Gourmet Killer Dogs
4057 W Atlantic Ave, Delray Beach, FL 33445 · Permanent Food Service · License 6021524
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F....shredded cheese 47°F, cut lettuce 53°F, cut cabbage 46°F in plastic containers stored in double containers in flip top reach in cooler .
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection2 high priority (no follow-up needed), 1 intermediate-9
- Safety score91
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 visitAug 11, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F....shredded cheese 47°F, cut lettuce 53°F, cut cabbage 46°F in plastic containers stored in double containers in flip top reach in cooler .
Food not prepped or portioned today , food being held less than 4 hours . Employee removed in tall acceptable cooler .
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F...hot holding blanched potatoes fried , food was blanched an hour ago to serve customers .
Reviewed Time Control for TCS food.
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening...caramelized onion was open 2 days ago at tall reach in cooler .
Operator date marked.
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.