Tramonti Restaurant
111 E Atlantic Ave, Delray Beach, FL 33444 · Permanent Food Service · License 6019301
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition....
How the score was calculated
- Starting score100
- Violations at the Sep 14 routine inspection5 high priority (fixed on the spot, 2 repeats), 2 intermediate (1 fixed on the spot, 1 repeat), 1 basic-26
- Safety score74
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 visitSep 14, 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.
8 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 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. ...roasted peppers date marked 8/28/26, pesto date marked 8/17/26 at reach in cooler . Manager discarded food. .... Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure....employee grabbed bread and cutting with bare hands to serve customer.
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature...raw chicken above raw steak at reach in cooler at kitchen.
Employee properly stored.
Fixed on the spot
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure....employee grabbed bread and cutting with bare hands to serve customer. Stop sale issued . Manager discarded food. Employee washed hands putting gloves on hands after discussion.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee washed hands with no soap...washed with soap after discussion.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container in cut cucumber, sprouts , cut basil, tomatoes, cut onion , arugula at reach in cooler.
Employee removed
Fixed on the spotRepeat violation
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing....spoon in handwashing sink at kitchen.
Manager removed.
Fixed on the spot
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...provided 11 food handler training 3 CFM training out of 30 employees.
Repeat violation
Basic1
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice in ice bin at bar .
Manager removed scoops .
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.