Double Knot
22 W Atlantic Ave, #150, Delray Beach, FL 33444 · Permanent Food Service · License 6023340
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ....
How the score was calculated
- Starting score100
- Violations at the Aug 25 routine inspection5 high priority (1 no follow-up needed, 4 fixed on the spot), 5 intermediate (2 fixed on the spot), 1 basic-29
- Safety score71
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 25, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
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. ....
Scallion butter was prepped 8/07/ 26 See stop sale. Chef discarded
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F....butter 56°F at cook line , food not prepped or portioned today , food being held less than 4 hours .
Chef 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...raw scallops, raw fish above cooked fish, butter in reach in cooler at kitchen .
Chef properly stored
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food...commercially processed real scallops shells several as a regular utensils.
Code 22, Food-contact surfaces clean and sanitized: Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired...set up triple sink to sanitize utensils
Fixed on the spot
Intermediate5
Code 01, Approved source; food safe and unadulterated: Clam, mussel and oyster tags not marked with last date served.
Clam, mussel and oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Oysters tag removed from original container prior to container being emptied at walk in cooler .
Chef put it back .
Fixed on the spot
Code 02, Labeling, date marking and consumer advisory: Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means.
Raw animal foods must be fully cooked prior to service...provided on wall
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Not provided any kind of measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Basic1
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.
Chef removed .
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.