OFFICE
201 E ATLANTIC AVE, Delray Beach FL 33444 · 561.276.3600
Last inspected Aug 18, 2026 · 9 visits since September 2023
SEP 24
MAR 25
SEP 25
FEB 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Food with mold-like growth. Couscous in reach in cooler. See stop sale. Employee discarded food.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026025672 | Feb 18, 2026 | May 4, 2026 | $200 |
| 2--2023055430 | Sep 8, 2023 | Oct 16, 2023 | $400 |
| 2--2020001626 | Dec 18, 2019 | Jan 31, 2020 | $200 |
Inspection history
9 visits, newest first
Aug 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
What the inspector wrote — 10 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....spinach dip 51F-52F, pulled chicken 45F-46F in a dipper container with covered and stacked container one another at walk in cooler. Per date marked, per Cook food was cooked yesterday. Stop sale issue. Employee discarded food.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.....pulled chicken date marked 8/10/26, tomato jam 8/8/26 at walk in cooler See stop sale. Employee discarded
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....chopped tuna 50F, boiled white eggs 47F in flip top tuna reach in cooler at pantry station. Food not prepped or portioned today, food being held more than 4 hours. Stop sale issue. Manager discarded food....Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....spinach dip 51F-52F, pulled chicken 45F-46F in a dipper container with covered and stacked container one another at walk in cooler. Per date marked, per Cook food was cooked yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....chopped tuna 50F, boiled white eggs 47F in flip top tuna reach in cooler at pantry station. Food not prepped or portioned today, food being held more than 4 hours. Stop sale issue. Manager discarded food. butter 73F for pretzel by the oven, food not prepped or portioned today food being held less than 4 hours. Employee time marked...Cheese 48F, salsa 49F, blue cheese sauce 45F in flip top reach in cooler at cook line. Food not prepped or portioned today, food being held less than 4 hours. Employee covered food.
Show the remaining 6 findings ▾
Establishment not maintaining oyster tags for 90 days.
Oysters tag removed from original container prior to container being emptied. Employee putting back
oyster tags not marked with last date served.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors....employee bathroom
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 removed
Unwashed fruits/vegetables stored with ready-to-eat food...cut and whole avocado with stickers stored next to dressings, cheese in flip top reach in cooler. Employee removed to wash.
Feb 19, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cheese 58F, spinach dip 50F, cooked chicken breast 48F, blanched vegetables 48F, rice 49F, chicken base 49F in flip top middle reach in cooler across from burner at kitchen. Food not prepped or portioned today, food being held less than four hours. Employee ice bath on food, voluntarily discarded some food.
Clam, oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Establishment not maintaining clam, oyster tags for 90 days.
Feb 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority7 Intermediate2 Basic
Show 11 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled...employee touched Soiled towel, towel soiled by raw food and then prepped ready to eat food food without changing gloves and washed hand. Employee washed hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cheese 58F, spinach dip 50F, cooked chicken breast 48F, blanched vegetables 48F, rice 49F, chicken base 49F in flip top middle reach in cooler across from burner at kitchen. Food not prepped or portioned today, food being held less than four hours. Employee ice bath on food, voluntarily discarded some food.
Clam, oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam, oyster tags not marked with last date served.
Establishment not maintaining clam, oyster tags for 90 days.
Handwash sink not accessible for employee use at all times...blocked by couples shelf at kitchen. Employee removed
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.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...Demi glazed sauce was prepared 3 days ago, spinach dip was prepped two day ago at walk in cooler. Employee date marked
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 walk in cooler. Label states to remove before thawing. Employee removed tuna from package
Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce...employee removed raw tuna from vacuum packaged in salad prep line at reach in cooler, employee wiped with dry towel without sanitation. Employee sanitized line.
Sep 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 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.... Two dish machine in bar #1 chlorine 00 ppm...#2 chlorine 100 ppm. Manager stated they will not use #2 dish machine until fixed.
