Mussel Beach Restaurant
Last inspected: Apr 7, 2026
21
Score
The health department has logged 13 inspections at Mussel Beach Restaurant, the earliest from 2022. The most recent report on file is from Apr 7, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
There hasn't been much movement either way: counts have stayed near nine violations per visit across recent inspections.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing four times across the record.
That's lower than the typical Delray Beach restaurant, which scores around 71. This restaurant has more on its record than most do.
13
Inspections
5
Critical latest
5
Major latest
6
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
5 critical violations. 5 major violations. 6 minor violations.
View 16 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. Tested at 0ppm. Chlorine line was removed from bucket. Operator placed lined in chemical solution and primed machine, retesting at 100ppm. **Corrected On-Site**
22-41-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. lobster bisque (58F - Cooling) in deep filled covered container in walk in cooler. Per chef, item has been cooling for more than 6 hours overnight. Operator discarded. See stop sale.
03D-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw grouper (55F - Cold Holding) not prepped or portioned today stored at room temperature on speed rack by back door. Per chef, item was previously thawing and has been held for less than 1 hour. Chef moved item to walk in cooler to chill. **Corrective Action Taken**
03A-02-5
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. lobster bisque (58F - Cooling) in deep filled covered container in walk in cooler. Per chef, item has been cooling for more than 6 hours overnight. Operator discarded.
01B-02-5
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed chef handle cellphone and then wash hands while rubbing hands together for 2 seconds before drying. Reviewed handwashing requirements with operator.
12A-17-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Tags removed from mussel and clams stored in cook line low boy reach in cooler.
01C-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. lobster bisque (58F - Cooling) in deep filled covered container in walk in cooler. Per chef, item has been cooling for more than 6 hours overnight. Operator discarded.
03D-15-4
Intermediate - Spray bottle containing toxic substance not labeled. Green cleaner not labeled at mop sink.
41-17-4
Basic - Interior of refrigerator or freezer in disrepair. Gasket on walk in cooler door torn and dented. Gasket on protein reach in drawers torn.
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Protein reach in cooler fan soiled with mold like substance. Protein reach in cooler drawer gaskets heavily soiled with slime/food debris.
23-03-4
Basic - Protein reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen shrimp and frozen octopus thawing at room temperature at triple sink.
06-01-5
Basic - Food stored under dripping water line. Various packages of sealed food stored under dripped walk in cooler condensation coming from fan unit. Operator reorganized. **Corrected On-Site**
08B-52-4
Basic - Ice buildup in reach-in walk-in freezer.
14-69-4
21
Oct 16, 2025
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Non-Food Contact Surfaces Clean
FL-23
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
55
Apr 9, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents deeply soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2025-03-31: **Time Extended** - From follow-up inspection 2025-04-09: Time extended until next routine inspection. **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed hallway door. - From follow-up inspection 2025-03-31: **Time Extended** - From follow-up inspection 2025-04-09: Time Extended until next routine inspection. **Time Extended**
35B-01-4
90
Mar 31, 2025
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple items cooked asparagus, mashed potatoes, etc. all 24-36 hours since preparation per operator. - From follow-up inspection 2025-03-31: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment doors and handles. - From follow-up inspection 2025-03-31: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents deeply soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2025-03-31: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2025-03-31: **Time Extended**
32-12-6
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed hallway door. - From follow-up inspection 2025-03-31: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Reach in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2025-03-31: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation** - From follow-up inspection 2025-03-31: **Time Extended**
22-16-4
67
Mar 7, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
23
Sep 17, 2024
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....per operator wrong date marked on risotto 9/5 at storage reach in cooler. Operator properly date marked . **Corrected On-Site**
02C-01-5
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 milk , onion in milk, butter batter by the fryer at cook line , per operator food being held less than 4 hours. Operator time marked . **Corrected On-Site**
03F-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.....clams .
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing...some food evidence (cut lettuce )in handwashing sink at kitchen. Operator cleaned **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked..... casino mix , pasta , mashed potatoes in reach in cooler , food was cooked/ prepped 2 days ago. Operator date marked. **Corrected On-Site**
02C-02-5
Basic - Wiping cloth sanitizing solution stored on the floor...operator properly stored. **Corrected On-Site**
21-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses...kitchen, prep station . Operator removed. **Corrected On-Site**
21-12-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
43
Feb 14, 2024
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...clam chowder 60 F ,lobster bisque 47 F in a dipper than 4 inches container with covered at walk in cooler . Per chef food was cooked yesterday . Stop sale issue . Employee discarded food. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Raw animal food stored over or with unwashed produce...raw steak above tomatoes at 4 door reach in cooler . Employee removed steak. **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw tuna above uncovered steamed green beans , cooked broccoli at 4 door door . Raw stuff shrimp above directly stored top of the soup at walk in cooler . Employee properly stored **Repeat Violation** **Admin Complaint**
08A-05-6
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...clam chowder 60 F ,lobster bisque 47 F in a dipper than 4 inches container with covered at walk in cooler . Per chef food was cooked yesterday .
01B-02-5
Intermediate - Handwash sink used for purposes other than handwashing...dumped ice in handwashing sink at kitchen. Employee cleaned. **Corrected On-Site**
31A-11-4
Basic - No handwashing sign provided at a hand sink used by food employees at the dishwashing area.
31B-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Stored food not covered...steamed vegetables, cooked rice, boiled heavy cream, all ready to eat or cooked food not covered in all reach in cooler.
08B-12-5
Basic - Silverware/utensils dried with a towel/cloth...employee drying wet nesting plates with towel .
24-17-4
41
Nov 30, 2023
Routine - Food
No violations found.
100
Oct 2, 2023
Routine - Food
1 major violation.
