Silverball Museum
19 NE 3 Ave, Delray Beach, FL 33483 · Permanent Food Service · License 6021586
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 Sep 2 routine inspection2 high priority (fixed by the Sep 3 follow-up), 1 intermediate (fixed on the spot), 3 basic-11
- Safety score89
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 3, 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 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
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...pizza sauce 48°F, marinara sauce 48°F, chili 48°F, cheese sauce 48°F, chicken wings 46°F in glass door reach in cooler at kitchen , slice cheese 60°F in flip top reach in cooler by pizza oven . 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...pizza sauce 48°F, marinara sauce 48°F, chili 48°F, cheese sauce 48°F, chicken wings 46°F in glass door reach in cooler at kitchen , slice cheese 60°F in flip top reach in cooler by pizza oven .
Food not prepped or portioned today , food being held more than 4 hours . Stop sale issued . Advise bar tender discarded food.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing...stored a strainer to dumped ice at bar .
Employee removed.
Fixed on the spot
Basic3
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.thawing chicken in standing water .
Bar tender removed chicken to triple sink for running water.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food...scooping ice with cup without handle .
Employee removed.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored...ice bucket stored on floor at bar .
Employee removed.
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.
- Stop sale
- An order that the food can’t be sold or served.