Poppies Restaurant & Deli
Last inspected: Dec 11, 2025
26
Score
Poppies Restaurant & Deli has been inspected 13 times since 2022. On Dec 11, 2025, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent visits have produced comparable findings, with counts hovering near eight violations per visit.
When inspectors have written things up, “dishmachine chlorine sanitizer not” has been the most frequent reason, cited two times.
Compared to other Delray Beach restaurants (averaging 71), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
13
Inspections
7
Critical latest
3
Major latest
0
Minor latest
Inspection History
Dec 11, 2025
Routine - Food
7 critical violations. 3 major violations.
View 10 violations
High Priority - - From initial inspection : 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..cream cheese , butter in flip top reach in cooler at server station , food being held less than four , manger time marked . **Corrected On-Site** **Warning** - From follow-up inspection 2025-12-11: Cream cheese 61F, butter 63F in flip top reach in cooler at bagel station, food not prepped or portioned today , food being held less than hour . Manager tome marked. **Admin Complaint**
03F-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....portioned cream cheese 47F in reach in cooler ..... cream cheese 47F in flip top cooler at server station and ham 49F, feats cheese 50F, slice cheese 54F in flip top reach in cooler across from grill at kitchen , food not prepped or portioned today , food being held more than 4 hours . Stop sale issue , operator dis a food.... Veggie Cream cheese 56F, salmon cream cheese 56F in corner salad reach in cooler at kitchen , food not prepped or portioned today , food being held less than four hours .Employee voluntarily discarded food.... Leafy greens 50F in produce walk in cooler. Commercially packaged food being held less than four hours. Operator removed food to another acceptable cooler . **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-12-11: American cheese 50F, provolone 49F, Swiss cheese 49F in flip top reach in cooler across from grille at kitchen... , feta cheese 50F, blue cheese 48F, chicken salad 47F, egg salad 47F , nova cream cheese in corner salad reach in cooler by wall at kitchen. Food not prepped or portioned today , food being held more than four hours . Stop sale issue . ... **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : 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....portioned cream cheese 47F in reach in cooler ..... cream cheese 47F in flip top cooler at server station and ham 49F, feats cheese 50F, slice cheese 54F in flip top reach in cooler across from grill at kitchen , food not prepped or portioned today , food being held more than 4 hours . .... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...pasta 45F in walk in cooler. Per manager food was cooked yesterday. **Repeat Violation** **Warning** - From follow-up inspection 2025-12-11: Issue : American cheese 50F, provolone 49F, Swiss cheese 49F in flip top reach in cooler across from grille at kitchen... , feta cheese 50F, blue cheese 48F, chicken salad 47F, egg salad 47F , nova cream cheese in corner salad reach in cooler by wall at kitchen. Food not prepped or portioned today , food being held more than four hours .
01B-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Food with mold-like growth. ...feta cheese in walk in cooler .... 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....employee grabbed bagel with bare hand for putting cream cheese on the bagel . **Warning** - From follow-up inspection 2025-12-11: Issue
01B-13-4
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw chicken above pie filling in walk in cooler . Raw hamburger above ready to eat fish kippers in reach in drawer at kitchen. Employee stored properly **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-12-11: Raw lobster above blueberry fillings , raw chicken directly top of the corn hash browns at walk in cooler . **Admin Complaint**
08A-05-6
High Priority - - From initial inspection : High Priority - Food with mold-like growth. ...feta cheese in walk in cooler . See stop sale. Operator discarded food. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-12-11: Moldy Steak at walk in cooler . Employee discarded **Admin Complaint**
01B-07-4
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...pasta 45F in walk in cooler. Per manager food was cooked yesterday. Stop sale issue . **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-12-11: Cooling not conducted **Admin Complaint**
03D-02-5
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....chicken soup 59F in walk in cooler , cooling in dip container greater than 4 inches container . Per manager food was cooked today . Took another temperature about 2 hours later, food temperature is 51F . Employee replaced food in shallow container and removed to walk in freezer . **Corrective Action Taken** **Warning** - From follow-up inspection 2025-12-11: Chicken soup 103 F in dipper 5 gallon container , chicken noodle 83F dipper than 4 inches container at walk in cooler . Took another temperature after about 30 minutes. Chicken soup 101F, chicken noodle 80F **Admin Complaint**
03D-15-4
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...shrimp salad, chicken salad, tuna salad , coleslaw in walk cooler was prepped 2,3 days ago . **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-12-11: Not observed. AC from initial inspection **Admin Complaint**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some 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 2025-12-11: Not provided **Time Extended**
53B-14-5
26
Dec 10, 2025
Routine - Food
6 critical violations. 4 major violations. 2 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Received at Proper Temperature
FL-12
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
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
5
Jul 25, 2025
Routine - Food
No violations found.
