Campi
Last inspected: Mar 18, 2026
100
Score
The health department has logged 10 inspections at Campi, the earliest from 2022. The latest inspection on file is from Mar 18, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have held steady across recent visits, averaging around seven violations each.
Looking across the full record, “stop sale issued on time/temperature control” is the recurring theme, flagged four times.
Campi's latest score of 100 sits above the Delray Beach average of 71. The record reflects steady performance over time.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 18, 2026
Routine - Food
No violations found.
100
Mar 17, 2026
Routine - Food
6 critical violations. 2 major violations. 3 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara sauce 56F-58F, vodka sauce 65F, in walk in cooler cooling since yesterday in deep covered containers. **Warning**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Marinara sauce 76F cooked 4 hours ago in walk in cooler, cooling in a deep covered container. **Warning**
03D-01-5
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. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Marinara sauce 76F cooked 4 hours ago in walk in cooler, cooling in a deep covered container. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara sauce 56F-58F, vodka sauce 65F, in walk in cooler cooling since yesterday in deep covered containers. **Warning**
01B-36-5
High Priority - Roach activity present as evidenced by live roaches found. Roach activity present as evidenced by live roaches found. 1 live roach on the floor under prep sink at cook line. 8+ live roaches running behind the wall between column and walk in cooler wall. 1 live roach under ice machine . 4 live roaches on floor at expo kitchen, running under cooking equipment. 1 live roach on prep table at cook line. **Admin Complaint**
35A-05-4
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. Marinara sauce 60F, cheese 61F, Butter 60F, ricotta cheese 62F, cooked mushrooms 62F, at expo kitchen cooler on the south side. Not prepped or cooked today, in cooler over night. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Marinara sauce 60F, cheese 61F, Butter 60F, ricotta cheese 62F, cooked mushrooms 62F, at expo kitchen cooler on the south side. Not prepped or cooked today, in cooler over night. See stop sale **Warning**
03A-02-5
Intermediate - Clam and mussel tags not marked with last date served, marked with the date received. **Warning**
01C-03-4
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. Marinara sauce 76F cooked 4 hours ago in walk in cooler, cooling in a deep covered container. **Warning**
03D-15-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt and slime all gaskets on expo cook line. **Warning**
23-03-4
Basic - Floor soiled/has accumulation of debris under ice machine. **Warning**
36-73-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
29
Nov 10, 2025
Routine - Food
2 critical violations. 6 major violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored...all purpose cleaner spray bottle stored with cleaned drink glasses at bar . Employee removed bottle . **Corrected On-Site** **Repeat Violation**
41-10-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking...chemichuri in pizza station being held less than an hour . Employee time marked. **Corrected On-Site**
03F-02-5
Intermediate - Clam and mussel tags not marked with last date served. .. Clam and mussel tags date marked wrong .
01C-03-4
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....cheese , milk opened 2 / 3 days ago in reach in cooler . Employee date marked . **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times...stored bass pan , garbage can front of handwashing sink at bar .employee removed **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing...stored container in handwashing sink at bar . Employee removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at campi opened kitchen. Employee provided . **Corrected On-Site**
31B-02-4
41
Apr 4, 2025
Routine - Food
No violations found.
