Delray Sands Resort
2809 S Ocean Boulevard, Highland Beach, FL 33487 · Permanent Food Service · License 6000361
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse....
How the score was calculated
- Starting score100
- Violations at the Sep 25 routine inspection9 high priority (3 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 2 basic-54
- Complaint after follow-up on Sep 26Counts in full until a follow-up finds the problems fixed-20
- Safety score26
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 26, 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 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Chlorine 00ppm... quaternary ammonium 00ppm. Heat strips failed to turned black
- First visitSep 25, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority9
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...... shredded cheese 51°F for quesadilla feta cheese 46°F, artichoke 47°F, egg York 46°F, roasted pepper 47°F, cut tomatoes 47°F , arugula 55°F in flip top pantry reach in cooler at kitchen. Food not prepped or portioned today , food being held less than 4 hours , except arugula being held more than 4 hours .
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. ....garlic aioli date marked 9/16/26, lemon butter aioli 9/15/26, white sauce 9/16/26 at walk in cooler See stop sale issued
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F...... shredded cheese 51°F for quesadilla, feta cheese 46°F, artichoke 47°F, egg York 46°F, roasted pepper 47°F, cut tomatoes 47°F , arugula 55°F in flip top pantry reach in cooler at kitchen.
Food not prepped or portioned today , food being held less than 4 hours , except arugula being held more than 4 hours . Stop sale issued . Employee discarded arugula, all other food time marked .
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container in chopped scallion,other garnish in reach in cooler at kitchen and sushi bar .
Employee removed paper towel.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours....hot holding food risotto scoop with moist ,stored top of risotto at hot holding area at kitchen without time marked .
Employee replace scoop in hot water at 178°F .
Fixed on the spot
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 at bar ...chlorine 00 ppm.
Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized due to Dishmachine not sanitized. Recommend to manager set up manual sanitizer solution to sanitize utensils after wash .
Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired...temperature 157°F
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored....bleach spray bottle stored with to go food container at sushi bar .
Employee removed .
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage in menu .
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing...dumped lemon , stored a strainer in handwashing sink at inside bar .
Manager removed
Fixed on the spot
Basic2
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses at kitchen touching body part .
Employee removed
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner...ice buckets by the ice machine.
Manager inverted.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.
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