City Oyster
Last inspected: Jan 23, 2026
25
Score
City Oyster appears in inspection records nine times, starting in 2022. The newest entry in the record is dated Jan 23, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have ticked up lately, averaging around five violations per visit versus roughly three violations earlier in the record.
The pattern that stands out is “time/temperature control for safety food identified”, which has been cited three times.
Restaurants in Delray Beach average 71, so City Oyster trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
4
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 23, 2026
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
25
Aug 26, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
52
Apr 14, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for control of garlic oil at cook line. Operator provided. **Corrected On-Site**
03F-10-5
Basic - No handwashing sign provided at a hand sink used by food employees. No sign at bar hand wash sink. Operator provided. **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
82
Oct 18, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
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...fries at kitchen being held less than 4 hours . Chef discarded food . **Corrective Action Taken**
03F-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 114F in steam table at cook line being held less than 4 hours , chef time marked. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing...strainer in handwashing sink at bar . Employee removed . **Corrected On-Site**
31A-11-4
Basic - Bathroom door left open other than during cleaning or maintenance...up stairs employee rest room. **Corrected On-Site**
32-02-4
Basic - Cleaned and sanitized equipment or utensils not properly stored...ice bucket stored on the floor below oyster socking station. Employee properly stored. **Corrected On-Site**
24-07-4
Basic - No handwashing sign provided at a hand sink used by food employees at bar , manager provided. **Corrected On-Site**
31B-04-4
58
Mar 6, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw eggs were stored over pasteurized eggs. The shell eggs were moved. **Corrected On-Site**
08A-05-6
86
Dec 1, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara sauce added ingredients (122F - Hot Holding) chef stat3 sauce was prepared 2 hours ago. Sauce was reheated during inspection to 177F. **Corrected On-Site** **Warning** - From follow-up inspection 2023-12-01: Marinara sauce 112°F-114°F, not reheated to temperature one hour ago and placed into steam stable. Chef started to reheat marinara sauce. **Admin Complaint**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Oyster tags not marked with last date served. Tags are marked with the date received. Reviewed date marking tags with chef. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-12-01: Oyster tags in use at time of inspection already marked with date received. Reviewed date marking oysters with cook. **Admin Complaint**
01C-03-4
78
Nov 30, 2023
Routine - Food
4 critical violations. 3 major violations. 1 minor violation.
View 8 violations
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. Snapper 66°F, grouper 63°F, in left cooler at cook line, since yesterday, not prepped or cooked today. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Snapper 66°F, grouper 63°F, ; Mahi 58°F, ground beef 59°F, chicken 50°F, in left cooler on cook line. Snapper and grouper since yesterday, not prepped or cooked today .See stop sale Mahi ground beef and chicken was placed in cooler less than 2 hours ago stated chef. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara sauce added ingredients (122°F - Hot Holding) chef stat3 sauce was prepared 2 hours ago. Sauce was reheated during inspection to 177°F. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Time/temperature control for safety sushi rice 77°F in kitchen at cook line,identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature was 2 hours ago stated chef. Rice was time marked. **Corrected On-Site** **Warning**
03F-02-5
Intermediate - Oyster tags not marked with last date served. Tags are marked with the date received. Reviewed date marking tags with chef. **Corrective Action Taken** **Warning**
01C-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at left hand sink at cook line. Operator provided. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna in walk in cooler 32°F-36°F removed from freezer 4 hours ago. **Warning**
06-09-1
39
Mar 24, 2023
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over fish in walk in cooler. Item reversed to be stored properly **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. At dry storage area, garlic oil (70F - Cold Holding). Item holding at room temperature for 4 days. Item discarded. See Stop Sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At dry storage area, garlic oil (70F - Cold Holding). Item holding at room temperature for 4 days. Item discarded. See Stop Sale
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. At dish area, sin blocked by cutting board with sign stored inside. Items removed **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. At bin of brown sugar, qt size Togo container used to dispense. Item removed **Corrected On-Site**
14-01-5
55
Dec 12, 2022
Routine - Food
4 critical violations. 4 major violations. 1 minor violation.
View 9 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator unable to provided parasite destruction information on Wahoo received fresh and sold raw for sushi bar. Operator removed Wahoo from circulation **Corrective Action Taken**
01D-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw shell eggs stored above a container with cheese inside tall reach in cooler on cook line. Observed a container with raw fish stored above a container with krab meat inside walk-in cooler. Observed a container with raw oyster stored above a container with sauce inside walk-in cooler. Operator stored properly all products **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. No tag on/for original container of raw, in-shell clams/mussels located on cook line and walk-in cooler. Operator unable to provided tags. Operator discarded See stop sale.
01B-13-4
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 and the time removed from temperature control cannot be determined. Observed pre made sushi rolls on sushi bar with no time mark. Per operator products prepared for approximately 20 minutes. Operator timed marked products for the remaining time of 3 hours and 40 minutes. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed multiple tags with last date marked for product still on circulation. Educated operator on proper way to mark tag , when the product is sold **Corrective Action Taken**
01C-03-4
Intermediate - Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. On oyster bar and walk-in cooler.
01C-07-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels located on cook line and walk-in cooler. Operator unable to provided tags. Operator discarded See stop sale.
01C-01-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed multiple sheet pans on cook line with Cooked potatoes at 12:08 pm (69°F cooling) cooling for approximately 45 minutes, rechecked at 12:38pm (67°F cooling). At the current cooling rate products will not cooled to 41°F within 6 hours. Operator decided to use time control and timed marked products for the remaining time of 3 hours.
03D-15-4
Basic - Stored food not covered. Observed several trays with ice cubes for drinks not covered inside reach in freezer on kitchen area. Operator covered **Corrected On-Site**
08B-12-5
35
Frequently Asked Questions
When was City Oyster last inspected?
The most recent health inspection at City Oyster on file is from Jan 23, 2026. The public record contains nine inspections in total.
What is the most common violation at City Oyster?
Across the inspection record, “time/temperature control for safety food identified” has been cited three times, more than any other issue at City Oyster.
How does City Oyster compare to other restaurants in Delray Beach?
City Oyster most recently scored 25 out of 100, which is lower than the Delray Beach average of 71.
Has City Oyster's inspection record improved over time?
No. Recent inspections at City Oyster have averaged around five violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at City Oyster 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 City Oyster inspected?
Based on the inspection history on file, City Oyster is inspected around three times per year on average.
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