Burt & Max's Bar & Grille
Last inspected: Feb 18, 2026
41
Score
Inspectors have visited Burt & Max's Bar & Grille nine times, with records going back to 2022. Inspectors last stopped by on Feb 18, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
Looking across the full record, “raw animal food stored over/not properly separated” is the recurring theme, flagged two times.
By comparison, the average Delray Beach facility scores 71, putting Burt & Max's Bar & Grille on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
3
Critical latest
1
Major latest
3
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Food Obtained from Approved Sources
FL-11
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
41
Aug 28, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken wings not date marked. Per operator food was made more than 24 hours ago. Operated labeled 08/26/25. **Corrected On-Site** - From follow-up inspection 2025-08-28: **Time Extended**
02C-02-5
90
Aug 27, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Required Records Available; Shellstock Tags/Labels
FL-14
52
Jan 29, 2025
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish eggs over pasteurized egg yolks stainless reach in cooler. Operator stored properly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheddar (58F - Cold Holding) Observed in pan above fill line at flip top cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator cut portion in half and placed inside lower portion of cooler. **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. herb butter (83F - Hot Holding) Observed in pan near hot line. Per operator, out of temperature for approximately 3.5 hours. Operator elected to discard product. Advised operator to use time control moving forward. Time control procedure emailed to operator.; cooked onion strings (77F - Hot Holding) Observed in expo hot window. Per operator, out of temperature for approximately 3 hours. Advised operator to use time control. Advised operator to place time mark for remaining hour.
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. short ribs (90F - Cooling) at 1:56; cooling since 12:56 - 85F at 2:27 At current rate of cooling product will not reach 70F within 2 hours. Operator moved to reach in freezer to quick chill. **Corrective Action Taken**
03D-15-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by dish area and server beverage station. **Corrected On-Site**
31B-02-4
52
Aug 28, 2024
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Corn bread mix containing heated butter, butter milk date marked 8-17. See stop sale.
01B-24-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter building then proceed to handle panned food without first washing hands. Discussed with operator. Operator instructed employee to wash hands **Corrected On-Site**
12A-16-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. tomato soup (49-52F - Cooling); mornay sauce (50F-62F - Cooling) per operator items prepared yesterday and cooling over night in walk in cooler. See stop sale.
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. tomato soup (49-52F - Cooling); mornay sauce (50F-62F - Cooling) per operator items prepared yesterday and cooling over night in walk in cooler. See Stop Sale
03D-02-5
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. 12 valid/ 20+ expired
53B-05-5
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at 2 door stainless reach in cooler left side next to back door **Repeat Violation**
14-36-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed behind cook line equipment
36-27-5
45
Feb 9, 2024
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
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. Dish machine tested at 0ppm. Operator changed sanitizer and tested at 50ppm **Corrected On-Site** **Repeat Violation**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above hot dog in reach in cooler, operator reorganized **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Canned beverages stored in ice used for drinks. See stop sale.
01B-13-4
High Priority - Canned beverages stored in ice used for drinks. See stop sale.
08B-56-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked onion (2:00) (123F - Cooling); cooked onion 2:35 (105F - Cooling) cooling at room temperature on speed rack. At current cooling rate item will not reach 70F within 2 hours. Operator moved to walk in cooler **Corrective Action Taken**
03D-15-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at left side reach in cooler in prep area
14-36-5
47
Sep 15, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
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.
22-41-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Bar
27-16-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
16-55-4
Basic - Stored food not covered. Cooked chicken and mushrooms. Walk In Cooler. Chef covered food **Corrected On-Site**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall around Dishwasher
36-27-5
67
Mar 27, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey. Walk In Cooler. **Repeat Violation**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
67
Dec 21, 2022
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Mens room
27-16-4
Basic - Wiping cloth sanitizing solution stored on the floor.
21-38-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Bowl or other container with no handle used to dispense food. Rice
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
74
Frequently Asked Questions
When was Burt & Max's Bar & Grille last inspected?
The most recent health inspection at Burt & Max's Bar & Grille on file is from Feb 18, 2026. The public record contains nine inspections in total.
What is the most common violation at Burt & Max's Bar & Grille?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Burt & Max's Bar & Grille.
How does Burt & Max's Bar & Grille compare to other restaurants in Delray Beach?
Burt & Max's Bar & Grille most recently scored 41 out of 100, which is lower than the Delray Beach average of 71.
Has Burt & Max's Bar & Grille's inspection record improved over time?
Results have been roughly steady. Inspections at Burt & Max's Bar & Grille have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Burt & Max's Bar & Grille 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 Burt & Max's Bar & Grille inspected?
Based on the inspection history on file, Burt & Max's Bar & Grille is inspected around three times per year on average.
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