Skillets
14851 Lyons Rd #132, Delray Beach, FL 33446 · Permanent Food Service · License 6022817
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F...single serve butter 71°F, scoop butter 79°F stored in room temperature at front line .
How the score was calculated
- Starting score100
- Violations at the Jul 10 complaint inspection5 high priority (2 no follow-up needed, 3 fixed on the spot, 1 repeat), 1 intermediate, 4 basic-24
- Safety score76
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 10, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
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...single serve butter 71°F, scoop butter 79°F stored in room temperature at front line . Food not prepped or portioned today , food being held more than 4 hours . ...Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F....Hot Holding : Observed at 12:35 pm Hallandale sausage 88°F it was prepped 8 am . Food being held more than 4 hours .
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...pico de gallo date marked 6/29 at reach in cooler .
Manager stated that it was old labeled . Manager properly date marked.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F...single serve butter 71°F, scoop butter 79°F stored in room temperature at front line .
Food not prepped or portioned today , food being held more than 4 hours . Stop sale issue. Manager discarded food..... whipped butter 74°F at front line stored in room temperature, eggs batter 65°F in reach in cooler at kitchen, Per kitchen manager food was outside to serve and then he removed to reach in cooler , food not prepped or portioned today , food being held less than 4 hours . Manager removed food to reach in cooler .
Repeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F....Hot Holding : Observed at 12:35 pm Hallandale sausage 88°F it was prepped 8 am .
Food being held more than 4 hours . Stop sale issue. Manager 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...smoked salmon with ready to eat ham , turkey, chicken sausages in walk in cooler .
Manager properly stored.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic4
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F...scoop at 76°F at beverage station .
Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container...employee open drink cup cook line .
Employee discarded.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning...multiple food containers at tall storage reach in cooler at prep station .
Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored....ice bucket top of the ice machine .
Manager inverted.
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.
- Stop sale
- An order that the food can’t be sold or served.