SELINI
502 E ATLANTIC AVE, Delray Beach FL 33483 · 2017392889
Last inspected Aug 19, 2026 · 10 visits since December 2023
APR 24
DEC 24
MAY 25
JAN 26
JUN 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
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 →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024014811 | Feb 20, 2024 | Jul 24, 2024 | $160 |
Inspection history
10 visits, newest first
Aug 19, 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 proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Jun 13, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Jun 12, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 6 high priority.
6 High priority3 Intermediate0 Basic
Show 9 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....chlorine 10 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...cut lemon with bare hands. Employee discarded food and stop cutting.
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...shredded lamb 51F, lamb juice 62F, bread putting 47F, feta cheese wrap 50F, French fries 48F in reach in cooler next to fryer... beans 44F, capers 44F in flip top reach in cooler across from grill at kitchen. Food not prepped or portioned today, food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...shredded lamb 51F, lamb juice 62F, bread putting 47F, feta cheese wrap 50F, French fries 48F in reach in cooler next to fryer.... beans 44F, capers 44F in flip top reach in cooler across from grill at kitchen. Food not prepped or portioned today, food being held more than 4 hours. 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 cooked potatoes 98F in speed rack at kitchen, food being held less than an hour. Employee removed food to reheating.
Toxic substance/chemical improperly stored...glass cleaner spray bottles stored with liquors at bar. Employee remove.
Handwash sink not accessible for employee use at all times....blocked by rack, employee removed rack.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Not provided any kind of measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Jan 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
7 High priority7 Intermediate0 Basic
Show 14 findings ▾
Food with mold-like growth.... moldy tomato paste in reach in cooler without date marked. See stop sale. Chef discarded food.
Non-food grade paper/paper towel used as liner for food container in cut dill, parsley in reach in cooler. Employee removed paper towel.
Raw animal food stored over/not properly separated from ready-to-eat food...raw salmon above gurnishes, raw tuna,raw salmon above spinach dip at reach in cooler. Chef properly stored.
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature...raw lamb chop above raw fish in reach in drawer at kitchen. Chef properly stored
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation....tomato sauce date marked 12/19 in reach in cooler. See stop sale..chef discarded food.
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....tomato sauce date marked 12/19 in reach in cooler. See stop sale..chef discarded food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cooked beets 47F, feta cheese 46F in flip top reach in cooler at kitchen. Food not prepped or portioned today, food being held less than 4 hours. Chef removed food to coolest cooler to chill fast.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening...tomato paste without opening date marked, stop sale issue due to food got moldy. Chef discarded food.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine...not provided any kind of measuring device to measure hot water temperature for dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink at front line. Manager provided.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service...operator printed on the menu 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...lobster stock came from freezer to reach in cooler without date marked. Chef date marked.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...ground beef was cooked today's ago at walk in cooler, lobster stock was cooked 6 days ago, tomato sauce, lamb belly was cooked 2 days ago at reach in cooler at kitchen. Chef date marked.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
May 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired on December 1, 2024. Operator renewed license while conducting inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork bacon and raw beef stored over ready to eat cooked spinach and butter in walk in cooler. Operator reorganized.
Handwash sink behind bar area used for purposes other than handwashing. Handwashing sink used to store bar mats and glasses.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Items containing raw tuna not identified as raw on menu.
No paper towels or mechanical hand drying device provided at handwash sink by triple sink area. Operator provided.
No soap provided at handwash sink by triple sink areas. Operator provided.
Ceiling tile missing above cook line flip top area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Food prep utensils stored in 77F standing water on expo line. Operator reorganized.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign on sink behind bar.
Jan 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority3 Intermediate0 Basic
Show 7 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.
Food contaminated by employees/consumers and operator continued to serve 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....dried slice orange grabbed with bare hands. See stop sale. Priority: High Priority 03A-02-5 Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...sausage 54F. See stop sale.
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...sausage 54F, chevre cheese 49F, garlic in heavy cream 49F, caramelized onions 50F,feta cheese 45F in flip top reach in cooler at kitchen, food not prior portion today, food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...sausage 54F, chevre cheese 49F, garlic in heavy cream 49F, caramelized onions 50F,feta cheese 45F in flip top reach in cooler at kitchen, food not prior portion today, food being held more than 4 hours. Stop sale issue. Employee discarded food.
Handwash sink used for purposes other than handwashing...cups,drink glasses in handwashing sink at bar.employee removed
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.... not provided any kind of measurement device or tools for hot water sanitization.
No paper towels or mechanical hand drying device provided at handwash sink at dishwashing area.
Apr 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate0 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw fish above cooked meat in walk-in. Operator placed raw fish on lower shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe half and half (48F - Cold Holding) due to employee left out of refrigerator. Operator placed in refrigerator.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. The chef stephane stated he could not locate measuring device.
No paper towels or mechanical hand drying device provided at handwash sink. Observe at at 3 compartment hand sink Operator placed towels at sink
No soap provided at handwash sink. Observe at at 3 compartment hand sink. Operator placed soap at sink
Spray bottle containing toxic substance not labeled. Observe cloudy substance in unlabeled spray bottle.
Feb 20, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Dec 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority4 Intermediate1 Basic
Show 8 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observe employee cracking shelled eggs and without washing hand putting on glove and touching clean plates. Employee washed hands.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observe with sword fish, Mahi.in Rop not frozen.
Operating with an expired Division of Hotels and Restaurants license.
Clam/mussel/oyster tags not marked with last date served. Observe with clams.
No paper towels or mechanical hand drying device provided at handwash sink. Observe at dishwasher hand washing sink. Operator placed paper towels.
No probe thermometer provided to measure temperature of food products.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Ceiling tile missing. Ob tru out kitchen.
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.