Abbey Delray Restaurant
Last inspected: Jan 15, 2026
74
Score
Abbey Delray Restaurant appears in inspection records nine times, starting in 2022. The most recent visit was on Jan 15, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
“Stop sale issued on time/temperature control” comes up most often, recorded two times in the inspection record.
Among Delray Beach restaurants, the typical score is 71; Abbey Delray Restaurant is comfortably above that bar. The record is unremarkable in either direction.
9
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 15, 2026
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning** - From follow-up inspection 2026-01-15: Manager stated they applied to DOH
50-17-3
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....butter 76F at cook line at room temperature , ham 55F cheese 58F in ice bath at cook line , chicken salad 47F , cut lettuce 49F, cut tomatoes 53F , feta cheese 52F in flip top reach in cooler at kitchen and coleslaw 50F in ice bath at expo line . Food not prepped or portion today , food being held less than 4 hours . Manager voluntarily discarded coleslaw , butter and remaining items time marked . **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-01-15: Chicken salad 47F, feta cheese 47F, tuna salad 50F in flip top reach in cooler at kitchen. Food not prepped or portioned today , food being held less than 4 hours . Manager voluntarily discarded food. **Admin Complaint**
03A-02-5
74
Jan 13, 2026
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
41
Sep 9, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Plumbing Maintained; Sewage Disposal
FL-51
50
Mar 24, 2025
Food-Licensing Inspection
2 critical violations. 4 major violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....butter 69F at cook line being held less than 4 hours . Food not prepped or portion today . Cook removed food to reach in cooler . **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening...cold cut meat , ham at walk in cooler . Manager not determined when was food opened .
01B-13-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths....quaternary ammonium.
16-37-1
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at prepped kitchen. Employee fixed . **Corrected On-Site**
31B-05-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening...cold cut meat , ham at walk in cooler . Manager not determined when was food opened . Stop sale issue. Manager discarded food. **Corrective Action Taken**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade . Employee cleaned . **Corrected On-Site**
22-02-4
50
Dec 13, 2024
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...potato leeks soup 67-69F in walk in cooler. Per chef food was cooked yesterday. Stop sale issue . Employee discarded food. **Corrective Action Taken** **Repeat Violation**
03D-02-5
High Priority - 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 degrees Fahrenheit...egg salad , chicken salad, tuna salad , cheeses , cut tomatoes, cut lettuce, egg wash, cooked cauliflower, boiled eggs all at 47 to 51F in flip top reach in cooler at kitchen. Food not prepped or portion today , food being held more than 4 hours. ... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...potato leeks soup 67-69F in walk in cooler. Per chef food was cooked yesterday.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...egg salad , chicken salad, tuna salad , cheeses , cut tomatoes, cut lettuce, egg wash, cooked cauliflower, boiled eggs all at 47 to 51F in flip top reach in cooler at kitchen. Food not prepped or portion today , food being held more than 4 hours. Stop sale issue . Employee discarded food. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot Holding pasta 116F, chicken 119F in steam table at soup station by the expo line at kitchen. Food being held less than 2 hours . Manager time marked. **Corrective Action Taken** **Repeat Violation**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing...ice dumped in handwashing sink at coffee station. Manager cleaned . **Corrected On-Site**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food...in cold well at kitchen and expo line .
03F-10-5
Basic - Ambient air thermometer not located in the warmest part of the cold holding unit in reach in cooler at kitchen.
05-11-4
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away...dipperwell no running water by the ice cream cooler . Manager run water . **Corrected On-Site**
10-03-4
41
Mar 13, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired....after 3 times heat strips get black . **Warning** - From follow-up inspection 2024-03-13: Manager stated order parts for the Dishmachine, Dishmachine out of order. **Time Extended**
22-57-6
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.... Not provided cold or hot water in handwashing sink at display kitchen. **Warning** - From follow-up inspection 2024-03-13: Not provided water , manager stated that it has been place in work order . **Admin Complaint**
27-16-4
78
Dec 12, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observe with ice cream scoop. Operator turn on water. **Corrected On-Site**
10-03-4
95
Apr 19, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Corned beef ; (48-49F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corned beef ; (48-49F - Cold Holding) in walk in cooler for more than six hours
03A-02-5
Intermediate - No soap provided at handwash sink.
31B-03-4
67
Dec 12, 2022
Routine - Food
2 critical violations.
View 2 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Repeat Violation**
50-17-2
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observe raw smoked salmon above coleslaw. Operator placed raw smoked salmon on lower shelf. **Corrected On-Site**
08A-14-5
74
Frequently Asked Questions
When was Abbey Delray Restaurant last inspected?
The most recent health inspection at Abbey Delray Restaurant on file is from Jan 15, 2026. The public record contains nine inspections in total.
What is the most common violation at Abbey Delray Restaurant?
Across the inspection record, “stop sale issued on time/temperature control” has been cited two times, more than any other issue at Abbey Delray Restaurant.
How does Abbey Delray Restaurant compare to other restaurants in Delray Beach?
Abbey Delray Restaurant most recently scored 74 out of 100, which is higher than the Delray Beach average of 71.
Has Abbey Delray Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Abbey Delray Restaurant have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Abbey Delray Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Abbey Delray Restaurant inspected?
Based on the inspection history on file, Abbey Delray Restaurant is inspected around three times per year on average.
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