Philly Grill
14860 S Military Trail, Delray Beach, FL 33484 · Permanent Food Service · License 6019356
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F...cheese 47°F in flip top reach in cooler at kitchen, food not prepped or portioned today, food being held less than 4 hours.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 3 intermediate (1 fixed on the spot), 1 basic-18
- Safety score82
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 31, 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.
7 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...cheese 47°F in flip top reach in cooler at kitchen, food not prepped or portioned today, food being held less than 4 hours.
Manager removed food to another acceptable cooler .
Fixed on the spot
Code 11, Employee health: Establishment that serves a highly susceptible population failed to exclude food workers ill from the following symptoms, not caused by a noninfectious condition: sore throat with fever, vomiting or diarrhea....provided Employee Health Agreement Form.
Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized....chlorine-10 Ppm.. manager added chlorine to make sanitizer solution 100 ppm
Intermediate3
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at wiping cloths.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade .
Manager cleaned.
Fixed on the spot
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233...Employee Karen Trejo work 3 month , not food provider food handler training and employee health agreement.
Basic1
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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.