Delray Bch Clb

2001 S Ocean Blvd, Delray Beach, FL 33483 · Permanent Food Service · License 6009294

A
Grade A
Safety score 92 of 100
Latest visit: Jul 15, 2026

What drove the grade

Shell eggs in use or stored with cracks or broken shells...employee discarded eggHigh priority · fixed on the spot · 3 other violations

How the score was calculated

  • Starting score100
  • Violations at the Jul 15 routine inspection
    2 high priority (fixed on the spot), 2 basic
    -8
  • Safety score92

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

Inspection history

1 inspection · 1 visit

Routine inspection

4 violations found
  1. First visitJul 15, 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:

    • 2 High priority
    • 2 Basic
    What the inspector cited

    High priority2

    • Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells...employee discarded egg

      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 chopped chive , parsley in reach in cooler .

      Employee removed paper paper towel

      Fixed on the spot

    Basic2

    • 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....

      Tuna thawing in reduce oxygen packaging at reach in cooler. Label states to remove before thawing. Employee removed from packaged

      Fixed on the spot

    • Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F...tong, spoons, spatula stored at 90°F water .

      Employee removed to fire

      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.

Most cited

Approved source; food safe and unadulterated1
Food properly thawed1
In-use utensils properly stored1
Food-contact surfaces designed and maintained1