Edgewater Room
Last inspected: Jan 30, 2026
32
Score
Going back to 2022, Edgewater Room has nine inspections in the public record. On Jan 30, 2026, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
There hasn't been much movement either way: counts have stayed near seven violations per visit across recent inspections.
The pattern that stands out is “cooked/heated time/temperature control”, which has been cited three times.
That's lower than the typical Delray Beach restaurant, which scores around 71. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
4
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 30, 2026
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
32
Sep 22, 2025
Routine - Food
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
41
Mar 11, 2025
Routine - Food
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...bolognese sauce 45F, tomato soup 47F at walk in cooler , cooling in a deeper than 4 inches container with covered at walk in cooler . Per chef food was cooked yesterday. Stop sale issue . Employee discarded food. **Corrective Action Taken**
03D-02-5
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.... Employee cutting orange with bare hands . Stop sale issue . Employee discarded orange . **Corrective Action Taken**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...ready to eat salmon with raw salmon in same container in reach in cooler . Employee properly stored food. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... 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.... Employee cutting orange with bare hands .
01B-13-4
High Priority - 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...bologna sauce 45F, tomato soup 47F at walk in cooler , cooling in a deeper than 4 inches container with covered at walk in cooler . Per chef food was cooked yesterday.
01B-02-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at prep station . Employee fixed it **Corrected On-Site**
31B-05-4
Basic - Time/temperature control for safety food not maintained frozen solid in a freezer....ham 45F, hamburger 44F in produce walk in cooler . Manager stated that food being held less than four hours . Employee removed food another walk in cooler . **Corrective Action Taken**
03A-05-5
41
Dec 16, 2024
Routine - Food
5 critical violations. 3 major violations. 1 minor violation.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...vanilla and chocolate yogurt 45-50F in yogurt server machine. Food not prepped or portion today food being held more than 4 hours . Stop sale issue . Employee discarded food. ...butter 49F, butter 46F in glass door reach in cooler at server station . Food not prepped or portion today food being held less than 4 hours . Chef removed food another acceptable cooler **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Grouper, salmon at walk in freezer. Chef stated that fish was not freezing before vacuum packaging. See stop sale. Discarded food. **Corrective Action Taken** **Warning**
03G-04-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Grouper, salmon at walk in freezer. Chef stated that fish was not freezing before vacuum packaging.
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...vanilla and chocolate yogurt 45-50F in yogurt server machine. Food not prepped or portion today food being held more than 4 hours . **Corrected On-Site** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot Holiday pasta 72F by the soup station at server station . Food being held less than 2 hours . Employee time marked food. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at server station, bar . **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
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...establishment vacuum packing fish, roast beef, corn beef, cooked pork belly without HACCAP plan . **Warning**
03G-50-1
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 in running water at triple sink . Label states to remove before thawing. Employee removed fish from package. **Corrective Action Taken** **Warning**
06-09-1
33
Jan 30, 2024
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit... cheese 50° in reach in cooler , cut lettuce62°, cut tomatoes 60° in cook line being held less than four hours . Employee time marked. **Corrective Action Taken**
03A-02-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels...employee provided. **Corrected On-Site**
31B-05-4
Intermediate - Clam/mussel tags not marked with last date served...chef date marked recent tags . **Corrected On-Site** **Repeat Violation**
01C-03-4
70
Nov 30, 2023
Routine - Food
6 critical violations. 3 major violations.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler #1: Cream sauce 58°F, soup 49°F, cooked yesterday cooling over night in deep tight covered containers in walk in cooler. See stop sale **Repeat Violation** **Admin Complaint**
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. Walk in cooler #1: Cream sauce 58°F, soup 49°F, cooked yesterday cooling over night in deep tight covered containers in walk in cooler. **Repeat Violation** **Admin Complaint**
01B-36-5
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. Operator set up triple sink with QAC 200ppm to sanitize. 0ppm. **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Raw shrimp stored over ready-to-eat food chicken stock and Marsala sauce in walk in cooler. Cook removed shrimp. **Warning**
08A-05-6
High Priority - Self-service buffet lacking adequate sneezeguards or other proper protection from contamination for bread and pastries. Reviewed using sneeze guards or baskets with a lid. **Warning**
08B-01-4
High Priority - Cook, while tasting pasta touched his mouth then engaged in food preparation, handled clean equipment without washing hands. Cook then removed pasta pot from stove and drained pasta, without washing his hands **Warning**
12A-05-4
Intermediate - Clam and mussel tags not marked with last date served. **Warning**
01C-03-4
Intermediate - No chemical chlorine test kit provided when using chlorine sanitizer at warewashing machine. **Repeat Violation** **Admin Complaint**
16-37-1
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired 2.28. 2022. **Warning**
53B-05-5
30
Jun 23, 2023
Routine - Food
1 critical violation.
View 1 violation
Food Contact Surfaces Clean and Sanitized
FL-22
86
Jun 22, 2023
Routine - Food
6 critical violations. 2 major violations.
View 8 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...whole turkey 50° to 54° in walk in cooler . Per chef food was cooked yesterday. Stop sale issue . Employee discarded turkey. **Corrective Action Taken** **Warning**
03D-02-5
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....00 ppm. **Warning**
22-41-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....onion soup date marked 6/4/23 at walk in cooler . Stop sale issue .employee discarded food. **Corrective Action Taken** **Warning**
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....onion soup date marked 6/4/23 at walk in cooler . **Warning**
01B-13-4
High Priority - 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...whole turkey 50° to 54° in walk in cooler . Per chef food was cooked yesterday. ... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....food not prep or portion today cut melon 55°, cut lettuce and cut tomato 54°, coleslaw 52° in flip top reach in cooler at server station being held more than 4 hours . **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....food not prep or portion today cut melon 55°, cut lettuce and cut tomato 54°, coleslaw 52° in flip top reach in cooler at server station being held more than 4 hours . Stop sale issue. Employee discarded food .... Single serve butter 54°, milk 50° service cart at server station being held less than four hours. Employee moved to walk in cooler . **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink....no paper towel any handwashing sink at the establishment. Employee provided. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No chemical test kit provided when using sanitizer at warewashing machine or wiping cloths. **Warning**
16-37-1
33
Dec 13, 2022
Routine - Food
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe sausage (115F - Hot Holding). Observe reheated to above 165°F **Corrected On-Site**
03B-01-6
86
Frequently Asked Questions
When was Edgewater Room last inspected?
The most recent health inspection at Edgewater Room on file is from Jan 30, 2026. The public record contains nine inspections in total.
What is the most common violation at Edgewater Room?
Across the inspection record, “cooked/heated time/temperature control” has been cited three times, more than any other issue at Edgewater Room.
How does Edgewater Room compare to other restaurants in Delray Beach?
Edgewater Room most recently scored 32 out of 100, which is lower than the Delray Beach average of 71.
Has Edgewater Room's inspection record improved over time?
Results have been roughly steady. Inspections at Edgewater Room have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Edgewater Room 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 Edgewater Room inspected?
Based on the inspection history on file, Edgewater Room is inspected around three times per year on average.
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