Ripe

15084 Lyons Rd Ste 750, Delray Beach, FL 33446 · Permanent Food Service · License 6022182

Official report

out of 100

Grade F

Safety score 58 of 100

Latest visit: Jul 23, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse....High priority · 7 other violations

How the score was calculated

Starting score100
Violations at the Jul 22 routine inspection
4 high priority (3 fixed on the spot), 2 intermediate (1 fixed on the spot), 2 basic
-22
Complaint after follow-up on Jul 23
Counts in full until a follow-up finds the problems fixed
-20
Safety score58

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul222026

Routine inspection

8 violations found · Inspector came back once

Follow-up visitJul 23, 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.
1 violation still not corrected:
- 1 High priority
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F...cream 68°F, Greek sauce 61°F, home made ranch 66°F, angel sauce made with fresh garlic in mayonnaise in squeeze bottle at expo line , food not prepped or portioned today , food being held more than 4 hours .
  angel sauce made with fresh garlic 78°F in ice bath between kitchen and expo line , food not prepped or portioned today , food being held less than 4 hours . Employee removed
Official report, on the Florida DBPR website
First visitJul 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
- 4 High priority
- 2 Intermediate
- 2 Basic
What the inspector cited
High priority4
- 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...cream 68°F, Greek sauce 61°F, home made ranch 66°F, angel sauce made with fresh garlic in mayonnaise in squeeze bottle at expo line , food not prepped or portioned today , food being held more than 4 hours .
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F...cream 68°F, Greek sauce 61°F, home made ranch 66°F, angel sauce made with fresh garlic in mayonnaise in squeeze bottle at expo line , food not prepped or portioned today , food being held more than 4 hours .
  Stop sale issue . Employee discarded food.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F....Hot holding blanched vegetables 127°F in steam table at kitchen .
  Food being held less than 4 hours. Employee time marked.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food...breaded raw chicken above French fries in reach in cooler .
  Employee properly stored.
  Fixed on the spot
Intermediate2
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled....degreaser spray bottle .
  Manager labeled
  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.
Basic2
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name....water , liquid butter, oil , sauce squeeze bottles at kitchen, prep station, expo line .
- Code 08, Food protection and cross-contamination: Food stored on floor...breaded chicken at walk in freezer .
  Employee properly stored.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.