Drift
10 N Ocean Blvd, Delray Beach, FL 33483 · Permanent Food Service · License 6022412
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 Oct 2 routine inspection4 high priority (3 fixed on the spot, 2 repeats), 2 intermediate (fixed on the spot), 2 basic (1 repeat)-26
- Administrative complaint on Oct 2Counts in full until a follow-up finds the problems fixed-20
- Safety score54
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 visitOct 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
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...blue berry 75°F in room temperature ...cheese 47°F, cooked vegetables 49°F at reach in drawer below grille at kitchen. Food not prepped or portioned today , food being held more than 4 hours .
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F...blue berry 75°F in room temperature ...cheese 47°F, cooked vegetables 49°F at reach in drawer below grille at kitchen.
Food not prepped or portioned today , food being held more than 4 hours . Stop sale issued . Employee discarded food.
Fixed on the spot
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...blueberry cream cheese in room temperature at pizza station at drift bar kitchen, food being held less than 4 hours .
Chef discarded food and replace new food with time marked.
Fixed on the spotRepeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container in cheese in reach in drawer at kitchen.
Employee discarded cheese due to temperature abused .
Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked...blueberry cream cheese in reach in cooler .
Chef properly date marked.
Fixed on the spot
Code 31, Handwash sinks and supplies: No soap provided at handwash sink at drift bar .
Employee provided .
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food...unwashed berries prepped to serve without washing .
Employee washed berries after discussion.
Repeat violationAdministrative complaint
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F...tong stored in 107°F water at cook line .
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.