Delray Sands Resort
Last inspected: Jan 6, 2026
41
Score
Delray Sands Resort has been inspected 11 times since 2022. Delray Sands Resort was last inspected on Jan 6, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about 11 violations before that.
“Time/temperature control for safety food cold held” comes up most often, recorded six times in the inspection record.
That's lower than the typical Florida restaurant, which scores around 72. There are enough flags in the record to merit a second thought.
11
Inspections
3
Critical latest
2
Major latest
1
Minor latest
Inspection History
Jan 6, 2026
Complaint Full
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
41
Sep 12, 2025
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Received at Proper Temperature
FL-12
25
Apr 11, 2025
Complaint Full
No violations found.
100
Apr 10, 2025
Complaint Full
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....raw snapper 48F, sea base 47F, Bronzino 47F , salmon 46F in reach in drawer below grille and feta cheese 48F, cut melon 48F, cooked potatoes 49F , beat 46F in pantry flip top reach at cook line , food not prepped or portion today , food being held less than 4 hours . Food moved to walk in freezer and ice bath with covered in pantry cooler . **Corrective Action Taken** **Warning**
03A-02-5
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....portion butter at expo line being held less than 4 hours . Manager time marked **Corrected On-Site** **Warning**
03F-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment...clams , mussel, oyster not separated. **Warning**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served...oyster. **Warning**
01C-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...mahi mahi 48F, quesodeola 46F in reach in cooler , per Cook food was cooked today between 11:30-12 noon . Took another temperature after 20 minutes,mahi mahi was 47F , quesodeola 46F . Employee removed food to walk in freezer. **Corrective Action Taken** **Warning**
03D-15-4
Basic - Cutting board has cut marks and is no longer cleanable at cook line . **Warning**
14-09-4
Basic - Wash/Rinse/Sanitizing solution not maintained clean...very dirty wash water in triple sink . **Warning**
16-05-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength...00 ppm. **Warning**
21-08-4
47
Mar 17, 2025
Routine - Food
6 critical violations. 5 major violations. 1 minor violation.
View 12 violations
High Priority - Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours….butter lemon sauce 54-48F in a deeper than 4 inches containers in walk in cooler . Per chef and date marked food was cooked yesterday . Stop sale issue . Chef discarded food. **Corrective Action Taken** Priority: High Priority
03D-02-5
High Priority - Observed: Employee failed to wash hands before putting on gloves to initiate a task working with food….Cook grabbed raw hamburger and then changed one hand gloves and without washing hands then served grilled onion , cheese ,handle cleaned plate. Priority: High Priority
12A-07-5
High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit….portion butter 76F at bread station , food not prepped or portion today food being held less than 4 hours. Manager time marked. **Corrective Action Taken** **Repeat Violation** Priority: High Priority
03A-02-5
High Priority - Observed: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. …. Veggie soup was cooked 3/9/25 at walk in cooler . See stop sale. Chef discarded food. **Corrective Action Taken** Priority: High Priority
01B-24-5
High Priority - Observed: 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. …. Veggie soup was cooked 3/9/25 at walk in cooler . Priority: High Priority
01B-13-4
High Priority - Observed: 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….butter lemon sauce 54-48F in a deeper than 4 inches containers in walk in cooler . Per chef and date marked food was cooked yesterday . Priority: High Priority
01B-02-5
Intermediate - Observed: Clam/mussel/oyster tags not marked with last date served….mussels, employee date marked at time of inspection. **Corrected On-Site** Priority: Intermediate
01C-03-4
Intermediate - Observed: Handwash sink not accessible for employee use at all times….handwashing blocked by the garbage can at triple sink area. . Employee removed. **Corrected On-Site** **Repeat Violation** Priority: Intermediate
31A-09-4
Intermediate - Observed: Handwash sink used for purposes other than handwashing….ice duped in handwashing sink by the walk in cooler . Employee cleaned. **Repeat Violation** Priority: Intermediate
31A-11-4
Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink at triple sink area. Employee provided . **Corrected On-Site** Priority: Intermediate
31B-02-4
Intermediate - Observed: 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. Priority: Intermediate
53B-14-5
Basic - Observed: In-use tongs stored on equipment door handle between uses multiple tong hanging on oven door at kitchen. Priority: Basic
10-20-4
23
Oct 17, 2024
Routine - Food
5 critical violations. 5 major violations. 4 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....shredded cheese 51-F, crabmeat salad 44F in bottom shelf at flip top reach in cooler across from grille , food not prepped or portion today , food being held more than 4 hours . Stop sale issue . Manager discarded food. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired...manager fixed it end of the inspection. **Corrected On-Site**
22-57-6
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit...ice scoop stored in 72F water above ice machine at expo line . Manager removed **Corrective Action Taken**
10-05-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw ground beef directly stored top of the ready to eat Canadian ham in same container at walk in cooler . Employee properly stored **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....shredded cheese 51-F, crabmeat salad 44F in bottom shelf at flip top reach in cooler across from grille , food not prepped or portion today , food being held more than 4 hours . **Repeat Violation**
01B-02-5
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Salmon
03C-96-4
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division... salmon in reach in drawer at kitchen,per manager food was cooked rare without approval.
