TRU ISLAND GRILL
37 SW 5 AVE, Delray Beach FL 33444 · 561-578-1223
Last inspected Aug 4, 2026 · 4 visits since September 2025
SEP 25
JUN 26
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....Hot holding chicken patty 104F, herring patty 108F, beef 100F in hot holding case at front line, food being held more than 4 hours. Stop sale issue. Operator discarded food
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Aug 4, 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
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 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.
Jun 2, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority4 Intermediate0 Basic
Show 6 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....Hot holding chicken patty 104F, herring patty 108F, beef 100F in hot holding case at front line, food being held more than 4 hours.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cooked pork 56F, cheese 61F, sauce 60F, cooked turkey 57F, milk 55 F, macaroni cheese 56F, herring stuffed 57F, coleslaw 49F, Epis mix seasoning with fresh garlic with oil 56F in tall reach in cooler.. lord sauce, fat sauce 75F in room temperature. Food not prepped or portioned today, food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cooked pork 56F, cheese 61F, sauce 60F, cooked turkey 57F, milk 55 F, macaroni cheese 56F, herring stuffed 57F, coleslaw 49F, Epis mix seasoning with fresh garlic with oil 56F in tall reach in cooler.. lord sauce, fat sauce 75F in room temperature. Food not prepped or portioned today, food being held more than 4 hours. Stop sale issue.
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 probe thermometer provided to measure temperature of food products.
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.
Jun 1, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority7 Intermediate2 Basic
Show 14 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Raw animal food stored over or with unwashed produce...raw fish above cut onion, produces in reach in cooler. Employee removed fish.
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....Hot holding chicken patty 104F, herring patty 108F, beef 100F in hot holding case at front line, food being held more than 4 hours.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cooked pork 56F, cheese 61F, sauce 60F, cooked turkey 57F, milk 55 F, macaroni cheese 56F, herring stuffed 57F, coleslaw 49F, Epis mix seasoning with fresh garlic with oil 56F in tall reach in cooler.. lord sauce, fat sauce 75F in room temperature. Food not prepped or portioned today, food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cooked pork 56F, cheese 61F, sauce 60F, cooked turkey 57F, milk 55 F, macaroni cheese 56F, herring stuffed 57F, coleslaw 49F, Epis mix seasoning with fresh garlic with oil 56F in tall reach in cooler.. lord sauce, fat sauce 75F in room temperature. Food not prepped or portioned today, food 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....Hot holding chicken patty 104F, herring patty 108F, beef 100F in hot holding case at front line, food being held more than 4 hours. Stop sale issue. Operator discarded food
Handwash sink not accessible for employee use at all times...stored tea machine front of handwashing sink at front line.
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...both hand washing sink.
No probe thermometer provided to measure temperature of food products.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...rice, cooked pork, cooked turkey, herring stuffing, macaroni cheese was prepared two days ago in reach in cooler. Food being discarded due to out of temperature.
Employee personal food not properly identified and segregated from food to be served to the public... employee food, drinks in reach in cooler without identification. Employee removed
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized...triple sink set up not in order. After discussion with operator, set up triple sink properly.
Sep 26, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
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...all handwashing sink at the establishment
No soap provided at handwash sink at kitchen and bar.
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees at kitchen
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.