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....American cheese, 49F, provolone cheese 51, mozzarella shredded cheese 51F, raw salmon 51F, veggie burgers 50F in reach in drawer below grill at kitchen and tuna salad 47F, chicken 48F, feta cheese 49F in flip top food runner reach cooler by the door 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....American cheese, 49F, provolone cheese 51, mozzarella shredded cheese 51F, raw salmon 51F, veggie burgers 50F in reach in drawer below grill at kitchen and tuna salad 47F, chicken 48F, feta cheese 49F in flip top food runner reach cooler by the door at kitchen. Food not prepped or portion today, food being held more than 4 hours. Stop sale issue. Employee discarded food.
Handwash sink not accessible for employee use at all times...blocked by French fried racks at kitchen. Employee removed rack.
No paper towels or mechanical hand drying device provided at handwash sink at kitchen. Employee provided.
Bathroom door left open other than during cleaning or maintenance....employee bathroom. Employee closed.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors...employee bath room.
Mar 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs in rear of drawer cooler on cook line behind sliced cheese. Operator relocated to front.
No conspicuously located ambient air temperature thermometer in walk in cold holding unit. Operator provided.
Sep 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation....Demi beef broth date marked 9/10, short ribs 9/14 at walk in cooler. See stop sale. Employee discarded food.
Shell eggs in use or stored with cracks or broken shells at walk in cooler. 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....Demi beef broth date marked 9/10, short ribs 9/14 at walk in cooler.
Jan 4, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at cook line hand wash sink. Operator provided paper towels
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator started to clean and sanitize
Uncovered food stored near sink exposed to splash. Blanched potatoes on speed rack directly next to hand wash sink. Exposed to splash, operator relocated speed rack
Sep 11, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 8, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 9 high priority.
9 High priority2 Intermediate0 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.....tomato basil sauce 50°, tomato basil sauce 49° in walk in cooler. Per chef food was cooked yesterday. Stop sale issue. Employee discarded food.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure....employee cutting avocado with bare hands. Employee washed hands and putting gloves on hands. Stop sale issue. Employee discarded avocado
Food with mold-like growth. Couscous in reach in cooler. See stop sale. Employee discarded food.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged...ready to eat turkey with raw shrimp in same container with in house package. Chef discarded turkey
Raw animal food stored over/not properly separated from ready-to-eat food....raw breaded chicken above French fries in reach in cooler at kitchen. Chef properly stored food.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...truffle cream date marked 8/30/23 in walk in cooler, couscous date marked 8/20/23 in reach in cooler. Stop sale issue. Employee discarded food..
Stop Sale issued due to food not being in a wholesome, sound condition...Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure....employee cutting avocado with bare hands...... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...truffle cream date marked 8/30/23 in walk in cooler, couscous date marked 8/20/23 in reach in cooler... Food with mold-like growth. Couscous in reach in cooler. See stop sale. Employee 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....heavy cream 50°, pasta 50°, cut cabbage 49°, roasted garlic 49°, cut tomatoes 45°, cooked chicken 48°, dumplings 52°, cabbage 50°, ground chorizo 51°, grille onion 50°, roasted garlic 49°, mushrooms 47°, sauce 44° in reach in cooler across from burner at kitchen.. Mozzarella cheese 52°, blue cheese 50° stored in double containers in flip top reach in cooler at kitchen and salad station. Per chef food was not prep or portion today, food being held more than 4 hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.....tomato basil sauce 50°, tomato basil sauce 49° in walk in cooler. Per chef food was cooked yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....heavy cream 50°, pasta 50°, cut cabbage 49°, roasted garlic 49°, cut tomatoes 45°, cooked chicken 48°, dumplings 52°, cabbage 50°, ground chorizo 51°, grille onion 50°, roasted garlic 49°, mushrooms 47°, sauce 44° in reach in cooler across from burner at kitchen.. Mozzarella cheese 52°, blue cheese 50° stored in double containers in flip top reach in cooler at kitchen and salad station. Per chef food was not prep or portion today, food being held more than 4 hours stop sale issue.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/.. William Krakehl JR. expired 2021. ServSafe.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....short ribs cooked 3 days ago no date marked, short rib sauce prepared 2 days ago with wrong date marked. Employee properly date marked.
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.