03C-89-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...observed 12:50 pm ,ready to eat diced ham 47F, slice tomato 48F at breakfast prep cooler . Took another 1:30 pm temperature about 40 minutes after food was same temperature at 47F, 48 F . Per manager food was cooling from 11:30 am Manager voluntarily discarded food. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing...dumped ice in handwashing sink at expo line , some food evidence in handwashing sink at kitchen. Employee cleaned. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by dishwashing sink . Employee provided **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Standing stagnant water in bottom of reach-in-cooler at kitchen.
29-49-6
Basic - Reach-in cooler interior/shelves have accumulation of soil residues in middle cooler at kitchen.
22-16-4
Basic - Clean utensils Knives stored between equipment at kitchen. Employee removed.
24-14-4
Basic - Wiping cloths laundered onsite not dried in a mechanical clothes dryer, air-dried or placed in sanitizing solution after laundering...multiple sanitation bucket. Manager properly stored. **Corrected On-Site**
21-28-4
23
Mar 6, 2024
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....can refried beans opening date 2/23/24, meat sauce 2/27/24 at walk in cooler . Stop sale issue . Employee discarded food. **Corrective Action Taken**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....can refried beans opening date 2/23/24 at walk in cooler .
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit..... feta cheese 45F , goat cheese 47F, mozzarella cheese 47F , blue cheese dressing 47F in glass door door reach in cooler ....Coleslaw 49F, blue cheese sauce 52F , lobster salad 53F in ice bath at expo line , portion butter 67F at bread station, food not prep or portion today,per manager food being held less than 4 hours , manager removed food to reach in cooler and putting food in ice bath properly. **Corrective Action Taken**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...prep pizza 52F at 1:10 pm in glass door reach in cooler at kitchen (Cooling since 10 AM) to 51F at 1:36 pm At current rate of cooling food will not reach 41F within 4 hours. Moved to Walk-in -freezer to quick chill. **Corrective Action Taken**
03D-15-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at prep station. Employee provided. **Corrected On-Site**
31B-02-4
52
Dec 8, 2023
Routine - Food
1 minor violation.
View 1 violation
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. Observe with tuna.
06-09-1
95
Jun 23, 2023
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Jun 22, 2023
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit... food not prep or portion today bean sprouts 50°, rice noodles 45° in pantry cooler at kitchen and cheese 54° in reach in cooler across from convection oven at kitchen food and cheese 45° in tall glass door pizza cooler at kitchen and ham 48°, cheese blintzes 48° , Canadian ham 47° in tall break fast cooler and home made dressing 53°, sour cream 51° temperature control in ice at server station. Per manager food being held less than 4 hours . Some food time marked,some food moved to walk in cooler. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container for cheese at kitchen. Employee moved paper towel . **Corrected On-Site** **Warning**
14-86-1
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area....4 small flying insects flying around underneath handwashing by the three compartment sink . Employee spray on them and cleaned . **Corrected On-Site** **Warning**
35A-02-6
Intermediate - Spray bottle containing toxic substance not labeled ... cleaning spray bottle by the three compartment sink . Employee labeled. **Warning**
41-17-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
52
Nov 14, 2022
Routine - Food
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At bar, cheese stuffed olives (62F - Cold Holding). Olives stored out of refrigerator for less than 4 hours. Item returned to refrigerator to chill and cold hold. **Corrective Action Taken**
03A-02-5
86
Frequently Asked Questions
When was Delray Sands Resort last inspected?
The most recent health inspection at Delray Sands Resort on file is from Jan 6, 2026. The public record contains 11 inspections in total.
What is the most common violation at Delray Sands Resort?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Delray Sands Resort.
Has Delray Sands Resort's inspection record improved over time?
Yes. Recent inspections at Delray Sands Resort have averaged around four violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Delray Sands Resort 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 Sands Resort inspected?
Based on the inspection history on file, Delray Sands Resort is inspected around three times per year on average.
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