Drift
Last inspected: Nov 14, 2025
41
Score
The health department has logged eight inspections at Drift, the earliest from 2022. Drift was last inspected on Nov 14, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
The trend has not been favorable: recent inspections average around 11 violations each, up from closer to five violations before.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded four times.
Compared to other Delray Beach restaurants (averaging 71), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
3
Critical latest
2
Major latest
5
Minor latest
Inspection History
Nov 14, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
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....chlorine 00 ppm at drift bar kitchen. Chef state that utensils will be wash at drift main kitchen
22-41-4
High Priority - Non-food grade paper/paper towel used as liner for food container....cooked egg York stored in paper towel at expo line .....cut basil , micro greens in paper towel at drift bar kitchen . Employee discarded food. **Corrected On-Site** **Repeat Violation**
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...burrata cheese , feta cheese at expo line , food being held less than 4 hour . Chef time marked . **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime...heavy soiled in can opener blade . Employee cleaned . **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing...stored red bucket in handwashing sink at drift bar kitchen. Chef removed bucket **Corrected On-Site**
31A-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner....ice bucket above ice machine. Chef removed. **Corrected On-Site**
24-05-4
Basic - container with no handle used to dispense food in cheese, quinoa, fruits in reach in cooler . Chef removed containers **Corrected On-Site**
14-01-5
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 thawing in reduce oxygen packaging at walk in cooler. Label states to remove before thawing. Employee removed from packaged **Corrected On-Site**
06-09-1
Basic - Unwashed fruits/vegetables stored with ready-to-eat food....unwashed blue berries prepped for servings. . Labele state that wash before use . Employee washed **Corrected On-Site**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name...brea crumb, flour at dry storage room. Chef labeled . **Corrected On-Site**
02D-01-5
41
Jul 15, 2025
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
High Priority - Non-food grade paper/paper towel used as liner for food container.... Arugula, basil, other garnish covered with non food grade paper towel in reach in cooler at roof top kitchen. Chef removed paper towel **Corrected On-Site**
14-86-1
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...Demi glaze sauce date marked 6/25/25 in walk in cooler . See stop sale issue . Manager discarded food. **Corrected On-Site**
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. ...Demi glaze sauce date marked 6/25/25 in walk in cooler .
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....blueberry butter 69F , blueberry butter 65F at pizza counter at pizza kitchen , per chef food being held less than 4 hours . Removed one butter container to reach in freezer , another one put time marked. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing... saniwipes stored in handwashing sink at pizza kitchen. , chef removed **Corrected On-Site**
31A-11-4
Intermediate - Water pressure lacking at fixtures that require the use of water at handwashing sink at women and men bathroom
27-17-4
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...blueberry butter thawing and serve at pizza station counter without thawing date marked. Employee date marked . **Corrected On-Site**
02C-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit...scoop 72F water at pizza kitchen. Chef turned on dipper well. Spoon, tongs, scup in 80F water at drift main kitchen. Chef replace water on the fire . **Corrective Action Taken**
10-07-4
Basic - In-use utensil used with moist food stored in room temperature blueberry butter scooper stored top of the butter container at pizza station. Employee time marked. **Corrected On-Site**
10-03-4
37
Jan 24, 2025
Routine - Food
6 critical violations. 3 major violations. 4 minor violations.
View 13 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands...Ice scoop handle in contact with ice, employee pulling it without washing hands and not putting gloves on hands . Discussion with chef.
12A-16-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw beef above cooked beef in reach in drawer below grille at kitchen. Chef properly stored. **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...salsa date marked 1/17/25 at walk in cooler . See stop sale. Chef discarded food. **Corrective Action Taken**
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. ...salsa date marked 1/17/25 at walk in cooler .
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....lobster 49Fat walk in cooler , food not prepped today, food being held less than 4 hours. Employee covered food with ice to chill fast . **Corrective Action Taken** **Repeat Violation**
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...cut tomatoes, cut lettuce at expo line being held less than an hour . Employee time marked. **Corrective Action Taken**
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times....blocked by speed rack at prep kitchen. Employee removed rack **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar . Employee provided. **Corrected On-Site**
31B-02-4
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 - Bowl or other container with no handle used to dispense food....ramekin container use as a scoop in corn, quinoa, cheese , farro in reach in cooler , chef removed. **Corrected On-Site**
14-01-5
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 thawing in reduce oxygen packaging at reach in cooler. Label states to remove before thawing. Employee removed from packaging **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Ice scoop handle in contact with ice at bar . Employee removed. **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses...multiple tong stored on the grille handle at kitchen, employee removed. **Corrected On-Site**
10-20-4
25
Sep 19, 2024
Routine - Food
6 critical violations. 2 major violations. 4 minor violations.
View 12 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands....Cook grabbed raw hamburger and changed one glove and then grabbed cleaned bowl to serve food without changed both gloves and washed hands between . Employee washed hands after discussion . **Corrected On-Site**
12A-12-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized...due to dishmachine failure sanitizer utensils.
22-45-4
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... fixed Dishmachine at time of end of the inspection. Heat strip turned black . **Corrected On-Site**
22-57-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw beef above cooked octopus in reach in drawer at kitchen. Chef properly stored. **Corrected On-Site**
08A-05-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands....bar tender handle soiled dishes and then grabbed cleaned glass ,opened drinks without washed hands. Washing hands after discussion . **Corrected On-Site**
12A-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cut cabbage 58F, cut lettuce 57F at pantry line at kitchen, food not prepped or portion today , food being held less than 4 hours . Chef time marked on food. **Corrective Action Taken**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served...clams.
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing....stored red bucket , sani wipes in handwashing sink at bar . Employee removed **Corrected On-Site**
31A-11-4
Basic - Ice scoop handle in contact with ice at bar , chef properly stored. **Corrected On-Site**
10-08-5
Basic - Working containers of food removed from original container not identified by common name...Italian bread crumbs, bread crumbs, spices at storage room . Chef labeled. **Corrected On-Site**
02D-01-5
Basic - Clean utensils Knives stored between equipment at kitchen. Employee removed. **Corrected On-Site**
24-14-4
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 thawing in reduce oxygen packaging at reach in cooler. Label states to remove before thawing. Chef removed package.
06-09-1
27
Feb 21, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On the cookline, raw tuna was stored behind the shredded cucumber. The tuna was moved to the front on the cooler. **Corrected On-Site**
08A-05-6
86
Nov 29, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Cook washed hands with no soap at cook line.
12A-20-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French toast batter 51°F, on cook-line ice level too low, set up 2 hours ago. Chef added ice to submerge batter into ice. **Corrective Action Taken**
03A-02-5
Intermediate - Cook washed hands in a sink other than an approved handwash sink , in prep sink at cook line. No soap provided.
12A-03-4
67
Apr 7, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. Restrooms. Operator replaced. **Corrected On-Site** Priority: Intermediate
31B-02-4
90
Sep 30, 2022
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
39
Frequently Asked Questions
When was Drift last inspected?
The most recent health inspection at Drift on file is from Nov 14, 2025. The public record contains eight inspections in total.
What is the most common violation at Drift?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Drift.
How does Drift compare to other restaurants in Delray Beach?
Drift most recently scored 41 out of 100, which is lower than the Delray Beach average of 71.
Has Drift's inspection record improved over time?
No. Recent inspections at Drift have averaged around 11 violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Drift 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 Drift inspected?
Based on the inspection history on file, Drift is inspected around three times per year on average.
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