TABLE 165
165 NE 2 AVE, Delray Beach FL 33444 · 7023388455
Last inspected Apr 8, 2026 · 6 visits since December 2024
DEC 24
MAY 25
OCT 25
APR 26
≈ ERRATIC
4 inspections, swinging between A 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...beans 45F, steak 51F in reach in drawer below grille at kitchen. Food not prepped or portioned today
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Apr 8, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 7 high priority.
7 High priority7 Intermediate0 Basic
What the inspector wrote — 14 findingsThe state's own report →
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. On side Vacuum packaging fish in reach in cooler. See stop sale issue. Employee discarded fish.
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.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Sanitizer solution prep with soap. Reviewed how do preparation sanitizer solution to sanitize utensils.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized...quaternary ammonium 00 ppm. Reviewed preparation sanitatizer solution. Quaternary ammonium 200 ppm.
Show the remaining 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food...raw lamb, raw fish above sauces, dressing in reach in cooler by the window. Employee properly stored food.
Stop Sale issued due to food not being in a wholesome, sound condition.... Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. On side Vacuum packaging fish in reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...beans 45F, steak 51F in reach in drawer below grille at kitchen. Food not prepped or portioned today
Handwash sink used for purposes other than handwashing...stored spatula, whisk in handwashing sink.
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. Quaternary ammonium.
No paper towels or mechanical hand drying device provided at handwash sink at kitchen. Employee provided napkins
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...vacuum packaging fish without HACCP plan.
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...employee Pablo
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Oct 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...octopus 44F in reach in drawer at kitchen, per operator food was cooked yesterday. Stop sale issue. Operator discarded food.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...octopus 44F in reach in drawer at kitchen, per operator food was cooked yesterday.
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink...operator provided
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.
Oct 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink at kitchen.
No plan review submitted and approved - bar area added. 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/.
May 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority5 Intermediate0 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food....employee came from bathroom and then putting gloves on hands handle cleaned container to prepped food.Employee washed hands after discussion.
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.... Stuffed grapes leaves 47F stored top of another container at flip top reach in cooler. 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.... Stuffed grapes leaves 47F stored top of another container at flip top reach in cooler. Food not prepped or portion today, food being held more than 4 hours. Stop sale issue. Owner eat the food.
Employee washed hands in a sink other than an approved handwash sink at triple sink, employee washed hands at hand sink after discussion.
No paper towels or mechanical hand drying device provided at handwash sink at kitchen.
No plan review submitted and approved - bar area added. 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/.
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....vacuum packaged lamb chop, steak used after over 48 hours.
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.
Dec 6, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
Hole in or other damage to wall. Observed at rear door.
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.