Delicias de la Abuela Restaurant
740 S Military Trl Ste A-B, West Palm Beach, FL 33415 · Permanent Food Service · License 6011136
What drove the grade
Food with mold-like growth.
How the score was calculated
- Starting score100
- Violations at the Jul 10 routine inspection7 high priority (2 no follow-up needed, 5 fixed on the spot), 1 intermediate (fixed on the spot)-23
- Safety score77
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 visitJul 10, 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 priority7
Code 01, Approved source; food safe and unadulterated: Food with mold-like growth.
At reach in cooler; washed strawberries with mold-like growth. See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
At walk-in cooler; cooked onions with cooked tomatoes "Perico" prepared/date marked/held refrigerated since 6/29. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At cook line prep table next to cook top; cooked rice with cooked beans (94°F - Hot Holding). Operator placed on cook top to reheat to 165°F and to be held at 135°F or above.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
At reach in freezer; plastic portioned bag of raw comminuted beef stored over ready to eat hotdogs. Operator moved raw below ready to eat.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
At walk-in cooler; raw fish stored over cooked pork. Operator moved raw fish below cooked pork.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee washing and rinsing soiled dishes then began preparing food without washing hands. Operator discussed with employee who then washed hands.
Fixed on the spot
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee(s) touched cellphones while holding to face/mouth, touched soiled dishes while removing from customer's tables, touched water faucet knob at hand washing sink to stop running water then handled clean equipment, clean utensils and picked up plated food to deliver to customers without washing hands. Operator discussed with employees who then washed hands.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at front line and kitchen hand washing sinks.
Operator provided paper towels.
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.