The Bridges Cafe
8576 Golden Gate Ave, Delray Beach, FL 33446 · Permanent Food Service · License 6021038
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 Jul 22 routine inspection6 high priority (3 fixed on the spot), 1 intermediate (fixed on the spot), 3 basic-32
- Complaint after follow-up on Jul 23Counts in full until a follow-up finds the problems fixed-20
- Safety score48
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 visitJul 23, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing...stored containers, dumped ice in handwashing sink .
Dumped ice in handwashing sink at kitchen.
Basic1
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F...tong spoons stored 79°F at kitchen.
Ice scoop 78°F at sushi station. Employee removed scoop
- First visitJul 22, 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 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...American cheese 55°F, mozzarella cheese 46°F , cut cabbage 48°F in flip top reach in cooler across from grille at kitchen...and salmon 47°F, tuna 49°F, krab 47°F in flip top sushi reach in cooler at sushi station . 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...Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F...Hot holding quinoa 99°F at sushi station , short ribs 120°F, cheese sauce 102°F, marinara sauce 102°F in hot holding what do you call heart holding tray at kitchen, food being held more than 4 hours .
Stop Sale issued due to food not being in a wholesome, sound condition....
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ... hummus date marked 7/10, ham burger cheese date marked 7/2, shredded cheese 7/11 in reach in cooler .
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ... hummus date marked 7/10, ham burger cheese date marked 7/2, shredded cheese 7/11 in reach in cooler .
See stop sale. Employee discarded food.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F...American cheese 55°F, mozzarella cheese 46°F , cut cabbage 48°F in flip top reach in cooler across from grille at kitchen...and salmon 47°F, tuna 49°F, krab 47°F in flip top sushi reach in cooler at sushi station .
Food not prepped or portioned today, food being held more than 4 hours . Stop sale issue . Employee discarded food. ...raw chicken, 45°F, raw hamburger 44-45°F in bottom drawer in reach in cooler below grille at kitchen. Employee covered food with ice .
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F...Hot holding quinoa 99°F at sushi station , short ribs 120°F, cheese sauce 102°F, marinara sauce 102°F in hot holding what do you call heart holding tray at kitchen, food being held more than 4 hours .
Stop sale issue . Employee discarded
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 00ppm.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing...stored containers, dumped ice in handwashing sink .
Employee cleaned.
Fixed on the spot
Basic3
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name...multiple sauce squeezed bottles not labeled at kitchen.
Employee corrected labeled.
Fixed on the spot
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....
Mahi mahi thawing in reduce oxygen packaging at reach in cooler. Label states to remove before thawing. Employee removed fish from packaged.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F...tong spoons stored 79°F at kitchen.
Employee removed avocado 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.
- 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.