Poppies Restaurant & Deli
4900 Linton Blvd, Delray Beach, FL 33445 · Permanent Food Service · License 6009906
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse....
How the score was calculated
- Starting score100
- Violations at the Sep 8 routine inspection6 high priority (1 fixed on the spot, 4 repeats), 6 intermediate (3 fixed on the spot, 1 repeat), 9 basic-66
- Administrative complaint on Sep 8, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score14
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 9, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
7 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse....
Administrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F....single serve butter 57°F, milk 48°F in reach in cooler at bagel station. ...cheeses 58°F, ham 53°F, pico de gallo 51°F, corn beef hash 53°F, Canadian bacon 56°F , butter 71°F in flip top reach in cooler across from flat grill at kitchen... cut tomatoes 51°F, gyro 48°F, turkey 48°F, chicken 48°F , cheese 50°F in reach in drawer bellow flat grill in kitchen....butter 53°F, sour cream 52°F, cream cheese 47°F in tall baking reach in cooler at bakery station .
Diced ham 54°F, feta cheese 54°F, mushrooms 55°F in flip top reach in cooler across from flat grille , gyro 44°F, sausage 52°F in reach in middle drawer below flat grille ...artichoke 48°F, feta cheese 49°F, stuffed grape leaves 49°F, blue cheese 47°F, green leafy 49°F in glass door at kitchen. Food not prepped or portioned today. Food being held more than 4 hours. Stop sale issued. Manager discarded food.
Administrative complaint
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. ....single serve butter , pirtioned cream cheese in flip top reach in cooler .
Time exist for single serve butter
Administrative complaint
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing...dumped ice , stored plate in handwashing sink at sandwich station.
Stored towel, dumped ice in handwashing sink at kitchen , dishwashing area.
Administrative complaint
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
More time given
Basic2
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses....trough out kitchen, prep station, server station.
Wet towel stored in handwashing sink at kitchen, dishwashing area.
Administrative complaint
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall by handwasysink at dishwashing area.
Not repaired
More time given
- First visitSep 8, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
21 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse....
Time/temperature control for safety food cold held at greater than 41°F....single serve butter 57°F, milk 48°F in reach in cooler at bagel station. ...cheeses 58°F, ham 53°F, pico de gallo 51°F, corn beef hash 53°F, Canadian bacon 56°F , butter 71°F in flip top reach in cooler across from flat grill at kitchen... cut tomatoes 51°F, gyro 48°F, turkey 48°F, chicken 48°F , cheese 50°F in reach in drawer bellow flat grill in kitchen....butter 53°F, sour cream 52°F, cream cheese 47°F in tall baking reach in cooler at bakery station . Food not prepped or portioned today , food being held more 4 hours...Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours....chicken noodle soup 45°F to 47°F in walk in cooler . Per date marked and Cook , food was cooked yesterday and day before yesterday.
Repeat violation
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F....single serve butter 57°F, milk 48°F in reach in cooler at bagel station. ...cheeses 58°F, ham 53°F, pico de gallo 51°F, corn beef hash 53°F, Canadian bacon 56°F , butter 71°F in flip top reach in cooler across from flat grill at kitchen... cut tomatoes 51°F, gyro 48°F, turkey 48°F, chicken 48°F , cheese 50°F in reach in drawer bellow flat grill in kitchen....butter 53°F, sour cream 52°F, cream cheese 47°F in tall baking reach in cooler at bakery station .
Food not prepped or portioned today , food being held more 4 hours stop sale issue .
Repeat violationAdministrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Repeat violationAdministrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours....chicken noodle soup 45°F to 47°F in walk in cooler .
Per date marked and Cook , food was cooked yesterday and day before yesterday. Stop sale issue .
Repeat violationAdministrative complaint
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. ....single serve butter , pirtioned cream cheese in flip top reach in cooler .
See stop sale. Manager stated that forgot to do time marked. Stop sale issued due to temperature abuse also .
Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands...employee washed hands after discussion.
Fixed on the spot
Intermediate6
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses...per manager new employee working over month without Employee Health agreement sign .
Provided this form .
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime...multiple pickle containers at walk in cooler .
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing...dumped ice , stored plate in handwashing sink at sandwich station.
Employee removed.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink at front line , bagel station.
Employee provided
Fixed on the spot
No soap provided at handwash sink at front line server station, bagel station.
Employee provided.
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...provided 2 employee food handlers training , 5 Certified Food Managers out of 50 employees.
Repeat violation
Basic9
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name...water spray bottle, salt container.
Employee labeled
Fixed on the spot
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package....
Grouper thawing in reduce oxygen packaging at glass door reach in cooler. Label states to remove before thawing. Employee removed from package.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food...cup , container use scooping salt , flour at deli station.
Employee removed .
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses....trough out kitchen, prep station, server station.
Wiping cloth sanitizing solution stored on the floor at server station.
Employee properly stored.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner...ice bucket top of ice machine.
Employee removed
Fixed on the spot
Clean utensils or equipment stored in dirty drawer or rack...cleaned containers, pan, pot stored with dirty shelf at dishwashing area.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees...at front line server station, bagel station.
Employee provided
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall by handwasysink at dishwashing area.
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.
- Stop sale
- An order that the food can’t be sold or served.