VIC AND ANGELO'¿S
290 E ATLANTIC AVE, Delray Beach FL 33444 · 561-278-9570
Last inspected Jul 17, 2026 · 15 visits since July 2023
DEC 24
APR 25
SEP 25
APR 26
JUL 26
▼ IMPROVING
5 inspections trending up, 12 points better than where it started.
Roach activity present as evidenced by live roaches found...approximately 6 live roaches in POS receipt printer next to handwashing sink by the pizza station at kitchen. Employee removed receipt printer to outside at time of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $3,540
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025040559 | Apr 29, 2025 | Jun 3, 2025 | $700 |
| 2--2023024119 | Mar 29, 2023 | Jun 22, 2023 | $1,640 |
| 2--2022025588 | May 19, 2022 | Jun 8, 2022 | $800 |
| 2--2021024317 | May 21, 2021 | Jun 24, 2021 | $400 |
Inspection history
15 visits, newest first
Jul 17, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cut lettuce 55F, lasagna 45F, raw calamari 55F, breaded chicken 55F, pasta 52F, meatballs 45F in reach in drawer across from convection oven at kitchen. Food not prepped or portioned today, food being held more than four hours. Stop sale issue. Employee discarded food.
Jul 16, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food....breaded chicken above ready to eat lasagna, meatballs, cheese in reach in drawer at kitchen. Employee removed food.
Roach activity present as evidenced by live roaches found...approximately 6 live roaches in POS receipt printer next to handwashing sink by the pizza station at kitchen. Employee removed receipt printer to outside at time of inspection.
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...cut lettuce 55F, lasagna 45F, raw calamari 55F, breaded chicken 55F, pasta 52F, meatballs 45F in reach in drawer across from convection oven at kitchen. Food not prepped or portioned today, food being held more than four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cut lettuce 55F, lasagna 45F, raw calamari 55F, breaded chicken 55F, pasta 52F, meatballs 45F in reach in drawer across from convection oven at kitchen. Food not prepped or portioned today, food being held more than four hours. Stop sale issue. Employee discarded food.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....alfredo sauce 65F, vodka sauce 66F in a dipper container at walk in cooler. Took another temperature about 45 minutes later, food was same temperature at 65F, 66F. Chef replaced food to shallow containers and removed to freezer.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....wrong date marked on soup at walk in cooler. Food was cooked yesterday, date marked for today. Chef correctly date marked.
Ceiling/ceiling tiles/vents soiled with accumulated dust, or mold-like substance at bar.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.... Tuna, mahi-mahi thawing in reduce oxygen packaging at reach in cooler. Label states to remove before thawing. Employee removed fish from packaged
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container...employee opened drink in expo line. Employee removed.
Apr 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority5 Intermediate2 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...Alfredo sauce 58F, Marsala sauce 48F, vodka sauce 49F in big tall containers at walk in cooler. Per Cook and date marked food was cooked yesterday. Stop sale issue. Employee discarded food.
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 +200 ppm.
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...cut lettuce 52F, boiled eggs 48F, sweet cream 50F, beans 49F, cut tomatoes 49F in flip top reach in cooler across from fryer, mixer at kitchen. Food not prepped or portioned 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...Alfredo sauce 58F, Marsala sauce 48F, vodka sauce 49F in big tall containers at walk in cooler. Per Cook and date marked food was cooked yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cut lettuce 52F, boiled eggs 48F, sweet cream 50F, beans 49F, cut tomatoes 49F in flip top reach in cooler across from fryer, mixer at kitchen. Food not prepped or portioned today, food being held more than 4 hours. Stop sale issue. Employee discarded food.... cream 62F, dried tomatoes sauce 56F at expo line, food not prepped or portioned today, food being held less than 4 hours. Employee time marked.
Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel tags not marked with last date served.
Establishment not maintaining clam/mussel tags for 90 days.
Handwash sink used for purposes other than handwashing...tray stored in handwashing sink at dishwashing area. Employee removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...chicken wings was prepared 4 days ago in walk in cooler without date marked. Cook date marked on food.
Clean utensils knives stored between equipment and wall by the pizza station. Employee removed.
No handwashing sign provided at a hand sink used by food employees at kitchen..operator provided.
Sep 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 24, 2025Warning 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 ▾
Non-food grade paper/paper towel used as liner for food container in cheeses. Employee removed.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation....Demi glazed sauce date marked 9/09, Marsala sauce date marked 9/12, cooked bacon date marked 9/13 in walk in cooler. See stop sale issue. Employee discarded food.
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....Demi glazed sauce date marked 9/09, Marsala sauce date marked 9/12, cooked bacon date marked 9/13 in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....whipped cream 56F, fresh mozzarella cheese 49F, pasta 61F, breaded chicken 46F in flip top reach in coolers at kitchen,whipped cream 50F in expo line, food not prepped or portion today, food being held less than 4 hours. Employee time marked.
Handwash sink used for purposes other than handwashing...stored container, dumped coffee in handwashing sink at expo line. Employee cleaned.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels...employee fixed it
Apr 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority5 Intermediate1 Basic
Show 10 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.
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......Ham 56F, cooked chicken 56F, butter 56F, roasted peppers 56F in glass door reach in cooler at kitchen. Food not prepped or portion today, food being more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit......Ham 56F, cooked chicken 56F, butter 56F, roasted peppers 56F in glass door reach in cooler at kitchen. Food not prepped or portion today, food being more than 4 hours. Stop sale issue. Chef discarded food......tomato sauce 50F, ricotta cheese 70F in ice bath at expo line, food not prepped or portion today, food being held less than 4 hours. Employee time marked.....
