IPIC THEATERS
50 SE 5 AVE, Delray Beach FL 33483 · (561) 359-5844
Last inspected Jun 25, 2026 · 10 visits since July 2023
DEC 24
APR 25
SEP 25
MAR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Sewage/wastewater backing up through floor drains. Upon arrival, wait station was closed and south side of building closed to the public. Employees cleaning area, and plumber had already fixed the blockage. Kitchen located on the north side of the building, which was not effected.
★ 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--2019032446 | Jun 10, 2019 | Aug 19, 2019 | $200 |
Inspection history
10 visits, newest first
Jun 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate2 Basic
What the inspector wrote — 11 findingsThe state's own report →
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient....macaroni cheese sauce was made 6/17 and use by date 6/23 in walk in cooler.See stop sale. Chef discarded food.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands..... vacuum packaging fish removed from the package and handled reach in cooler lid without washed hands. Employee washed hands after discussion.
Raw animal food stored over/not properly separated from ready-to-eat food...raw spicy tuna, fish eggs stored directly top of ready to eat lobster meat in salad reach in cooler. Chef properly stored.
Stop Sale issued due to food not being in a wholesome, sound condition.... Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient....macaroni cheese sauce was made 6/17 and use by date 6/23 in walk in cooler.
Show the remaining 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...butter 130F-133F at expo hot line being held less than 4 hours, chef removed to boiled water to heating fast.
Toxic substance/chemical improperly stored...multiple surface cleaner spray bottle stored by the cut lime, lemon at bar. Employee removed spray bottle.
Handwash sink used for purposes other than handwashing...stored strainer, dumped ice in handwashing at bar. Installed glass spinner front of the handwashing sink at bar
No paper towels or mechanical hand drying device provided at handwash sink at bar. Employee washing hands provided
No soap provided at handwash sink at bar. Employee provided.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.... Tuna thawing in reduce oxygen packaging at reach in cooler. Label states to remove before thawing. Chef removed fish from package
No handwashing sign provided at a hand sink used by food employees at bar
Mar 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...chicken wings 50F in flip top middle reach in cooler at cook line, food not prepped or portioned today, food being held less than 4 hours. Chef removed food to walk in freezer to chill fast.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot holding macaroni cheese sauce 110F in hot holding pot being held less than 4 hours. Chef voluntarily discarded sauce.
Toxic substance/chemical improperly stored....multi purpose cleaner spray bottle with cleaned water bottle at bar. Employee removed spray bottle.
Handwash sink used for purposes other than handwashing....stored glass in handwashing sink at server station. Employee removed.
No paper towels or mechanical hand drying device provided at handwash sink at cook line. Chef provided.
Unwashed fruits/vegetables stored with ready-to-eat food...cut avocado with stickers, avocados with stickers stored with cut lettuce, cheese in flip top reach in cooler. Chef removed avocado
Sep 17, 2025Inspection 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 ▾
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...chicken wings 48F in flip top reach in cooler at kitchen, food not prepped or portion today, food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...chicken wings 48F in flip top reach in cooler at kitchen, food not prepped or portion today, food being held more than 4 hours. Stop sale issue. Chef discarded food..chicken 50F, beef 49F, pasta 50F over storing food, burrata cheese 46F stored in double containers in flip top reach coolers at kitchen, food not prepped or portion today, food being held less than four hours. Chef lower food and covered.
In-use utensil knives stored in standing water less than 135 degrees Fahrenheit. Chef replace knives at 180F water.
Apr 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate2 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....chlorine 200++ppm. Manager call company to dilute chlorine.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding melted butter 85F at kitchen being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...shredded cheese 47F on the prep line at kitchen, cheese not opened or portion today, cheese being held less than 4 hours. Cook removed cheese to cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding melted butter 85F at kitchen being held more than 4 hours. Stop sale issue. Cook discarded food.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....cheese sauce 102F cooling in walk in cooler in five gallons dip container with covered. Took another temperature about 25 minutes later, it same temperature 102F. Employee replace sauce in a shallow container and removed to walk in freezer.
No paper towels or mechanical hand drying device provided at handwash sink at kitchen, prep kitchen. Employee provided
No soap provided at handwash sink at kitchen. Employee provided
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package..... tuna thawing in reduce oxygen packaging at reach in cooler. Label states to remove before thawing. Employee discarded tuna
No handwashing sign provided at a hand sink used by food employees....at kitchen
Dec 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority3 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...blanched green beans 48F portion in plastic bags... marinara sauce 55F in dipper than four inches container with covered. Per date and per chef food was prepped yesterday. Stop sale issue. Chef discarded food.
Raw animal food stored over/not properly separated from ready-to-eat food....caviar directly top of tuna salad in reach in cooler. Raw beef above cooked bacon at reach in drawer at kitchen. Chef properly stored.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation....tomato paste date marked 12/9 at walk in cooler. See stop sale. Chef discarded food.
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....butter 46F, jam tomato bacon 48F, sauce gochujang 47F, tandoori chicken 46F, tomato paste 48F in walk in cooler. Food not prepped or portion today, food being held more than four hours.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...blanched green beans 48F portion in plastic bags... marinara sauce 55F in dipper than four inches container with covered. Per date and per chef food was prepped yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....butter 46F, jam tomato bacon 48F, sauce gochujang 47F, tandoori chicken 46F, tomato paste 48F in walk in cooler #1. Food not prepped or portion today, food being held more than four hours. Stop sale issue. Chef discarded food.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths...chlorine test kit damaged.
No probe thermometer provided to measure temperature of food products.
Spray bottle containing toxic substance not labeled...sanitizer spray bottle. Chef labeled
Time/temperature control for safety food thawed in an improper manner... beef thawing in standing water. Chef removed to walk in cooler.
Apr 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 8, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233...one employee showed food handler training.
Feb 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority6 Intermediate2 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....marinara sauce 45°/46° in a diaper than 4 inches container with covered in walk in cooler. Per chef, per date marked food was cooked yesterday. Stop sale issue. Chef 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....marinara sauce 45°/46° in a diaper than 4 inches container with covered in walk in cooler. Per chef, per date marked food was cooked yesterday.
Equipment drain line draining into handwash sink at side station.
Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request... per chef chicken wings cooked below 165° F,
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink at side station
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233...one employee showed food handler training.
No soap provided at handwash sink at side station
Cleaned and sanitized equipment or utensils not properly stored....ice scoops directly stored on the soda machine, ice machine chef properly stored.
No handwashing sign provided at a hand sink used by food employees at side station
Jul 21, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 20, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Sewage/wastewater backing up through floor drains. Upon arrival, wait station was closed and south side of building closed to the public. Employees cleaning area, and plumber had already fixed the blockage. Kitchen located on the north side of the building, which was not effected.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....calamari 47°, shrimp 46°, shredded cheese 49°, béchamel 48° in flip top reach in cooler being held an hour, employee moved to walk in cooler, bechamel discarded.
Handwash sink not accessible for employee use at all times....blocked by push cart at ice cream station. Employee moved
Handwash sink used for purposes other than handwashing...lime piece in handwashing sink at ice cream station.station. Employee cleaned..... Stored cleancup in handwashing sink at bar. Employee moved cup.
Spray bottle containing toxic substance not labeled....several cleaning spray bottles at bar, server station. Employee labeled
Ice scoop handle in contact with ice at bar. Employee moved
No handwashing sign provided at a hand sink used by food employees at bar.
Working containers of food removed from original container not identified by common name...water spray bottle. Chef labeled.
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.