Marash Mediterranean
430 E Linton Blvd Ste 904, Delray Beach, FL 33483 · Permanent Food Service · License 6022634
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F...feta cheese 52°F, chickpeas 57°F, stuffed grape leaves 52°F, tzatziki sauce 47, hummus 46°F, eggplant 48°F , cut lettuce 45°F, cut tomatoes 49°F in flip top reach in cooler .
How the score was calculated
- Starting score100
- Violations at the Jul 21 routine inspection1 high priority (fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot), 1 basic-13
- Safety score87
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 visitJul 21, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F...feta cheese 52°F, chickpeas 57°F, stuffed grape leaves 52°F, tzatziki sauce 47, hummus 46°F, eggplant 48°F , cut lettuce 45°F, cut tomatoes 49°F in flip top reach in cooler .
Gyro 57°F by the gyro cooker at kitchen . Food not prepped or portioned today , food being held less than 4 hours . Employee time marked.
Fixed on the spotRepeat violation
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....cooked eggplant was cooked 3 days ago , lintel soup , tomato sauce was cooked / prepped yesterday 11am over 24 hours at walk in cooler .
Employee date marked .
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.
Chlorine.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing...cups , containers stored in handwashing sink at front line.
Employee removed.
Fixed on the spot
Basic1
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees at prep station .
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.