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding chicken wings 99-108F by the pizza oven being held less than 4 hours. Operator voluntarily discarded food.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment...clams, mussels
Clam/mussel/oyster tags not marked with last date served...clams, mussels.
Equipment drain line draining into handwash sink at expo line.
Handwash sink used for purposes other than handwashing...container in handwashing sink at expo line and dishwashing area. manager removed container.
No paper towels or mechanical hand drying device provided at handwash sink at expo line, employee provided paper towel
Working containers of food removed from original container not identified by common name....multiples oil, sauce, vinaigrette bottle not labeled at expo line, kitchen.
Dec 10, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
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. Observed Dishwasher (Chlorine 0ppm) Operator has eco lab on the way
Clam/mussel/oyster tags not marked with last date served. Observed with clams
Equipment drain line draining into handwash sink. Observed at espresso machine hand sink.
Ripped/worn tin foil used as shelf cover. Observed at expo.
Working containers of food removed from original container not identified by common name. Observed oil not labled in squeeze bottle
Dec 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority5 Intermediate6 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed pink sauce (82F - Cooling) per operator stated done about 4 hours early. Operator reheated sauce to start cooling over.
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. Observed Dishwasher (Chlorine 0ppm) Operator has eco lab on the way
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1)Observed at draw refrigerator raw fish above diced tomatoes. Operator moved raw fish. 2) observed at draw refrigerator raw veal above asparagus. Operator moved veal. 3) observed raw veal above cooked potatoes. Operator moved raw veal 4) observed raw beef not commercially packaged above ham cooked not commercially packaged in reach in freezer. Operator moved raw beef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Flip top refrigerator; butter (54F - Cold Holding) due to overfilled container. Operator removed the overfilled butter.
Clam/mussel/oyster tags not marked with last date served. Observed with clams
Equipment drain line draining into handwash sink. Observed at espresso machine hand sink.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed pink sauce (82F - Cooling) per operator stated done about 4 hours early. Due to being in deep plastic containers with lids.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. Observed at expo hand sink Operator place soap at sink.
Ceiling tile missing. Observed by pizza oven.
Employee eating in a food preparation or other restricted area. Observed water bottle on Flip top refrigerator. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed back back at expo.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil at 117f Observed utensil at97F at pizza oven.
Ripped/worn tin foil used as shelf cover. Observed at expo.
Working containers of food removed from original container not identified by common name. Observed oil not labled in squeeze bottle
May 31, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 30, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook came to the cook line from dining room and started reheating sauces on the stove, without washing his hands first. Cook washed his hands.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna 41°F, Sea Bass 41°F removed from freezer yesterday or before. In drawers at cook line.
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. Cheese tortellini 50°F-53°F, lobster tails 51°F, cooked pear ravioli 47°F-50°F, in cooler on cook line since yesterday. Not prepped or cooked today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese tortellini 50°F-53°F, lobster tails 51°F, cooked pear ravioli 47°F-50°F, in cooler on cook line since yesterday. Not prepped or cooked today. See stop sale
No paper towels or mechanical hand drying device provided at handwash sink on cook line. Operator provided.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink on cook line. Operator provided.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna 41°F, Sea Bass 41°F removed from freezer yesterday or before. In drawers at cook line. See stop sale.
Working containers of flour removed from original container not identified by common name.
Jan 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Jan 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 7 high priority.
7 High priority5 Intermediate1 Basic
Show 13 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.... approximately 10 small flying insects in garbage can at front line, employee killed fly and take garbage can outside to clean.
Raw animal food stored over/not properly separated from ready-to-eat food...raw breaded veal above sauce in reach in drawer, employee properly stored.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw beef above raw sea food in reach in drawer at kitchen, employee 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....diced chicken 56°, sausages 56°, chicken wings 49°, mozzarella cheese 56°, grilled onion 51°, blue cheese, cut tomatoes, cooked zucchini 52°, pizza sauce 49° in flip top pizza reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....diced chicken 56°, sausages 56°, chicken wings 49°, mozzarella cheese 56°, grilled onion 51°, blue cheese, cut tomatoes, cooked zucchini 52°, pizza sauce 49° in flip top pizza reach in cooler. Food being held from yesterday. Stop sale issue. Employee discarded food.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding tomato sauce 109°F in steam table, reheated at 178° at time of inspection.
Toxic substance/chemical improperly stored..windex spray bottle stored with liquors at bar, stored with cleaned drink glass, pitcher at main room. Operator removed
Handwash sink used for purposes other than handwashing....spoon, strainer in handwashing sink at bar, at front server station, employee removed.
No battery probe thermometer provided to measure temperature of food products.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink... Pizza station, kitchen
No soap provided at handwash sink...multiple handwashing sink at establishment
No handwashing sign provided at a hand sink used by food employees...multiple handwashing sink at establishment.
Jul 13, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after preparation. Home Cooked mushrooms date marked 6.29.23 in walk in cooler. See stop sale
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 preparation. Cooked mushrooms date marked 6.29.23 in walk in cooler.
No soap provided at handwash sink in pizza station, prep station and cook line. Operator Provided.
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. Expired 9.6.22
Wet wiping cloth not stored in sanitizing solution between uses in prep area. Cook removed.
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.