Cascade

10 N Ocean Blvd, Delray Beach, FL 33483 · Permanent Food Service · License 6011948

Official report

out of 100

Grade B

Safety score 88 of 100

Latest visit: Oct 2, 2026 (5 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.... shredded cheese 45°F in reach inHigh priority, repeat · fixed on the spot · 3 other violations

How the score was calculated

Starting score100
Violations at the Oct 2 routine inspection
3 high priority (fixed on the spot, 1 repeat), 1 basic
-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 visit

Oct22026

Routine inspection

4 violations found

First visitOct 2, 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:
- 3 High priority
- 1 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...goat cheese opening date 9/24/26 in walk in cooler .
  See stop sale. Chef discarded food. See stop sale.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.... shredded cheese 45°F in reach in
  drawer below grille and macaroni cheese 46°F in reach in cooler across from grill at kitchen . Food not prepped or portioned today , food being held less than 4 hours . Chef voluntarily discarded food.
  Fixed on the spotRepeat violation
  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours....
  Observe at 4:11 pm coleslaw 56°F in ice bath to serve guest . Per labeling and Prep person food was prepared 12 pm . Chef discarded food .
  Fixed on the spot
Basic1
- Code 10, In-use utensils properly stored: In-use utensil knives stored in sanitizer between uses...
  Employee discarded cheese removed knives
  Fixed on the spot
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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.