SNACK BAR
4475 N OCEAN BLVD, Delray Beach FL 33483 · 561.276.0453
Last inspected Apr 10, 2026 · 6 visits since October 2023
APR 24
NOV 24
MAR 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...falafel 46° in reach in drawer at kitchen. Food being held more than 4 hours. Stop sale issue. Employee discarded food.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,660
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025033425 | Mar 14, 2025 | May 8, 2025 | $600 |
| 2--2025002128 | Nov 1, 2024 | Feb 3, 2025 | $700 |
| 2--2024024007 | Apr 1, 2024 | May 9, 2024 | $360 |
Inspection history
6 visits, newest first
Apr 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
What the inspector wrote — 7 findingsThe state's own report →
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....capers 52F, cut tomatoes 52F, coleslaw 51F, arugula 51F in walk in cooler. Meat sauce 48F in tall reach in cooler at kitchen. Per chef food brought up from kitchen reach in cooler, chef not determined how long food being out of temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....capers 52F, cut tomatoes 52F, coleslaw 51F, arugula 51F in walk in cooler. Meat sauce 48F in tall reach in cooler at kitchen. Per chef food brought up from kitchen reach in cooler, chef not determined how long food being out of temperature. Stop sale issue.
Handwash sink used for purposes other than handwashing...some food evidence, stored containers, spoon in handwashing sink at kitchen. Employee removed.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Show the remaining 3 findings ▾
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...chef provided and displayed on wall
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.....multiple ice buckets by the ice machine. Employee removed.
Cleaned and sanitized equipment or utensils not properly stored.... multiple ice buckets stored on floor by the ice machine. Employee removed
Oct 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority3 Intermediate0 Basic
Show 8 findings ▾
Medicine not properly stored....joint mobility support medicine stored with food in reach in cooler. Manager removed.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation..,,,pizza sauce date marked 10/10/, salsa date marked 5/8 in reach in cooler. See stop sale. Manager discarded.
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..,,,pizza sauce date marked 10/10/, salsa date marked 5/8 in reach in cooler.... Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...portion cream cheese, fresh mozzarella, onion dip no date marked, manager not determined when food was prepped....Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants.... Establishment vacuum packaged cooked pulled chicken at walk in cooler. Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...portion cream cheese, fresh mozzarella, onion dip no date marked, manager not determined when food was prepped.
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....cheese 48F in reach in drawer below grille at kitchen. Food not prepped or portion today, food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cheese 48F in reach in drawer below grille at kitchen. Food not prepped or portion today, food being held more than 4 hours. Stop sale issue. Manager discarded food.
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information....vacuum packaged cooked pulled chicken without date and time marked. Stop sale issue.
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..... Establishment vacuum packaged cooked pulled chicken at walk in cooler. Stop sale issue.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...portion cream cheese, fresh mozzarella, onion dip no date marked, manager not determined when food was prepped. Stop sale issue.
Mar 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority5 Intermediate1 Basic
Show 11 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Onsite vacuum package Tuna burger thawing in reach in drawer at kitchen. See stop sale. Chef discarded food,
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
Stop Sale issued due to food not being in a wholesome, sound condition.... Reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information....cooked food after cooling spinach deep, meat sauce, veal stock, chicken stock,lobster stock, risotto ball and then vacuum package and stored walk in cooler, walk in freezer over 48 hours.... Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Onsite vacuum package Tuna burger thawing in reach in drawer at kitchen.
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....sour cream 49F, butter 51F in bottom shelf in glass door reach in cooler. Food not prepped or portion today, food being held less than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....sour cream 49F, butter 51F in bottom shelf in glass door reach in cooler. Food not prepped or portion today, food being held less than 4 hours. Stop sale issue. Chef discarded food.
Reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information....cooked food after cooling spinach deep, meat sauce, veal stock, chicken stock,lobster stock, risotto ball and then vacuum package and stored walk in cooler, walk in freezer over 48 hours. Stop sale issue.
Handwash sink used for purposes other than handwashing....some food evidence in handwashing at kitchen.
No paper towels or mechanical hand drying device provided at handwash sink at bar.
No soap provided at handwash sink at bar
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....raw marinated chicken, cooked food, cheese, ham, turkey etc.
In-use utensil stored in standing water less than 135 degrees Fahrenheit...tong 75F at kitchen
Nov 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 7 high priority.
