Delray Beach Club
Last inspected: Jan 16, 2026
37
Score
Inspectors have visited Delray Beach Club nine times, with records going back to 2023. The most recent visit was on Jan 16, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing three times across the record.
Restaurants in Delray Beach average 71, so Delray Beach Club trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
2
Critical latest
3
Major latest
0
Minor latest
Inspection History
Jan 16, 2026
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
37
Aug 20, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
32
Apr 1, 2025
Routine - Food
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit..... Hot holding pasta 79F by the soup hot holding station at expo line , food was cooked today being held less than 4 hours , chef time marked . **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....chicken stock, beef stock , home made dressings, pomodoro sauce , onion soup, cheese, yogurt, roast beef all at 44-45F in walk in cooler . Food not prepped prepped or portion today , food being held less than 4 hours. Chef opened inside walk in freezer door and lower the thermostat to chill fast ..... coleslaw 51F, cut melon 50F in cold hold line at expo line by the cook line . Food not prepped or portion today , food being held less than 4 hours . Chef time marked on food. .... Lower food temperature at 43F at time of inspection **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Equipment drain line draining into handwash sink at bar , employee removed pipe . **Corrected On-Site**
31A-10-4
Intermediate - Handwash sink not accessible for employee use at all times....blocked by iglo cooler at salad station . Employee removed . **Corrected On-Site**
31A-09-4
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...manager provided **Corrected On-Site**
02A-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...seafood pot pie sauce was cooked two day ago at walk in cooler . Chef date marked . **Corrected On-Site**
02C-02-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit...spoon, tongs stored in water at 96F , chef make hot water over 135 F at time of inspection. **Corrected On-Site** **Repeat Violation**
10-07-4
47
Oct 3, 2024
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cooked chicken wings 49-45F, raw chicken in tall reach in cooler , food not prepped or 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 - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized....00 ppm.
22-43-4
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....chicken wings 49-45F in tall reach in cooler , food not prepped or portion today , food being held more than 4 hours **Repeat Violation** **Admin Complaint**
01B-02-5
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
Basic - Employee eating in a food preparation or other restricted area...opened drink in prep line by reach in cooler at kitchen. Employee removed **Corrected On-Site**
12B-02-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength...quaternary ammonium 00 ppm. Employee corrected 200 ppm. **Corrected On-Site**
21-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit....spoons tong knives, scoop at 89F at cook line . Employee removed **Corrective Action Taken**
10-07-4
50
Feb 15, 2024
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Food stored in ice used for drinks... juices bottle stored in drink ice inside bar . Manager discarded ice . See stop sale issue. **Corrected On-Site**
08B-56-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition...Food stored in ice used for drinks... juices bottle stored in drink ice inside bar .
01B-13-4
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.....chicken wings 45°, pizza sauce 45° in tall reach in cooler by the pizza oven , food not portion or prepped today ,food being held since Sunday more than 4 hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....chicken wings 45°, pizza sauce 45° in tall reach in cooler by the pizza oven , food not portion or prepped today ,food being held since Sunday more than 4 hours. Stop sale issue . Chef discarded food. **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at inside bar by the triple sink.
31B-02-4
Intermediate - No soap provided at handwash sink at inside bar by the triple sink . **Corrected On-Site**
31B-03-4
Basic - No handwashing sign provided at a hand sink used by food employees at inside bar .
31B-04-4
Basic - Cleaned and sanitized equipment or utensils not properly stored...ice scoop stored directly on the soda or ice bin at inside bar.
24-07-4
41
Dec 19, 2023
Complaint Full
2 critical violations. 2 major violations.
View 4 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observe with lobster and salmon not frozen before Rop. **Warning**
01B-13-4
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observe with lobster and salmon not frozen before Rop. **Warning**
03G-04-5
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**
03G-50-1
Intermediate - Establishment processing animals for personal use as food without an approved variance from the Division of Hotels and Restaurants. **Warning**
03G-45-1
61
Nov 28, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Oyster tags not marked with last date served. Reviewed date marking tags.
01C-03-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in crab meat at cook line. Operator removed. **Corrected On-Site**
10-06-5
86
Mar 3, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers Tuna Tartar; served raw, not identified as being raw. Menu is printed in house, operator added asterisk to menu next to item and next to consumer advisory. **Corrected On-Site**
02B-01-5
90
Jan 12, 2023
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
61
Frequently Asked Questions
When was Delray Beach Club last inspected?
The most recent health inspection at Delray Beach Club on file is from Jan 16, 2026. The public record contains nine inspections in total.
What is the most common violation at Delray Beach Club?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Delray Beach Club.
How does Delray Beach Club compare to other restaurants in Delray Beach?
Delray Beach Club most recently scored 37 out of 100, which is lower than the Delray Beach average of 71.
Has Delray Beach Club's inspection record improved over time?
Results have been roughly steady. Inspections at Delray Beach Club have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Delray Beach Club 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 Delray Beach Club inspected?
Based on the inspection history on file, Delray Beach Club is inspected around three times per year on average.
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