City Oyster

213 E Atlantic Ave, Delray Beach, FL 33444 · Permanent Food Service · License 6012592

Official report

out of 100

Grade D

Safety score 69 of 100

Latest visit: Jul 17, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse....High priority, repeat · fixed by the Jul 17 follow-up · 8 other violations

How the score was calculated

Starting score100
Violations at the Jul 16 routine inspection
6 high priority (2 fixed by the Jul 17 follow-up, 4 fixed on the spot, 4 repeats), 1 intermediate (fixed on the spot, 1 repeat), 2 basic
-31
Safety score69

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

Inspection history

1 inspection · 2 visits

Jul162026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitJul 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Intermediate
What was still cited
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing...thawing krab directly in handwashing sink at sushi station.
  Towel in handwashing sink at sushi bar .
  More time givenFixed on the spot
Official report, on the Florida DBPR website
First visitJul 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 6 High priority
- 1 Intermediate
- 2 Basic
What 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....cut lettuce 50°F, chopped kale 51°F, lobster salad 45°F in reach in drawer across from fryer at kitchen. Food not prepped or portioned today , food being held more than 4 hours .
  Repeat violation
  Stop Sale issued due to food not being in a wholesome, sound condition....
  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ..risotto date marked 7/9 at walk in cooler . Herb butter date marked 6/24 at expo line .
  Repeat violation
  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ..risotto date marked 7/9 at walk in cooler .
  Herb butter date marked 6/24 at expo line . See stop sale. Chef discarded food.
  Fixed on the spotRepeat violation
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F....cut lettuce 50°F, chopped kale 51°F, lobster salad 45°F in reach in drawer across from fryer at kitchen.
  Food not prepped or portioned today , food being held more than 4 hours . Stop sale issue . Employee discarded food. ....tuna 44°F, tuna 47°F in sushi case at sushi station , food not prepped or portioned today ,food being held less than 4 hours . Employee closed properly sushi case door
  Fixed on the spotRepeat violation
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.. sushi rice at sushi rice at sushi station...herb butter, beurre blanc sauce , roasted garlic and onion in oil at expo line , food being held less than 4 hours .
  Chef time marked.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container in scallions, chopped vegetables for garnish at sushi station.
  Employee removed beverage removed paper towel
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing...thawing krab directly in handwashing sink at sushi station.
  Employee removed beverage removed krab .
  Fixed on the spotRepeat violation
Basic2
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food...avocado with sticker stored by the lobster salad in reach in drawer.
  Employee removed avocado to washed.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container at sushi station.
  Employee removed beverage cup .
  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.