat food.....raw fish above cooked chicken in reach in cooler. Employee properly stored.
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... vegetable with meat 48F, chicken 49F in tall reach in cooler at kitchen, per Cook food was cooked yesterday
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cooked turkey 55F in prep table at kitchen, food not prepped or portion today, food being held less than 4 hours. Employee removed food to reach in cooler.
Handwash sink used for purposes other than handwashing....some food evidence in handwashing sink, employee cleaned
No probe thermometer provided to measure temperature of food products. Provided end of the inspection
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust....sticky paper towel and soap dispenser at kitchen.
Wet wiping cloth not stored in sanitizing solution between uses...stored on the counter. Employee removed food.
Wet wiping cloths stored in detergent solution.
Jan 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
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...observe at 3:10 pm cut lettuce 69F on the prep table, cut lettuce 47F in reach in cooler, Per employee food was prepped today at 9 am. Food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....coleslaw 45 to 51F on the prep table, food not prepped or portion today, food being held less than 4 hours. Reviewed Time control for TCS food and advised time marked on food.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...observe at 3:10 pm cut lettuce 69F on the prep table, cut lettuce 47F in reach in cooler, Per employee food was prepped today at 9 am. Food being held more than 4 hours. Stop sale issue. Employee discarded food.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot holding cooked vegetables 127F on the prep table by the steamer, food being held less than 4 hours, employee stored in the steamer and steamer thermostat place in high.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.... Cooked turkey 91-85 F, cooked pork 94-97F shelf underneath prep table. Took another temperature after 45 minutes, food was same temperature as above. Employee removed food to walk in cooler.
No probe thermometer provided to measure temperature of food products.
Jul 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate0 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....chicken 47F, goat 48F, pork 48F, black beans 52F in walk in cooler with covered. Per Cook food was cooked yesterday, stop sale issue. Employee discarded food.
Raw animal food stored over/not properly separated from ready-to-eat food...raw sea food above cut carrots, cut lettuce at reach in cooler. Employee properly stored
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....chicken 47F, goat 48F, pork 48F, black beans 52F in walk in cooler with covered. Per Cook food was cooked yesterday,
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...pork 57 F underneath prep table at kitchen,food not prepped or portion today, food being held less than four hour. Employee removed food to reach in cooler.
No probe thermometer provided to measure temperature of food products.
Apr 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate2 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observe cooked plantains (90F cooling) operator stated that he cooked at 12 and it is 2:15 now. Operator placed in freezer to rapidly cool.
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. Observe employee use if his bare hand to put plantains on plate. Employee started to use tong.
Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw fish above cooked plantains.
Sewage/wastewater backing up through sinks. Observe at out side mop sink.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observe at out side mop sink.
No probe thermometer provided to measure temperature of food products.
Food stored on floor. Observed bag of bean, and carrots on floor by walk-in refrigerator.
Light shield damaged/in disrepair. Observe by 3 compartment sink.
Dec 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked pork 51°F-60°F, in reach in cooler in kitchen, cooked yesterday, in deep container.
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. Cooked pork 51°F-60°F, in reach in cooler in kitchen, cooked yesterday, in a deep container.
Operating with an expired Division of Hotels and Restaurants license. Exp. 12.1.23
Wet wiping cloth on prep table at cook line not stored in sanitizing solution between uses. Operator removed.
Sep 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 200+. Operator set up fresh solution at 100ppm.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Prep cook walk-in in the kitchen from outside and unwrapping single service containers. Reviewed hand washing before beginning to work. Prep cook washed hands.
Black cooked beans stored on floor in kitchen in front of 2 door refrigerator. Operator placed on a table.
No handwashing sign provided at a hand sink used by food employees at sink in kitchen. Operator provided a sign and placed on wall at hand sink.
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.