100
Jul 24, 2025
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
39
Feb 24, 2025
Complaint Full
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
50
Jan 22, 2025
Routine - Food
10 critical violations. 4 major violations. 3 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food re-served to customers....single serve butter, portion cream cheese brought up from customer table to reach in cooler . Manager discarded food after discussion. Stop sale issue . **Corrective Action Taken**
07-08-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....gravy 45F in a dipper than 4 inches container at walk in cooler , food was cooked yesterday . Stop sale issue . Employee discarded food. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03D-02-5
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. **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized due to Dishmachine not sanitizing utensils . **Repeat Violation** **Admin Complaint**
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw steak above sauce butter in glass door reach in cooler by the kitchen. ..raw shell eggs above butter in reach in cooler at kitchen, properly stored eggs . **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw steak, raw chicken above raw sea food in glass door reach in cooler , raw lamb , raw beef above salmon , smoke white fish at reach in drawer at kitchen. Employee properly stored food. **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition...Time/temperature control for safety food re-served to customers....single serve butter, portion cream cheese brought up from customer table to reach in cooler .
01B-13-4
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.... Swiss cheese 47F, Swiss cheese 45F in flip top reach in cooler by the bagel oven at front line and stuffed cabbage 50F, potato pancake 51F, cut melon 49F, cooked beets 51F in Deli cooler at top shelf by the bagel side. Food not prepped or portion today , food being held more than 4 hours . ...Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....gravy 45F in a dipper than 4 inches container at walk in cooler , food was cooked yesterday .
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Swiss cheese 47F, Swiss cheese 45F in flip top reach in cooler by the bagel oven at front line and stuffed cabbage 50F, potato pancake 51F, cut melon 49F, cooked beets 51F in Deli cooler at top shelf by the bagel side. Food not prepped or portion today , food being held more than 4 hours . Stop sale issue ... employee discarded food ..... hot dog 48F, slice turkey 45F, cheese 49F in reach in cooler at cook line , food not prepared or portion today , food being held less than 4 hours , employee voluntarily discarded food ...sour cream 49F, yogurt 48F, cottage cheese 47F in flip top reach in cooler at expo line , food not prepped or portion today , food being held less than four hour , employee removed food to another acceptable cooler . ....all ready to eat and TCS food 44F to 45 F in walk in cooler . Some food prepped today , some are yesterday. Per manager food being held less than 4 hours . Food removed food another acceptable cooler . **Corrective Action Taken** **Repeat Violation**
03A-02-5
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...cream cheese , butter at server station being held less than four hours. .manager discarded food due to unwholesome condition **Corrective Action Taken**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing...stored container, spoons in handwashing at server station. Employee cleaned . **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at server station
31B-02-4
Intermediate - No soap provided at handwash sink at server station
31B-03-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Admin Complaint**
53B-13-5
Basic - No handwashing sign provided at a hand sink used by food employees multiple stations at the premises.
31B-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit...butter scoop at 78F water at server station, employee removed **Corrected On-Site**
10-07-4
Basic - Cleaned and sanitized equipment or utensils not properly stored....ice scoop stored directly top of the ice machine . Employee removed.
24-07-4
13
Jul 23, 2024
Complaint Full
5 critical violations. 2 major violations. 2 minor violations.
