Deck 84
Last inspected: Jan 20, 2026
90
Score
Public records show 13 inspections at Deck 84 stretching back to 2022. The most recent report on file is from Jan 20, 2026. Low risk means the most recent visit produced few or no significant findings.
Things have been moving in the right direction, with the rolling count dropping from around 10 violations to closer to three violations per visit.
When inspectors have written things up, “raw animal food stored over/not properly separated” has been the most frequent reason, cited four times.
Among Delray Beach restaurants, the typical score is 71; Deck 84 is comfortably above that bar. Taken together, the history is a positive one.
13
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Jan 20, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing...employee rinsed knife in handwashing sink . Chef educated employee. **Corrected On-Site** **Warning** - From follow-up inspection 2026-01-20: Stored scoops , container in handwashing sink salad station . **Admin Complaint**
31A-11-4
90
Nov 10, 2025
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
27
Jul 17, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Approved Thawing Methods Used
FL-31
52
Jan 6, 2025
Routine - Food
5 critical violations. 5 major violations. 2 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw beef above ready to eat broccoli at walk in cooler , raw beef , raw calamari above cooked ground chicken, butter,cooked chicken,sauce in multiple reach in cooler at kitchen. Chef properly stored **Corrected On-Site** **Repeat Violation**
08A-05-6
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...coleslaw, butter, fresh grail in onion, dressing, cheeses , chicken salad , cut tomatoes, cut lettuce at multiple station at kitchen. Chef time marked **Corrected On-Site** **Repeat Violation**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cheese 50F, cut tomatoes 46F, spring mixed 47F in flip top reach in pantry cooler at expo line . Food not prepped or portion today , food being held less than 4 hours . Chef time marked . **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. ..observed at 2:12 sous vide was prepped 1/4/25 at walk in cooler , manager stated that food was cooked that day at 11 am . Missing time marked .
01B-13-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled....employee grabbed garbage can and then cutting pineapple without changed gloves and washing hands . Employees washed hand after discussion. **Corrected On-Site**
12A-09-4
Intermediate - No soap provided at handwash sink at bar , manager provided **Corrected On-Site**
31B-03-4
Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. ..observed at 2:12 sous vide was prepped 1/4/25 at walk in cooler , manager stated that food was cooked that day at 11 am . Missing time marked . Stop sale issue . Employee discarded food. **Corrective Action Taken**
03G-09-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....observed at 1 pm cooling to serve boiled eggs 50-60F in flip top pantry reach in cooler , take another temperature at 1:39 , food temperature getting high at 52-62F , per eggs was boiled at 11am . Chef time marked **Corrective Action Taken** **Repeat Violation**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing...glass spinner installed in handwashing sink at bar . Employee removed spinner . **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.....cooked ground chicken, pulled pork in reach and walk in cooler was cooked Saturday, chef date marked **Corrected On-Site**
02C-02-5
Basic - No handwashing sign provided at a hand sink used by food employees at bar , prep station. Manager provided **Corrected On-Site**
31B-04-4
Basic - Stored food not covered..tomato sauce at walk in cooler . Chef covered **Corrected On-Site**
08B-12-5
26
Jul 30, 2024
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Jul 29, 2024
Routine - Food
6 critical violations. 3 major violations. 7 minor violations.
View 16 violations
High Priority - Raw animal food stored in same container as ready-to-eat food. At sushi station reach in cooler drawer- cooked ell in same container as raw tuna- operator removed. **Corrected On-Site** **Warning**
08A-08-5
High Priority - Nonfood-grade bags used in direct contact with food. At walk on cooler- non food grade plastic to- go shopping bag used to store raw meat- operator removed. **Corrected On-Site** **Warning**
14-31-5
High Priority - Non-food grade paper/paper towel used as liner for food container. At sushi station- non food grande paper towel/ napkin used in contact with basil/ herb garnish. **Corrected On-Site** **Warning**
14-86-1
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. See stop sale. No time mark for cut lettuce and sliced tomatoes under time as a public health control.- operator time marked. **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At chef expo line - Butter 56-60F- cold holding, garlic butter 55-60F- cold holding- food above ice bath and double panned- food not prepared or portioned today- food out of temperature for 2 hours. At reach in cooler at cookline- raw burger 54-56F- cold holding, sliced cheeses 54-56F - cold holding, raw shell eggs 47F- cold holding- food not prepared or portioned today- food out temperature for 2.5 hours- operator moved to walk in cooler to quick chill.**Corrective Action Taken** At reach in cooler by cookline - fried rice 55F-cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours- operator removed and placed in reach in freezer to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler at cookline- Raw chicken over fingerling potatoes - operator stored properly. **Corrected On-Site** **Warning**
08A-05-6
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. At reach in cooler by hostess station- gallon of milk opened more 2 days not date marked - operator date marked. **Warning**
02C-03-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler by cookline- cooked onions 54F at 1:25 to 54F at 2:40 ( cooling since 12:30)- at current rate of cooling food will not reach 41F within remaining time - operator placed in reach in freezer to quick chill. At walk in cooler - Chimichurri 54F at 1:20 to 54F at 2:30 ( cooling since 1:20)- food covered and in large quantity- at current rate of cooling food will not reach 41F within remaining time- operator placed in reach in freezer to quick chill. **Corrective Action Taken** **Repeat Violation** **Warning**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. At handwashing sink by ice cream station- sink with bucket of water inside- operator removed. **Corrected On-Site** **Warning**
31A-11-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. **Warning**
12B-04-4
Basic - Employee eating in a food preparation or other restricted area. At cookline- employee grabbed cooked pepper from reach in cooler and ate it on the cookline. **Warning**
12B-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- at ice cream station. **Repeat Violation** **Warning**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board- at cookline. **Warning**
21-04-4
Basic - Old labels stuck to food containers after cleaning- at clean dish rack near dish machine. **Repeat Violation** **Warning**
16-46-4
Basic - Raw fruits/vegetables not washed prior to preparation. At sushi station and cookline- spin use avocados with stickers still attached - educated operator employee removed. **Corrected On-Site** **Warning**
08B-39-4
21
Apr 23, 2024
Complaint Full
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tzasiki marked 4.5.24 in walk in cooler, held for more than 7 days.
