SEAGATE BEACH CLUB
401 S OCEAN BLVD, Delray Beach FL 33483 · 561.276.2422
Last inspected Apr 3, 2026 · 8 visits since October 2023
FEB 24
NOV 24
MAR 25
SEP 25
JAN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds...shrimp cooked with 137F. Employee voluntarily discarded shrimp.
★ 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--2025078338 | Sep 19, 2025 | Mar 11, 2026 | $200 |
Inspection history
8 visits, newest first
Apr 3, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
No plan review submitted and approved - added out side bar and ice machine by the pool and installed 3 ice machine outside by the kitchen. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
Jan 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority1 Intermediate4 Basic
Show 10 findings ▾
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds...shrimp cooked with 137F. Employee voluntarily discarded shrimp.
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 00 ppm. Operator set up triple sink quaternary ammonium 200 ppm.
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 cleaned dishes to air dry. Dishwasher washed hands after discussion.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands...server prepared food and serve to customers, handled soiled dishes from customers table washed hands with gloves. Server changed gloves, washed hands after discussion.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cut tomatoes with capers 71F at expo area, food was prepped 2 hours ago to immediate serve. Chef time marked.
No plan review submitted and approved - added out side bar and ice machine by the pool and installed 3 ice machine outside by the kitchen. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
Bathroom door left open other than during cleaning or maintenance..employee bathroom left opened due to no self closing device. Employee closed door.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner....ice buckets stored in outside by the ice machine. Employee inverted.
Equipment and utensils not properly air-dried - wet nesting... salad bowl, containers
Wet wiping cloth not stored in sanitizing solution between uses....wet towels at server station. Employee removed.
Sep 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food....employee changed gloves without washed hands due to removed cell phone. Employee washed hands after discussion.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.... Removed cell phone to pocket and then prepped sandwich without changed gloves and washing hands. Employee changed gloves and washed hands after discussion.
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...no color changed.
Non-food grade paper/paper towel used as liner for food container in cut garnishes in reach in cooler. Manager removed paper towel
Handwash sink used for purposes other than handwashing...dumped ice in both handwashing sink at bar. Chef cleaned and discussed with bar tender.
Employee with no hair restraint while engaging in food preparation.
No handwashing sign provided at a hand sink used by food employees by the dish machine at bar.
Mar 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...feta cheese 45F, blue cheese 45F in flip top reach in cooler, food stored in double container. Food not prepped or portion today, food being held less than 4 hours. Employee replace food in single containers.
Handwash sink used for purposes other than handwashing....stored a strainer in handwashing sink at bar. Employee removed container.
No paper towels or mechanical hand drying device provided at handwash sink at bar, employee provided.
No soap provided at handwash sink at bar
No handwashing sign provided at a hand sink used by food employees at bar.
Nov 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine...not provided any kind of measurement tools or device for hot water sanitization
No soap provided at handwash sink at bar.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine...final rinse temperature showed 130F
No handwashing sign provided at a hand sink used by food employees at bar
Feb 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Dec 19, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 9, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
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. On cook line, cook cut up and plated pita bread with bare hands. Cook discarded pita bread and put gloves on.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Salmon 120°F,chicken 130°F, mahi 125°F (hot holding) in hot box on cook line holding for less than two hours. Salmon reheated to 170°F, chicken
Menu does not identify which items contain raw or undercooked items for tuna poke bowl and oysters covered by the consumer advisory.
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. Emailed consumer advisory to chef. Chef posted advisory.
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.