The Cascades at Delray
2000 Lowson Blvd, Delray Beach, FL 33445 · Permanent Food Service · License 6009556
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsLicensing inspection
- Follow-up visitSep 23, 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 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse....
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours...meat sauce 55°F in a dip container with cover at walk in cooler . Per Date marked and manager food was cooked yesterday.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours...meat sauce 55°F in a dip container with cover at walk in cooler .
Per Date marked and manager food was cooked yesterday. Stop sale issued. 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...raw fish with ready to eat turkey in reach in drawer at kitchen.
Manager propm separated food.
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 . Dishmachine fixed chlorine at 100 ppm.
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...mushroom gravy 69°F in a dip container with cover at walk in cooler .
Took another temperature about after 45 minutes, food temperature is 67°F . Employee replace food in shallow container without cover .
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink missing from food preparation/dishwashing area.
Must be reinstalled in the same location where removed...previous owner plan review shown 5 handwashing sink without indicating spot. Recommend operator install handwashing sink in cook line , dishwashing area and submit for plan review
Paper towel dispenser at handwash sink not working/unable to dispense paper towels at prep kitchen.
Employee provided
Basic1
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured at server station by the kitchen.
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.