Ethereal

324 NE 3 Ave #1, Delray Beach, FL 33444 · Permanent Food Service · License 6023354

Official report

out of 100

Grade D

Safety score 69 of 100

Latest visit: Oct 9, 2026 (4 weeks ago)

What drove the grade

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...mashed potatoes date marked 9/29/26 at walk in cooler .See stop sale.High priority · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Oct 9 complaint inspection
4 high priority (1 no follow-up needed, 3 fixed on the spot), 6 intermediate (2 fixed on the spot), 3 basic
-31
Safety score69

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

Inspection history

1 inspection · 1 visit

Oct92026

Complaint inspection

13 violations found

First visitOct 9, 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.
13 violations found:
- 4 High priority
- 6 Intermediate
- 3 Basic
What the inspector cited
High priority4
- 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. ...mashed potatoes date marked 9/29/26 at walk in cooler .See stop sale.
  Chef discarded food.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged...home packaged raw beef above French fries in reach in freezer .
  Chef properly stored.
  Fixed on the spot
  Raw animal food stored over/not properly separated from ready-to-eat food....raw beef directly top of pasta in reach in cooler at kitchen.
  Properly stored.
  Fixed on the spot
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure.....employee wrapped hard cheese with bare hands . Discuss with employee.
Intermediate6
- Code 01, Approved source; food safe and unadulterated: oyster tags not marked with last date served...some tags not date marked.
  oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- 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...operator print out and display on wall .
  Fixed on the spot
  Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....cooling sauce 150°F , sauce 50°F with covered in reach in cooler at kitchen. .
  Took another temperature after about 30 minutes sauce temperature 145°F, sauce 49°F . Chef removed food to reach in freezer to chill fast .
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing...cut onion in handwashing sink at prep area at kitchen.
Basic3
- Code 24, Clean equipment storage and air drying: Clean utensils knives stored between equipment and wall at multiple area. ...employee removed
  Fixed on the spot
- Code 33, Garbage and refuse: Trash receptacles not provided where needed in establishment near by the handwashing at kitchen.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water....condenser water from reach cooler on floor at kitchen.
  Employee mop .
  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.

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.