View 9 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
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Toilet Rooms Maintained
FL-53
Equipment Adequate to Maintain Product Temperature
FL-29
25
Jun 7, 2024
Food-Licensing Inspection
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs 52°F, on ice at cook line. Chef stated eggs were pooled yesterday and stored in walk in cooler over night. Eggs were placed on ice at cook line 2 hours ago. Not enough ice in container, chef added ice. **Corrective Action Taken**
03A-02-5
High Priority - Employee ate and then engaged in food preparation, without washing hands. Prep cook ate a bagel and cream cheese, touching her lips with her hands, in wait area, then proceeded to refill oatmeal at steam table. Reviewed hand washing with cook. She went to wash her hands. **Corrected On-Site**
12A-05-4
Basic - Working containers of food removed from original container not identified by common name. Flour container not labeled in prep area. Operator labeled. **Corrected On-Site**
02D-01-5
Basic - Bowl or other container with no handle used to dispense flour in prep are. Operator removed. **Corrected On-Site**
14-01-5
Basic - Equipment and utensils not rinsed between washing and sanitizing. No water set up, only soap and sanitizer in triple sink. Operator set up rinse step. **Corrected On-Site**
16-16-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 76°F at cook line. Operator discarded water. **Corrected On-Site**
10-07-4
Basic - Wiping cloth sanitizing solution stored on the floor at front counter. Operator placed on a shelf. **Corrected On-Site**
21-38-4
58
Oct 23, 2023
Complaint Full
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (49F - Cold Holding) being held on top of pans in 2 door flip top cooler. Operator states item was in unit for 1 hour operator moved to reach in section. Discussed proper storage and fill lines with operator **Corrective Action Taken**
03A-02-5
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. Dishwasher tested at 0ppm. Sanitizer was empty. Operator replaced sanitizer and retested at 100ppm **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (98F - Hot Holding). Item is holding on cook line with no temperature control. Employee states item was cooked less than 2 hours ago. Employee reheated to 165°F and held on heat **Corrected On-Site**
03B-01-6
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Not provided for new employees **Repeat Violation**
11-26-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee had a personal water bottle on cook line. Employee removed. **Corrected On-Site**
12B-07-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above reach in coolers on cook line
38-07-4
52
Oct 17, 2023
Complaint Full
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground turkey stored above raw steak, Raw burger stored above raw salmon in drawers under grill unit. Operator reorganized **Corrected On-Site**
08A-20-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cut tomatoes stored in direct contact with cardboard box after cutting during preparation. Operator removed and put in food grade containers **Corrected On-Site**
14-15-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Not provided for new employees. FRLA Food handlers provided for employees employed over 60 days. Provided reporting agreement to operator
11-26-1
Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. Tcs foods in walk in cooler not maintained frozen solid, tcs foods temped below 35°F
03A-05-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
61
Aug 1, 2023
Complaint Full
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potato pancakes 85°F, on speed rack next to grill. Cooked and cooled yesterday. Came from walk in cooler 3 hours ago.Potato pancakes 41°F in walk in cooler. Cook placed cakes into fryer and heated to 170°F. Tuna salad 48°F, smoked salmon47°F, herring 49°F, herring dip 50°F, in display cooler for less than 4 hours. Foods near the front of display cooler are out of temperature. Operator moved food to other units.**Corrective Action Taken** **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment offering nova salmon on menus. **Warning**
02B-01-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. noodle pudding 11:35 (112°F - Cooling); noodle pudding 12:30 (101°F - Cooling) on speed rack in kitchen. Pudding was cooked at 11:00 am and left out at room temperature. At this rate pudding will not reach 70°F within 2 hours. Cook placed pudding in freezer for quick cooling. **Corrective Action Taken** **Warning**
03D-15-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in freezer not maintaining food solid frozen. Water dripping from the ceiling, coils are frozen up. All foods were moved to a different location. **Corrective Action Taken** **Warning**
14-74-7
67
Feb 17, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed mazo balls (112F - Reheating operator stated just about 2 hours. Operator place on stove top to reheat. **Warning** - From follow-up inspection 2023-02-17: **Time Extended** **Time Extended**
03E-02-5
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed by pantry area. **Warning** - From follow-up inspection 2023-02-17: **Time Extended**
38-07-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup in flour container in store room. Operator removed **Corrected On-Site** **Warning** - From follow-up inspection 2023-02-17: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Uncovered food stored near sink exposed to splash. Observed ice tea in pictch uncovered under soap dispenser at waiter station hand wash sink. Operator removed. **Warning** - From follow-up inspection 2023-02-17: **Time Extended**
08B-54-4
74
Sep 29, 2022
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
70
Frequently Asked Questions
When was Poppies Restaurant & Deli last inspected?
The most recent health inspection at Poppies Restaurant & Deli on file is from Dec 11, 2025. The public record contains 13 inspections in total.
What is the most common violation at Poppies Restaurant & Deli?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited two times, more than any other issue at Poppies Restaurant & Deli.
How does Poppies Restaurant & Deli compare to other restaurants in Delray Beach?
Poppies Restaurant & Deli most recently scored 26 out of 100, which is lower than the Delray Beach average of 71.
Has Poppies Restaurant & Deli's inspection record improved over time?
Results have been roughly steady. Inspections at Poppies Restaurant & Deli have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Poppies Restaurant & Deli 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 Poppies Restaurant & Deli inspected?
Based on the inspection history on file, Poppies Restaurant & Deli is inspected around four times per year on average.
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