Whole Green Cafe
142 SE 6 Ave Ste A, Delray Beach, FL 33483 · Permanent Food Service · License 6022240
What drove the grade
Operating with an expired Division of Hotels and Restaurants license.
How the score was calculated
- Starting score100
- Violations at the Oct 1 routine inspection2 high priority (1 fixed on the spot), 3 intermediate (1 fixed on the spot, 2 repeats), 1 basic-20
- Administrative complaint on Oct 1Counts in full until a follow-up finds the problems fixed-20
- Safety score60
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 visitOct 1, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F...smoked salmon 46°F, butter 45°F in tall 2 door reach in cooler at kitchen.
Food not prepped or portioned today , food being held less than 4 hours . Employee removed food another acceptable cooler .
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Administrative complaint
Intermediate3
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink at kitchen due to hot water knob broken.
Repeat violationAdministrative complaint
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times...blocked by tool , boxes at kitchen.
Employee removed food removed.
Fixed on the spotRepeat violation
Handwash sink used for purposes other than handwashing...rinsing towel , utensils in handwashing sink at front line .
Basic1
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair...hot water knob broken at handwashing sink at kitchen.
Fixed on the spot
Reporting only1
Code 45, Fire extinguishing equipment: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed.
Notified Fire AHJ. For reporting purposes only. Smoked chicken heavy smoked producing .
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.