SANDE'S
1717 N FEDERAL HWY, Delray Beach FL 33483 · 561-272-9104
Last inspected Feb 3, 2026 · 6 visits since October 2023
JAN 24
APR 24
OCT 24
JUL 25
FEB 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
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
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Feb 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate0 Basic
What the inspector wrote — 7 findingsThe state's own report →
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....Chlorine + 200 ppm.
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....grabbed bread to serve customers with bare hands. Stop sale issue. Employee discarded bread.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over or with unwashed produce...raw shell eggs directly top of the tomatoes at prep station by the kitchen. Employee removed
Show the remaining 3 findings ▾
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
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...home fries potatoes at cook line being held less than 4 hours. Employee time marked.
Handwash sink used for purposes other than handwashing....some food evidence( cut lettuce )in handwashing sink at kitchen. Employee cleaned.
Jul 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate1 Basic
Show 5 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 wipes cleaned container without washing hands between dirty to clean. Washed hands after discussion.
Raw animal food stored over/not properly separated from ready-to-eat food....raw shell eggs directly top of the ready to eat ham, turkey in reach in cooler at kitchen.
Toxic substance/chemical improperly stored....Clorox spray bottle stored by the ground coffee at front line. Employee removed Clorox bottle.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles...chlorine +++200 ppm. Operator diluted at 100 ppm.
Silverware/utensils dried with a towel/cloth....employee wiped container with towel. Employee rewashed container.
Oct 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
7 High priority3 Intermediate1 Basic
Show 11 findings ▾
Dented sausage gravy cans present. See stop sale. Operator separated it to returned.
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....chlorine 200++.
Employee switched from working with raw food to ready-to-eat food without washing hands....cracked eggs, changed gloves and then grabbed bread to toast. Employee washed hands after discussion
Stop Sale issued due to food not being in a wholesome, sound condition.... Dented sausage gravy cans present...Time/temperature control for safety food re-served to customers...single serve butter 59F in reach in cooler. Operator stated that butter brought out from the customer table.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....single serve butter 59F, single serve butter 45F, milk 47F in glass door reach in cooler at bottom shelf at front line. Food not prepped or portion today, food being held less than 4 hours. Operator removed food to acceptable up shelf.
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...diced tomato, eggs, butter, per operator food being held less than 4 hours. Operator time marked.
Time/temperature control for safety food re-served to customers...single serve butter 59F in reach in cooler. Operator stated that butter brought out from the customer table. Stop sale issue. Operator discarded
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....cut lettuce in handwashing sink. Operator cleaned.
No probe thermometer provided to measure temperature of food products.
Objectionable odors in of the establishment.
Apr 8, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 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. Observe dishwasher handling dirty dishes and without washing hands handling clean dishes.
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 and the time removed from temperature control cannot be determined. Observe no time marked for the diced tomatoes,and eggs. Operator labeled 12-4
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observe next to hand wash sink.
Handwash sink not accessible for employee use at all times. Observe peeler and food debris in kitchen hand wash sink.
Jan 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license...renewed conform. No. 236050305.
Raw animal food stored over/not properly separated from ready-to-eat food...raw hamburger above potato salad in reach in cooler. Employee properly stored
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature...raw ham burger above raw sea food in reach in cooler. Employee properly stored.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less... at cook line being held less than four hours, employee removed to cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cut ham 51°, Canadian ham 53° over storing food in flip top reach in cooler, food not portioned or prepped today, food being held less than four hours. Employee removed food.... Sour cream 47°, butter 49° in walk in cooler closed to the door. Operator stated that door was open long, food being held less than four hours. Food moved to coldest area. Ambient temperature 39°, closed door properly.
No handwash sink located in vending machine area where employees service bulk food machines...some food evidence in handwashing sink by the kitchen. Operator cleaned
Oct 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Container of medicine improperly stored. Observed on cook line. Operator removed
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef not properly separated from cook turkey in walk in cooler. Operator removed and stored correctly. Raw shell eggs stored above cooked potatoes in walk in cooler. Operator removed and stored correctly.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM arrived at time of the inspection.
Cutting board has cut marks and is no longer cleanable. Observed on cook line cutting board
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On the cook line table, operator removed.
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.