Delicias de la Abuela

7270 W Atlantic Blvd, Margate, FL 33063 · Permanent Food Service · License 1623143

Official report

out of 100

Grade F

Safety score 33 of 100

Latest visit: Sep 25, 2026 (6 weeks ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority, repeat · fixed on the spot · 25 other violations

How the score was calculated

Starting score100
Violations at the Sep 24 routine inspection
7 high priority (3 fixed by the Sep 25 follow-up, 4 fixed on the spot, 2 repeats), 8 intermediate (5 fixed on the spot), 11 basic (2 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most
-55
Administrative complaint on Sep 24, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score33

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep242026

Routine inspection

26 violations found · Inspector came back once

Follow-up visitSep 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 3 Basic
What was still cited
Basic3
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed at callback inspection same.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed at callback inspection same. A/C registers in dining area have dust build up.
  More time given
  Light not functioning.
  Observed at callback inspection same.
  More time given
Official report, on the Florida DBPR website
First visitSep 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
26 violations found:
- 7 High priority
- 8 Intermediate
- 11 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: 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°F. 1) FLIP TOP//; Corn and cheese arepa (57°F - Cold Holding); Cooked Beef (54°F - Cold Holding); Cooked Pork (57°F - Cold Holding); fresh garlic sauce (57°F - Cold Holding) per employee items not prepped or portioned today. Per employee items had been inside unit over night. See stop sale 2) Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Walk in cooler - Black Beans (39-48°F - Cooling) per employee black beans cooling inside unit over night. Item not prepared or portioned today. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  1) FLIP TOP//; Corn and cheese arepa (57°F - Cold Holding); Cooked Beef (54°F - Cold Holding); Cooked Pork (57°F - Cold Holding); fresh garlic sauce (57°F - Cold Holding) per employee items not prepped or portioned today. Per employee items had been inside unit over night. See stop sale
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  HOT CASE ; beef empanada (130°F - Hot Holding) at 11am. Item placed in hot case at 9:30am. Employee to reheat per item to 170°F then place back inside hot case. Observed temperature of hot case set to a lower setting, changed setting to an higher setting.
  Fixed on the spotRepeat violationAdministrative complaint
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Walk in cooler - Black Beans (39-48°F - Cooling) per employee black beans cooling inside unit over night. See stop sale.
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  1) Two door freezer across triple sink pre-portioned raw chicken stored over raw beef operator stored properly. 2) Two door freezer across triple sink pre-portioned raw chicken stored above ready to eat empanadas. Employee reorganized unit stored chicken at the bottom.
  Fixed on the spot
  Raw animal food stored over/not properly separated from ready-to-eat food.
  1) Raw shell eggs in flip top bottom stored above ready to eat bread. 2) Raw shell egg mixture inside bottom of flip top unit stored above raw beef. Employee reorganized unit and stored raw shell eggs at the bottom.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Employee finished washing soiled dish removed gloves to put on another gloves and continued to work with produce. Instructed employee to wash hands before putting on gloves. Employee washed hands.
  Fixed on the spot
Intermediate8
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Heavy cream inside bottom of flip top inside kitchen. Per employee item opened 2 days ago. Employee properly dated item.
  Fixed on the spot
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Walk in cooler - Black Beans (39-48°F - Cooling) per employee black beans cooling inside unit over night. Observed cooling covered in a dip container. Reviewed proper cooling methods with employee.
- Code 05, Thermometers provided and accurate: Probe thermometer not within the intended measuring range of use.
  Thermometers when placed in ice water at 32°F, 1 thermometer tempt 50°F second thermometer tempt 20°F unable to calibrate.
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  1 employee working for less then 60 days with no sign reporting agreement form. Provided form for employee a signed agreement form.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  For Chlorine.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Hand washing sink in expo area observed with bowl inside. Employee removed bowl from sink.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  2 unlabeled bottles of chemical present inside the ladies restroom. Employee labeled bottles of degreaser.
  Fixed on the spot
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  Establishment menu does not mention the amount of percentage guest will be charged for party of 5 or more. Employee correct menu with 18 percent automatic charge.
  Fixed on the spot
Basic11
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Inside flip top cooler at the bottom tomato salsa container stored with handle inside. Employee removed .
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
  Flip top lettuce container with holes and cracks.
- Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
  Do not use dishes/equipment not properly sanitized. Observed employee washing dishes and skipped sanitizer step. Employee setup triple sink and sanitized dishes.
  Fixed on the spot
  Old labels stuck to food containers after cleaning.
  At dry rack dish pit in kitchen.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Walk-in cooler interior/shelves have accumulation of soil residues.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Inside cabinet under handwashing sink at wait station.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Flip top in kitchen at bottom.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  No hand washing sign present inside men's restroom. Restroom shared for customer and employees.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Back door kitchen door.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed dinning room vents with accumulated dust.
  Light not functioning.
  Light fixture in kitchen over flip top burned out.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.