Johnnie Brown's
Last inspected: Dec 3, 2025
41
Score
Going back to 2022, Johnnie Brown's has 10 inspections in the public record. On Dec 3, 2025, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
The pattern that stands out is “spray bottle containing toxic substance not labeled”, which has been cited four times.
The city-wide average sits at 71, which Johnnie Brown's 41 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
3
Critical latest
3
Major latest
3
Minor latest
Inspection History
Dec 3, 2025
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
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. ..honey garlic sauce cooked with onion, garlic and honey date marked 11/19 in walk in cooler .
01B-13-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ..honey garlic sauce cooked with onion, garlic and honey date marked 11/19 in walk in cooler . See stop sale. Employee discarded food. **Corrective Action Taken**
01B-24-5
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. Employee fixed it at 100 ppm. **Corrected On-Site**
22-41-4
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/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar . Manager provided **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink at bar , manager provided soap **Corrected On-Site**
31B-03-4
Basic - No handwashing sign provided at a hand sink used by food employees at bar manager provided sign **Corrected On-Site**
31B-04-4
Basic - Cleaned and sanitized equipment or utensils not properly stored...ice bucket stored on floor . Employee provided
24-07-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner...ice buckets . Employee inverted **Corrected On-Site**
24-05-4
41
Jul 17, 2025
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
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 made 7/7 , honey garlic sauce made 7/7 at walk in cooler
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw breaded shrimp above sweet potato fries at reach in drawer . 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 made 7/7 , honey garlic sauce made 7/7 at walk in cooler . See stop sale. Chef discarded food. **Corrective Action Taken**
01B-24-5
Intermediate - Spray bottle containing toxic substance not labeled....multiple, multiple pink, yellow, blue cleaner spray bottles throughout establishment. Chef labeled **Corrected On-Site** **Repeat Violation**
41-17-4
58
Jan 31, 2025
Complaint Full
2 major violations. 2 minor violations.
View 4 violations
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.
53B-05-5
Intermediate - Spray bottle containing floor cleaner not labeled next to triple sent. Operator labeled.
41-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line. Cook placed in container. **Corrected On-Site**
21-12-4
Basic - In-use tongs stored on equipment door handle between uses on cook line. Cook removed. **Corrected On-Site**
10-20-4
74
Jan 21, 2025
Routine - Food
No violations found.
100
Nov 21, 2024
Routine - Food
2 critical violations. 5 major violations. 3 minor violations.
View 10 violations
High Priority - Ready-to-eat, time/temperature control for safety home made cheese sauce in walk in cooler not consumed/sold within 7 days after opening/preparation. See stop sale. Date marked 11.10.24 . **Warning**
01B-24-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter blend (113F - Hot Holding) on grill cook stated for approximately 2 hours. Cook reheated butter to 165F. **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Spray bottle containing sanitizer not labeled in wait area. Operator labeled. **Corrected On-Site** **Warning**
41-17-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna Poke Bowl containing undercooked tuna not identified on menu. No consumer advisory on menu. **Warning**
02B-01-5
Intermediate - No chemical chlorine test kit provided when using sanitizer at warewashing machine. **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in wait area. Operator provided. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed consumer advisory to operator. Operator printed advisory and placed on wall next to bar. **Corrected On-Site** **Warning**
02B-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Employee eating in a food preparation in kitchen. Employee went outside to eat. **Corrected On-Site** **Warning**
12B-02-4
Basic - Old labels stuck to food containers after cleaning on shelf above dish machine. Operator removed label. **Corrected On-Site** **Warning**
16-46-4
39
Feb 14, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 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...portion cheese 51° over storing in the container in flip top reach in cooler . Cheese was not portion today , food being held since last night more than 4 hours . **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...portion cheese 51° over storing in the container in flip top reach in cooler . Cheese was not portion today , food being held since last night more than 4 hours . Stop sale issue . Employee discarded food. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times...stored pitcher, straws box front of the handwashing sink by the ice machine. Employee moved. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing..dumped ice , straws in handwashing sink at bar . Employee cleaned. **Corrected On-Site**
31A-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust...heavy soiled build up at bar handwashing sink , stained marked in handwashing by Ice machine.
23-03-4
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... packaged indicated in grouper packaging. Employee removed fish **Corrected On-Site**
06-09-1
55
Sep 25, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 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. heavy cream (49F - Cold Holding) held overnight at bar, not prepped to cooked today.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. heavy cream (49F - Cold Holding) held overnight at bar
03A-02-5
Intermediate - Food-contact surface soiled with condensation from air conditioning vents above cook line, water dripping inside Togo container on top of shelf on cook line. Operator discarded top container and stored remainder of containers away from dripping air conditioner. **Corrected On-Site**
22-02-4
Intermediate - Spray bottle containing sanitizer not labeled, not labeled next to ice machine.
41-17-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above the dish machine.
36-32-5
Basic - Ceiling/ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents are dripping onto Togo containers.
36-34-5
55
Apr 20, 2023
Complaint Full
No violations found.
100
Apr 18, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 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. Cook squeezing lemons for hummus. Reviewed wearing gloves when touching ready to eat foods. Cook put gloves on . **Corrected On-Site**
09-01-4
Basic - In-use scoop stored in standing water less than 135 degrees Fahrenheit 72°F at cook line. Cook discarded. **Corrected On-Site**
10-07-4
82
Nov 18, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pre buttered rolls (71°F - Cold Holding) being held at room temperature. Operator states item has been out for 1 hour. Operator moved back to walk in cooler. Discussed TPHC and other options with operator **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at bar
22-02-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed above dry storage rack. Operator removed and discarded **Corrected On-Site**
35B-08-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at lights above cook line **Corrected On-Site**
38-07-4
70
Frequently Asked Questions
When was Johnnie Brown's last inspected?
The most recent health inspection at Johnnie Brown's on file is from Dec 3, 2025. The public record contains 10 inspections in total.
What is the most common violation at Johnnie Brown's?
Across the inspection record, “spray bottle containing toxic substance not labeled” has been cited four times, more than any other issue at Johnnie Brown's.
How does Johnnie Brown's compare to other restaurants in Delray Beach?
Johnnie Brown's most recently scored 41 out of 100, which is lower than the Delray Beach average of 71.
Has Johnnie Brown's inspection record improved over time?
Results have been roughly steady. Inspections at Johnnie Brown's have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Johnnie Brown's 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 Johnnie Brown's inspected?
Based on the inspection history on file, Johnnie Brown's is inspected around three times per year on average.
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