Le Colonial
Last inspected: Apr 7, 2026
32
Score
The health department has logged eight inspections at Le Colonial, the earliest from 2023. On Apr 7, 2026, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Things have been moving the wrong way, with the rolling count rising from around four violations to closer to seven violations per visit.
Across the inspection history, “stop sale issued due to food not being in a wholesome” is the issue that surfaces most often, recorded three times.
Le Colonial's latest score of 32 falls below the Delray Beach average of 71. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
5
Critical latest
3
Major latest
2
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
5 critical violations. 3 major violations. 2 minor violations.
View 10 violations
High Priority - Non-food grade paper/paper towel used as liner for food container in rice paper fries, sweet potato fries . Employee removed paper towel . **Corrected On-Site**
14-86-1
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 00 ppm.. due to machine not working at prep station. Chef stated they will used kitchen dishwashing machine until fixed it .
22-41-4
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. ...tm tofu sauce was made 3/28 at 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. ...tm tofu sauce was made 3/28 at walk in cooler . See stop sale. Chef discarded food . **Corrective Action Taken**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...tofu 47F, blanched green beans 47F , food not prepped or portioned today, food being held less than four hours. Employee removed to freezer to chill fast . **Corrective Action Taken**
03A-02-5
Intermediate - No soap provided at handwash sink at main bar
31B-03-4
Intermediate - Mussels tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Handwash sink not accessible for employee use at all times...stored pitchers front of handwashing sink at main bar . Employee removed pitchers **Corrected On-Site**
31A-09-4
Basic - No handwashing sign provided at a hand sink used by food employees at main bar .
31B-04-4
Basic - container with no handle used to dispense food in rice in reach in cooler . Employee removed removed container. **Corrected On-Site** **Repeat Violation**
14-01-5
32
Oct 21, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Food stored in ice used for drinks. Commercial package ice bag stored in drink ice at bar . Employee discarded ice . **Corrected On-Site**
08B-56-4
Intermediate - Handwash sink used for purposes other than handwashing...stored pitcher in handwashing sink at bar. Employee removed pitcher **Corrected On-Site**
31A-11-4
Basic - Working containers of food removed from original container not identified by common name...corn starch, sugar at dry food storage area. Employee labeled . **Corrected On-Site**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food in cooked rice at reach in cooler . Employee discarded container. **Corrected On-Site**
14-01-5
70
May 6, 2025
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw fish above cooked duck in reach in drawer at kitchen. Employee properly stored food.
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ..Tapioca was prepped 4/24/ 25 , cream brûlée was prepped 4/24/25 at reach in cooler . See stop sale. Employee discarded food. **Corrective Action Taken**
01B-24-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition..... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ..Tapioca was prepped 4/24/ 25 , cream brûlée was prepped 4/24/25 at reach in cooler .
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade . Employee cleaned. **Corrected On-Site**
22-02-4
Intermediate - No soap provided at handwash sink at server bar . Employee provided **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...cooked duck was cooked two days ago at walk in cooler . Employee date marked. **Corrected On-Site**
02C-02-5
Basic - Wet mop not stored in a manner to allow the mop to dry at employee bathroom. Employee properly stored. **Corrected On-Site**
42-01-4
Basic - Cleaned and sanitized equipment or utensils not properly stored....ice buckets stored directly on the floor by the ice machine. Employee removed ice bucket. **Corrected On-Site**
24-07-4
43
Nov 5, 2024
Routine - Food
4 critical violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cut cabbage 53F, bean sprouts 53F, scrambled eggs 55F, cooked vegetables 53F, cooked shrimp 52F in salad cold table at salad station.... Tofu , shrimp, rice noodles, cut lettuce at 44-45F in reach in grille drawer .food not prepped or portion today, food being held less than 4 hours. Employee time marked. **Corrective Action Taken**
03A-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container in slice chocolate. Chef removed paper towel **Corrected On-Site**
14-86-1
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ..home made peanut butter sauce date marked10/23 at walk in cooler . See stop sale. Employee discarded **Corrective Action Taken**
01B-24-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ..home made peanut butter sauce date marked10/23 at walk in cooler
01B-13-4
55
Feb 29, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the salad station table, garlic oil (67F - Cold Holding). The oil was being held at room temperature. The oil was prepared this morning less than 4 hours ago. The item was placed on TPHC.
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the bar hand wash sink. Paper towels were supplied
31B-02-4
78
Dec 13, 2023
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Bouilabase 60°F-63°F, cooked yesterday in walk in cooler #2. Soup in a deep tightly covered container. See stop sale
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. Bouilabase 60°F-63°F, cooked yesterday in walk in cooler #2. Soup in a deep tightly covered container.
01B-36-5
High Priority - Employee began working with food, after drinking from an operator container and then engaged in cutting vegetables without washing hands . Employee went to wash her hands. **Corrected On-Site**
12A-16-4
Intermediate - Clam oyster tags not marked with last date served.
01C-03-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermo labels or thermometer.
16-62-1
Basic - Employee beverage container on a food preparation table at cook line. Employee removed. **Corrected On-Site**
12B-07-4
50
May 22, 2023
Complaint Full
No violations found.
100
Feb 3, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Le Colonial last inspected?
The most recent health inspection at Le Colonial on file is from Apr 7, 2026. The public record contains eight inspections in total.
What is the most common violation at Le Colonial?
Across the inspection record, “stop sale issued due to food not being in a wholesome” has been cited three times, more than any other issue at Le Colonial.
How does Le Colonial compare to other restaurants in Delray Beach?
Le Colonial most recently scored 32 out of 100, which is lower than the Delray Beach average of 71.
Has Le Colonial's inspection record improved over time?
No. Recent inspections at Le Colonial have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Le Colonial 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 Le Colonial inspected?
Based on the inspection history on file, Le Colonial is inspected around three times per year on average.
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