Seagate Beach Club
401 S Ocean Blvd, Delray Beach, FL 33483 · Permanent Food Service · License 6000479
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ..... home made saecer dressing date marked 9/15 /26 in reach in cooler, cooked short ribs 9/19/26 in walk in cooler .
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate (fixed on the spot), 3 basic-13
- Safety score87
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 visitSep 30, 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 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ..... home made saecer dressing date marked 9/15 /26 in reach in cooler, cooked short ribs 9/19/26 in walk in cooler .
See stop sale issued . Employee discarded food.
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature...raw shell eggs above raw fish in walk in cooler .
Employee properly stored .
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade .
Employee removed to clean
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times....blocked by garbage can .
Employee removed removed
Fixed on the spot
Basic3
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. ..
Tuna thawing in reduce oxygen packaging at walk in cooler. Label states to remove before thawing. Employee removed from package
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil used with moist food stored in room temperature...cooked chicken spoon at expo line at kitchen.
Employee time marked.
Fixed on the spot
In-use utensil stored in standing water less than 135°F....rice spoon in 77°F at salad station .
Employee removed spoon.
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.
- Stop sale
- An order that the food can’t be sold or served.