WHIT'S FROZEN CUSTARD OF DELRAY
200 NE 2ND AVENUE STE 114, Delray Beach FL 33444 · 561-386-0074
Last inspected Aug 6, 2026 · 6 visits since July 2023
5 inspections within 14 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...vanilla custard 48F, Chocolate custard 47F in Custard machine. Food not prepped or portion today, food being held less than four hours. Operator stated that employee will drained food after taking care customer.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized......chlorine 00ppm... manager prep sanitizer at chlorine 100 ppm
Cup with no handle used to dispense food in chocolate sprinkle. Employee discarded cup
Wiping cloth chlorine sanitizing solution not at proper minimum strength....chlorine 00 ppm... employee corrected with chlorine at 100 ppm.
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....vanilla custard 47F to 49F at back side of the custard machine, food not prepped or portioned today, food being held less than 4 hours. employee stirring food and get down 40F. Advise employee stirring food every an hour.
Stored food not covered...ice cream at walk in cooler. Employee covered.
Wet wiping cloth not stored in sanitizing solution between uses... multiple wet wiping cloth on the counter at front line. Employee removed.
A return visit. The problems from the previous inspection had been dealt with.
Show 1 finding ▾
No handwashing sign provided at a hand sink used by food employees at front line.
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...vanilla custard 48F, Chocolate custard 47F in Custard machine. Food not prepped or portion today, food being held less than four hours. Operator stated that employee will drained food after taking care customer.
Handwash sink used for purposes other than handwashing.....stored lids in handwashing sink at front line. Employee removed.
Food stored on floor...ice cream at walk in freezer. Employee properly stored
No handwashing sign provided at a hand sink used by food employees at front line.
Stored food not covered...vanilla custard, chocolate custard
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Handwash sink used for purposes other than handwashing...stored lids in handwashing sink at front line. Employee removed
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.
No handwashing sign provided at a hand sink used by food employees at front line.
Wet wiping cloth not stored in sanitizing solution between uses...multiple wet towels at front counter.employee properly stored.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
Food stored on floor...chocolate bananas ice cream, container ice cream or custard stored in walk in freezer floor. Employee properly stored food
In-use utensil in temperature control for safety food not stored in running water or hot water at 135°F or above at front line by the cone station. Employee move to running water.
In-use utensil not used with moist food stored in running water.
Wet wiping cloth not stored in sanitizing solution between uses...several wet wiping cloth front counter, rare counter.
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.