Cabana El Rey
Last inspected: Mar 10, 2026
58
Score
Cabana El Rey appears in inspection records nine times, starting in 2022. The most recent visit was on Mar 10, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The trend has not been favorable: recent inspections average around five violations each, up from closer to one violation before.
That's lower than the typical Delray Beach restaurant, which scores around 71. The inspection history reads as standard for a restaurant of this size.
9
Inspections
2
Critical latest
2
Major latest
1
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...stuffed peppers 50F in flip top reach drawer across from fryer at kitchen, food not prepped or portioned today, food being held more than than 4 hours, stop sale issue ... ...multiple soups 47F, multiple sauce 46F, cheese 48F, multiple cooked food 47F , butter 45F, ricotta cheese 47F, milk 49F, creama 49F, raw chicken 45F, raw beef 45F in walk in cooler . Food not prepped or portioned today, food being held more than 4 hours . Stop sale issue . , .....arugula 55F, micro green 55F in reach in drawer across from flat grill at kitchen and fresh garlic in oil 70F, micro green 65F in kitchen, food not prepped or portioned today, food being held less than 4 hours . Employee ice bath on food. **Warning** - From follow-up inspection 2026-03-10: Shredded cheese 46F, ricotta cheese 45F , package food delivery today at 8 am . Stop sale issue **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : 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...stuffed peppers 50F in flip top reach drawer across from fryer at kitchen, food not prepped or portioned today, food being held more than than 4 hours, stop sale issue ......multiple soups 47F, multiple sauce 46F, cheese 48F, multiple cooked food 47F , butter 45F, ricotta cheese 47F, milk 49F, creama 49F, raw chicken 45F, raw beef 45F in walk in cooler . Food not prepped or portioned 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....red sauce 55F, green sauce 52F, chicken soup 51F , meat loaf 60F in walk in cooler . Per chef and date marked food was cooked yesterday, **Warning** - From follow-up inspection 2026-03-10: Observed At 5 pm Shredded cheese 46F, ricotta cheese 45F , package food delivery today at 8 am . Stop sale issue **Admin Complaint**
01B-02-5
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2026-03-10: Not provided **Time Extended**
53B-13-5
Intermediate - - From initial inspection : Intermediate - Not provided any kind tools or measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2026-03-10: Not provided **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees at server bar , expo line . Employee provided. **Corrected On-Site** **Warning** - From follow-up inspection 2026-03-10: Not provided **Time Extended**
31B-04-4
58
Mar 9, 2026
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
23
Dec 30, 2025
Food-Licensing Inspection
1 major violation.
View 1 violation
Approved Thawing Methods Used
FL-31
82
Apr 8, 2024
Complaint Full
1 minor violation.
View 1 violation
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
95
Mar 12, 2024
Routine - Food
No violations found.
100
Dec 11, 2023
Routine - Food
1 minor violation.
View 1 violation
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
95
Apr 11, 2023
Complaint Full
3 critical violations. 2 major violations. 3 minor violations.
View 8 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. At bar dish machine; chlorine 0ppm. Chlorine dispensing container empty, operator replaced, primed machine, retested at chlorine 50ppm. At dish machine; chlorine 10ppm. Operator primed machine, retested at chlorine 50ppm. **Corrected On-Site**
22-41-4
High Priority - Pesticide/insecticide labeled for household use only present in establishment. At chemical storage area; pesticide/insecticide labeled for residential use only. Operator removed from establishment. **Corrected On-Site**
41-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At wait station Low boy stainless; half and half (47°F - Cold Holding). Operator stated item not prepared or portioned today, being held in unit less than 4 hours, moved to upright stainless reach in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided Cleanup of Vomiting and Diarrheal Events Handout. **Corrected On-Site**
11-27-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At dish area hand wash sink; paper towel dispenser unable to dispense. Operator fixed, able to dispense. **Corrected On-Site**
31B-05-4
Basic - Dead roaches on premises. 2 dead roaches in cabinets above hand wash sink next to bar. 1 dead roach under hand wash sink behind bar. Operator removed. 1 dead roach under expo line on shelf with clean plates. Operator removed dead roach and plates to be washed rinsed and sanitized. **Corrected On-Site**
35A-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At ceviche station; utensils in standing water 80°F. Operator removed. **Corrected On-Site**
10-07-4
Basic - Hole in or other damage to wall. At dry storage area; hole in back wall.
36-24-5
45
Mar 21, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline shelf, rice (92F - Hot Holding); chicken (116F - Hot Holding). Items being held on shelf over sauté range for about an hour. Operator reheating to 165°F to hot hold **Corrective Action Taken**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area speed rack, rice (89-110F - Cooling) at 4:00 prepared 3:00pm 84-109°F at 4:35. Item will be split into separate pans and placed in walk in cooler to rapidly chill. **Corrective Action Taken**
03D-15-4
78
Dec 3, 2022
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observe at mop sink. **Warning** - From follow-up inspection 2022-12-03: **Time Extended**
29-34-4
86
Frequently Asked Questions
When was Cabana El Rey last inspected?
The most recent health inspection at Cabana El Rey on file is from Mar 10, 2026. The public record contains nine inspections in total.
How does Cabana El Rey compare to other restaurants in Delray Beach?
Cabana El Rey most recently scored 58 out of 100, which is lower than the Delray Beach average of 71.
Has Cabana El Rey's inspection record improved over time?
No. Recent inspections at Cabana El Rey have averaged around five violations per visit, up from roughly one earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Cabana El Rey 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 Cabana El Rey inspected?
Based on the inspection history on file, Cabana El Rey is inspected around three times per year on average.
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