Hawkers Asian Street Food
Last inspected: Dec 8, 2025
55
Score
Going back to 2022, Hawkers Asian Street Food has 10 inspections in the public record. Inspectors last stopped by on Dec 8, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing five times across the record.
That's lower than the typical Delray Beach restaurant, which scores around 71. On the whole, the file is mixed but not concerning.
10
Inspections
3
Critical latest
1
Major latest
1
Minor latest
Inspection History
Dec 8, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands....server brought soiled dishes from customers table and then prepped drinks, handle cleaned plate , server food without washing hands . Employee washed hand after discussion. **Corrected On-Site**
12A-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...Cooked chicken 48F, rice noodles 49F, duck 44F in flip top reach in across from fryer at kitchen. Food not prepped or portioned today, food being held less than 4 hours . Employee covered food with ice ..... Rice noodles 60F, noodles 60F , food not prepped or portioned today food being held less than four hours. Employee time marked. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....Hot holding curry chicken 90F, pork belly 112F, curry sauce 130F, brown curry sauce 102 F in steam table next to middle handwashing sink at cook line . Per chef food being held less than four hours. Operator voluntarily discarded food . **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times...stored container lids front of handwashing sink at kitchen. Chef removed. **Corrected On-Site**
31A-09-4
Basic - container with no handle used to dispense food in rice noodles. Chef removed. **Corrected On-Site**
14-01-5
55
Jul 19, 2025
Food-Licensing Inspection
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....sprout beans 51F, spinach 46F, tofu 50F in flip top wheel reach in cooler at kitchen. Food not prepped or portion today , food covered with ice and some food removed to another acceptable cooler. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-07-19: Sprout beans 51F, spinach 51F , cut red cabbage 51F in flip top wheel reach in cooler at kitchen, food not prepped or portion today food begin held less than 4 hours. Employee covers food with ice . **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Clean utensils knife stored between equipment at kitchen. Employee removed **Corrected On-Site** **Warning** - From follow-up inspection 2025-07-19: Knives between reach in cooler at cook line . **Admin Complaint**
24-14-4
Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner....broken door in reach in cooler at kitchen. **Warning** - From follow-up inspection 2025-07-19: Not repair **Time Extended**
14-10-4
78
Jul 18, 2025
Food-Licensing Inspection
5 critical violations. 2 major violations. 2 minor violations.
View 9 violations
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. **Warning**
22-57-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw chicken, raw lamb above kimchi at reach in cooler at kitchen. Employee properly stored. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition...Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. ...Nam Jim sauce at expo line . **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....sprout beans 51F, spinach 46F, tofu 50F in flip top wheel reach in cooler at kitchen. Food not prepped or portion today , food covered with ice and some food removed to another acceptable cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. ...Nam Jim sauce at expo line . See stop sale... manager discarded food. **Corrective Action Taken** **Warning**
03F-01-5
Intermediate - Handwash sink not accessible for employee use at all times....blocked by glass rack at dishwashing area. Employee removed. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine....not provided any kind of test tools or device to measuring hot water sanitizer. **Warning**
16-62-1
Basic - Clean utensils knife stored between equipment at kitchen. Employee removed **Corrected On-Site** **Warning**
24-14-4
Basic - Equipment or utensils not designed or constructed in a durable manner....broken door in reach in cooler at kitchen. **Warning**
14-10-4
35
Jan 9, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 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... rice, satay sauce at cook line being held less than 4 hours . Employee time marked. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing... ground coffee in server station, rice in prep station by the kitchen. Employee cleaned. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at server station.
31B-05-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit...at 127F at expo line , manager replace hot water at 138F **Corrected On-Site** **Repeat Violation**
10-07-4
67
Jul 19, 2024
Complaint Full
3 critical violations. 3 major violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
45
Mar 5, 2024
Routine - Food
1 critical violation. 4 major violations. 1 minor violation.
View 6 violations
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. Dish machine tested at less than 160F using high temperature holding thermometer. Operator changed sanitizer to chlorine and retested at 100ppm chlorine **Corrected On-Site**
22-57-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns soiled at bar. Operator instructed employee to clean and sanitize **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Knives stored in prep area hand wash sink. Operator removed **Corrected On-Site**
31A-09-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator unable to provide at time of inspection. Not provided for new employees employed less than 60 Days. Provided to operator
11-26-1
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 - Old labels stuck to food containers after cleaning.
16-46-4
55
Oct 3, 2023
Routine - Food
No violations found.
100
Oct 2, 2023
Routine - Food
5 critical violations. 3 major violations.
View 8 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Dishwasher came in from outside and handled clean sanitized dishes without washing hands. Dishwasher washed hands **Corrected On-Site** **Warning**
12A-16-4
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. Time/temperature control for safety rice 71°F at cook line held using time as a public health control not discarded at the end of the 4-hour period. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ; sprouts (53F - Cold Holding); raw chicken 45°F (53F - Cold Holding); cut tomato (45°F - Cold Holding); chicken eggroll (46°F - Cold Holding) food not cooked or prepped today, food held in double containers. Operator took out double containers and put everything on ice. Food held for less than four hours in double containers. **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 and the time removed from temperature was 3.5 hours ago, at the cook line. **Warning**
03F-02-5
High Priority - Time/temperature control for safety rice 71°F at cook line held using time as a public health control not discarded at the end of the 4-hour period. See stop sale. **Warning**
03F-04-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. ; rice 2:50pm (50-55F - Cooling); rice 3:25 (50°F-54°F - Cooling) in walk-in cooler, prepped three hours ago and placed in deep covered containers. Cooked yesterday and cooled overnight to 41°F, and cooled on sheet pans, pulled apart and placed in deep covered containers three hours ago Cooked placed rice in shallow uncovered pans to speed up cooling process. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermo label or thermometer. **Warning**
16-62-1
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels batterie empty in wait station. Operator placed batterie. **Corrected On-Site** **Warning**
31B-05-4
35
Mar 14, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. At clean dish storage shelves; storage containers wet nesting. **Warning** - From follow-up inspection 2023-03-14: **Time Extended**
24-08-4
95
Nov 3, 2022
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. Observe at Flip top refrigerator ; diced tomato (60F - Cold Holding) due to being on top of another container. Operator placed lower refrigerator. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observe at bar plastic containers blocking sink. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. Observe at one of the bar hand sinks. **Corrected On-Site**
31B-03-4
70
Frequently Asked Questions
When was Hawkers Asian Street Food last inspected?
The most recent health inspection at Hawkers Asian Street Food on file is from Dec 8, 2025. The public record contains 10 inspections in total.
What is the most common violation at Hawkers Asian Street Food?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Hawkers Asian Street Food.
How does Hawkers Asian Street Food compare to other restaurants in Delray Beach?
Hawkers Asian Street Food most recently scored 55 out of 100, which is lower than the Delray Beach average of 71.
Has Hawkers Asian Street Food's inspection record improved over time?
Results have been roughly steady. Inspections at Hawkers Asian Street Food have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Hawkers Asian Street Food means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Hawkers Asian Street Food inspected?
Based on the inspection history on file, Hawkers Asian Street Food is inspected around three times per year on average.
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