Burt & Maxs Bar & Grille
9089 W Atlantic Ave Ste 100, Delray Beach, FL 33446 · Permanent Food Service · License 6021016
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 Jul 23 complaint inspection4 high priority (3 fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot), 4 basic-25
- Administrative complaint on Jul 23Counts in full until a follow-up finds the problems fixed-20
- Safety score55
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 23, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
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...heavy cream 50°F in desert cooler at prep station, food not prepped or portioned today , food being held more than 4 hours .
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F...heavy cream 50°F in desert cooler at prep station, food not prepped or portioned today , food being held more than 4 hours .
Stop sale issue . Employee discarded food ....kimchi 47°F, arugula 50°F , Coleslaw 44°F, coleslaw 50°F in cold well at expo line , honey butter 59°F stored in room temperature at expo line, pesto 69°F at cook line .... and slice cheeses 51°F, cooked chicken 49°F, shredded mozzarella cheese 46°F in flip top reach in cooler at kitchen, pizza station. Food not prepped or portioned today food being held less than 4 hours . Chef time marked food.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food....raw beef above cooked chicken, pancetta , raw ribs above fruits in walk in cooler .
Chef properly stored.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands...touched garbage can and then touched tortillas without washed hands .
Employee washed hands after discussion.
Fixed on the spot
Intermediate2
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....spinach dip , ribs in walk in cooler and reach in cooler , food was prepared over 24 Hours .
Employee date marked.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing...stored towels , conditioners in handwashing sink at bar .
Employee cleaned.
Fixed on the spot
Basic4
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package....
Mahi-mahi thawing in reduce oxygen packaging in running water . Label states to remove before thawing. Employee removed fish from vacuum packaged
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning...multiple squeeze dressing bottles , containers.
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor at server station .
Chef properly stored.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees at bar .
Manager provided.
Fixed on the spot
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.