100
Apr 3, 2025
Routine - Food
8 critical violations. 6 major violations. 1 minor violation.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cheese 55F in flip top reach in cooler at kitchen, food not prepped or portion today , food being held less than 4 hours. Employee removed food to walk in cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... house made garlic in butter date marked 3/19/ 25, 3/20/25 in walk in cooler , in reach in cooler . **Warning**
01B-13-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...house made garlic in butter date marked 3/19/ 25, 3/20/25 in walk in cooler , in reach in cooler . See stop sale. Manager discarded food. **Corrective Action Taken** **Warning**
01B-24-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw pork chop with cooked pork chop in reach in cooler at expo kitchen, raw shell eggs , smoked salmon above bread in reach in drawer at main kitchen. Employee properly stored food. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Live, small flying insects found...6 small flying insects at bar ,flying around . **Warning**
35A-02-7
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....marinara sauce 58-59F in a dipper than 4 inches container with covered at walk in cooler . Per Cook food was cooked yesterday. Stop sale issue . **Warning**
03D-02-5
High Priority - Toxic substance/chemical improperly stored....degreaser spray bottle stored with cleaned utensils at dishwashers, all purpose cleaner spray bottle stored, purple color liquid spray bottle stored with cleaned drink glasses at bar . Employee removed those bottles. **Corrected On-Site** **Warning**
41-10-4
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 41 degrees Fahrenheit within 6 hours....marinara sauce 58-59F in a dipper than 4 inches container with covered at walk in cooler . Per Cook food was cooked yesterday. **Warning**
01B-02-5
Intermediate - Spray bottle containing toxic substance not labeled....degreaser spray bottle , purple liquid spray bottle. Employee removed **Corrective Action Taken** **Warning**
41-17-4
Intermediate - Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
01C-05-4
Intermediate - Handwash sink used for purposes other than handwashing....spoon in handwashing at expo kitchen, tray , container in handwashing sink at bar . **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at expo kitchen , bar . **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink at expo kitchen and bar . **Warning**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....wrong date marked in meat sauce . Employee properly date marked. **Corrected On-Site** **Warning**
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust... Handwashing sink at expo kitchen **Warning**
23-03-4
16
Dec 12, 2024
Routine - Food
3 critical violations. 4 major violations. 1 minor violation.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw shell eggs above bread in reach in drawer at kitchen. Employee removed eggs. **Corrected On-Site**
08A-05-6
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....farro44F, Stu tomatoes 45F, butter 45F, mushroom 45F in reach in drawer across from stove by the pizza oven at kitchen. Food not prepped or portion today , food being held more than 4 hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....farro44F, Stu tomatoes 45F, butter 45F, mushroom 45F in reach in drawer across from stove by the pizza oven 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
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment...clams and mussels.
01C-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade . Employee cleaned. **Corrected On-Site**
22-02-4
Intermediate - No soap provided at handwash sink at kitchen by the door. Employee provided **Corrected On-Site**
31B-03-4
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.
53B-13-5
Basic - Working containers of food removed from original container not identified by common name...multiple water spray bottles at pasta make station. Employee labeled **Corrected On-Site**
02D-01-5
41
Jan 22, 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. Vodka sauce 50°F-52°F, tomato sauce 45°F-47°F cooked yesterday in tightly covered containers in drawers at front kitchen. Not cooked or prepped today . See stop sale
03D-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Exp. 12.1.24 License renewed during inspection. **Corrected On-Site**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked turkey on speed rack in walk in cooler #1. Operator removed beef **Corrected On-Site**
08A-05-6
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 41 degrees Fahrenheit within 6 hours. Vodka sauce 50°F-52°F, tomato sauce 45°F-47°F cooked yesterday in tightly covered containers in drawers at front kitchen. Not cooked or prepped today .
01B-02-5
Intermediate - Clam tags not marked with last date served.
01C-03-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna crudo and wag you carpaccio on menu not identified as raw. Operator printed new menus for dinner service identifying raw items. **Corrected On-Site**
02B-01-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 50ppm in prep area, solution set up too long ago. Operator set up fresh solution at 200ppm. **Corrected On-Site**
21-08-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in pank o and flour. Operator removed. **Corrected On-Site**
10-01-5
41
Aug 3, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
67
Feb 13, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At 6 drawer under counter; ready to eat arugula not properly separated from raw tomahawk steaks. Operator removed arugula. **Corrected On-Site**
08A-05-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Breakfast menu offers smoked salmon, served raw, not identified as being raw. Menus printed in house, menu re-printed, item identified as being raw. **Corrected On-Site**
02B-01-5
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided oyster consumer advisory, operator posted. **Corrected On-Site**
02A-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At left side lift top cooler; bottom of cooler (under drawers) soiled with food debris/slime. Operator cleaned/sanitized. **Corrected On-Site**
23-03-4
67
Dec 2, 2022
Routine - Food
2 major violations.
View 2 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Oyster tags removed from original container prior to being emptied. Operator replaced tag. **Corrective Action Taken**
01C-10-4
82
Frequently Asked Questions
When was Campi last inspected?
The most recent health inspection at Campi on file is from Mar 18, 2026. The public record contains 10 inspections in total.
What is the most common violation at Campi?
Across the inspection record, “stop sale issued on time/temperature control” has been cited four times, more than any other issue at Campi.
How does Campi compare to other restaurants in Delray Beach?
Campi most recently scored 100 out of 100, which is higher than the Delray Beach average of 71.
Has Campi's inspection record improved over time?
Results have been roughly steady. Inspections at Campi have averaged around seven violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Campi means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Campi inspected?
Based on the inspection history on file, Campi is inspected around three times per year on average.
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