Henry's
Last inspected: Mar 9, 2026
55
Score
Henry's has been inspected 14 times since 2022. On Mar 9, 2026, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Things are looking better lately, with recent visits averaging around two violations compared to roughly five violations earlier on.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited four times.
By comparison, the average Delray Beach facility scores 71, putting Henry's on the weaker side. The full record sits in fairly typical territory for a working restaurant.
14
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 9, 2026
Complaint Full
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
55
Oct 1, 2025
Routine - Food
No violations found.
100
Sep 29, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : 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. Observed Dishwasher (Chlorine 0ppm); **Warning** - From follow-up inspection 2025-09-29: **Time Extended**
22-41-4
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2025-09-29: **Time Extended**
53B-05-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable at cookline **Warning** - From follow-up inspection 2025-09-29: **Time Extended**
14-09-4
74
Sep 19, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
55
Jun 9, 2025
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
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. Observed butter (56F). Per operator food not prepared or portioned today. Observed food past the fill line. Food held in unit overnight. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front counter Coleslaw 50F. Per operator food not prepared or portioned today. Observed food not fully submerged in ice bath. Food held out of temperature for less than four hours. Operator placed coleslaw under TPHC. Observed butter (56F). Per operator food not prepared or portioned today. Observed food past the fill line. Food held in unit overnight. See stop sale. Priority: High Priority **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed bacon 100F near grill with no temperature control. Food held out of temperature for less than four hours. Operator removed food to grill to reheat back to 165F or higher.**Corrective Action Taken** **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Observed Butane fuel stored next to ready to eat sauce for store. Operator removed. **Corrected On-Site**
41-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed Bacon 85F at 12:04 to 84-85F at 12:30 (cooling since 11:30). At this current rate of cooling food will not reach 70F within two hours. Observed cooling at room temperature of 85F. Operator placed into walk in cooler **Corrective Action Taken**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles soiled with food debris, mold-like substance or slime.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed at handwashing sink in kitchen near tall reach in freezers cloth found inside. Operator removed. **Corrected On-Site**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine in kitchen.
22-20-5
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking faucet at triple sink.
29-11-4
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
35
Apr 16, 2025
Routine - Food
No violations found.
100
Apr 9, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : 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. Observed Dishwasher (Chlorine 0ppm) **Warning** - From follow-up inspection 2025-04-09: Dishwasher (Chlorine 0ppm) **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2025-04-09: **Time Extended**
53B-13-5
78
Apr 7, 2025
Routine - Food
4 critical violations. 4 major violations. 1 minor violation.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Flip top cooler #1; coleslaw (. 51F); pico 48F tuna salad 50F ; cheese (52F) ; raw chicken (55F); raw fish (52F); raw shrimp (51F) Flip top cooler #2; chicken salad (51F); cooked chicken (47F) Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Operator placed all food in ice bath. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler raw shrimp stored over cooked duck. Operator removed. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Employee with infected sore/cut/burn/wound on hand, finger or wrist without a single-use glove over an impermeable cover such as a bandage, finger cot or stall covering the wound is handling food, clean equipment or utensils, or unwrapped single-service items. Observed burn wound on employee forearm. Advised employee to use bandage. **Corrected On-Site** **Warning**
11-13-5
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. Observed Dishwasher (Chlorine 0ppm) **Warning**
22-41-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk not date marked in wait station cooler. Operator opened milk 4/5/25 and date marked 4/5/25. **Corrected On-Site** **Warning**
02C-03-5
Intermediate - No chemical test kit provided when using sanitizer at warewashing machine. **Warning**
16-37-1
Intermediate - Non-pitting surface rust on food-contact equipment. Observed at dishwashing area rust that has pitted the surface on the dish rack. **Warning**
22-31-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on cutting board near chopped celery. Operator removed. **Corrected On-Site** **Warning**
12B-07-4
35
Aug 12, 2024
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cooked gravy date marked 8-2 in walk in cooler. Cooked onions date marked 8-4 in walk in cooler. Salsa date marked 7-29. See stop sale.
01B-24-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish stored above cooked chicken spring rolls in 3 door glass reach in freezer. Items not in original packaging. Operator reorganized **Corrected On-Site**
08A-02-6
High Priority - Food with mold-like growth. Ready to eat strawberries at salad line with mold like growth. See stop sale.
01B-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns soiled at bar. Operator cleaned and sanitized **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles containing blue substance not labeled. Operator labeled glass cleaner **Corrected On-Site**
41-17-4
Basic - Standing water in bottom of reach-in-cooler. Observed at left side cook line flip top
29-49-6
Basic - In-use tongs stored on equipment door handle between uses. Operator removed to hot water **Corrected On-Site**
10-20-4
47
Feb 20, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee enter building with gloved hands and dirty dishes then proceed to cook line and touch food contact surfaces. Discussed with operator. Operator instructed employee to remove gloves, wash hands and clean and sanitize food contact surfaces **Corrected On-Site**
12A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns soiled at bar **Repeat Violation**
22-02-4
Basic - Wall soiled with accumulated dust. Observed in prep area
36-27-5
74
Sep 25, 2023
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 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. Butter at expo line has no time marking. Verified written procedure. Operator states item has been out less than 1 hour. Operator time marked item **Corrected On-Site**
03F-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken 10:55 (76°F-77°F - Cooling); cooked chicken 11:20 (76°F-77°F - Cooling) being cooled at room temperature. Operator states chicken started cooking at 9 am. Operator moved to walk in cooler **Corrective Action Taken**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar soiled
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles containing blue substance at server station not labeled. Operator labeled glass cleaner **Corrected On-Site**
41-17-4
Basic - Ceiling tile missing. Observed in dry storage room
36-36-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed and sanitized **Corrected On-Site**
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at cook line hand wash sink. Provided to operator and operator posted **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Establishment vacuum packing cooked meatballs, not labeled. Cooked beef, not labeled with production time and date. Discussed with operator
03G-53-1
52
Feb 9, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - No handwashing sign provided at a hand sink used by food employees. Bar
31B-04-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
86
Oct 13, 2022
Complaint Full
No violations found.
100
Sep 21, 2022
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
Food in Good Condition, Safe, and Unadulterated
FL-13
78
Frequently Asked Questions
When was Henry's last inspected?
The most recent health inspection at Henry's on file is from Mar 9, 2026. The public record contains 14 inspections in total.
What is the most common violation at Henry's?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Henry's.
How does Henry's compare to other restaurants in Delray Beach?
Henry's most recently scored 55 out of 100, which is lower than the Delray Beach average of 71.
Has Henry's inspection record improved over time?
Yes. Recent inspections at Henry's have averaged around two violations per visit, down from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Henry's 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 Henry's inspected?
Based on the inspection history on file, Henry's is inspected around four times per year on average.
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