Shiitake Asian Bistro
4900 Linton Blvd Ste 14, Delray Beach, FL 33445 · Permanent Food Service · License 6020530
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F...tofu 44°F, raw chicken 49°F , bean sprouts 44°F in walk in cooler , food not prepped or portioned today , food being held less than 4 hours .
How the score was calculated
- Starting score100
- Violations at the Sep 11 routine inspection6 high priority (1 fixed by the Sep 19 follow-up, 5 fixed on the spot), 4 intermediate (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 · 2 visitsRoutine inspection
- Follow-up visitSep 19, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F...tofu 44°F, raw chicken 49°F , bean sprouts 44°F in walk in cooler , food not prepped or portioned today , food being held less than 4 hours .
Operator removed food to acceptable reach in cooler .
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F...miso soup 130°F in stem table being held less than 2 hours .
Operator reheating soup over 165°F for hot holding .
Fixed on the spot
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking...sushi rice at sushi station being held less than 4 hour .
Operator time marked.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce...raw chicken directly top of whole lettuce in walk in cooler .
Operator removed chicken.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container in sushi krab, salmon, fried shrimp .
Operator removed paper towel
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly....chlorine 00 ppm.
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again...cooked ribs in reach in freezer.
Employee date marked.
Fixed on the spot
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked...cooked ribs in tall glass reach in cooler .
Operator time marked.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing....stored container in handwashing sink by the ice machine.
Employee removed container.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled....sanitizer spray bottle .
Operator labeled.
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.