GARY RACK'S FARMHOUSE KITCHEN
204 E ATLANTIC AVE, Delray Beach FL 33444 · 561.266.3642
Last inspected Jun 10, 2026 · 8 visits since August 2023
SEP 24
MAR 25
AUG 25
SEP 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found....5 live roaches unused old dirty ice cream cooler used as a storage cabinet at kitchen. 2 live roaches in spoons container at coffee station in kitchen. Manager killed them and sanitized
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025067376 | Sep 10, 2025 | Sep 25, 2025 | $400 |
Inspection history
8 visits, newest first
Jun 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container in mint at bar. Employee removed paper towel
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....mix salad 52F in bowl top of flip to cooler at kitchen being held less than four hours, employee voluntarily discarded food.
Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade, employee cleaned.
Handwash sink not accessible for employee use at all times.....blocked by big garbage can at both handwashing sink at kitchen. Employee removed garbage can.
Show the remaining 2 findings ▾
Spray bottle containing toxic substance not labeled....sanitizer spray bottle. Employee labeled.
Floors not constructed to be easily cleanable....broken tiles though out kitchen.
Sep 11, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 10, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 8 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Roach activity present as evidenced by live roaches found....5 live roaches unused old dirty ice cream cooler used as a storage cabinet at kitchen. 2 live roaches in spoons container at coffee station in kitchen. Manager killed them and sanitized
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit..... sausage gravy, 44F, chicken sausage 45F, cooked chicken 45F, pasta 44F in walk in cooler, per manager door was opened over an hour for cleaning purpose, food being held less than an hours, manager closed door properly.
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...cream cheese at expo line by the dining area, food being held less than 4 hours. Manager time marked.
Food-contact surface soiled with food debris, mold-like substance or slime....pitcher, milk container at coffee station. Employee cleaned.
Clean utensils or equipment stored in dirty drawer or rack...spoons, forks stored in dirty containers. Employee removed and cleaned.
Dead roaches on premises.... 1 dead roach on the floor at kitchen 1 dead roach in spoons container at coffee station at kitchen.
Equipment and utensils not properly air-dried - wet nesting...containers.
Old labels stuck to food containers after cleaning....all containers at air dry shelf.
Aug 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate1 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. White rice (45F - cooling); brown rice (47F- cooling) overnight in drawers at cook line.Deep and covered containers. Not prepped or cooked today. 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. White rice (45F - cooling); brown rice (47F- cooling) overnight in drawers at cook line.Deep and covered containers. Not prepped or cooked today.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher went from loading dirty dishes into dish machine to unloading dish wash machine without washing hands. Dish washer washed hands.
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. Cooked plated bread and cheese with barehands on cook line.cook went to wash hands.
Non-food grade pink wipes used as liner for ground beef and cooked garlic container.Operator removed wipes.
Time/temperature control for safety butter identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control was 15 minutes ago. Operator time marked.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken 1:15 (83F - Cooling); chicken 1:45 (81F - Cooling) cooked at 12:45pm; mushroom 1:15 (87F - Cooling); Mushrooms 1:45 (82F - Cooling) cooked at 12:45.Cooling at room temperature on speed rack in kitchen.At this rate food will not reach 70F in 2 hours.Operator moved items into the walk-in cooler.
Vents soiled with accumulated food debris, grease, dust, or mold-like substance above ice machine.
Mar 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed bar glass washer zero (0) ppm chlorine.
Food stored on floor. Observed 1. cases of burgers stored directly on walk in cooler floor, under shelves. Operator relocated to shelf. 2. Case of cranberry juice in plastic bottles stored Deron the floor at the bar. Operator relocated to shelf.
In-use knife/knives stored in cracks between pieces of equipment. Observed at bar. Operator removed, cleaned, sanitized and stored properly.
Wiping cloth sanitizing solution stored directly on the floor. Observed on cook line. Operator provided double bucket to correct.
Sep 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate5 Basic
Show 14 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands....dishwasher handle dirty dishes and then handle cleaned dishes at dishwashing area. Dishwasher washed hands.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands...employee used cellphone and then grabbed cleaned plate to serve food. Employee washed hands after discussion.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...yogurt sauce 58F, rice 61F, cut tomatoes 63F, goat cheese 63F, hummus 62F, beans 65F, feta cheese 61F, cooked beats 64F, kale 63F, French fries 61F in flip top reach in drawer across from fryer at kitchen. Food not prepped or portion today, food being held less than 4 hours. Employee time marked.
Employee washed hands in a sink other than an approved handwash sink...dishwashing sink, manager educated dishwasher.
Handwash sink used for purposes other than handwashing....dumped milk in hand washing sink at kitchen, dumped ice at bar. Employee cleaned.
No paper towels or mechanical hand drying device provided at handwash sink...several handwashing sink at premises.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked...veggie burger at walk in cooler. Employee date marked
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...honey butter, regular butter was prepped 2 days ago at walk in cooler. Employee date marked.
Spray bottle containing toxic substance not labeled...cleaner spray bottle at bar. Employee labeled.
Buildup of food debris/soil residue on equipment door handles...reach in cooler gasket.
Cleaned and sanitized equipment or utensils not properly stored...ice bucket stored in mop sink.
Employee with no hair restraint while engaging in food preparation.
Ice scoop handle in contact with ice at bar. Employee properly stored.
Working containers of food removed from original container not identified by common name...nuts, topping, garnishes at cook line
Feb 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Reviewed proper hand washing with dish washer, she then washed hands before touching sanitized dishes.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw tenderized beef over fish on cook line. Cook reversed.
Raw shell eggs stored behind cheese./not properly separated from ready-to-eat food in flip top on cook line. Cook reversed.
No paper towels or mechanical hand drying device provided at handwash sink in dish area. Dish washer supplied.
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.