Prime 7
16701 Cabernet Dr, Delray Beach, FL 33446 · Permanent Food Service · License 6021472
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F....hot holding poke , sushi rice 94°F , butter 89°F at kitchen .
How the score was calculated
- Starting score100
- Violations at the Jul 22 complaint inspection2 high priority (fixed on the spot, 1 repeat), 4 intermediate (fixed on the spot), 1 basic-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 22, 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 priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F....hot holding poke , sushi rice 94°F , butter 89°F at kitchen .
Food was cooked less than 4 hours , employee time marked .
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands...dishwasher handled dirty dishes and then wiped cleaned dishes to dry without washing hands .
Employee washed hands after discussion and rewashed dishes.
Fixed on the spot
Intermediate4
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....wrong date marked with quinoa, house ailoli , beer cheese sauce , steak sauce at walk in cooler , food was prepped 7/18/26 , date marked for today 7/22/26 .
Employee corrected after discussion
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade .
Employee cleaned.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing...stored ice marker in handwashing sink at bar .
Chef removed.
Fixed on the spot
No soap provided at handwash sink at bar .
Employee provided
Fixed on the spot
Basic1
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food...avocado with stickers stored with cur tomatoes, cheese in flip top reach in cooler at salad station by the kitchen.
Employee removed avocado to wash
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.