MUSSEL BEACH RESTAURANT
501 E ATLANTIC AVE, Delray Beach FL 33483 · 561.921.6464
Last inspected Jun 3, 2026 · 12 visits since September 2023
SEP 24
MAR 25
OCT 25
APR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink....no hot water, cold water running in handwashing sink due to broken sink.
★ 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--2024013023 | Feb 14, 2024 | Apr 18, 2024 | $200 |
Inspection history
12 visits, newest first
Jun 3, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
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... buttermilk 55F, egg wash 56F in ice bath at cook line and pasta 56F in flip top reach in cooler at mussels station. food not prepped or portioned today food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...buttermilk 55F, egg wash 56F in ice bath at cook line, and pasta 56F in flip top reach in cooler at mussels station. food not prepped or portioned 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 rice 85F at prep line at kitchen, rice being held less than 4 hours. Chef discarded rice.
Clam/mussel/ Oyster tags not marked with last date served. Clams, mussel and oysters
Show the remaining 2 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment....clam, mussel and oyster
Hole in or other damage to wall.by the triple sink and handwashing sink by mussels kitchen.
Jun 2, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 17 violations recorded, 5 high priority.
5 High priority6 Intermediate6 Basic
Show 17 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw shell eggs above raw shrimp at reach 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... buttermilk 55F, egg wash 56F in ice bath at cook line and pasta 56F in flip top reach in cooler at mussels station. food not prepped or portioned today food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...buttermilk 55F, egg wash 56F in ice bath at cook line, and pasta 56F in flip top reach in cooler at mussels station. food not prepped or portioned today food being held more than 4 hours. Stop sale issue. Chef discarded food.
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...provolone sauce, butter sauce at mussels station at kitchen. Per chef food was prep less than 4 hours. Chef time marked.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot holding rice 85F at prep line at kitchen, rice being held less than 4 hours. Chef discarded rice.
Clam/mussel/ Oyster tags not marked with last date served. Clams, mussel and oysters
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment....clam, mussel and oyster
Food-contact surface soiled with food debris, mold-like substance or slime...heavy soiled building up in can opener blade and exterior can opener, slicer at kitchen.
Handwash sink used for purposes other than handwashing... dumped butter milk, bread crumbs in handwashing sink at kitchen. Discussion with chef
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...observed at 3 pm provolone sauce, onion soup, lobster bisque, clam chowder was cooked yesterday at 1 pm at walk in cooler.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink....no hot water, cold water running in handwashing sink due to broken sink.
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.... Mahi mahi, grouper thawing in reduce oxygen packaging at walk in cooler. Label states to remove before thawing. Chef removed from package.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils...opened drink cup at cook line. Employee removed
Hole in or other damage to wall.by the triple sink and handwashing sink by mussels kitchen.
Plumbing system in disrepair...handwashing sink broken at triple sink area.
Stored food not covered.... provolone sauce, onion soup, lobster bisque, clam chowder at walk in cooler gasket torn. Chef covered.
Apr 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
5 High priority5 Intermediate6 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. lobster bisque (58F - Cooling) in deep filled covered container in walk in cooler. Per chef, item has been cooling for more than 6 hours overnight. Operator discarded. See stop sale.
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. Tested at 0ppm. Chlorine line was removed from bucket. Operator placed lined in chemical solution and primed machine, retesting at 100ppm.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed chef handle cellphone and then wash hands while rubbing hands together for 2 seconds before drying. Reviewed handwashing requirements with operator.
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. lobster bisque (58F - Cooling) in deep filled covered container in walk in cooler. Per chef, item has been cooling for more than 6 hours overnight. Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw grouper (55F - Cold Holding) not prepped or portioned today stored at room temperature on speed rack by back door. Per chef, item was previously thawing and has been held for less than 1 hour. Chef moved item to walk in cooler to chill.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Tags removed from mussel and clams stored in cook line low boy reach in cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. lobster bisque (58F - Cooling) in deep filled covered container in walk in cooler. Per chef, item has been cooling for more than 6 hours overnight. Operator discarded.
Spray bottle containing toxic substance not labeled. Green cleaner not labeled at mop sink.
Food stored under dripping water line. Various packages of sealed food stored under dripped walk in cooler condensation coming from fan unit. Operator reorganized.
Ice buildup in reach-in walk-in freezer.
Interior of refrigerator or freezer in disrepair. Gasket on walk in cooler door torn and dented. Gasket on protein reach in drawers torn.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Protein reach in cooler fan soiled with mold like substance. Protein reach in cooler drawer gaskets heavily soiled with slime/food debris.
Protein reach-in cooler interior/shelves have accumulation of soil residues.
Time/temperature control for safety food thawed in an improper manner. Frozen shrimp and frozen octopus thawing at room temperature at triple sink.
Oct 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot Holding Tuna Rice 75F at pantry station being held being held less than 4 hours. Chef time marked
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment...clams, mussel, oyster
Handwash sink used for purposes other than handwashing...scrub, some food evidence in handwashing sink at pantry station. Employee cleaned.
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
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.... Grouper thawing in reduce oxygen packaging in standing water. Label states to remove before thawing. Employee removed
Ice machine machine exterior soiled.
Wet wiping cloth not stored in sanitizing solution between uses....hanging on faucet in handwashing sink at bar. Employee removed towel
Apr 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling/ceiling tiles/vents deeply soiled with accumulated food debris, grease, dust, or mold-like substance.
