WARREN
15084 LYONS RD BAY 350, Delray Beach FL 33446 · 561-455-4177
Last inspected Apr 29, 2026 · 13 visits since September 2023
MAR 25
JUN 25
AUG 25
FEB 26
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wipe nose with bare hands and then proceeded to touch fryer handle to drop fries. Advised employee to wash hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025071107 | Aug 27, 2025 | Nov 18, 2025 | $200 |
Inspection history
13 visits, newest first
Apr 29, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
Raw animal food stored over/not properly separated from ready-to-eat food. 1. Cooking reach in cooler drawers with no separation, raw beef stored over cooked octopus, operator stored properly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1. Bar: blue cheese stuffed olives (61F); cut watermelon (62F) at 1:50pm cooling since 11am to 61F, 62F at 2pm. Observed under no temperature control. At this rate food items will not cool within cooling time frame, operator placed in reach in freezer to quick chill.
Bowl or other container with no handle used to dispense food. In bulk sugar and at cook line, operator stored properly.
Feb 19, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top #2; fish dip (45F). Per operator food not prepared or portioned today. Per operator food held out of temperature les than four hours. Operator placed in ice bath. Observed in flip top #3 at drawers and next to handwashing sink in kitchen at entrance flip top #3; cheese 47F Per operator food not prepared or portioned today. Per operator food held out of temperature les than four hours. Operator placed in ice bath.. Observed at flip top cooler #5 near dry storage room at cook line at end of restaurant #5; raw burgers (51F); cheese (52F); cut ribs (47F). Per operator food not prepared or portioned today. Per operator food held out of temperature les than four hours. Operator placed in ice bath..
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Handwash sink not accessible for employee use at all times. Observed a cart stored in front of handwashing sink at entrance of kitchen. Employee removed.
No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at handwashing sink in kitchn at cook line. Operator ordered signs.
Old labels stuck to food containers after cleaning. Observed old labels stored on food containers after cleaning at warewashing area.
Raw fruits/vegetables not washed prior to preparation. Observed sticker stored on avocados during preparation. Operator removed.
Stored food not covered. Observed crabs not covered in reach in freezer in kitchen. Operator covered.
Aug 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority1 Intermediate2 Basic
Show 8 findings ▾
Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wipe nose with bare hands and then proceeded to touch fryer handle to drop fries. Advised employee to wash hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed Employee touch phone with glove on and then proceeded to wash potatoes in prep sink. Without washing hands and changing gloves. Advised employee to wash hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler #1 Flip top cooler #1; bruschetta (51F); cooked shrimp (44-45F);. Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator placed food in ice bath. Observed in flip top cooler #2 cooked eggs 51F. Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator placed food in ice bath. Observed in flip top cooler #2 shredded lettuce (44-45F); boiled eggs (44-45F). Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator placed food in ice bath. Observed in flip top #4 raw steak 47F, cheese 52F. Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator placed food in ice bath.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed in walk in cooler cut Brussels sprouts 51F. Per operator food was prepared yesterday and placed into walk in cooler. Observed cooling covered. Observed cooling in large containers. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed in walk in cooler cut Brussels sprouts 51F. Per operator food was prepared yesterday and placed into walk in cooler. Observed cooling covered. Observed cooling in large containers. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in flip top cooler #2 roasted peppers 47F at 11:10 to 47F at 11:50 (cooing since 10:00) (); chickpeas 76F at 11:10 to 76F at 11:50 (cooling since 10:00);. At this current rate of cooling food will not reach 41F or below within 4 hrs. Operator placed foods in walk in cooler to quick chill.
In-use knife/knives stored in cracks between pieces of equipment throughout cook line.
Old labels stuck to food containers after cleaning. Observed at warewashing area old labels stuck to containers after cleaning.
Jun 17, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw burgers (48-50F). Per operator food not prepared or portioned today. Food held in unit less than four hours. Observed burgers stacked past fill line. Operator placed burger on ice.
Ice scoop handle in contact with ice at bar ice machine. Operator stored properly.
Mar 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
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. Observed at Flip top cooler #1; cooked shrimp (58F); Per operator food not prepared or portioned today. Food held in unit overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Flip top cooler #1; cooked shrimp (58F); Per operator food not prepared or portioned today. Food held in unit overnight. See stop sale. Flip top cooler #1 raw fish (57F); raw tuna (55F); mozzarella balls (55F), Flip top cooler #3; corn (52F); cooked brussel sprouts (41F); butter (53F), Flip top cooler #4; cheese (48F); raw steak (47F); raw burgers (46F). Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Operator placed food in ice bath and moved to walk in cooler.
Aug 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored above cooked orzo on speed rack in walk in cooler. Operator reorganized
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Pickled shallot date marked 7-30. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. left side flip top: cooked corn (48F); cheese (54F); cooked orzo (47F); cut tomatoes (47F); oyster filling (60F); cooked octopus (55F); raw shrimp (55F); raw steak (53F); raw chicken (51F); 2nd to left side flip top: cooked carrot (53F); cheese (53F); butter (55F); raw steak (55F). Being held in units for less than 3 hours. Operator started to remove items and ice items. Items not prepared or portioned today. Monitored unit for approximately 30 minutes with no changes in temperature
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. Establishment pickling shallots as a means of preservation as evidenced by date marking, discussed with operator. Provided special processes guidance
Stored food not covered. Cooked crab legs stored in reach in freezer not covered. Operator covered
Mar 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 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. Bar dishwasher tested at 0ppm chlorine. Operator attempted to prime sanitizer. Sanitizer will not prime. Operator called for service
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Lobster sauce(104F - Hot Holding) operator states item was prepared today and moved to steam table approximately 3 hours ago, item stored in cylinder pan. Discussed proper pan for steam table. operator reheated 165F+
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.
Handwash sink not accessible for employee use at all times. Items stored in wash sink at front line. Operator removed.
Nov 27, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 28, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored above cooked octopus in right side flip top cooler. Operator reorganized Raw tuna stored above cooked lobster in walk in cooler. Operator reorganized
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Being held at bar areas. Operator states items have been out for 2 hours. Operator moved to reach in cooler
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked peppers 2:50 (80°F - Cooling); cooked peppers 3:30 (78°F - Cooling); cooked farro 2:50 (88°F - Cooling); cooked farro 3:30 (88°F - Cooling) items being cooled on speed rack at room temperature in kitchen, then panned with lid. Operator states items were cooked 2 hours prior and removed from heat approximately 1.5 hours ago. Operator moved to reach in freezer to quick chill. Provided cooling hand out
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Establishment serves caesar salad dressing prepared with raw egg. Menu does not disclose raw ingredient.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Dial probe thermometer calibrated at 20°F
In-use knife/knives stored in cracks between pieces of equipment. Operator removed
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Establishment uses ROP to package raw pork on site. Package not properly labeled as
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.