TIM FINNEGANS
2885 S FEDERAL HWY, Delray Beach FL 33483 · 561.330.3153
Last inspected Mar 25, 2026 · 8 visits since October 2023
AUG 24
DEC 24
MAY 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Stop Sale issued due to food not being in a wholesome, sound condition. Food-contact surface soiled with food debris, mold-like substance or slime. Waste lines passing through ice well at bar soiled with mold like residue. Ice in contact with mold like substance. Advised operator to remove ice, clean and sanitizer waste lines and ice well. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 25, 2026Administrative 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
What the inspector wrote — 7 findingsThe state's own report →
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature...raw chicken above raw mussels in walk in cooler. Cook properly stored.
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....butter 71F in room temperature by the slicer, Cook not determined how long food being held
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....butter 71F in room temperature by the slicer, Cook not determined how long food being held. Stop sale issue. Cook discarded food.
Toxic substance/chemical improperly stored...windex spray bottled stored with ketchup, mastered, cleaned drink glasses at server station. Employee removed.
Show the remaining 3 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/....George Andrade issue date 11/22/15
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...cooked potatoes in walk in cooler wad cooked 3 days ago. Cook date marked.
Sep 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority7 Intermediate4 Basic
Show 14 findings ▾
Metal stem-type thermometer soiled.
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...butter 66F in reach in cooler, per Cook food was out more than 4 hours. Food not prepped or portion today
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...butter 66F in reach in cooler, per Cook food was out more than 4 hours. Food not prepped or portion today. Stop sale issue. Employee discarded food.
Establishment not maintaining mussel tags for 90 days....
Handwash sink not accessible for employee use at all times...stored container top of the handwashing sink at server station. Employee removed.
Handwash sink used for purposes other than handwashing...stored strainer in handwashing sink at bar, bar tender removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths....chlorine
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
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.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash...cleaned plates stored next to handwashing sink at kitchen. Employee removed.
Equipment or utensils not designed or constructed in a durable manner....metal floor, wall, door peeling off at walk in cooler, walk in freezer.
Ice buildup in walk-in freezer.
No handwashing sign provided at a hand sink used by food employees at bar. Employee provided.
May 14, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese dressing (79F - Cold Holding) stored at room temperature on expo line for less than 2 hours. Operator place item in container of ice and moved to walk in cooler to ensure quick chill.
Toxic substance/chemical improperly stored. Spray bottle of glass cleaner stored on bar prep area near dink garnishes. Can of WD40 stored on food prep area near meat slicer. Operator reorganized.
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled soda gun nozzles behind bar area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving above microwave soiled with food debris. Protective wire tubing lining kitchen wall heavily soiled with dust.
Ripped/worn tin foil used as shelf cover on prep area shelving and chemical storage shelving.
Walk in freezer door in poor repair. Walk in freezer door unable to properly close causing ice build up on door.
Dec 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate1 Basic
Show 10 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.....fried cheese ball was prepped 12/02 at reachin cooler. See stop sale. Employee 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.....fried cheese ball was prepped 12/02 at reachin cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....butter 59F top of the reach in cooler by the slicer, food not prepped or portion today,food being held less than 4 hours. Employee removed food to cooler.
Toxic substance/chemical improperly stored...windex spray bottle stored by cleaned drink glass at bar. Employee removed
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening...can beans opened yesterday morning at reach in cooler. Employee date marked.
Handwash sink not accessible for employee use at all times....blocked by beer cage at dishwashing area. Employee removed.
Handwash sink used for purposes other than handwashing...stored strainer, dumped lime straw, ice in handwashing sink at bar. Employee cleaned
No chemical test kit provided when using sanitizer at ware washing....chlorine
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...curry sauce, tomato sauce,rice was cooked yesterday morning, beef lamb soup was cooked Friday in reach in cooler, corn beef was cooked Saturday in walk in cooler. Employee date marked
No handwashing sign provided at a hand sink used by food employees at cook line, dishwashing area.
Aug 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate0 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw sausage rolls over sauces at reach in cooler on cook line area, raw fish not in commercial packaging over vegetables at walk in freezer. Operator stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Food-contact surface soiled with food debris, mold-like substance or slime. Waste lines passing through ice well at bar soiled with mold like residue. Ice in contact with mold like substance. Advised operator to remove ice, clean and sanitizer waste lines and ice well. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French fries (66F - Cold Holding) Observed sitting on counter by fryer. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to use time control. Time Control procedure sent to operator. Advised operator to place time stamp for remaining 3.5 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. baked potatoes (88F - Hot Holding) Observed on sheet pan at speed rack in kitchen. Per operator, out of temperature for approximately 1.5 hours. Operator returned to walk in cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. shrimp (69F - Cooling) at 2:30 since 2:20 - 67F at 2:50 Observed in deep container at reach in cooler by cook line. At current rate of cooling product will not reach 41F within 4 hours. Operator placed in shallow pan and added ice to product.
Food-contact surface soiled with food debris, mold-like substance or slime. Waste lines passing through ice well at bar soiled with mold like residue. Ice in contact with mold like substance. Advised operator to remove ice, clean and sanitizer waste lines and ice well. See stop sale.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at dish machine and sanitizer buckets.
No paper towels or mechanical hand drying device provided at handwash sink. By server beverage station near bar area.
Spray bottle containing toxic substance not labeled. Observed Spray bottle with glass cleaner by server beverage station with no label. Operator labeled properly.
Mar 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink not accessible for employee use at all times. Next to the triple sink, the hand washing sink was blocked by a linen bin, kegs and had a bucket with scrubbers stored inside of it.. these items were all moved.
Jan 29, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Floors in walk-in cooler not maintained smooth and durable. Floors cracked and uneven.
Walk in freezer door in poor repair. Gap on the bottom preventing door to close properly.
Oct 6, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority5 Intermediate2 Basic
Show 8 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. 0PPM
No paper towels or mechanical hand drying device provided at handwash sink in prep area by ice machine. Operator supplied paper towels.
Soda gun at bar soiled with food debris, mold-like substance or slime.
Spray bottle containing windex not labeled at wait station. Waitress labeled bottle
mussel tags not marked with last date served on cook line. Cook marked tags with the date received. Review proper date markings with cook.
mussels tag removed from original container prior to container being emptied at cook line. Cook placed tag with the remaining mussels.
Floors in walk-in cooler not maintained smooth and durable. Floors cracked and uneven.
Walk in freezer door in poor repair. Gap on the bottom preventing door to close properly.
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.