Vic and Angelo'¿s
290 E Atlantic Ave, Delray Beach, FL 33444 · Permanent Food Service · License 6011660
What drove the grade
Roach activity present as evidenced by live roaches found...approximately 6 live roaches in POS receipt printer next to handwashing sink by the pizza station at kitchen.
How the score was calculated
- Starting score100
- Violations at the Jul 16 complaint inspection4 high priority (2 fixed on the spot), 2 intermediate (fixed on the spot), 3 basic-25
- Administrative complaint on Jul 16, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score55
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitJul 17, 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.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F...cut lettuce 55°F, lasagna 45°F, raw calamari 55°F, breaded chicken 55°F , pasta 52°F , meatballs 45°F in reach in drawer across from convection oven at kitchen .
Cut lettuce 49°F in reach in drawer , Cook stated that it was cut an hour ago . French fries 48°F, cooked octopus 49°F in reach in drawer , food not prepped or portioned today , food being held less than four hours. Stop sale issue .
- First visitJul 16, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 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....
Time/temperature control for safety food cold held at greater than 41°F...cut lettuce 55°F, lasagna 45°F, raw calamari 55°F, breaded chicken 55°F , pasta 52°F , meatballs 45°F in reach in drawer across from convection oven at kitchen . Food not prepped or portioned today , food being held more than four hours.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F...cut lettuce 55°F, lasagna 45°F, raw calamari 55°F, breaded chicken 55°F , pasta 52°F , meatballs 45°F in reach in drawer across from convection oven at kitchen .
Food not prepped or portioned today , food being held more than four hours. Stop sale issue . Employee 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....breaded chicken above ready to eat lasagna , meatballs , cheese in reach in drawer at kitchen.
Employee removed food .
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found...approximately 6 live roaches in POS receipt printer next to handwashing sink by the pizza station at kitchen.
Employee removed receipt printer to outside at time of inspection.
Administrative complaint
Intermediate2
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....wrong date marked on soup at walk in cooler .
Food was cooked yesterday, date marked for today . Chef correctly date marked.
Fixed on the spot
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....alfredo sauce 65°F, vodka sauce 66°F in a dipper container at walk in cooler .
Took another temperature about 45 minutes later , food was same temperature at 65°F, 66°F . Chef replaced food to shallow containers and removed to freezer .
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 , 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 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container...employee opened drink in expo line .
Employee removed .
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated dust, or mold-like substance at bar .
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.