19th Hole
3600 Hamlet Dr, Delray Beach, FL 33445 · Permanent Food Service · License 6004187
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse....
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 1 intermediate-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 31, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
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....milk 45°F, cream 48°F, yogurt 47°F in reach in cooler . Manager not determined hoe long food being out of temperature.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F....milk 45°F, cream 48°F, yogurt 47°F in reach in cooler .
Manager not determined hoe long food being out of temperature. Stop sale issued . Manager discarded food.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: 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. Employee set up triple sink quaternary ammonium 200 Ppm.
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked... milk at reach in cooler , manager not determined when milk was open , milk discarded due to temperature abuse.
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.
- Stop sale
- An order that the food can’t be sold or served.