East End Cafe
7000 W Atlantic Ave, Delray Beach, FL 33446 · Permanent Food Service · License 6013810
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 21 routine inspection4 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 4 basic-18
- Safety score82
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 visitJul 21, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cookline butter (125-129°F - Hot Holding), per operator holding 45 minutes. Operator immediately moved to heat source.
Fixed on the spot
Code 08, Food protection and cross-contamination: Walk in cooler - Raw smoked salmon stored over/not properly separated from ready-to-eat cream cheese and pitas.
Operator stored all items properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled clean utensils without washing hands.
Reviewed proper hand washing and employee washed hands.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
Prepared corn stored in thank you to go bag. Operator stored in proper container.
Fixed on the spot
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Poached eggs, Nova and Smoked Salmon Platters. Reviewed menu updating with operator. Operator began updating menus during inspection.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Stored food not covered.
Fish in reach in freezer. Operator covered.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover.
Top shelf on Cookline and under Cookline prep table. Operator removed.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Behind coffee dispenser - visibly soiled. Operator cleaned during inspection.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Along wall around shelving in dry storage. Operator cleaned during inspection
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.