Cj S Sports Bar and Grill
5020 Atlantic Ave, Delray Beach, FL 33484 · Permanent Food Service · License 6010969
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 5 routine inspection4 high priority (2 fixed by the Aug 11 follow-up, 2 fixed on the spot), 2 intermediate (1 fixed on the spot), 2 basic-19
- Safety score81
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 visitAug 11, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 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...turkey 52°F in flip top reach in cooler in double container . Food not prepped or portioned today , manager not determined how long food being out of temperature. ...Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours...cooked turkey 55°F in middle reach in cooler by the exit door at kitchen. 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...turkey 52°F in flip top reach in cooler in double container .
Food not prepped or portioned today , manager not determined how long food being out of temperature. Stop sale issue ......, chicken salad 45°F , marinara sauce 44°F in tall reach in cooler by the fryer.... Cooked chicken 49°F in tall middle reach in cooler by the exit door .... Cheese 45°F, shredded cheese 46°F in walk in cooler . Per kitchen manager food not prepped or portioned today , food being held less than 4 hours .
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours...cooked turkey 55°F in middle reach in cooler by the exit door at kitchen.
Per manager food was cooked yesterday. Stop sale issue. Manager discarded.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food...cheese with raw ground beef chicken in walk in cooler .
Manager properly stored.
Fixed on the spot
Intermediate2
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink at kitchen.
Manager provided.
Fixed on the spot
Basic2
Code 14, Food-contact surfaces designed and maintained: container with no handle used to dispense food in multiple sauce , cheese in reach in cooler .
Manager discarded containers
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack...ice scoop stored directly top of ice machine.
Manager properly stored.
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.