View 1 violation
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. No proof of employee training, Four employees currently working. **Warning** - From follow-up inspection 2023-10-02: No employee training, **Time Extended**
53B-01-5
90
Sep 25, 2023
Routine - Food
8 critical violations. 4 major violations. 1 minor violation.
View 13 violations
High Priority - Raw seafood food stored over/not properly separated from ready-to-eat food. Raw scallops behind vegetables broth in flip top cooler in prep area. Cook reversed. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw lobster in walk-in cooler. Cook removed chicken **Corrected On-Site** **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook stated that the butter milk batter was removed from cold hold half hour ago and placed on ice, but the ice level was to low and half the ice melted. Cook placed the batter back into cooler to chill and cold hold. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Grouper 44°F not removed from vacuum package in walk-in cooler. **Repeat Violation** **Admin Complaint**
01B-13-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook entered kitchen and started cleaning the cutting board with wiping cloth and opened refrigerator without washing hands.cook went to washed hands **Corrected On-Site** **Warning**
12A-16-4
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. 0PPM container empty. Advised chef to set up triple compartment sink to sanitize. **Warning**
22-41-4
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. Marinara sauce 55° to 60° F in walk in cooler since yesterday, in a deep covered container. **Warning**
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara sauce 55° to 60° F in walk in cooler since yesterday, in a deep covered container. See stop sale. **Warning**
03D-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice in walk in cooler not date marked, that was prepared yesterday. **Warning**
02C-02-5
Intermediate - Clam and mussel tags not marked with last date served. **Repeat Violation** **Admin Complaint**
01C-03-4
Intermediate - Establishment not maintaining oyster tags for 90 days. **Warning**
01C-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. No proof of employee training, Four employees currently working. **Warning**
53B-01-5
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. Grouper 44°F not removed from vacuum package in walk-in cooler. **Repeat Violation** **Admin Complaint**
06-09-1
19
Apr 13, 2023
Routine - Food
7 critical violations. 2 major violations. 2 minor violations.
View 11 violations
High Priority - Stop Sale issued due to adulteration of food product. To go container of cut lemons in ice bin.
01B-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station: buttermilk onions (58F - Cold Holding) at at 1:50 since 12:00 ; beurre blanc (92F - Cold Holding) at 2:40 since 11:00. Operator states products are discarded after 4 hours. TPHC procedure not in place.
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Lighter fluid stored next to canned tomatoes on same shelf. Operator removed. **Corrected On-Site**
41-10-4
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Dish machine chlorine sanitizer at 200+ppm. Advised operator to sanitize in 3C sink.
41-18-4
High Priority - Dented/rusted cans present. 4 cans whole tomatoes. Operator removed. See stop sale. **Corrected On-Site**
01B-01-4
High Priority - Food stored in ice used for drinks. To go container of cut lemons in ice bin. Operator removed lemons and advised to sanitize ice well. See stop sale.
08B-56-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Operator corrected to 200ppm Quaternary. **Corrected On-Site**
22-43-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Educated operator on proper date marking procedure.
01C-03-4
Intermediate - No soap provided at handwash sink. At cookline. Chef supplied **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee food and drink observed on prep surface. Operator removed. **Corrected On-Site**
12B-07-4
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. Operator opened packages **Corrected On-Site**
06-09-1
26
Dec 13, 2022
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw shrimp stored above a container with mashed potatoes inside 3 door reach in cooler across from 3 compartment sink Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside bottom flip top cooler , raw fish 50°F cold Holding, raw tuna 50°F cold Holding, cooked chicken 50°F cold Holding . Per operator products stored for approximately 2 hours. Per operator products not prepared or portioned today. Operator moved products to walk-in cooler . Observed on ice bath with ice only touching the bottom of the pans with buttermilk 52°F cold Holding, garlic and oil 52°F cold Holding . Per operator products stored for approximately two hours. Per operator products not prepared or portioned today Operator surrounded the entire pans with ice **Corrective Action Taken**
03A-02-5
Intermediate - No soap provided at handwash sink. On cook line and 3 compartment sink. Operator provided **Corrected On-Site**
31B-03-4
Intermediate - Raw, in-shell clams/mussels from different original containers mixed together prior to preparation for service.inside walk-in cooler. Operator separated **Corrected On-Site**
01C-07-4
Basic - Clams/mussels removed from original container for long-term storage. On cooler under stovetop. Operator provided **Corrected On-Site**
01C-06-5
Basic - A box with fish stored on floor inside walk-in cooler Operator stored properly **Corrected On-Site**
08B-38-4
55
Sep 7, 2022
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Expo bar:; butter (105F-115F - Hot Holding) being held at expo window under heat lamp. Operator states item has been out since 8 am. Unknown time out of temperature. Operator discarded. Discussed TPHC. See Stop Sale **Warning** - From follow-up inspection 2022-09-07: Not observed. Next unannounced **Time Extended**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning** - From follow-up inspection 2022-09-07: Next unannounced **Time Extended**
01C-05-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2022-09-07: Next unannounced **Time Extended**
35B-01-4
74
Frequently Asked Questions
When was Mussel Beach Restaurant last inspected?
The most recent health inspection at Mussel Beach Restaurant on file is from Apr 7, 2026. The public record contains 13 inspections in total.
What is the most common violation at Mussel Beach Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Mussel Beach Restaurant.
How does Mussel Beach Restaurant compare to other restaurants in Delray Beach?
Mussel Beach Restaurant most recently scored 21 out of 100, which is lower than the Delray Beach average of 71.
Has Mussel Beach Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Mussel Beach Restaurant have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Mussel Beach Restaurant 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 Mussel Beach Restaurant inspected?
Based on the inspection history on file, Mussel Beach Restaurant is inspected around four times per year on average.
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