Exterior door has a gap at the threshold that opens to the outside. Observed hallway door.
Mar 31, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple items cooked asparagus, mashed potatoes, etc. all 24-36 hours since preparation per operator.
Buildup of food debris/soil residue on equipment doors and handles.
Ceiling/ceiling tiles/vents deeply soiled with accumulated food debris, grease, dust, or mold-like substance.
Covered waste receptacle not provided in women's bathroom.
Exterior door has a gap at the threshold that opens to the outside. Observed hallway door.
Reach in cooler shelves with rust that has pitted the surface.
Reach-in cooler interior/shelves have accumulation of soil residues.
Mar 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 3 high priority.
3 High priority4 Intermediate12 Basic
Show 19 findings ▾
Container of medicine improperly stored. Observed bottle of aspirin on shelf at server station above beverage area. Operator removed.
Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Observed countertop work surfaces and shelves with grease like buildup.
Toxic substance/chemical improperly stored. Observed can of WD-40 on server station shelf above beverage station and glassware. Operator removed.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Operator found test strips after 45 minutes.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. All tags commingled.
Food-contact surface soiled with food debris, mold-like substance or slime. 1.Observed buildup of food and metal shavings in can opener. Operator removed to be cleaned. 2. Observed cutting boards with mold like buildup up. 3. Observed build up of dried onions on slicer.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple items cooked asparagus, mashed potatoes, etc. all 24-36 hours since preparation per operator.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment doors and handles.
Ceiling/ceiling tiles/vents deeply soiled with accumulated food debris, grease, dust, or mold-like substance.
Covered waste receptacle not provided in women's bathroom.
Equipment in poor repair. Oven in poor condition due to grease buildup.
Exterior door has a gap at the threshold that opens to the outside. Observed hallway door.
Hood ventilation system cleaning inadequate as evidenced by grease accumulation on walls/ceiling/ filters.
Kitchen walks deeply soiled with accumulated grease, food debris, and/or dust.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed a buildup of grease like substance on kitchen table legs.
Reach in cooler shelves with rust that has pitted the surface.
Reach-in cooler interior/shelves have accumulation of soil residues.
Soiled dry wiping cloth in use. Accumulation of soiled house cleaned kitchen towels.
Sep 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....per operator wrong date marked on risotto 9/5 at storage reach in cooler. Operator properly date marked.
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 milk, onion in milk, butter batter by the fryer at cook line, per operator food being held less than 4 hours. Operator time marked.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.....clams.
Handwash sink used for purposes other than handwashing...some food evidence (cut lettuce )in handwashing sink at kitchen. Operator cleaned
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked..... casino mix, pasta, mashed potatoes in reach in cooler, food was cooked/ prepped 2 days ago. Operator date marked.
Reach-in cooler interior/shelves have accumulation of soil residues.
Wet wiping cloth not stored in sanitizing solution between uses...kitchen, prep station. Operator removed.
Wiping cloth sanitizing solution stored on the floor...operator properly stored.
Feb 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority1 Intermediate4 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...clam chowder 60 F,lobster bisque 47 F in a dipper than 4 inches container with covered at walk in cooler. Per chef food was cooked yesterday. Stop sale issue. Employee discarded food.
Raw animal food stored over or with unwashed produce...raw steak above tomatoes at 4 door reach in cooler. Employee removed steak.
Raw animal food stored over/not properly separated from ready-to-eat food...raw tuna above uncovered steamed green beans, cooked broccoli at 4 door door. Raw stuff shrimp above directly stored top of the soup at walk in cooler. Employee properly stored
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...clam chowder 60 F,lobster bisque 47 F in a dipper than 4 inches container with covered at walk in cooler. Per chef food was cooked yesterday.
Handwash sink used for purposes other than handwashing...dumped ice in handwashing sink at kitchen. Employee cleaned.
Equipment and utensils not properly air-dried - wet nesting.
No handwashing sign provided at a hand sink used by food employees at the dishwashing area.
Silverware/utensils dried with a towel/cloth...employee drying wet nesting plates with towel.
Stored food not covered...steamed vegetables, cooked rice, boiled heavy cream, all ready to eat or cooked food not covered in all reach in cooler.
Nov 30, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 2, 2023Call 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. No proof of employee training, Four employees currently working.
Sep 25, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 8 high priority.
8 High priority4 Intermediate1 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara sauce 55° to 60° F in walk in cooler since yesterday, in a deep 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. Marinara sauce 55° to 60° F in walk in cooler since yesterday, in a deep covered container.
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. 0PPM container empty. Advised chef to set up triple compartment sink to sanitize.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook entered kitchen and started cleaning the cutting board with wiping cloth and opened refrigerator without washing hands.cook went to washed hands
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw lobster in walk-in cooler. Cook removed chicken
Raw seafood food stored over/not properly separated from ready-to-eat food. Raw scallops behind vegetables broth in flip top cooler in prep area. Cook reversed.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Grouper 44°F not removed from vacuum package in walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook stated that the butter milk batter was removed from cold hold half hour ago and placed on ice, but the ice level was to low and half the ice melted. Cook placed the batter back into cooler to chill and cold hold.
Clam and mussel tags not marked with last date served.
Establishment not maintaining oyster tags for 90 days.
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. No proof of employee training, Four employees currently working.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice in walk in cooler not date marked, that was prepared yesterday.
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. Grouper 44°F not removed from vacuum package in walk-in cooler.
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.