PRIME 7
16701 CABERNET DR, Delray Beach FL 33446
Last inspected Jul 22, 2026 · 9 visits since September 2023
FEB 25
APR 25
OCT 25
MAR 26
JUL 26
▲ GETTING WORSE
5 inspections trending down, 15 points off where it started.
Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-23
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026036194 | Mar 17, 2026 | Jun 25, 2026 | $800 |
| 2--2025086321 | Oct 8, 2025 | Dec 18, 2025 | $200 |
Inspection history
9 visits, newest first
Jul 22, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate1 Basic
What the inspector wrote — 7 findingsThe state's own report →
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 handled dirty dishes and then wiped cleaned dishes to dry without washing hands. Employee washed hands after discussion and rewashed dishes.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding poke, sushi rice 94F, butter 89F at kitchen. Food was cooked less than 4 hours, employee time marked.
Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade. Employee cleaned.
Handwash sink used for purposes other than handwashing...stored ice marker in handwashing sink at bar. Chef removed.
Show the remaining 3 findings ▾
No soap provided at handwash sink at bar. Employee provided
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....wrong date marked with quinoa, house ailoli, beer cheese sauce, steak sauce at walk in cooler, food was prepped 7/18/26, date marked for today 7/22/26. Employee corrected after discussion
Unwashed fruits/vegetables stored with ready-to-eat food...avocado with stickers stored with cur tomatoes, cheese in flip top reach in cooler at salad station by the kitchen. Employee removed avocado to wash
Mar 17, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch his phone and then proceeded to touch clean containers. Discussed with operator. Employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Flip top cooler next to handwashing sink at cook line; cheese (43-45F). Per operator food not prepared or portioned today. Per operator food out of temperature for less than four hours. Observed cheese stacked too high past the fill line. Operator removed cheese out of temperature and placed below to quick chill. Observed at salad station coolers; boiled eggs (53F). Per operator food not prepared or portioned today. Per operator food held out of temperature less than four hours. Observed cooler door left open. Operator placed below to quick chill..
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam table soup 96F hot holding. Per operator food out of temperature for less than four hours. Observed not enough water. Operator added more water and turned heat up.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in flip top cooler next to handwashing sink cooked corn 52F at 12:10 to 61F at 12:40 ( cooling since 10:45). At this current rate of cooling food will not reach 41F or below within 4 hours. Observed cooler door left open. Operator placed below to quick chill. Observed in cooler next to handwashing sink sliced tomatoes 47F at 12:10 to 47F at 12:40 (cooling since 10:30). At this current rate of cooling food will not reach 41F or below within 4 hours. Observed cooler door left open. Operator placed below to quick chill.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tile soiled with dust at cook line.
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. Operator removed raw mahi from packaging.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk in freezer around near fan.
No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign posted at handwashing at cook line and handwashing sink at ware washing area. Operator placed signs on.
Oct 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 5 high priority.
5 High priority0 Intermediate0 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in four drawer under stove; cooked peppers (45-46F). Per operator food was prepared yesterday. Observed food cooling overnight. Observed cooling covered. 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. Observed in four drawer under stove; cooked peppers (45-46F). Per operator food was prepared yesterday. Observed food cooling overnight. Observed cooling covered. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over sauces in walk in cooler. Operator stored raw shell eggs properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Reach in across from stove; heavy whipping cream (46F);. Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator chose to discard with time remaining on clock to save product. Observed in flip top cooler across from grill; cheese (43-45F); per operator food not prepared or portioned today. Food held in unit less than four hours. Observed cheese past the fill line. Operator chose to discard the cheese out of temperature with time remaining on clock to save product.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam table marinara sauce 121F. Per operator food was reheated on stove and then placed in steam table. Per operator food held in unit less than four hours. Observed not enough water below marinara sauce. Operator placed food back onto stove to reheat to 165F or higher.
Apr 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in four drawer unit cooked onions (45F). Per operator food was cooked overnight and placed into unit to cool down. See stop sale.
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. Observed in four drawer unit cooked onions (45F). Per operator food was cooked overnight and placed into unit to cool down. See stop sale.
No paper towels provided at handwash sink at dishwashing area. Operator provided paper towels.
Feb 11, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at four drawer cooler under grill raw chicken (46F - Cold Holding); raw shrimp (50F - Cold Holding). Per operator food not prepared or portioned today. Food held out of temperature for less than 4 hours. Operator removed food to walk in cooler to quick chill.
Handwash sink used for purposes other than handwashing. Observed at handwashing sink near dishwashing area sanitizer buckets stored inside. Operator removed.
No soap provided at handwash sink near dishwashing area. Operator provided soap.
Aug 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed at bar dishwasher. Operator called for service
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Aug 14, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed at bar dishwasher. Operator called for service
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cooked chicken date marked 8-3 in walk in cooler. Cooked onion mix date marked 8-1. See stop sale.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch face then proceed to handle clean plate. Discussed with operator, operator instructed employee to change gloves and wash hands
Stop Sale issued due to food not being in a wholesome, sound condition. Food stored under dripping water. Observed condensation from vent dripping into cheese sauce in steam table on cook line.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at ware washing hand wash sink, operator refilled
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Food stored under dripping water. Observed condensation from vent dripping into cheese sauce in steam table on cook line. Operator moved steam table to different location. See Stop Sale.
Jan 4, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-23
Raw animal food stored in same container as ready-to-eat food. Raw steak stored in same container as cooked steak. Operator discarded cooked steak
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored above hot dog in cook line drawers. Raw shrimp stored above cooked pasta in cook line drawers. Raw beef stored above cooked potatoes in walk in cooler. Operator reorganized
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed and provided
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken 10:45 (135F - Cooling); chicken 11:20 (130F - Cooling) at room room temperature on cook line, discussed process with operator. Item is being cooled and reheated for immediate service. Discussed TPHC, hot holding. Operator started to reheat to 165F
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds sushi rice on Operator printed and filled out at time of inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bags stored with clean wares in ware washing area, sushi line. Operator removed
Food stored on floor. Boxes of food stored ion floor in walk in freezer. Operated moved to shelf
Sep 25, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection
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.