The Office

201 E Atlantic Ave, Delray Beach, FL 33444 · Permanent Food Service · License 6012142

Official report

out of 100

Grade F

Safety score 49 of 100

Latest visit: Aug 18, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F....chopped tuna 50°F, boiled white eggs 47°F in flip top tuna reach in cooler at pantry station .High priority, repeat · 9 other violations

How the score was calculated

Starting score100
Violations at the Aug 18 routine inspection
4 high priority (2 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot), 3 basic
-31
Administrative complaint on Aug 18
Counts in full until a follow-up finds the problems fixed
-20
Safety score49

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug182026

Routine inspection

10 violations found

First visitAug 18, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
- 4 High priority
- 3 Intermediate
- 3 Basic
What 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....
  Time/temperature control for safety food cold held at greater than 41°F....chopped tuna 50°F, boiled white eggs 47°F in flip top tuna reach in cooler at pantry station . Food not prepped or portioned today , food being held more than 4 hours . Stop sale issue . Manager discarded food. ...Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours....spinach dip 51°F-52°F, pulled chicken 45°F-46°F in a dipper container with covered and stacked container one another at walk in cooler . Per date marked , per Cook food was cooked yesterday.
  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ....pulled chicken date marked 8/10/26 , tomato jam 8/8/26 at walk in cooler See stop sale.
  Employee discarded
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F....chopped tuna 50°F, boiled white eggs 47°F in flip top tuna reach in cooler at pantry station .
  Food not prepped or portioned today , food being held more than 4 hours . Stop sale issue . Manager discarded food. butter 73°F for pretzel by the oven , food not prepped or portioned today food being held less than 4 hours . Employee time marked . ..Cheese 48°F, salsa 49°F, blue cheese sauce 45°F in flip top reach in cooler at cook line . Food not prepped or portioned today, food being held less than 4 hours . Employee covered food .
  Repeat violationAdministrative complaint
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours....spinach dip 51°F-52°F, pulled chicken 45°F-46°F in a dipper container with covered and stacked container one another at walk in cooler .
  Per date marked , per Cook food was cooked yesterday. Stop sale issue . Employee discarded food.
  Fixed on the spot
Intermediate3
- Code 01, Approved source; food safe and unadulterated: Establishment not maintaining oyster tags for 90 days.
  oyster tags not marked with last date served.
  Oysters tag removed from original container prior to container being emptied.
  Employee putting back
  Fixed on the spot
Basic3
- 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. ...Tuna thawing in reduce oxygen packaging at reach in cooler.
  Label states to remove before thawing. Employee removed
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food...cut and whole avocado with stickers stored next to dressings, cheese in flip top reach in cooler .
  Employee removed to wash .
  Fixed on the spot
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors....employee bathroom
Official report, on the Florida DBPR website

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.