Big Als Steaks
Last inspected: Apr 13, 2026
35
Score
Across the available record, Big Als Steaks has 10 inspections on file, the first dated 2022. Inspectors last stopped by on Apr 13, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Inspection results have stayed in a similar range over the last few visits, averaging around seven violations each.
Across the inspection history, “stop sale issued on time/temperature control” is the issue that surfaces most often, recorded three times.
That's lower than the typical Delray Beach restaurant, which scores around 71. This restaurant has more on its record than most do.
10
Inspections
4
Critical latest
2
Major latest
5
Minor latest
Inspection History
Apr 13, 2026
Complaint Full
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with unwashed produce....raw shell eggs above tomatoes in reach in cooler . Manager properly stored. **Corrected On-Site**
08A-04-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...bacon fat in reach in cooler , manager not aware when food was prepared.
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, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...sauté onion 104F , sauté mushrooms 102F top grille at kitchen. Per manager food was cooked at 10 am which is food being held more than 4 hours .
01B-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 sauté onion 104F , sauté mushrooms 102F top grille at kitchen. Per manager food was cooked at 10 am which is food being held more than 4 hours . Stop sale issue. Manager discarded food. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime...slicer blade , slicer teeth.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...bacon fat in reach in cooler , manager not aware when food was prepared. Stop sale issue . Manager discarded food. **Corrective Action Taken**
02C-02-5
Basic - Garbage can soiled.
33-17-4
Basic - Bathroom door left open other than during cleaning or maintenance...men bathroom using like dumpster.
32-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public...employee bacon fat in cook line reach cooler . Employee discarded food. **Corrective Action Taken**
08B-49-4
Basic - Floor area(s) covered with standing water by the walk in freezer. .
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust...handwashing sink , moving cart , exterior ice machine.
23-03-4
35
Dec 3, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Supervisor/Person in Charge Present
FL-01
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
55
Jul 16, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
50
Jan 6, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized...chlorine 00 ppm.. employee added chlorine at 100 ppm. **Corrected On-Site**
22-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....hot dogs 44F in Vortex reach in cooler by the handwashing sink , employee removed food another acceptable cooler . **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times...stored dust pan, broom, oil gallon front of handwashing sink , employee removed those things **Corrected On-Site**
31A-09-4
Basic - Accumulation of debris on drainboards , Matt, employee cleaned. **Corrected On-Site**
16-15-4
Basic - Floor soiled/has accumulation of debris at walk in freezer.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust...heavy soils build up in handwashing sink at kitchen . Employee cleaned . **Corrected On-Site**
23-03-4
58
Jul 19, 2024
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
61
Jun 21, 2024
Complaint Full
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Raw shell eggs stored over/not properly separated from ready-to-eat salad dressings in reach in cooler at cook line. Operator removed eggs. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 49°F-53°F, in the reach in cooler to the left of hand sink in prep area. Cheese has been stored in cooler since 2 days and was not prepped today. 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. Cheese 49°F-53°F, in the reach in cooler to the left of hand sink in prep area. Cheese has been stored in cooler since 2 days and was not prepped today.
01B-02-5
High Priority - 1 Shell egg stored with broken shells in cook line cooler. See stop sale.
01B-14-4
Intermediate - Handwash sink not accessible for employee use at all times. Dish and wiping towel stored in sink next to triple sink. Operator removed the items. **Corrected On-Site**
31A-09-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired 3 employees 9.1.23. **Repeat Violation** **Admin Complaint**
53B-05-5
Basic - Standing water in bottom of reach-in-cooler to the left of hand sink.
29-49-6
43
Feb 19, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
53B-05-5
90
Oct 4, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 09/01/23 expired
53B-05-5
Basic - Lights in food storage area missing the proper shield covering.
38-07-4
86
Feb 27, 2023
Routine - Food
8 critical violations. 4 major violations. 2 minor violations.
View 14 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At triple sink; chlorine 0ppm. Operated added bleach to chlorine 100ppm. **Corrected On-Site**
22-42-4
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face/hat/clothing with gloved hand and then handled clean equipment at grill, no hand wash. Discussed with operator, operator discussed with employee(s). Employee(s) washed hands changed gloves. **Corrective Action Taken**
12A-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line flip top cooler; raw comminuted beef stored over ready-to-eat sauces. Operator moved beef to bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wearing gloves left cook line/ handled cans on shelf and then returned to cook line and began handling sandwiches, no glove change/hand wash. Discussed with operator, operator discussed with employee. Employee(s) changed gloves, washed hands. **Corrective Action Taken**
12A-09-4
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. At front line Upright stainless reach in cooler; sauerkraut (50°F - Cold Holding). Operator stated being held overnight, discarded. See Stop Sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line Upright stainless reach in cooler; sauerkraut (50°F - Cold Holding). Operator stated being held overnight, discarded. See Stop Sale.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; marinara (100°F - Hot Holding). Operator stated being held less than 4 hours, moved to flat top to reheat. At Pan on flat top; grilled onions (109°F - Hot Holding), grilled peppers (120°F - Hot Holding). Operator stated being held 1 hour, moved to flat top to reheat. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink; vacuum breaker missing/damaged, splitter added with hose attached, no vacuum breaker. At threaded faucet between triple sink and hand wash sink; hose attached, no vacuum breaker. **Repeat Violation** **Admin Complaint**
29-42-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee responsible for washing dishes is unaware that dishes must also be sanitized.
53B-15-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment using chlorine sanitizer, no test kit available.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At men's restroom; no paper towels, mechanical hand drying device not functioning.
31B-02-4
Intermediate - Handwash sink used for purposes other than handwashing. At triple sink; hand wash sink used to store hose/spray nozzle. Operator removed. **Corrected On-Site**
31A-11-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine, top of ice machine is soiled. Operator moved ice scoop to triple sink. **Corrected On-Site**
10-12-5
Basic - Wiping cloth sanitizing solution stored on the floor. At cook line; sanitizer bucket stored on floor. Operator removed from floor. **Corrected On-Site**
21-38-4
18
Sep 23, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Big Als Steaks last inspected?
The most recent health inspection at Big Als Steaks on file is from Apr 13, 2026. The public record contains 10 inspections in total.
What is the most common violation at Big Als Steaks?
Across the inspection record, “stop sale issued on time/temperature control” has been cited three times, more than any other issue at Big Als Steaks.
How does Big Als Steaks compare to other restaurants in Delray Beach?
Big Als Steaks most recently scored 35 out of 100, which is lower than the Delray Beach average of 71.
Has Big Als Steaks' inspection record improved over time?
Results have been roughly steady. Inspections at Big Als Steaks have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Big Als Steaks 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 Big Als Steaks inspected?
Based on the inspection history on file, Big Als Steaks is inspected around three times per year on average.
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