Sande's
1717 N Federal Hwy, Delray Beach, FL 33483 · Permanent Food Service · License 6000516
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 Aug 27 routine inspection7 high priority (2 no follow-up needed, 5 fixed on the spot), 2 intermediate (1 fixed on the spot)-26
- Safety score74
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 27, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
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...ricotta cheese 49°F in bottom shelf at tall reach in cooler at front line , food not prepped or portioned today , food being held more than 4 hours . Stop sale issue . Operator discarded food. ...diced tomat
Stop Sale issued due to food not being in a wholesome, sound condition....
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure....employee prepped wrap with bare hands . ...Time/temperature control for safety food re-served to customers...single serve butter brought from customers table stored in reach in cooler .
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F...ricotta cheese 49°F in bottom shelf at tall reach in cooler at front line , food not prepped or portioned today , food being held more than 4 hours .
Stop sale issue . Operator discarded food. ...diced tomatoes 59°F at kitchen, food not prepped or portioned today , food being held less than 4 hours . Employee removed food in reach in cooler .
Fixed on the spot
Code 07, Unwrapped or hazardous food re-served: Time/temperature control for safety food re-served to customers...single serve butter brought from customers table stored in reach in cooler .
Stop sale issue . Operator discarded food.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food...raw fish with tuna contacting each other at walk in cooler .
Operator properly separated food.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw turkey above raw ground beef in walk in cooler .
Operator properly stored.
Fixed on the spot
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure....employee prepped wrap with bare hands . Stop sale issue . Employee discarded food . Employee wash hands putting gloved on hand after discussion.
Fixed on the spot
Intermediate2
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....auju sauce , tuna salad, sauce with day marked not date marked at walk in cooler .
Food was prepped 2 / 3 days ago. 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/warewashing machine or wiping cloths...chlorine.
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.