Costa by Ok&M
Last inspected: Jan 15, 2026
17
Score
Inspectors have visited Costa by Ok&M eight times, with records going back to 2022. The newest entry in the record is dated Jan 15, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Things have been moving the wrong way, with the rolling count rising from around five violations to closer to eight violations per visit.
The pattern that stands out is “no paper towels”, which has been cited five times.
That's lower than the typical Delray Beach restaurant, which scores around 71. This restaurant has more on its record than most do.
8
Inspections
7
Critical latest
7
Major latest
0
Minor latest
Inspection History
Jan 15, 2026
Routine - Food
7 critical violations. 7 major violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw salmon above gurnishes, raw tuna ,raw salmon above spinach dip at reach in cooler . Chef properly stored. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature...raw lamb chop above raw fish in reach in drawer at kitchen. Chef properly stored **Corrected On-Site**
08A-24-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...tomato sauce date marked 12/19 in reach in cooler . See stop sale. .chef discarded food.
01B-24-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...tomato sauce date marked 12/19 in reach in cooler . See stop sale. .chef discarded food.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cooked beets 47F, feta cheese 46F in flip top reach in cooler at kitchen. Food not prepped or portioned today , food being held less than 4 hours . Chef removed food to coolest cooler to chill fast . **Corrective Action Taken**
03A-02-5
High Priority - Food with mold-like growth. ... moldy tomato paste in reach in cooler without date marked . See stop sale. Chef discarded food. **Corrective Action Taken**
01B-07-4
High Priority - Non-food grade paper/paper towel used as liner for food container in cut dill , parsley in reach in cooler . Employee removed paper towel . **Corrected On-Site**
14-86-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
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...tomato paste without opening date marked, stop sale issue due to food got moldy . Chef discarded food. **Corrective Action Taken**
02C-03-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine...not provided any kind of measuring device to measure hot water temperature for dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front line . Manager provided. **Corrected On-Site**
31B-02-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service...operator printed on the menu at time of inspection. **Corrected On-Site**
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked...lobster stock came from freezer to reach in cooler without date marked. Chef date marked . **Corrected On-Site**
02C-08-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...ground beef was cooked today's ago at walk in cooler , lobster stock was cooked 6 days ago , tomato sauce , lamb belly was cooked 2 days ago at reach in cooler at kitchen. Chef date marked . **Corrected On-Site**
02C-02-5
17
May 15, 2025
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on December 1, 2024. Operator renewed license while conducting inspection. **Corrected On-Site**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork bacon and raw beef stored over ready to eat cooked spinach and butter in walk in cooler. Operator reorganized. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink behind bar area used for purposes other than handwashing. Handwashing sink used to store bar mats and glasses. **Repeat Violation**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Items containing raw tuna not identified as raw on menu.
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by triple sink area. Operator provided. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink by triple sink areas. Operator provided. **Corrected On-Site**
31B-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign on sink behind bar.
31B-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Food prep utensils stored in 77F standing water on expo line. Operator reorganized. **Corrected On-Site**
10-07-4
Basic - Ceiling tile missing above cook line flip top area.
36-36-4
43
Jan 6, 2025
Routine - Food
No violations found.
100
Dec 19, 2024
Routine - Food
4 critical violations. 3 major violations.
View 7 violations
High Priority - Food contaminated by employees/consumers and operator continued to serve food. ...Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/ heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure....dried slice orange grabbed with bare hands . See stop sale. Priority: High Priority 03A-02-5 Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...sausage 54F. See stop sale.
01B-12-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...sausage 54F, chevre cheese 49F, garlic in heavy cream 49F, caramelized onions 50F,feta cheese 45F in flip top reach in cooler at kitchen, food not prior portion today , food being held more than 4 hours. Stop sale issue . Employee discarded food. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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...sausage 54F, chevre cheese 49F, garlic in heavy cream 49F, caramelized onions 50F,feta cheese 45F in flip top reach in cooler at kitchen, food not prior portion today , food being held more than 4 hours.
01B-02-5
Intermediate - Handwash sink used for purposes other than handwashing...cups ,drink glasses in handwashing sink at bar .employee removed **Corrected On-Site**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.... not provided any kind of measurement device or tools for hot water sanitization . **Repeat Violation** **Admin Complaint**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at dishwashing area. **Repeat Violation** **Warning**
31B-02-4
41
Apr 12, 2024
Routine - Food
2 critical violations. 4 major violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe half and half (48F - Cold Holding) due to employee left out of refrigerator. Operator placed in refrigerator. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw fish above cooked meat in walk-in. Operator placed raw fish on lower shelf. **Corrected On-Site**
08A-05-6
Intermediate - No soap provided at handwash sink. Observe at at 3 compartment hand sink. Operator placed soap at sink **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Observe cloudy substance in unlabeled spray bottle.
41-17-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. The chef stephane stated he could not locate measuring device.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe at at 3 compartment hand sink Operator placed towels at sink **Corrected On-Site**
31B-02-4
50
Feb 20, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Warning** - From follow-up inspection 2024-02-20: Sous vide chicken in walk in cooler no date marked, no HACCP plan provided. **Admin Complaint**
03G-50-1
90
Apr 18, 2023
Routine - Food
4 major violations. 1 minor violation.
View 5 violations
Intermediate - Spray bottle containing toxic substance not labeled. At bar, spray bottle of clear liquid not labeled. Operator labeled **Corrected On-Site**
41-17-4
Intermediate - Clams tag removed from original container prior to container being emptied.
01C-10-4
Intermediate - Establishment not maintaining clam tags for 90 days.
01C-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.
53B-01-5
Basic - Food stored on floor. At kitchen floor behind speed rack, bottles of maple syrup and lemon olive oil stored on floor. Operator moved to shelving **Corrected On-Site**
08B-38-4
64
Dec 7, 2022
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2022. **Warning**
50-17-2
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line drawers under grill; raw chicken stored above raw beef. Operator moved chicken below beef. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter Triple door low boy ; half and half (45°F - Cold Holding). Operator moved to back cooler. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Discussed with operator. **Warning**
02D-12-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At triple sink hand wash sink; no paper towels. 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 - Floor area(s) covered with standing water. At kitchen floor in front/under double door stainless reach in; standing water on floor. **Warning**
36-22-4
45
Frequently Asked Questions
When was Costa by Ok&M last inspected?
The most recent health inspection at Costa by Ok&M on file is from Jan 15, 2026. The public record contains eight inspections in total.
What is the most common violation at Costa by Ok&M?
Across the inspection record, “no paper towels” has been cited five times, more than any other issue at Costa by Ok&M.
How does Costa by Ok&M compare to other restaurants in Delray Beach?
Costa by Ok&M most recently scored 17 out of 100, which is lower than the Delray Beach average of 71.
Has Costa by Ok&M's inspection record improved over time?
No. Recent inspections at Costa by Ok&M have averaged around eight violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Costa by Ok&M 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 Costa by Ok&M inspected?
Based on the inspection history on file, Costa by Ok&M is inspected around three times per year on average.
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