Lucilles Bad to the Bone BBQ Delray
9173 West Atlantic Avenue #120, Delray Beach, FL 33446 · Permanent Food Service · License 6021534
What drove the grade
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking...ribs at cook line being held less than 4 hours .
How the score was calculated
- Starting score100
- Violations at the Aug 10 complaint inspection2 high priority (fixed on the spot), 2 intermediate (fixed on the spot, 1 repeat), 2 basic (1 repeat)-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitAug 10, 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.
6 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 identified in the written procedure as a food held using time as a public health control has no time marking...ribs at cook line being held less than 4 hours .
Manager time marked .
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food...non food grade spray bottle using for oil at kitchen.
Manager removed bottle .
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....observed at 5:28 cooling rotisserie chicken 54°F-56°F in a speed rack with wrapped at walk in cooler .
Took another temperature at 6:16 temperature was Sam 54°F-56°F . Manager uncovered food and replace food to walk in freezer .
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime...slicer blade .
Employee cleaned.
Fixed on the spotRepeat violation
Basic2
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses... couple wet cloth stored at expo area.
Manager removed.
Fixed on the spotRepeat violation
Wiping cloth sanitizing solution stored on the floor at kitchen.
Employee properly stored.
Earlier inspections 1
A94Routine inspection3 violations, 1 high priority No follow-up needed
- First visitJul 10, 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 priority1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours... moist food in salad bowl at kitchen, employee replace new bowl with time marked.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime...slicer blade , employee cleaned.
Fixed on the spot
Basic1
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses at server station .
Employee removed.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.