Bcm BBQ Seafood
1561 S Congress Ave, Delray Beach, FL 33445 · Permanent Food Service · License 6019292
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F....cooked chicken 46°F, cooked turkey 46°F, multiple kind of cooked rice 45°F, cooked beef 44°F, cooked pork 45°F in tall two door reach in cooler , cheese 53°F in white reach in cooler at kitchen.
How the score was calculated
- Starting score100
- Violations at the Sep 23 routine inspection6 high priority (5 fixed by the Sep 24 follow-up, 1 fixed on the spot, 3 repeats), 5 intermediate (1 fixed on the spot), 4 basic (1 repeat)-43
- Administrative complaint on Sep 23, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score45
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 24, 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:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths...quaternary ammonium
Not Provided
More time given
Basic2
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
Not cleaned.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.... heavy soiled, dust buildup in walk in cooler shelves.
Not properly cleaned
More time given
- First visitSep 23, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
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....cooked chicken 46°F, cooked turkey 46°F, multiple kind of cooked rice 45°F, cooked beef 44°F, cooked pork 45°F in tall two door reach in cooler , cheese 53°F in white reach in cooler at kitchen. Multiple sauce 46°F-47°F , spinach 46°F cooked pork 47°F in walk in cooler . Food not prepped or portioned today , food being held more than 4 hours. ...Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours....cooked 45°F, cooked pork, 45°F, cooked turkey 45°F in reach in cooler , cooked sauce 47°F in walk in cooler . Per manager food was cooked yesterday .
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F....cooked chicken 46°F, cooked turkey 46°F, multiple kind of cooked rice 45°F, cooked beef 44°F, cooked pork 45°F in tall two door reach in cooler , cheese 53°F in white reach in cooler at kitchen.
Multiple sauce 46°F-47°F , spinach 46°F cooked pork 47°F in walk in cooler . Food not prepped or portioned today , food being held more than 4 hours. Stop sale issued . Advise manager to discarded food.
Repeat violationAdministrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Repeat violationAdministrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours....cooked 45°F, cooked pork, 45°F, cooked turkey 45°F in reach in cooler , cooked sauce 47°F in walk in cooler .
Per manager food was cooked yesterday . Stop sale issued .
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food....raw fish above sauce in walk in cooler .
Employee removed fish .
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food...stored vegetables in thank you bag at reach in freezer .
Cover soup, gravy, grits with thank you bag , bags touching food.
Intermediate5
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....cooked chicken, cooked rice , cooked beef, cooked vegetables, cooked pork in walk in cooler , reach in cooler , some food was cooked yesterday morning, some are day before yesterday.
Stop sale issued due to temperature abuse.
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths...quaternary ammonium
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times...blocked by big garbage can, dust pan, stick at kitchen.
Employee removed those things.
Fixed on the spot
Handwash sink used for purposes other than handwashing...stored spoon, wet towel in handwashing sink at front line .
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor....rice, onion, water stored on floor at dry storage area.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.... heavy soiled, dust buildup in walk in cooler shelves.
Repeat violationAdministrative complaint
Code 24, Clean equipment storage and air drying: Clean utensils knives stored between equipment and wall by dishwashing sink .
Employee removed .
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.