01B-13-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mashed potatoes 47°F-51°F, cooked yesterday in a deep covered container in walk in cooler. See stop sale.
03D-02-5
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 41 degrees Fahrenheit within 6 hours. Mashed potatoes 47°F-51°F, cooked yesterday in a deep covered container in walk in cooler.
01B-36-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tzasiki marked 4.5.24 in walk in cooler, held for more than 7 days. See stop sale
02C-01-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rice 9:05 cooked at 8:30 (105°F-120°F - Cooling); rice 9:50 (90°F-92°F - Cooling) left out at room temperature on speed rack next to walk in cooler. Operator moved rice into walk in cooler. Rice will be monitored to make sure rice reaches 70°F within 2 hours. **Corrective Action Taken**
03D-15-4
Basic - Old labels stuck to tomato containers after cleaning, in walk in cooler. Label states Jasmin rice. Operator removed old label. **Corrected On-Site**
16-46-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 78°F ice scoop. Chef discarded water. **Corrected On-Site**
10-07-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Rinse step not set up. Dish washer set up three compartment sink correctly with a rinse step in between washing and sanitizing. **Corrected On-Site**
16-13-5
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 37°F not removed from package. Operator removed from package. **Corrected On-Site**
06-09-1
41
Mar 6, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 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. On the expo station, the condiment bar items were being held on TPHC. The bar was set up at 11:00am. The time mark was applied **Corrected On-Site**
03F-02-5
Intermediate - mussel tags not marked with last date served.
01C-03-4
78
Dec 15, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Operator has date longer then 48 hours Operator removed Rop. **Corrected On-Site**
03G-54-1
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Operator date but not time . Operator removed Rop. . **Corrected On-Site**
03G-53-1
90
Jun 19, 2023
Complaint Full
1 critical violation. 2 minor violations.
View 3 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Adequate Handwashing Facilities Supplied and Accessible
FL-10
74
Apr 10, 2023
Complaint Full
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At produce walk-in; raw scallops stored above cooked rice. Operator moved scallops to lower shelf. At downstairs walk-in; raw lamb stored above cooked chicken. Operator moved lamb to lower shelf. **Corrected On-Site**
08A-05-6
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. At cook line; mussel tag removed from original container prior to container being emptied. Operator replaced tag. **Corrected On-Site**
01C-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Downstairs walk-in cooler; marinara (108°F - Cooling 2:36pm/102°F- Cooling 3:10pm); operator stated cooling 1 hour, stored in deep storage container. Operator divided into smaller/more shallow pans to facilitate faster cooling. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. At bar; hand wash sink used as dump sink. Operator removed strainer filled with lemons/ice/straws. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar hand wash sink; no paper towels. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. At downstairs walk-in; sous vide packaged chicken not labeled. Operator stated being held less than 48 hours, applied appropriate label. **Corrected On-Site** **Repeat Violation**
03G-53-1
Basic - Standing water in bottom of reach-in-cooler. At bar keg/tap coolers; standing water in bottom. **Repeat Violation**
29-49-6
Basic - Soiled dry wiping cloth in use. At cook line/expo line/prep area; soiled dry wiping cloths stored on edge of cook top/prep able cutting board/expo line steam table. Operator removed. **Corrected On-Site**
21-10-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At bar; employee backpack stored in empty ice bin with clean utensils and single service items. Operator removed. **Corrected On-Site**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line; utensils in standing water 86°F. Operator removed. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At expo line; utensil handle laying in coleslaw. Operator removed. **Corrected On-Site**
10-06-5
43
Jan 24, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Equipment Adequate to Maintain Product Temperature
FL-29
Required Records Available; Shellstock Tags/Labels
FL-14
43
Jul 21, 2022
Complaint Full
4 critical violations. 1 major violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo line; coleslaw (65°F - Cold Holding); cut tomatoes (70°F - Cold Holding), items held on ice, ice not reaching product level. Operator stated being held less than 2 hours, added ice to product line. At prep area; buttermilk (56°F - Cold Holding) , being held on ice, ice not reaching product level. Operator stated being held less than 2 hours, added ice to product level. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At up stairs walk-in cooler; raw comminuted beef stored above raw salmon. Operator moved beef below salmon. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At up stairs walk-in cooler; raw salmon stored above ready to eat cut leafy greens. Operator moved salmon. **Corrected On-Site** **Warning**
08A-05-6
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 kitchen dish machine; chlorine 0ppm. Operator called for service and set up triple sink to quaternary 200ppm. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
22-41-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers raw salmon (smoked salmon on brunch menu), not identified as raw. **Warning**
02B-01-5
50
Frequently Asked Questions
When was Deck 84 last inspected?
The most recent health inspection at Deck 84 on file is from Jan 20, 2026. The public record contains 13 inspections in total.
What is the most common violation at Deck 84?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Deck 84.
How does Deck 84 compare to other restaurants in Delray Beach?
Deck 84 most recently scored 90 out of 100, which is higher than the Delray Beach average of 71.
Has Deck 84's inspection record improved over time?
Yes. Recent inspections at Deck 84 have averaged around three violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Deck 84 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 Deck 84 inspected?
Based on the inspection history on file, Deck 84 is inspected around four times per year on average.
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