Glimmer Cafe
325 NE 3 Ave Ste C, Delray Beach, FL 33444 · Permanent Food Service · License 6023096
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F....shrimp 53°F over storing food in container at flip top reach in cooler at kitchen.
How the score was calculated
- Starting score100
- Violations at the Oct 9 routine inspection3 high priority (fixed on the spot), 4 intermediate (3 fixed on the spot), 1 basic-19
- Safety score81
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 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F....shrimp 53°F over storing food in container at flip top reach in cooler at kitchen.
Food not prepped or portioned today , food being held less than 4 hours . Employee lower food.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F....Hot holding chicken 122°F, poach eggs 78°F on prep line at kitchen .
Per manager Food being held less than 4 hours . Employee time marked .
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands....dishwasher handled soiled dishes and then handled cleaned dishes to air dry .
Employee washed hands after discussion.
Fixed on the spot
Intermediate4
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.
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink...dishwasher washed hands in dishwashing sink .
Manager educated
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times...stored prep serving food , stored garbage can front of handwashing sink at kitchen, employee removed
Fixed on the spot
Handwash sink used for purposes other than handwashing....stored wet clothes in handwashing at kitchen, stored bar counter Matts in handwashing sink at front line .
Employee removed.
Fixed on the spot
Basic1
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses...stored in handwashing sink , employee put it sanitizer solution.
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.