HENRY'S
16850 S JOG RD, Delray Beach FL 33446
Last inspected Mar 9, 2026 · 11 visits since September 2023
AUG 24
APR 25
JUN 25
SEP 25
MAR 26
— STEADY
5 inspections within 28 points of each other. Whatever this kitchen does, it does consistently.
Food with mold-like growth. Ready to eat strawberries at salad line with mold like growth. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025048319 | Jun 9, 2025 | Jul 14, 2025 | $200 |
| 2--2021037355 | Jul 7, 2021 | Sep 24, 2021 | $200 |
| 2--2017037158 | Jul 14, 2017 | Aug 22, 2017 | $800 |
| 2--2017026010 | May 4, 2017 | Jun 13, 2017 | $400 |
| 2--2017003216 | Dec 28, 2016 | Feb 24, 2017 | $200 |
Inspection history
11 visits, newest first
Mar 9, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler Mashed potatoes 46F, chicken pot pie 46F. Per operator food was prepared yesterday.observed cooling in big container. Observed cooling overnight. 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. Observed in walk in cooler Mashed potatoes 46F, chicken pot pie 46F. Per operator food was prepared yesterday.observed cooling in big container. Observed cooling overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line egg wash 47F. Per operator food not prepared or portioned today. Food held in unit less than four hours. Observed egg wash not fully submerged in ice. Operator fully submerged. Observed at flip top cooler across from stove; cheese (43-52F). Per operator food not prepared or portioned today. Per operator food held in unit less than four hours. Observed cheese stacked past the fill line. Operator added ice.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed coffee machine dispenser soiled around nozzles. Operator cleaned.
Show the remaining 1 finding ▾
Stored food not covered. Observed ice cream not covered in reach in freezer. Operator covered.
Oct 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 29, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
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. Observed Dishwasher (Chlorine 0ppm);
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.
Cutting board has cut marks and is no longer cleanable at cookline
Sep 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
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. Observed Dishwasher (Chlorine 0ppm);
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch dirty cloth and then proceeded to touch a bag of bread without washing hands. Discussed with operator. Employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed in double door reach in freezer raw chicken stored over raw salmon. Operator stored raw chicken properly.
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.
Cutting board has cut marks and is no longer cleanable at cookline
Jun 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 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. Observed butter (56F). Per operator food not prepared or portioned today. Observed food past the fill line. Food held in unit overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front counter Coleslaw 50F. Per operator food not prepared or portioned today. Observed food not fully submerged in ice bath. Food held out of temperature for less than four hours. Operator placed coleslaw under TPHC. Observed butter (56F). Per operator food not prepared or portioned today. Observed food past the fill line. Food held in unit overnight. See stop sale. Priority: High Priority
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed bacon 100F near grill with no temperature control. Food held out of temperature for less than four hours. Operator removed food to grill to reheat back to 165F or higher.
Toxic substance/chemical improperly stored. Observed Butane fuel stored next to ready to eat sauce for store. Operator removed.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed Bacon 85F at 12:04 to 84-85F at 12:30 (cooling since 11:30). At this current rate of cooling food will not reach 70F within two hours. Observed cooling at room temperature of 85F. Operator placed into walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles soiled with food debris, mold-like substance or slime.
Handwash sink used for purposes other than handwashing. Observed at handwashing sink in kitchen near tall reach in freezers cloth found inside. Operator removed.
Accumulation of black/green mold-like substance in the interior of the ice machine in kitchen.
Standing water in bottom of reach-in-cooler.
Water leaking from pipe and/or faucet/handle. Observed leaking faucet at triple sink.
Apr 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 9, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
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. Observed Dishwasher (Chlorine 0ppm)
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Apr 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority4 Intermediate1 Basic
Show 9 findings ▾
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. Observed Dishwasher (Chlorine 0ppm)
Employee with infected sore/cut/burn/wound on hand, finger or wrist without a single-use glove over an impermeable cover such as a bandage, finger cot or stall covering the wound is handling food, clean equipment or utensils, or unwrapped single-service items. Observed burn wound on employee forearm. Advised employee to use bandage.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler raw shrimp stored over cooked duck. Operator removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Flip top cooler #1; coleslaw (. 51F); pico 48F tuna salad 50F; cheese (52F); raw chicken (55F); raw fish (52F); raw shrimp (51F) Flip top cooler #2; chicken salad (51F); cooked chicken (47F) Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Operator placed all food in ice bath.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk not date marked in wait station cooler. Operator opened milk 4/5/25 and date marked 4/5/25.
No chemical test kit provided when using sanitizer at warewashing machine.
Non-pitting surface rust on food-contact equipment. Observed at dishwashing area rust that has pitted the surface on the dish rack.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on cutting board near chopped celery. Operator removed.
Aug 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Food with mold-like growth. Ready to eat strawberries at salad line with mold like growth. See stop sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish stored above cooked chicken spring rolls in 3 door glass reach in freezer. Items not in original packaging. Operator reorganized
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cooked gravy date marked 8-2 in walk in cooler. Cooked onions date marked 8-4 in walk in cooler. Salsa date marked 7-29. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns soiled at bar. Operator cleaned and sanitized
Spray bottle containing toxic substance not labeled. Spray bottles containing blue substance not labeled. Operator labeled glass cleaner
In-use tongs stored on equipment door handle between uses. Operator removed to hot water
Standing water in bottom of reach-in-cooler. Observed at left side cook line flip top
Feb 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee enter building with gloved hands and dirty dishes then proceed to cook line and touch food contact surfaces. Discussed with operator. Operator instructed employee to remove gloves, wash hands and clean and sanitize food contact surfaces
Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns soiled at bar
Wall soiled with accumulated dust. Observed in prep area
Sep 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 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. Butter at expo line has no time marking. Verified written procedure. Operator states item has been out less than 1 hour. Operator time marked item
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken 10:55 (76°F-77°F - Cooling); cooked chicken 11:20 (76°F-77°F - Cooling) being cooled at room temperature. Operator states chicken started cooking at 9 am. Operator moved to walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar soiled
Spray bottle containing toxic substance not labeled. Spray bottles containing blue substance at server station not labeled. Operator labeled glass cleaner
Ceiling tile missing. Observed in dry storage room
In-use knife/knives stored in cracks between pieces of equipment. Operator removed and sanitized
No handwashing sign provided at a hand sink used by food employees. Observed at cook line hand wash sink. Provided to operator and operator posted
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Establishment vacuum packing cooked meatballs, not labeled. Cooked beef, not labeled with production time and date. Discussed with operator
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.