Lionfish
Last inspected: Feb 17, 2026
27
Score
Going back to 2022, Lionfish has seven inspections in the public record. The most recent report on file is from Feb 17, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
When inspectors have written things up, “ready-to-eat” has been the most frequent reason, cited two times.
The city-wide average sits at 71, which Lionfish's 27 doesn't quite reach. This restaurant has more on its record than most do.
7
Inspections
4
Critical latest
7
Major latest
0
Minor latest
Inspection History
Feb 17, 2026
Routine - Food
4 critical violations. 7 major violations.
View 11 violations
High Priority - Food with mold-like growth. ...roasted pepper at walk in cooler . See stop sale.operator discarded **Corrective Action Taken** **Warning**
01B-07-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...roasted pepper date marked 1/31 at walk in cooler . See stop sale issue . Operator discarded food . **Corrective Action Taken** **Warning**
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. ...roasted pepper date marked 1/31 at walk in cooler . **Warning**
01B-13-4
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...tomato sauce , chili peppers, fresh garlic in oil , artichoke, grilled onion bacon jam in cook line in room temperature being held less than four hours. Manager time marked. **Corrected On-Site** **Warning**
03F-02-5
Intermediate - Not provided any kind of tools or device to measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - Handwash sink used for purposes other than handwashing....stored wet towel in handwashing sink at dishwashing area. Operator removed **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen, operator provided **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - No soap provided at handwash sink...operator provided. **Corrected On-Site** **Warning**
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...chicken sauce, vodka sauce was prepped 4 days ago at walk in cooler . Operator date marked **Corrected On-Site** **Warning**
02C-02-5
27
Sep 15, 2025
Food-Licensing Inspection
2 minor violations.
View 2 violations
Basic - No handwashing sign provided at a hand sink used by food employees...expo line .
31B-04-4
Basic - Equipment in poor repair...3 door reach in cooler at cook line , unable to maintain proper temperature at 41F or below. ambient temperature 50F . Operator removed cooler . **Corrective Action Taken**
14-11-5
90
Jan 10, 2025
Routine - Food
3 major violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** - From follow-up inspection 2025-01-10: Not provided **Time Extended**
53A-01-7
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine....not provided any kind of measurement tools or device for hot water sanitization **Warning** - From follow-up inspection 2025-01-10: Not provided **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any 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 2025-01-10: Not provided **Time Extended**
53B-01-5
74
Mar 26, 2024
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
22
Dec 19, 2023
Routine - Food
2 critical violations. 4 major violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
23
Jun 17, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Wiping Cloths Properly Used and Stored
FL-41
55
Dec 13, 2022
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment received fresh snapper sells them raw for ceviche Operator unable to provided parasite destruction for it. Operator will cook snapper moving forward **Corrective Action Taken**
01D-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed a container with crab mix on sushi station with date mark 12/04. Operator discarded.See Stop sale.
01B-24-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw bacon stored above a container with cooked octopus Observed a container with raw shrimp stored above a container with crab meat both inside walk-in cooler Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - No soap provided at handwash sink. Across from ice machine. Operator provided **Corrected On-Site**
31B-03-4
Intermediate - oyster tags not marked with last date served. Advised operator to mark oyster with last date served once the last order from original container is sold. **Corrective Action Taken** **Repeat Violation**
01C-03-4
52
Frequently Asked Questions
When was Lionfish last inspected?
The most recent health inspection at Lionfish on file is from Feb 17, 2026. The public record contains seven inspections in total.
What is the most common violation at Lionfish?
Across the inspection record, “ready-to-eat” has been cited two times, more than any other issue at Lionfish.
How does Lionfish compare to other restaurants in Delray Beach?
Lionfish most recently scored 27 out of 100, which is lower than the Delray Beach average of 71.
Has Lionfish's inspection record improved over time?
Results have been roughly steady. Inspections at Lionfish have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Lionfish 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 Lionfish inspected?
Based on the inspection history on file, Lionfish is inspected around two times per year on average.
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