J&J SEAFOOD BAR & GRILL
634 E ATLANTIC AVE, Delray Beach FL 33483
Last inspected Jul 8, 2026 · 10 visits since December 2023
NOV 24
MAR 25
JUL 25
NOV 25
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Roach activity present as evidenced by live roaches found.. One live roach underneath tall reach in cooler at kitchen
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,500
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023036798 | Jun 20, 2023 | Jul 31, 2023 | $700 |
| 2--2022011532 | Feb 3, 2022 | Mar 25, 2022 | $200 |
| 2--2018001655 | Dec 27, 2017 | May 8, 2018 | $600 |
Inspection history
10 visits, newest first
Jul 8, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Exterior door has a gap at the threshold that opens to the outside.
Jul 8, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority0 Intermediate2 Basic
Show 8 findings ▾
Live, small flying insects found.. approximately 20 live small flying insects in dirty towel basket in prep station. Approximately 10 live small flying insects utensils air dry shelf by the three compartment sink next to cook line.
Raw animal food stored over/not properly separated from ready-to-eat food...raw steak above heavy cream in reach in cooler. Employee properly stored.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw steak above raw clams in reach in cooler. Employee properly stored.
Roach activity present as evidenced by live roaches found.. One live roach underneath tall reach in cooler at kitchen
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... opened capers 89F at kitchen, food not prepped or portioned today, rice 52F, mashed potatoes 48F in reach in cooler at kitchen, food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit... opened capers 89F at kitchen, food not prepped or portioned today, rice 52F, mashed potatoes 48F in middle reach in cooler at kitchen, food being held more than 4 hours. Stop sale issue. Employee discarded food.
Dead roaches on premises...one dead roach underneath triple sink at kitchen.
Exterior door has a gap at the threshold that opens to the outside.
Nov 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
6 High priority4 Intermediate0 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....mashed potatoes 47F in reach in cooler greater than 4 inches container with covered, according to Cook food was cooked yesterday. Stop sale issue. Employee discarded food.
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.
Raw animal food stored over/not properly separated from ready-to-eat food....raw chicken above soup, pie, raw salmon above cheese, produce in storage reach cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw beef above clams, raw hamburger directly top of clams in reach in cooler.
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....mashed potatoes 47F in reach in cooler greater than 4 inches container with covered, according to Cook food was cooked yesterday.
Toxic substance/chemical improperly stored...all purpose cleaner spray bottle with wine at bar, employee removed.
Clams/mussels/oysters tag removed from original container prior to container being emptied....mussels in reach in cooler at cook line.
Handwash sink used for purposes other than handwashing...bucket, knives stored in handwashing sink. Employee removed.
Probe thermometer not within the intended measuring range of use.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...soup, rice, banana bread, mashed potatoes, sauce, pasta, brown sauce, all cooked and prepared food not date marked. According to Cook some food was cooked 2 days ago, some are yesterday morning. Employee date marked.
Jul 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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/
Jul 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority3 Intermediate0 Basic
Show 6 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....00 ppm. Operator set up triple sink to sanitize utensils.
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...fresh garlic in oil 85F at kitchen, food was prepped yesterday, food not prepped or portion today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...fresh garlic in oil 85F at kitchen, food was prepped yesterday, food not prepped or portion today. Stop sale issue. Chef discarded food.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory and not proper full verbiage
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....risotto, tomato sauce,, other sauce was prepped over 24 hours in storage reach in cooler.
Mar 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Carbon dioxide/helium tanks not adequately secured. Observed 4 tanks with not adequately secured.
Equipment in poor repair. Observed broken gaskets on cook line cooler.
Exterior kitchen door has a gap at the threshold that opens to the outside.
Mar 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 1 high priority.
1 High priority4 Intermediate9 Basic
Show 14 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 0 ppm chlorine.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags kept separate. Clams and mussels commingled. Must be kept separate.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Armando and Anna in kitchen with no Certification of Food Handler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed créme brûlée, rice, bread pudding, all 36+ hours since preparation, per operator.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured. Observed 4 tanks with not adequately secured.
Employee eating in a food preparation or other restricted area. Observed employee water bottle on flip top counter.
Equipment in poor repair. Observed broken gaskets on cook line cooler.
Exterior kitchen door has a gap at the threshold that opens to the outside.
Food stored on floor. Observed plastic water bottles stored directly on the floor behind bar.
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees: 1. at cook line. 2. At the bar.
Soiled dry wiping cloth in use.
Nov 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate2 Basic
Show 7 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...10 ppm.
'Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location and in menu. Employee posted it conspicuous location.
Handwash sink used for purposes other than handwashing...stored spoons, spatulas in handwashing sink. Employee removed
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...all cooked and prep food in storage walk in cooler, employee not sure food was cooked yesterday or day before yesterday.
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.
Cutting board has cut marks and is no longer cleanable at prep line at kitchen.
No handwashing sign provided at a hand sink used by food employees at kitchen.
Mar 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food...raw beef above heavy cream in reach in cooler. Operator properly stored.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw beef above mussels in reach in cooler. Operator properly stored.
Handwash sink used for purposes other than handwashing....stored utensils in handwashing sink at kitchen. Operator removed utensils.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.... consumer advisory provided does not contain the required verbiage...provided consumer advisory
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....potato crast, cream brûlée, whipped cream was prepped 3 days ago in reach in cooler, operator date marked.
Bowl or other container with no handle used to dispense food...small to go container in coleslaw. Operator discarded container
Cutting board has cut marks and is no longer cleanable....bread cutting board. Operator removed cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust..... sticky hand soap bottle.
Dec 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Cutting board has cut marks and is no longer cleanable. Observe flip top refrigerator cutting board has cut marks. Operator put new cutting board.
Employee with no hair restraint while engaging in food preparation. Observe cook without hair restraint. Cook put on hat.
Unwashed fruits/vegetables stored with ready-to-eat food. Observe unwashed peppers above cooked rice. Operator placed rice on lower shelf.
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.