Elisabetta's
32 E Atlantic Ave, Delray Beach, FL 33444 · Permanent Food Service · License 6011559
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F....butter 64°F, pecorino cheese 58°F in reach in drawer across from pizza oven at pizza station .
How the score was calculated
- Starting score100
- Violations at the Oct 1 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot, 1 repeat), 4 basic (1 repeat)-21
- Safety score79
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 1, 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 priority3
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....butter 64°F, pecorino cheese 58°F in reach in drawer across from pizza oven at pizza station . Food not prepped or portioned today , food being held more than 4 hours .
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...herb butter date marked 9/19/26 in reach in cooler .
See stop sale . Chef discarded food.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F....butter 64°F, pecorino cheese 58°F in reach in drawer across from pizza oven at pizza station .
Food not prepped or portioned today , food being held more than 4 hours . Stop sale issue . Chef discarded food.
Fixed on the spotRepeat violation
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times...blocked by garbage can .
Employee removed
Fixed on the spot
Handwash sink used for purposes other than handwashing...dumped water in handwashing sink at server station .
Discussed with employee
Fixed on the spotRepeat violation
Basic4
Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date...pork chops, short ribs in vacuum packaged without time marked .
Establishment use food within 48 hours . Chef time marked.
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food....avocado with stickers stored with cut avocado, cheese , cut tomatoes in flip top pantry reach cooler .
Chef removed
Fixed on the spotRepeat violation
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F...spoon in 79°F water at server station.
Employee removed
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees at bar.
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.