Amar Delray
Last inspected: Apr 7, 2026
41
Score
Going back to 2022, Amar Delray has nine inspections in the public record. The newest entry in the record is dated Apr 7, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have held steady across recent visits, averaging around five violations each.
The pattern that stands out is “stop sale issued on time/temperature control”, which has been cited three times.
Restaurants in Delray Beach average 71, so Amar Delray trails the local norm. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
5
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked eggplant (92F - Cooling) in deep filled wrapped container in walk in cooler. Per operator, item has been cooling for 2 hours.
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw lamb chops in walk in cooler. Operator reorganized. **Corrected On-Site**
08A-20-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed multiple employees enter back door and then immediately apply gloves, prep food, and handle in use food containers without first washing hands. Reviewed handwashing requirements with operator.
12A-16-4
High Priority - Dented/rusted cans present. 1 heavily dented can of tomatoes stored at dry storage. Operator discarded. See stop sale.
01B-01-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked eggplant (92F - Cooling) in deep filled wrapped container in walk in cooler. Per operator, item has been cooling for 2 hours. See stop sale.
03D-01-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked eggplant (92F - Cooling) in deep filled wrapped container in walk in cooler. Per operator, item has been cooling for 2 hours.
03D-15-4
Basic - Standing water in bottom of reach-in-cooler cook line prep reach in.
29-49-6
41
Oct 23, 2025
Routine - Food
No violations found.
100
Oct 22, 2025
Routine - Food
6 critical violations. 3 minor violations.
View 9 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure....employee cutting lettuce with bare hands . Stop sale issue . Employee discarded food. Employee washed hands after discussion. **Corrected On-Site** **Warning**
09-01-4
High Priority - Live, small flying insects found...approximately 4 to 5 small flying insects in handwashing sink at bar . Employee sprayed to killed and sanitize . **Warning**
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw shell eggs above cooked vegetables at walk in cooler . Chef properly stored. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure....employee cutting lettuce with bare hands . **Warning**
01B-13-4
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.....baba gonush 63F, musaka 63F, grap leaves 61F, lintel salad 63F , hummus 63F, sour cream 62F, spicy pepers paste 62F in flip top reach in cooler across from each other at kitchen. Food not prepped or portion today , food being held more than 4 hours . **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....baba gonush 63F, musaka 63F, grap leaves 61F, lintel salad 63F , hummus 63F, sour cream 62F, spicy pepers paste 62F in flip top reach in cooler across from each other at kitchen. Food not prepped or portion today , food being held more than 4 hours . Stop sale issue. Employee discarded food. **Corrective Action Taken** **Warning**
03A-02-5
Basic - Working containers of food removed from original container not identified by common name...flour . Employee labeled. **Corrected On-Site** **Warning**
02D-01-5
Basic - Cleaned and sanitized equipment or utensils not properly stored...ice buckets stood the floor by the machine . Chef removed**Corrected On-Site** **Corrected On-Site** **Warning**
24-07-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner...ice bucket. Chef removed. **Corrected On-Site** **Warning**
24-05-4
35
Apr 23, 2025
Routine - Food
3 critical violations. 5 major violations. 2 minor violations.
View 10 violations
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit...chicken kabob cooked 153F , recooked chicken at 171F **Corrected On-Site**
03C-44-5
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area...employee came from bathroom and handle cleaned cup , plate at prep kitchen . Employee washed hands after discussion. **Corrected On-Site**
12A-11-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...portion fresh garlic sauce in oil 75F in flip top reach in cooler at kitchen, food not prepped or portion today , food being held less than 4 hours, chef removed food to acceptable bottom cooler . **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing...some food evidence in handwashing sink at kitchen. Employee cleaned **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at prep kitchen. Employee provided. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink.... Employee provided **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked...cooked arugula at walk in cooler . Employee date marked. **Corrected On-Site**
02C-08-5
Intermediate - Handwash sink not accessible for employee use at all times...blocked by garbage can , computer at kitchen, employee removed . **Corrected On-Site**
31A-09-4
Basic - Working containers of food removed from original container not identified by common name...flour , employee labeled . **Corrected On-Site**
02D-01-5
Basic - Food stored on floor...several food containers in floor at walk in cooler.
08B-38-4
35
Oct 16, 2024
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - No handwashing sign provided at a hand sink used by food employees...men and women bathrooms.
31B-04-4
95
Mar 6, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
47
Dec 13, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Repeat Violation**
50-17-3
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observe chlorine sanitizer at 200+ppm. Operator corrected to 100ppm **Corrected On-Site**
41-15-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Chef stated that they mit have them but no access to office . I emailed chef form. **Corrected On-Site**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Observe purple substance in unlabeled spray bottle. Operator labeled spray bottle. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
58
Feb 3, 2023
Routine - Food
5 critical violations. 1 major violation. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza line flip top: cooked shrimp (68°F); cooked chicken (68°F); raw sausage (69°F). Operator states items were stored in unit that stopped functioning and items were supposed to be discarded. Operator discarded immediately. Unknown time out of temperature. See stop sale
03A-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. pizza line flip top: cooked shrimp (68°F); cooked chicken (68°F); raw sausage (69°F). Operator states items were stored in unit that stopped functioning and items were supposed to be discarded. Operator discarded immediately. Unknown time out of temperature.
01B-02-5
High Priority - Refrigerated time/temperature control for safety food received at greater than 41 degrees Fahrenheit. Sprouts received (60°F-68°F). Delivery company states truck left at 4 am. Operator refused delivery **Corrected On-Site**
03A-21-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored above cooked cauliflower in flip top reach in cooler on cook line. Operator reorganized **Corrected On-Site**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-22
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at bar **Repeat Violation**
22-02-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
39
Aug 23, 2022
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored above raw shrimp in cook line drawers operator reorganized **Corrected On-Site**
08A-20-5
High Priority - 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. Bar dishwasher tested at 0ppm. Sanitizer was empty. Operator replaced sanitizer and primed. Retested at 100ppm **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at bar. Operator cleaned and sanitized **Corrected On-Site**
22-02-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
64
Frequently Asked Questions
When was Amar Delray last inspected?
The most recent health inspection at Amar Delray on file is from Apr 7, 2026. The public record contains nine inspections in total.
What is the most common violation at Amar Delray?
Across the inspection record, “stop sale issued on time/temperature control” has been cited three times, more than any other issue at Amar Delray.
How does Amar Delray compare to other restaurants in Delray Beach?
Amar Delray most recently scored 41 out of 100, which is lower than the Delray Beach average of 71.
Has Amar Delray's inspection record improved over time?
Results have been roughly steady. Inspections at Amar Delray have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Amar Delray means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Amar Delray inspected?
Based on the inspection history on file, Amar Delray is inspected around two times per year on average.
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