ZONA FRESCA
1705 S FEDERAL HWY STE A1-A2, Delray Beach FL 33483 · 561.702.9367
Last inspected Jun 3, 2026 · 8 visits since July 2023
AUG 24
MAR 25
AUG 25
DEC 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024055138 | Aug 14, 2024 | Oct 7, 2024 | $200 |
| 2--2022027910 | Apr 22, 2022 | Jun 20, 2022 | $200 |
Inspection history
8 visits, newest first
Jun 3, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 1, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 3 recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 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...stuffed peppers 47F in reach in drawer below grille 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...stuffed peppers 47F in reach in drawer below grille at kitchen. Food not prepped or portioned today, food being held more than four hours. Stop sale issue. Manager discarded food....shredded cheese 49F, cut lettuce 50F, greens leafy 50F, fish 50F, corn 49F, tzatziki sauce 50F, cut tomatoes 47F, cut cabbage 45F, cut lettuce 45F in flip top reach in cooler at kitchen. Per manager food not prepped or portioned today, food being held less than 4 hours. Manager removed food to walk in cooler.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking...red salsa, green salsa at expo line being held less than 4 hours. Manager time marked.
Dec 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...pico de gallo 50F in ice bath in double container at expo line, food not prepped or portioned today, food being held less than 4 hours. Employee removed one container with time marked.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...ground meat was cooked 5 days ago, grilled tomatoes 2 days ago at walk in cooler without properly date marked. Employee date marked.
Unwashed fruits/vegetables stored with ready-to-eat food...cut avocado with unwashed avocado with sticker in reach in cooler. Employee removed to wash.
Aug 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate1 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... 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 at 4:15 pm cut tomatoes 50F in a deeper than 4 inches container with covered. Per prep person food was cut at 10 am.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...salsa 49F in ice bath at front line, food not prepped or portion today, food being held less than 4 hours, manager voluntarily discarded food.
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 at 4:15 pm cut tomatoes 50F in a deeper than 4 inches container with covered. Per prep person food was cut at 10 am. 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 grille chicken 124F-130F in steam table being held less than 4 hours. Manager time marked on food.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles...chlorine ++200 ppm. Manager discarded solution.
Sanitizing solution for wiping cloths not free of food debris and visible soil...manager discarded.
Mar 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking... green salsa, red salsa at rare counter at front line being held less than an hour. Employee time marked.
Cutting board has cut marks and is no longer cleanable...white cutting board by the hot holding at kitchen.
Aug 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...sour cream 50F, shredded cheese 51F, cut tomatoes 48F, cut lettuce 49F, in flip top reach in cooler and raw chicken 48F, raw beef 48F, shrimp 47F, stuffed peppers 56F in reach in drawer at kitchen. Food not prepped or portion today, food being held less than 4 hours. Manager removed food to walk in cooler.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking...salsa at expo line being held less than 4 hour. Manager time marked.
Spray bottle containing toxic substance not labeled...couple spray bottles not labeled. Manager labeled.
Jan 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate0 Basic
Show 5 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...sour cream 51°, pico de gallo 45° temperature control in ice at cook line refill product with old product which is being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...sour cream 51°, pico de gallo 45° temperature control in ice at cook line refill product with old product which is being held more than 4 hours. Stop sale issue. Employee discarded food.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.. to go red salsa at front line being held less than 4 hours. Employee time marked.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...all food with day name not date marked.
Spray bottle containing toxic substance not labeled...multiple cleaning spray bottles. Employee labeled
Jul 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Raw Striped Pangasius in chest freezer,offered in ceviche on Fridays special. Box instructions say the following: Cook before consumption. Product must be cooked to an internal temperature of 145°F. Manager stated she will cook fish and use for other dishes.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles 200ppm+ chlorine at cook line. Cook set up fresh solution at 75ppm.
No chemical test kit provided when using sanitizer at three-compartment sink for sink and surface cleaner.
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.