J & J Seafood Bar & Grill
Last inspected: Nov 20, 2025
27
Score
Inspectors have visited J & J Seafood Bar & Grill nine times, with records going back to 2022. The most recent report on file is from Nov 20, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The picture has improved over the last few visits: recent inspections have averaged around six violations, down from roughly eight violations earlier in the record.
“Dishmachine chlorine sanitizer not” accounts for the largest share of issues, appearing two times across the record.
Restaurants in Delray Beach average 71, so J & J Seafood Bar & Grill trails the local norm. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
6
Critical latest
4
Major latest
0
Minor latest
Inspection History
Nov 20, 2025
Routine - Food
6 critical violations. 4 major violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....mashed potatoes 47F in reach in cooler greater than 4 inches container with covered , according to Cook food was cooked yesterday. Stop sale issue . Employee discarded food. **Corrective Action Taken**
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....chlorine +200 ppm. **Repeat Violation**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw chicken above soup, pie , raw salmon above cheese , produce in storage reach cooler .
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw beef above clams , raw hamburger directly top of clams in reach in cooler.
08A-20-5
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....mashed potatoes 47F in reach in cooler greater than 4 inches container with covered , according to Cook food was cooked yesterday.
01B-02-5
High Priority - Toxic substance/chemical improperly stored...all purpose cleaner spray bottle with wine at bar , employee removed. **Corrected On-Site**
41-10-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied....mussels in reach in cooler at cook line.
01C-10-4
Intermediate - Handwash sink used for purposes other than handwashing...bucket , knives stored in handwashing sink . Employee removed. **Corrected On-Site**
31A-11-4
Intermediate - Probe thermometer not within the intended measuring range of use.
05-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...soup, rice , banana bread, mashed potatoes, sauce , pasta , brown sauce , all cooked and prepared food not date marked. According to Cook some food was cooked 2 days ago , some are yesterday morning. Employee date marked. **Corrected On-Site**
02C-02-5
27
Jul 19, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2025-07-19: Only one employee during inspection due to business not opened for public **Time Extended**
53A-05-6
90
Jul 18, 2025
Routine - Food
3 critical violations. 3 major violations.
View 6 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....00 ppm. Operator set up triple sink to sanitize utensils. **Warning**
22-41-4
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...fresh garlic in oil 85F at kitchen, food was prepped yesterday, food not prepped or portion today . **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...fresh garlic in oil 85F at kitchen, food was prepped yesterday, food not prepped or portion today . Stop sale issue . Chef discarded food. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory and not proper full verbiage **Warning**
02B-01-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....risotto, tomato sauce, , other sauce was prepped over 24 hours in storage reach in cooler . **Warning**
02C-02-5
47
Mar 7, 2025
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Certified Food Manager Identification
FL-02
Toilet Rooms Maintained
FL-53
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Plumbing Maintained; Sewage Disposal
FL-51
37
Nov 7, 2024
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
Certified Food Manager Identification
FL-02
Approved Thawing Methods Used
FL-31
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
52
Mar 19, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
41
Dec 15, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Basic - Cutting board has cut marks and is no longer cleanable. Observe flip top refrigerator cutting board has cut marks . Operator put new cutting board . **Corrected On-Site** **Repeat Violation**
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observe cook without hair restraint. Cook put on hat. **Corrected On-Site**
13-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observe unwashed peppers above cooked rice . Operator placed rice on lower shelf. **Corrected On-Site**
08B-17-4
74
Jun 20, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
50
Dec 13, 2022
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
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. Observed employee stacking crackers at the oyster bar with bare hands. Educated employee on proper handling of Ready to Eat food with gloves not bare hands . **Corrective Action Taken**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw shrimp, raw clams and mussels stored above a container with sauces and cooked rice inside reach in cooler on cook line. Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Advised operator to marked tags with last date once product is sold. **Corrected On-Site** **Repeat Violation**
01C-03-4
Basic - mussels removed from original container for long-term storage.inside tall reach in cooler . Operator provided tag **Corrected On-Site**
01C-06-5
Basic - A container with olives and jalapeños stored on floor by the bar area. Operator stored properly **Corrected On-Site**
08B-38-4
61
Frequently Asked Questions
When was J & J Seafood Bar & Grill last inspected?
The most recent health inspection at J & J Seafood Bar & Grill on file is from Nov 20, 2025. The public record contains nine inspections in total.
What is the most common violation at J & J Seafood Bar & Grill?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited two times, more than any other issue at J & J Seafood Bar & Grill.
How does J & J Seafood Bar & Grill compare to other restaurants in Delray Beach?
J & J Seafood Bar & Grill most recently scored 27 out of 100, which is lower than the Delray Beach average of 71.
Has J & J Seafood Bar & Grill's inspection record improved over time?
Yes. Recent inspections at J & J Seafood Bar & Grill have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at J & J Seafood Bar & Grill 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 J & J Seafood Bar & Grill inspected?
Based on the inspection history on file, J & J Seafood Bar & Grill is inspected around three times per year on average.
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