LITTLE CLUB
100 LITTLE CLUB RD, Delray Beach FL 33483 · 561.278.1010
Last inspected Apr 10, 2026 · 6 visits since October 2023
MAR 24
DEC 24
APR 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Food placed in soiled container/equipment...sauerkraut container moldy. Employee cleaned.
★ 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--2025037480 | Apr 17, 2025 | Sep 18, 2025 | $200 |
Inspection history
6 visits, newest first
Apr 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate0 Basic
What the inspector wrote — 7 findingsThe state's own report →
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area...employee waiting for prep food as soon he got order, employee washed hands after discussion.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.... home made Greek sauce date marked 3/30, home made blue cheese sauce date marked 3/27 at walk in cooler. See stop sale issue. 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.... home made Greek sauce date marked 3/30, home made blue cheese sauce date marked 3/27 at walk in cooler....Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants... vacuum packaging raw pork in walk in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...butter 82F in salad station by the kitchen, food not prepped or portioned today, food being held less than 4 hours. Employee time marked
Show the remaining 3 findings ▾
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants... vacuum packaging raw pork in walk in freezer. Stop sale issue. Employee discarded food.
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...vacuum packaging raw pork in walk in cooler. Employee discarded food.
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.
Oct 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method....salmon, snappers in walk in cooler.See stop sale. Chef discarded
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use...walk in cooler, walk in freezer.
Stop Sale issued due to food not being in a wholesome, sound condition.... Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information....murnay sauce, Boursin sauce, Demi glaze, beef shoulders, corn beef, chicken stock, bunch of sea food ( crab, shrimp, lobster,salmon, snapper, fish etc), pot pie in walk in freezer.... Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method....salmon, snappers in walk in cooler.
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information....murnay sauce, Boursin sauce, Demi glaze, beef shoulders, corn beef, chicken stock, bunch of sea food ( crab, shrimp, lobster,salmon, snapper, fish etc), pot pie in walk in freezer.... Stop sale issue. Chef discarded.
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 for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants..... Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information....murnay sauce, Boursin sauce, Demi glaze, beef shoulders, corn beef, chicken stock, bunch of sea food ( crab, shrimp, lobster,salmon, snapper, fish etc), pot pie in walk in freezer.... Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method....salmon, snappers in walk in cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....meatballs was cooked two days. Employee date marked.
Stored food not covered....meatballs in walk in cooler. Employee covered
Working containers of food removed from original container not identified by common name...pasta flour. Employee labeled
Apr 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 8 high priority.
8 High priority6 Intermediate3 Basic
Show 17 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.... Salmon in reduce oxygen packagingthawing in cooler without opening bag. Chef opened bag.
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Salmon in walk in cooler.
Food placed in soiled container/equipment...sauerkraut container moldy. Employee cleaned.
Raw animal food stored in same container as ready-to-eat food... cold cut meat with seared tuna at prep line to prepared food. Employee properly seperated.
Raw animal food stored over/not properly separated from ready-to-eat food.... raw salmon above cooked fish in speed rack at walk in cooler. Chef properly stored.
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...cooked diced cut chicken 45F in flip top reach in cooler at salad station, 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...cooked diced cut chicken 45F in flip top reach in cooler at salad station, food not prepped or portion today. Food being held more than 4 hours. Stop sale issue. Chef discarded food.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....Hot holding chicken stock 125F in steam table at kitchen, food being held less than 4 hours. Employee reheated food 212F.
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information....cooked ribey steak in vacuum package without labeled. Chef stated vacuum package today, chef date and time marked.
Handwash sink used for purposes other than handwashing...spatulas, container, scoop in handwashing sink at salad station. Employee removed those things.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
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....vacuum package fish and cook chill food over 48 hours.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels at expo line. Employee provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.....gazpacho was prepped Monday, home made ceaser dressing was Monday ( 4 days ago) at walk in cooler. Employee date marked.
Food stored on floor...several pickle containers, other food containers on the floor at walk in cooler. Employee properly stored
Raw fruits/vegetables not washed prior to preparation....avocado with sticker at reach in cooler. Employee cleaned.
Wiping cloth sanitizing solution stored on the floor at kitchen, prep station. Employee properly stored.
Dec 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Non-food grade paper/paper towel used as liner for food container in spring mixed. Employee removed paper towel.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation....home made blue cheese sauce date marked 12/1/24 in reach in cooler. Chef discarded food. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition....home made blue cheese sauce date marked 12/1/24 in reach in cooler. Chef discarded food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...spring mixed 49F stored food in double containers at flip top reach in cooler at pantry station, food being held less than 4 hours. Operator voluntarily discarded food.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Stored food not covered....multiple food,sauces soups not covered at walk in cooler... potato skins, vegetable fries in tall reach in freezer. Employee covered.
Mar 15, 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 ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-23. Operator renewed at time of inspection
Non-pitting surface rust on food-contact equipment. Observed on can opener blade. Operator replaced can opener
Oct 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands....dishwasher handle dirty dishes to washed and the handle clean dishes to air dry. Chef educated dishwasher.
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.......cut melon 54° in expo cooler and milk 51°, cream 50°, butter 64° in glass door reach in cooler at server station, per chef being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.......cut melon 54° in expo cooler and milk 51°, cream 50°, butter 64° in glass door reach in cooler at server station, per chef being held more than 4 hours. Stop sale issue. Employee discarded food. cheese cake 55°, heavy cream 55°, creama 55° in dessert cooler at kitchen, per chef food being held less than four hours. Employee discarded food.
No paper towels or mechanical hand drying device provided at handwash sink at dishwashing area. Employee provided
No soap provided at handwash sink at dishwashing area. Employee provided
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service...provided to operator and displayed.
Bathroom door left open other than during cleaning or maintenance...employee bathrooms. Chef Closed
Cleaned and sanitized equipment or utensils not properly stored...in use tong hang on in oven door.
No handwashing sign provided at a hand sink used by food employees at kitchen, dishwashing area, prep kitchen. Employee provided.
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.