Sandwiches by the Sea

1214 E Atlantic Ave, Delray Beach, FL 33483 · Permanent Food Service · License 6006402

Official report

out of 100

Grade B

Safety score 88 of 100

Latest visit: Jul 1, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food...ready to eat sausages stored with raw shell eggs in reach in cooler .High priority · fixed on the spot · 6 other violations

How the score was calculated

Starting score100
Violations at the Jul 1 routine inspection
2 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 4 basic
-12
Safety score88

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

Inspection history

1 inspection · 1 visit

Jul12026

Routine inspection

7 violations found

First visitJul 1, 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:
- 2 High priority
- 1 Intermediate
- 4 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food...ready to eat sausages stored with raw shell eggs in reach in cooler .
  Manager properly stored
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized....after washing dishes not sanitized. Sanitized utensils after discussion.
  Fixed on the spot
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening...tomato sauce in reach in cooler , it was opened 4 days ago .
  Manager date marked.
  Fixed on the spot
Basic4
- Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
  Do not use dishes/equipment not properly sanitized...blocked one compartment for air drying utensils. Manager removed utensils
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength....chlorine 00 ppm.
  Manager prep sanitizer solution chlorine at 100 ppm
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Leaking cold water bulbs that reason handwashing sink no cold water running .
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry...manager putting it dry .
  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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.