HAWKERS ASIAN STREET FOOD
640 E ATLANTIC AVE, Delray Beach FL 33483 · 561-485-4111
Last inspected Jun 13, 2026 · 10 visits since October 2023
JUL 24
JAN 25
JUL 25
DEC 25
JUN 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety rice 71°F at cook line held using time as a public health control not discarded at the end of the 4-hour period. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jun 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
Shell eggs in use or stored with cracks or broken shells in reach in cooler. Employee discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...chicken 47F, cooked shrimp 50F, tofu 50F, kimchi 47F in flip top reach in cooler in ice bath. Rice 57F at cook line. Food not prepped or portioned today, food being held less than 4 hours. Employee covered food with ice.
Written procedures available for use of time as a public health control to hold time/temperature control for safety food... not indicated area/ place that food serve with time control. Reviewed Time control procedure and completed form.
Handwash sink used for purposes other than handwashing...dumped water, rice spoon in handwashing sink.
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...sous vide lamb prepped 6/10/26 at 5:25 use by date 6/15/26 5:25
Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food....sous vide lamb prepped 6/10/26 at 5:25 use by date 6/15/26 5:25. Reviewed ROP sous vide. Manager decided to use 6/12/26 within 5:25 pm
Bowl or other container with no handle used to dispense food...scoop rice with container with no handle. Employee removed container.
Equipment in poor repair...broken reach in cooler door at kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit...rice spoon in water at 89F at expo line. Manager removed.
No handwashing sign provided at a hand sink used by food employees at expo line.
Dec 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands....server brought soiled dishes from customers table and then prepped drinks, handle cleaned plate, server food without washing hands. Employee washed hand after discussion.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...Cooked chicken 48F, rice noodles 49F, duck 44F in flip top reach in across from fryer at kitchen. Food not prepped or portioned today, food being held less than 4 hours. Employee covered food with ice..... Rice noodles 60F, noodles 60F, food not prepped or portioned today food being held less than four hours. Employee time marked.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....Hot holding curry chicken 90F, pork belly 112F, curry sauce 130F, brown curry sauce 102 F in steam table next to middle handwashing sink at cook line. Per chef food being held less than four hours. Operator voluntarily discarded food.
Handwash sink not accessible for employee use at all times...stored container lids front of handwashing sink at kitchen. Chef removed.
container with no handle used to dispense food in rice noodles. Chef removed.
Jul 19, 2025Call Back - Admin. complaint recommendedLicensing Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....sprout beans 51F, spinach 46F, tofu 50F in flip top wheel reach in cooler at kitchen. Food not prepped or portion today, food covered with ice and some food removed to another acceptable cooler.
Clean utensils knife stored between equipment at kitchen. Employee removed
Equipment or utensils not designed or constructed in a durable manner....broken door in reach in cooler at kitchen.
Jul 18, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority2 Intermediate2 Basic
Show 9 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Raw animal food stored over/not properly separated from ready-to-eat food....raw chicken, raw lamb above kimchi at reach in cooler at kitchen. Employee properly stored.
Stop Sale issued due to food not being in a wholesome, sound condition...Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit....Nam Jim sauce at expo line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....sprout beans 51F, spinach 46F, tofu 50F in flip top wheel reach in cooler at kitchen. Food not prepped or portion today, food covered with ice and some food removed to another acceptable cooler.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit....Nam Jim sauce at expo line. See stop sale... manager discarded food.
Handwash sink not accessible for employee use at all times....blocked by glass rack at dishwashing area. Employee removed.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine....not provided any kind of test tools or device to measuring hot water sanitizer.
Clean utensils knife stored between equipment at kitchen. Employee removed
Equipment or utensils not designed or constructed in a durable manner....broken door in reach in cooler at kitchen.
Jan 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
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... rice, satay sauce at cook line being held less than 4 hours. Employee time marked.
Handwash sink used for purposes other than handwashing... ground coffee in server station, rice in prep station by the kitchen. Employee cleaned.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels at server station.
In-use utensil stored in standing water less than 135 degrees Fahrenheit...at 127F at expo line, manager replace hot water at 138F
Jul 19, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority3 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....curry sauce 60F cooling in deep container with tightly covered at walk in cooler. Per chef food was cooked yesterday. Stop sale issue. Employee discarded food.
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....curry sauce 60F cooling in deep container with tightly covered at walk in cooler. Per chef food was cooked yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...dumplings, egg rolls, tofu, portion chicken, portion noodles, spring rolls, chicken, pork all at 41-50F over storing food in flip top reach coolers at kitchen, food not prepped or portion today, food being held less than 4 hours. Employee covered food with ice bags...... satay sauce 71F at expo line at room temperature, food not prepped or portion today, food being held less than 4 hours. Manager time marked.
Handwash sink used for purposes other than handwashing...dumped ice in handwashing sink at kitchen. Employee cleaned
Packaged food not labeled as specified by law...chopped peanut at expo line. Manager labeled.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
In-use utensil stored in standing water less than 135 degrees Fahrenheit...rice spoon 122F at expo line. Manager changed water at 171F
Mar 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate1 Basic
Show 6 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine tested at less than 160F using high temperature holding thermometer. Operator changed sanitizer to chlorine and retested at 100ppm chlorine
Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns soiled at bar. Operator instructed employee to clean and sanitize
Handwash sink not accessible for employee use at all times. Knives stored in prep area hand wash sink. Operator removed
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator unable to provide at time of inspection. Not provided for new employees employed less than 60 Days. Provided to operator
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Old labels stuck to food containers after cleaning.
Oct 3, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 2, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 5 high priority.
5 High priority3 Intermediate0 Basic
Show 8 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Dishwasher came in from outside and handled clean sanitized dishes without washing hands. Dishwasher washed hands
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. Time/temperature control for safety rice 71°F at cook line held using time as a public health control not discarded at the end of the 4-hour period. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.; sprouts (53F - Cold Holding); raw chicken 45°F (53F - Cold Holding); cut tomato (45°F - Cold Holding); chicken eggroll (46°F - Cold Holding) food not cooked or prepped today, food held in double containers. Operator took out double containers and put everything on ice. Food held for less than four hours in double containers.
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 and the time removed from temperature was 3.5 hours ago, at the cook line.
Time/temperature control for safety rice 71°F at cook line held using time as a public health control not discarded at the end of the 4-hour period. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.; rice 2:50pm (50-55F - Cooling); rice 3:25 (50°F-54°F - Cooling) in walk-in cooler, prepped three hours ago and placed in deep covered containers. Cooked yesterday and cooled overnight to 41°F, and cooled on sheet pans, pulled apart and placed in deep covered containers three hours ago Cooked placed rice in shallow uncovered pans to speed up cooling process.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermo label or thermometer.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels batterie empty in wait station. Operator placed batterie.
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.