Park Tavern
Last inspected: Mar 4, 2026
55
Score
Park Tavern has been inspected 10 times since 2022. The most recent report on file is from Mar 4, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
“Ready-to-eat” accounts for the largest share of issues, appearing three times across the record.
The city-wide average sits at 71, which Park Tavern's 55 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
10
Inspections
3
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 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...Dishmachine at bar chlorine 200Pppm+
22-41-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...fish dip date marked 2/19 in reach in cooler .See stop sale issue . Chef discarded food. **Corrected On-Site** **Repeat Violation**
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. ...fish dip date marked 2/19 in reach in cooler . **Repeat Violation**
01B-13-4
Intermediate - Handwash sink used for purposes other than handwashing...strainer stored in handwashing sink at bar . Manager removed. **Corrected On-Site**
31A-11-4
Basic - Floors not maintained smooth and durable broken tiles throughout kitchen, dishwashing area, standing water on the floor front of beer walk in cooler.
36-11-4
55
Sep 11, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ..home ranch dressing was prepped 9/4/25 at reach in cooler . See stop sale. Chef 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. ..home ranch dressing was prepped 9/4/25 at reach in cooler .
01B-13-4
74
Apr 30, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...slice cheese 55F, shredded cheese 50F, single serve tuna tartar 46F in flip top reach in cooler at kitchen and onion dip 56F at expo line . Food not prepped or portion today, food being held less than 4 hours. Employee covered food, ice down food and time marked food to the expo line . **Corrective Action Taken** **Warning** - From follow-up inspection 2025-04-30: Swiss cheese 51F, yellow chadder cheese 49F in flip top reach in cooler at kitchen, food not prepped or portion today, food being held less than four hours. Employee half the amount with ice bath and covers food. **Admin Complaint** **Corrective Action Taken**
03A-02-5
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container in slice cheese at reach in cooler . Employee removed . **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2025-04-30: Non-food grade paper/paper towel used as liner for food container in yuca chips . Employee removed **Admin Complaint** **Corrected On-Site**
14-86-1
74
Apr 29, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...slice cheese 55F, shredded cheese 50F, single serve tuna tartar 46F in flip top reach in cooler at kitchen and onion dip 56F at expo line . Food not prepped or portion today, food being held less than 4 hours. Employee covered food, ice down food and time marked food to the expo line . **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container in slice cheese at reach in cooler . Employee removed . **Corrected On-Site** **Repeat Violation** **Warning**
14-86-1
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
02B-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting at dishwashing area. **Warning**
24-08-4
Basic - Cleaned and sanitized equipment or utensils not properly stored....ice scoop stored directly top of the ice machine. Employee removed **Corrected On-Site** **Warning**
24-07-4
Basic - Open dumpster lid. **Repeat Violation** **Warning**
33-16-4
Basic - Floor area(s) covered with standing water on the floor drain by the walk in cooler. **Warning**
36-22-4
55
Dec 11, 2024
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
High Priority - Non-food grade paper/paper towel used as liner for food container in cut parsley. Employee removed paper towel **Corrected On-Site**
14-86-1
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...shredded cheese 45F, slice cheese 53F, butter 45F, cut Brussels sprouts 50F in flip top reach in cooler across from stove at kitchen ....and cheddar cheese 51F, slice tomatoes 47F, cut lettuce 45F in flip top reach in cooler across from grilled at kitchen. Food not prepped or portion today food being held more than four hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...shredded cheese 45F, slice cheese 53F, butter 45F, cut Brussels sprouts 50F in flip top reach in cooler across from stove at kitchen ....and cheddar cheese 51F, slice tomatoes 47F, cut lettuce 45F in flip top reach in cooler across from grilled at kitchen. Food not prepped or portion today food being held more than four hours. Stop sale issue . Employee discarded food. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored...glass cleaner spray bottle stored in ice bin and with liquor at bar . Employee removed. **Corrected On-Site**
41-10-4
Basic - Open dumpster lid...employee closed . **Corrected On-Site**
33-16-4
52
Mar 20, 2024
Routine - Food
No violations found.
100
Mar 19, 2024
Routine - Food
5 critical violations. 2 major violations. 2 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cabbage juice 48F , bchamel 50F , creamy horseradish 45F in walk in cooler by the door . Chef not determined how long food being held out of temperature. Stop sale issue . Employee discarded food. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours... kimchi 60F in walk in cooler . Food was prepped yesterday at walk in cooler . Stop sale issue. Employee discarded food. **Corrective Action Taken** **Warning**
03D-06-5
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...cabbage juice 48F , bchamel 50F , creamy horseradish 45F in walk in cooler by the door . Chef not determined how long food being held out of temperature. ... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours... kimchi 60F in walk in cooler . Food was prepped yesterday at walk in cooler . **Warning**
01B-02-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Warning**
22-45-4
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...00 ppm. **Warning**
22-41-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Warning**
03G-50-1
Intermediate - Handwash sink used for purposes other than handwashing...stacking containers in handwashing sink at dishwashing area. Employee removed **Corrected On-Site** **Warning**
31A-11-4
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.... Salmon thawing in reduce oxygen packaging in ice at room temperature. Label states to remove before thawing. Employee removed **Corrected On-Site** **Warning**
06-09-1
Basic - In-use utensil stored in sanitizer between uses...spoons , tong , spatula in hot holding steam table . Employee removed **Corrected On-Site** **Warning**
10-18-5
35
Dec 1, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Baked potato cooked at 12:00 at 1:00 (82°F - Cooling); potatoes 1:30 (179°F-80°F - Cooling) on speed rack at cook line at room temperature. At this rate potatoes will not reach 70°F within 2 hours. Cook moved potatoes to walk in cooler. **Corrective Action Taken**
03D-15-4
Basic - Plumbing system in disrepair. Cold water line disconnected at hand sink on cook line.
29-08-4
86
Mar 24, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At front line, blue cheese dressing dated 3/10. Item discarded. See Stop Sale
02C-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. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At front line, blue cheese dressing dated 3/10. Item discarded. See Stop Sale
01B-24-5
Intermediate - No soap provided at handwash sink. At triple sink. Soap provided **Corrected On-Site**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
64
Nov 18, 2022
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Non-food grade towel used as liner for food container. Linen napkin stored on top of cut greens in direct contact on salad line, operator removed **Corrected On-Site**
14-86-1
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw duck stored above raw beef on speed rack in walk in cooler. Operator reorganized **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at bar. Operator cleaned and sanitized **Corrected On-Site**
22-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at mop sink area. Discussed with operator
36-27-5
64
Frequently Asked Questions
When was Park Tavern last inspected?
The most recent health inspection at Park Tavern on file is from Mar 4, 2026. The public record contains 10 inspections in total.
What is the most common violation at Park Tavern?
Across the inspection record, “ready-to-eat” has been cited three times, more than any other issue at Park Tavern.
How does Park Tavern compare to other restaurants in Delray Beach?
Park Tavern most recently scored 55 out of 100, which is lower than the Delray Beach average of 71.
Has Park Tavern's inspection record improved over time?
Results have been roughly steady. Inspections at Park Tavern have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Park Tavern means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Park Tavern inspected?
Based on the inspection history on file, Park Tavern is inspected around three times per year on average.
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