SQUARE PEG PIZZERIA
4957 W ATLANTIC AVE, Delray Beach FL 33445 · 561-330-4449
Last inspected Apr 23, 2026 · 10 visits since October 2023
MAR 24
SEP 24
MAR 25
OCT 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Stop Sale issued due to food not being in a wholesome, sound condition.... Live, small flying insects found...apparently 10 small flying insects landing in meatballs, mozzarella cheese, mushroom at pizza station.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation....marinara sauce date marked 10/7 at walk in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025075217 | Oct 14, 2025 | Nov 19, 2025 | $400 |
Inspection history
10 visits, newest first
Apr 23, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority3 Intermediate0 Basic
What the inspector wrote — 3 findings
No chemical CHLORINE test kit provided when using sanitizer at warewashing machine at bar.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food for pizza.
Not provided any kind of tools or measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Feb 21, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority4 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.
No chemical CHLORINE test kit provided when using sanitizer at warewashing machine at bar.
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food for pizza.
Not provided any kind of tools or measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Carbon dioxide/helium tanks not adequately secured at bar.
Feb 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority6 Intermediate3 Basic
Show 12 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.....blue cheese 50F, pizza sauce 47F, mozzarella cheese 45F in cold well table at pizza station. Food not prepped or portioned today, food being held less than 4 hours. Manager time marked.
Toxic substance/chemical improperly stored....all purpose cleaner spray bottle stored next to cleaned trays in shelf at kitchen. Manager removed
No chemical CHLORINE test kit provided when using sanitizer at warewashing machine at bar.
No paper towels or mechanical hand drying device provided at handwash sink at pizza station. Manager provided.
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food for pizza.
Not provided any kind of tools or measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Original container of toxic substance or chemical does not bear the manufacturer's label....all purpose cleaner spray bottle, sanitizer spray bottle. Manager labeled.
Carbon dioxide/helium tanks not adequately secured at bar.
Clean utensils or equipment stored in dirty drawer or rack...ice bucket, ice scoop top of ice machine.
Food stored on floor...multiple boxes store on floor at walk in freezer.
Oct 14, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate2 Basic
Show 5 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 00 ppm.
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.
Soap dispenser at handwash sink not working/unable to dispense soap at pizza station.
Pipe leaking in handwashing sink at pizza station.
No handwashing sign provided at a hand sink used by food employees at bar.
Oct 14, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 15 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority4 Intermediate4 Basic
Show 15 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 00 ppm.
Employee failed to wash hands before putting on gloves to initiate a task working with food....Cook removed all purpose cleaner spray bottle and then putting gloves on and prepared sandwich without washing hands, employee washed hands after discussion.
Live, small flying insects found...approximately 10 small flying insects landing in meatballs, mozzarella cheese, mushroom at pizza station. Stop sale issue. Employee discarded food.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation....marinara sauce date marked 10/7 at walk in cooler. See stop sale. Employee discarded food.
Stop Sale issued due to food not being in a wholesome, sound condition.... Live, small flying insects found...apparently 10 small flying insects landing in meatballs, mozzarella cheese, mushroom at pizza station.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation....marinara sauce date marked 10/7 at walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....meatballs 49F, cheese 46F, roasted peppers 46F, grilled onion 50F, grilled vegetables 50F in pizza cold well at pizza station. Food not prepped or portion today, food being held less than 4 hours. Manager Time marked on food.
Toxic substance/chemical improperly stored....all purpose cleaner spray bottle stored with brownies, cleaned plates, cup on shelf at kitchen. Employee removed spray bottle.
Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade, slicer blade.
Handwash sink used for purposes other than handwashing....stored bucket in handwashing sink at bar. Manager removed bucket.
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.
Soap dispenser at handwash sink not working/unable to dispense soap at pizza station.
Pipe leaking in handwashing sink at pizza station.
Clean glasses, cups, bowls, plates, pots and pans not stored in a protected manner...dust, dirt buildup in cleaned plates in shelf at kitchen. Employee removed to wash.
No handwashing sign provided at a hand sink used by food employees at bar.
Reach-in cooler interior/shelves have accumulation of soil residues, stagnant water stored in reach in cooler at kitchen.
Mar 3, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw shelled eggs above ready to eat tomato sauce. Operate placed raw shelled eggs on lower shelf.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observe roasted tomato vinaigrette dated 2/20. See stop sale
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observe roasted tomato vinaigrette dated 2/20. See stop sale
No paper towels or mechanical hand drying device provided at handwash sink. Observe at dishwasher sink.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. I emailed operator forms and he printed and had employee sign.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cove molding at floor/wall juncture broken/missing. Observe near mixer.
Food stored on floor. Observe mozzarella cases on floor on walk-in freezer.
Single-service articles improperly stored. Observe deli containers stored on floor in rear room.
Sep 18, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized...quaternary ammonia 400++ppm. Operator call technician
Food-contact surface soiled with food debris, mold-like substance or slime...slicer blade
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Mar 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food...raw veal, raw steak above cheese, above uncovered soup in reach in cooler. Employee properly stored food.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...blue cheese sauce date marked 2/28, Italian dressing made with fresh eggs date marked 2/27 at walk in cooler. Stop sale issue. Cook discarded food.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands...server brought dirty dishes form the customer table and then serve drinks to customers without washing hands. Employee washing hands after discussion.
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...blue cheese sauce date marked 2/28, Italian dressing made with fresh eggs date marked 2/27 at walk in cooler.
Handwash sink used for purposes other than handwashing....some food evidence in handwashing sink at cook line, ice dumped in handwashing sink at dishwashing area. Employee cleaned
Manager or person in charge lacking proof of food manager certification.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine....not provided any kind of tools for hot water sanitizer.
Bowl or other container with no handle used to dispense food...employee scooping ice with cup. Discussed with employee.
No handwashing sign provided at a hand sink used by food employees at cook line.
Oct 26, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...pesto 50, tiramisu 46 in flip top reach in cooler at kitchen, pizza sauce 45, sausage 45, cheese 45 in pizza cold well, food not prep or portion today, food being held more than 4 hours. Stop sale issue. Employee 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 tools.
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.
Heavy Ice buildup in walk-in freezer.
Oct 25, 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 ▾
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...pesto 50°, tiramisu 46° in flip top reach in cooler at kitchen, pizza sauce 45°, sausage 45°, cheese 45° in pizza cold well, food not prep or portion today, food being held more than 4 hours...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 3:56 pm fresh mozzarella cheese 50°, provolone cheese 50° was portion 11 am at flip top reach in cooler across from grill at kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...pesto 50°, tiramisu 46° in flip top reach in cooler at kitchen, pizza sauce 45°, sausage 45°, cheese 45° in pizza cold well, food not prep or portion today, food being held more than 4 hours. 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 3:56 pm fresh mozzarella cheese 50°, provolone cheese 50° was portion 11 am at flip top reach in cooler across from grill at kitchen. Stop sale issue. Employee discarded food.
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements...provided form to manager.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine....not provided any kind of measuring tools.
No probe thermometer provided to measure temperature of food products.
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.
Heavy Ice buildup in 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.