SWEET'S SENSATIONAL CUISINE
25 SW 5 AVE, Delray Beach FL 33444 · 561.715.4901
Last inspected Apr 9, 2026 · 9 visits since August 2023
FEB 24
DEC 24
MAR 25
SEP 25
APR 26
▼ IMPROVING
5 inspections trending up, 16 points better than where it started.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $3,050
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024014087 | Feb 13, 2024 | Aug 12, 2024 | $1,400 |
| 2--2023036508 | Jun 26, 2023 | Nov 17, 2023 | $800 |
| 2--2018062538 | Dec 11, 2018 | Mar 27, 2019 | $600 |
| 2--2017001355 | Dec 30, 2016 | Jul 11, 2017 | $250 |
Inspection history
9 visits, newest first
Apr 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate1 Basic
What the inspector wrote — 7 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. Observed cooked Observed cooked ox tail in reach in freezer in black Nonfood-grade bags used in direct contact with food. Operator wrapped food in food grade plastic.
Raw animal food stored over/not properly separated from ready-to-eat food. 1) Observed in reach in freezer raw poultry above cooked ox tail. not all commercially sealed.. 2) observed raw beef above cooked beef patties in Richmond and freezer not all commercially sealed. Operator placed the raw chicken and raw beef on lower shelf in correct way.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed carrots cake with cream cheese (59F - Cold Holding) at front counter. Operator placed cake back in refrigerator.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Show the remaining 3 findings ▾
Probe thermometer not within the intended measuring range of use. Observed meat thermometer that started at 100 degrees.
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.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open drinks in reach in refrigerator multiple refrigerators.
Sep 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate1 Basic
Show 8 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...employee cleaning mop sink and then handle cooked food containers ( grilled chicken). Employee washed hands after discussion.
Metal stem-type thermometer soiled.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....beef patties 122F in hot holding box at front line, jerk chicken 109F at kitchen, food being held less than 4 hours. Employee time marked.
Employee washed hands in a sink other than an approved handwash sink...dishwashing sink, mop sink. Employee washed hands in handwashing sink.
No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths....chlorine
No paper towels or mechanical hand drying device provided at handwash sink at kitchen. Employee provided
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.
No handwashing sign provided at a hand sink used by food employees at kitchen.
Mar 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...observed rice 104F, goat 98 F in reach in cooler with covered, cooling since 12 pm. Took another temperature after 20 minutes, food same temperature as above. Operator removed food to reheating 165 to serve dinner.
Jan 3, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding grilled chicken 97F, dumplings 112F in cook line, food was cooked today and being held less than 4 hours. Operator time marked.
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.
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.
Dec 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....cooked cabbage 59F tightly stored with covered in tall reach in cooler. Food was cooked yesterday. Stop sale issue. Operator removed food.
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....meat sauce 49F, cooked spinach 48F, cooked cabbage 50F, blanched plantains 56F in tall reach in cooler, food not cooked or portion today, food being held more than 4 hours....Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....cooked cabbage 59F tightly stored with covered in tall reach in cooler. Food was cooked yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....meat sauce 49F, cooked spinach 48F, cooked cabbage 50F, blanched plantains 56F in tall reach in cooler, food not cooked or portion today, food being held more than 4 hours. Stop sale issue. Operator removed food.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding grilled chicken 97F, dumplings 112F in cook line, food was cooked today and being held less than 4 hours. Operator time marked.
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.
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.
Feb 13, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.... Cooked to serve Hot holding sweet potatoes 98, dumpling 103 in the stove being held more than 4 hours. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...raw chicken 75 in reach in cooler at outside shade being held more than 4 hours...
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.... Cooked to serve Hot holding sweet potatoes 98, dumpling 103 in the stove being held more than 4 hours. Stop sale issue. Employee discarded food... Jerk chicken 91 at cook line being held less than 4 hours. Employee time marked.
Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures...
Feb 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license...operator on the phone to renewal license.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.... Cooked to serve Hot holding sweet potatoes 98°, dumpling 103° in the stove being held more than 4 hours. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...raw chicken 75° in reach in cooler at outside shade being held more than 4 hours...
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...raw chicken 75° in reach in cooler at outside shade being held more than 4 hours. Stop sale issue.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.... Cooked to serve Hot holding sweet potatoes 98°, dumpling 103° in the stove being held more than 4 hours. Stop sale issue. Employee discarded food... Jerk chicken 91° at cook line being held less than 4 hours. Employee time marked.
Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures...
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....stew peas was cooked yesterday morning in reach in cooler more than 24 hours. Advised operator to date marked.
Aug 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Food placed in soiled container/equipment. Washed Herbs and peppers in reach in cooler next to kitchen.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 68°F-72°F, Chicken was cooked this morning and placed in hot holding at front counter less than 3 hours ago. Operator reheated chicken to 172°F and placed back in hot holding.
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. 200+ chlorine at cook line. Operator set up fresh solution at 50ppm.
Hot water at three-compartment sink does not reach 100 degrees Fahrenheit.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bread pudding prepared yesterday in reach in cooler next to cook line not date marked.
Employee personal food not properly identified and segregated from food to be served to the public. Chicken and vegetable in reach in cooler next to kitchen.
In-use wet wiping cloth/towel used under cutting board next to cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler in shed outside in the back.
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.