Snappers Restaurant
943 W Atlantic Ave, Delray Beach, FL 33445 · Permanent Food Service · License 6020180
What drove the grade
Live, small flying insects found...live one fly , flying around by the garbage can .
How the score was calculated
- Starting score100
- Violations at the Aug 12 routine inspection2 high priority (fixed on the spot), 3 intermediate (fixed on the spot)-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 visitRoutine inspection
- First visitAug 12, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food...begin work to serve food to customers ,putting gloves without washing hands.
Employee washed hands after discussion.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found...live one fly , flying around by the garbage can .
Operator killed
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...conch salad was prepped 2 days ago in walk in cooler .
Operator date marked.
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink at dishwashing area.
Employee provided
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled...degreaser 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.