LE COLONIAL
601 E ATLANTIC AVE STE 100, Delray Beach FL 33483 · 561.566.1800
Last inspected Apr 7, 2026 · 6 visits since December 2023
FEB 24
NOV 24
MAY 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation....tm tofu sauce was made 3/28 at walk in cooler. See stop sale. Chef discarded food.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Apr 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate2 Basic
What the inspector wrote — 10 findingsThe state's own report →
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 00 ppm.. due to machine not working at prep station. Chef stated they will used kitchen dishwashing machine until fixed it.
Non-food grade paper/paper towel used as liner for food container in rice paper fries, sweet potato fries. Employee removed paper towel.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation....tm tofu sauce was made 3/28 at walk in cooler. See stop sale. Chef discarded food.
Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation....tm tofu sauce was made 3/28 at walk in cooler.
Show the remaining 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...tofu 47F, blanched green beans 47F, food not prepped or portioned today, food being held less than four hours. Employee removed to freezer to chill fast.
Mussels tags not maintained in chronological order according to the last date they were served in the establishment.
Handwash sink not accessible for employee use at all times...stored pitchers front of handwashing sink at main bar. Employee removed pitchers
No soap provided at handwash sink at main bar
container with no handle used to dispense food in rice in reach in cooler. Employee removed removed container.
No handwashing sign provided at a hand sink used by food employees at main bar.
Oct 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Food stored in ice used for drinks. Commercial package ice bag stored in drink ice at bar. Employee discarded ice.
Handwash sink used for purposes other than handwashing...stored pitcher in handwashing sink at bar. Employee removed pitcher
Bowl or other container with no handle used to dispense food in cooked rice at reach in cooler. Employee discarded container.
Working containers of food removed from original container not identified by common name...corn starch, sugar at dry food storage area. Employee labeled.
May 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food...raw fish above cooked duck in reach in drawer at kitchen. Employee properly stored food.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation...Tapioca was prepped 4/24/ 25, cream brûlée was prepped 4/24/25 at reach in cooler. See stop sale. Employee discarded food.
Stop Sale issued due to food not being in a wholesome, sound condition..... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation...Tapioca was prepped 4/24/ 25, cream brûlée was prepped 4/24/25 at reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade. Employee cleaned.
No soap provided at handwash sink at server bar. Employee provided
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...cooked duck was cooked two days ago at walk in cooler. Employee date marked.
Cleaned and sanitized equipment or utensils not properly stored....ice buckets stored directly on the floor by the ice machine. Employee removed ice bucket.
Wet mop not stored in a manner to allow the mop to dry at employee bathroom. Employee properly stored.
Nov 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Non-food grade paper/paper towel used as liner for food container in slice chocolate. Chef removed paper towel
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation...home made peanut butter sauce date marked10/23 at walk in cooler. See stop sale. Employee discarded
Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation...home made peanut butter sauce date marked10/23 at walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cut cabbage 53F, bean sprouts 53F, scrambled eggs 55F, cooked vegetables 53F, cooked shrimp 52F in salad cold table at salad station.... Tofu, shrimp, rice noodles, cut lettuce at 44-45F in reach in grille drawer.food not prepped or portion today, food being held less than 4 hours. Employee time marked.
Feb 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the salad station table, garlic oil (67F - Cold Holding). The oil was being held at room temperature. The oil was prepared this morning less than 4 hours ago. The item was placed on TPHC.
No paper towels or mechanical hand drying device provided at handwash sink. At the bar hand wash sink. Paper towels were supplied
Dec 13, 2023Inspection 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 ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Bouilabase 60°F-63°F, cooked yesterday in walk in cooler #2. Soup in a deep tightly covered container. 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. Bouilabase 60°F-63°F, cooked yesterday in walk in cooler #2. Soup in a deep tightly covered container.
Employee began working with food, after drinking from an operator container and then engaged in cutting vegetables without washing hands. Employee went to wash her hands.
Clam oyster tags not marked with last date served.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermo labels or thermometer.
Employee beverage container on a food preparation table at cook line. Employee removed.
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.