ROSE'S DAUGHTER
169 NE 2 AVE, Delray Beach FL 33444 · 561-719-5520
Last inspected Apr 8, 2026 · 7 visits since January 2024
JAN 24
DEC 24
APR 25
OCT 25
APR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot holding tomato sauce 119F in the middle, after mixing food get temperature 159F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $720
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2015017336 | Mar 17, 2015 | May 13, 2015 | $720 |
Inspection history
7 visits, newest first
Apr 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate4 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...ground sausage 47F in reach in cooler across from combi oven at kitchen, reach in Cooler at pizza station. Stop sale issue. Employee discarded food.
Raw animal food stored over/not properly separated from ready-to-eat food...ready to eat lobster meat with raw shrimp in same container touched each other at walk in cooler across. Chef properly stored food.
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...ground sausage 47F in reach in cooler across from combi oven at kitchen, reach in Cooler at pizza station.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit......meatballs 45F, raw salmon 45F, mozzarella cheese 51F, steak 45F in flip top reach in cooler across from combi oven at kitchen. Per chef food not prepped or portioned today, food being held less than 4 hours. Employee covered food with ice.
Show the remaining 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot holding tomato sauce 119F in the middle, after mixing food get temperature 159F
Handwash sink used for purposes other than handwashing...employee rinse cups, drink mixer in handwashing sink at bar. Employee washed those in dish machine after discussion.
Drink glass with no handle used to scooping ice at bar. Employee removed.
Drips from condensation or splash falling inside container in opened cheese in reach in cooler. Chef discarded cheese.
In-use utensil stored in standing water less than 135 degrees Fahrenheit... ice cream scoop standing water at 75F. Chef removed
Stored food not covered...mozzarella cheese in reach in cooler at kitchen. Chef discarded cheese.
Oct 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Handwash sink not accessible for employee use at all times...blocked by garbage can at dishwashing area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items...cell phone on the prep table. Employee removed.
Food stored on floor....ice. Employee properly stored
Apr 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Employee with no hair restraint while engaging in food preparation. Several male employees no efficient hair restraints.
Dec 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate0 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...rosemary butter 52F in reach in cooler at pizza station, food not prepped or portion today. Food being held less than 4 hours. Employee removed food another coldest cooler.
Handwash sink not accessible for employee use at all times...blocked by container, shelf, dust pan at dishwashing area. Chef removed those things.
Handwash sink used for purposes other than handwashing...some food evidence in handwashing sink at dishwashing area. Chef cleaned.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food...chef prepared at time of inspection.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked...tomato paste in reach in cooler, it was took it out from walk in freezer. Chef date marked.
Jan 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Non-food grade paper/paper towel used as liner for food container.....in fried basil. Manager removed paper towel
Jan 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 6 high priority.
6 High priority0 Intermediate0 Basic
Show 6 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...confit tomatoes date marked 12/21/23 at walk in cooler. Stop sale issue. Employee discarded
Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...confit tomatoes date marked 12/21/23 at walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.... Observed At 4 pm Yesterday cooked broccoli 55° prep at 11 am, capers opened at 11am in flip top reach in cooler at kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Green peas 49°, ground sausage 51°, mushroom 48°, cheese 50°, raw sea food 47° in flip top reach in cooler below hot expo shelf at kitchen being held less than 4 hours. Employee removed to walk freezer, some time marked... vegan cheese 55°, sauce 56°, cheese 56° in make table and mushroom 46°, cheese 50 ° in make table at pizza station being held less than four hours, employee time marked.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.... Observed At 4 pm Yesterday cooked broccoli 55° prep at 11 am, capers opened at 11am in flip top reach in cooler at kitchen. Stop sale issue. Employee discarded food.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding meatballs 115° in steam table being held less than 4 hours. Employee reheated 196° 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.