7 High priority4 Intermediate2 Basic
Show 13 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.....garlic in butter date marked 10/8, onion dip date marked 10/25 in reach in cooler. See stop sale issue. Chef discarded 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...cutting jalapenos with bare hands for spicy drink at bar. Manager educated employee
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Marinated fish in vacuum packaged in reach in drawer at kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food...raw hamburger with hot dogs contacting each other in reach in drawer at kitchen. Chef properly stored.
Stop Sale issued due to food not being in a wholesome, sound condition.... Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.....garlic in butter date marked 10/8, onion dip date marked 10/25 in reach in cooler....Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Marinated fish in vacuum packaged in reach in drawer at kitchen.
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...onion dip 46-55F, pico de gallo 48F, sour cream 50 F, butter 46F in glass door reach in cooler at server station by the kitchen. Food not prepped or portion today, food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...onion dip 46-55F, pico de gallo 48F, sour cream 50 F, butter 46F in glass door reach in cooler at server station by the kitchen. Food not prepped or portion today, food being held more than 4 hours. Stop sale issue. Employee discarded food..... Cheeses 61F, shredded cheese 55F, cut tomatoes 46F in top part of reach in drawer at kitchen. Food not prepped or portion today, food being held less than four hours. Employee time marked.
Handwash sink used for purposes other than handwashing....some food evidence in handwashing sink at kitchen. Chef cleaned.
No paper towels or mechanical hand drying device provided at handwash sink at dishwashing area, employee provided
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...pico de gallo was prepped two days ago in reach in cooler. Chef discarded food due to temperature abuse.
Spray bottle containing toxic substance not labeled....bleach spray bottle, employee labeled
Cleaned and sanitized equipment or utensils not properly stored....ice scoop stored directly on the Matt, top of microwave. Chef properly stored.
Wet wiping cloth not stored in sanitizing solution between uses...wet towel stored by the handwashing sink at bar.
Apr 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
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...boiled eggs 47F, goat cheese 50F, blue cheese 53F in flip top reach cooler,stored food in double containers...roast beef, beef brisket 56 F, ham 59F cheese 47 F in reach in drawer at kitchen. Food not prepped or portion today..... 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 3:19 pm can corn beef hash 61F in reach in drawer, per chef food was opened at 11 am.....
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...boiled eggs 47F, goat cheese 50F, blue cheese 53F in flip top reach cooler,stored food in double containers...roast beef, beef brisket 56 F, ham 59F cheese 47 F in reach in drawer at kitchen. Food not prepped or portion today. Stop sale issue. Employee discarded food
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 3:19 pm can corn beef hash 61F in reach in drawer, per chef food was opened at 11 am. Stop sale issue. Chef discarded food.
Clam/mussel/oyster tags not marked with last date served.
Handwash sink used for purposes other than handwashing.....several containers in handwashing sink at kitchen. Employee removed those containers
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....conch chowder, sausages not date marked at walk in cooler, food was prepped yesterday 11 am. Employee date marked.
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.... Tuna thawing in reduce oxygen packaging at reach in cooler at kitchen. Label states to remove before thawing. Chef removed
No conspicuously located ambient air temperature thermometer in holding unit...in reach drawer cooler at kitchen.
Stored food not covered...clam chowder at walk in cooler. Chef covered
Oct 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate1 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food...raw ham burger with hot dogs in reach in drawer and raw hamburger above impossible burger in reach in drawer below grill at kitchen. Employee properly stored food.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.... onion soup and deme glazed sauce no date marked, per chef it was opened over 7 days. Blue cheese dressings date marked 8/29, onion dip 9/25 in reach in cooler.Stop sale issue. Employee discarded food
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.... onion soup and deme glazed sauce no date marked, per chef it was opened over 7 days. Blue cheese dressings date marked 8/29, onion dip 9/25 in reach in cooler
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...falafel 46° in reach in drawer at kitchen. Food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...falafel 46° in reach in drawer at kitchen. Food being held more than 4 hours. Stop sale issue. Employee discarded food.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.... feta cheese, hummus no date marked. Chef stated that food was opened 5 days ago. Chef date marked food.
Handwash sink used for purposes other than handwashing...stored red bucket wet towel in handwashing sink at kitchen. Employee moved.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...onion soup, Demi glazed sauce was prepared 5 days ago in reach in cooler. Employee date marked.
Food stored on floor.... boxes on the floor at walk in freezer.
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.