Delicias de la Abuela INC
11071 Southern Blvd Ste 170, Royal Palm Beach, FL 33411 · Permanent Food Service · License 6022128
What drove the grade
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection5 high priority (2 fixed on the spot), 6 intermediate (1 fixed on the spot, 2 repeats), 2 basic; intermediate violations cost 18 at most-44
- Administrative complaint on Aug 11, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score36
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 visitOct 12, 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.
5 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority3
Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
At cook line flip top cooler Cooked beef 51°F Cooked chicken 50°F Sausage 47°F Cheese 51°F Tomato sauce 47°F Beet salad 52°F At Walk in cooler Cooked pork 54°F Tomato sauce 52°F Beet salad 54°F Cut lettuce 52°F Cooked black beans 54°F Raw beef 57 Mushroom sauce 64°F See stop sale
Administrative complaint
Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
Cooked beef 51°F Cooked chicken 50°F Sausage 47°F Cheese 51°F Tomato sauce 47°F Beet salad 52°F Walk in cooler Cooked pork 54°F Tomato sauce 52°F Beet salad 54°F Cut lettuce 52°F Cooked black beans 54°F Raw beef 57 Mushroom sauce 64°F See stop sale
Administrative complaint
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Same. No vacuum breaker at hose Bibb with hose attached.
Administrative complaint
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
Same. No proof of safe food handler training for all employees
Administrative complaint
Basic1
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Same-Wet nesting
More time given
- First visitAug 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. At walk in cooler, cooked soup (47°F - Cooling); cooked black beans (46°F - Cooling). Per operator, items were prepared previous day. Items did not reach 41°F within 6 hours. See stop sale.
Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
At kitchen, Raw shell eggs (60°F - Cold Holding), operator stated items held out of temperature approximately 20 minutes. Advised operator of cold holding parameters. Operator placed eggs into to cooler to quick chill.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
At walk in cooler, cooked soup (47°F - Cooling); cooked black beans (46°F - Cooling). Per operator, items were prepared previous day. Items did not reach 41°F within 6 hours. See stop sale.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
At mop sink, no vacuum breaker at hose Bibb with hose attached.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
At expo counter, Hand sanitizer, hand cream, and antiseptic towel stored on shelf with clean glasses. Advised operator of proper storage. Operator removed.
Fixed on the spot
Intermediate6
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.
At walk in cooler, ready to eat foods prepared onsite and held over 24 hours not properly date marked. Advised operator of proper date marking.
Repeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Employee washed hands in sink other than designated hand sink. Advised operator of proper handwashing.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at designated hand sink.
Repeat violationAdministrative complaint
No soap provided at handwash sink.
Operator provided paper towels.
Fixed on the spot
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Estefania Meneses
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic2
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
At cook line, in use knives stored in between equipment. Operator removed.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
At ware washing area, clean pots not properly stored-wet nesting.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.