Prime 7
Last inspected: Mar 17, 2026
47
Score
The health department has logged 10 inspections at Prime 7, the earliest from 2022. The newest entry in the record is dated Mar 17, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited three times.
The city-wide average sits at 71, which Prime 7's 47 doesn't quite reach. The pattern in the record is worth a careful look.
10
Inspections
3
Critical latest
1
Major latest
4
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Flip top cooler next to handwashing sink at cook line ; cheese (43-45F). Per operator food not prepared or portioned today. Per operator food out of temperature for less than four hours. Observed cheese stacked too high past the fill line. Operator removed cheese out of temperature and placed below to quick chill. Observed at salad station coolers; boiled eggs (53F). Per operator food not prepared or portioned today. Per operator food held out of temperature less than four hours. Observed cooler door left open. Operator placed below to quick chill.. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam table soup 96F hot holding . Per operator food out of temperature for less than four hours. Observed not enough water. Operator added more water and turned heat up. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch his phone and then proceeded to touch clean containers. Discussed with operator. Employee washed hands. **Corrected On-Site**
12A-29-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in flip top cooler next to handwashing sink cooked corn 52F at 12:10 to 61F at 12:40 ( cooling since 10:45). At this current rate of cooling food will not reach 41F or below within 4 hours. Observed cooler door left open. Operator placed below to quick chill. Observed in cooler next to handwashing sink sliced tomatoes 47F at 12:10 to 47F at 12:40 (cooling since 10:30). At this current rate of cooling food will not reach 41F or below within 4 hours. Observed cooler door left open. Operator placed below to quick chill. **Corrective Action Taken**
03D-15-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign posted at handwashing at cook line and handwashing sink at ware washing area. Operator placed signs on. **Corrected On-Site**
31B-04-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk in freezer around near fan.
14-69-4
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 removed raw mahi from packaging.
06-09-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tile soiled with dust at cook line.
36-34-5
47
Oct 8, 2025
Routine - Food
3 critical violations.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
47
Apr 16, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
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. Observed in four drawer unit cooked onions (45F). Per operator food was cooked overnight and placed into unit to cool down. See stop sale.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in four drawer unit cooked onions (45F). Per operator food was cooked overnight and placed into unit to cool down. See stop sale.
03D-02-5
Intermediate - No paper towels provided at handwash sink at dishwashing area. Operator provided paper towels. **Corrected On-Site**
31B-02-4
67
Feb 11, 2025
Complaint Full
1 critical violation. 2 major violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at four drawer cooler under grill raw chicken (46F - Cold Holding); raw shrimp (50F - Cold Holding). Per operator food not prepared or portioned today. Food held out of temperature for less than 4 hours. Operator removed food to walk in cooler to quick chill. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed at handwashing sink near dishwashing area sanitizer buckets stored inside. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink near dishwashing area. Operator provided soap. **Corrected On-Site**
31B-03-4
70
Aug 23, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed at bar dishwasher. Operator called for service **Corrective Action Taken** **Warning** - From follow-up inspection 2024-08-23: Bar dishwasher not in use. Main dishwasher being used for all items. Part on order per tech. Inspector will recheck at next unannounced inspection **Time Extended**
22-57-6
Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. **Warning** - From follow-up inspection 2024-08-23: Next unannounced **Time Extended**
02C-04-5
78
Aug 14, 2024
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food stored under dripping water. Observed condensation from vent dripping into cheese sauce in steam table on cook line. **Warning**
01B-13-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch face then proceed to handle clean plate. Discussed with operator, operator instructed employee to change gloves and wash hands **Corrected On-Site** **Warning**
12A-09-4
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed at bar dishwasher. Operator called for service **Corrective Action Taken** **Warning**
22-57-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cooked chicken date marked 8-3 in walk in cooler. Cooked onion mix date marked 8-1. See stop sale. **Warning**
01B-24-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at ware washing hand wash sink, operator refilled **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. **Warning**
02C-04-5
Basic - Food stored under dripping water. Observed condensation from vent dripping into cheese sauce in steam table on cook line. Operator moved steam table to different location. See Stop Sale. **Warning**
08B-52-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
41
Jan 4, 2024
Complaint Full
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 salmon stored above hot dog in cook line drawers. Raw shrimp stored above cooked pasta in cook line drawers. Raw beef stored above cooked potatoes in walk in cooler. Operator reorganized **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored in same container as ready-to-eat food. Raw steak stored in same container as cooked steak. Operator discarded cooked steak **Corrected On-Site**
08A-08-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-23
50-17-3
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed and provided
11-07-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken 10:45 (135F - Cooling); chicken 11:20 (130F - Cooling) at room room temperature on cook line, discussed process with operator. Item is being cooled and reheated for immediate service. Discussed TPHC, hot holding. Operator started to reheat to 165F**Corrective Action Taken** **Corrective Action Taken**
03D-15-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds sushi rice on Operator printed and filled out at time of inspection. **Corrected On-Site**
03F-10-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bags stored with clean wares in ware washing area, sushi line. Operator removed **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Boxes of food stored ion floor in walk in freezer. Operated moved to shelf **Corrected On-Site**
08B-38-4
43
Sep 25, 2023
Food-Licensing Inspection
1 major violation.
View 1 violation
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection
16-62-1
90
Apr 14, 2023
Complaint Full
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef stored over whole mussel meat in drawers at cookline. Cook reversed. **Corrected On-Site**
08A-20-5
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants.
03G-43-1
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Sushi menu does not disclose raw rolls. Breakfast menu does not disclose cold smoked salmon. Operator reprinted menus disclosing raw ingredients. **Corrected On-Site**
02B-04-5
Basic - Employee beverage container on a food preparation table next to rice cooker. Employee removed. **Corrected On-Site**
12B-07-4
67
Dec 8, 2022
Routine - Food
5 critical violations. 4 major violations. 2 minor violations.
View 11 violations
High Priority - Raw animal food stored in same container as ready-to-eat food....raw fish with ready to eat pork, cooked pork in reach in drawer at kitchen . Employee properly separated the food. **Corrected On-Site**
08A-08-5
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...garlic in oil 84° bread station being held more than 4 hours .
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...garlic in oil 84° bread station being held more than 4 hours . Stop sale issue . Employee discarded food... butter 44° , whipped cream 44° in glass door reach in cooler and shredded cheese 56° stored over the container in flip top reach in cooler at kitchen being held less than four hours. Employee moved to another acceptable cooler. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored....table shining polish stored with cleaned jars at bar. Employee moved. **Corrected On-Site**
41-10-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized....cutting board . Employee sanitized after discussion. **Corrected On-Site**
22-45-4
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 - Handwash sink used for purposes other than handwashing....stored bunches of towels in handwashing sink at dishwashing area. Employee moved. **Corrected On-Site**
31A-11-4
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.
53B-13-5
Intermediate - Records/documents for required employee training do not contain all of the required information.
53B-10-4
Basic - Food stored on floor...several boxes in walk in freezer.
08B-38-4
Basic - 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. Employee removed fish. **Corrected On-Site**
06-09-1
29
Frequently Asked Questions
When was Prime 7 last inspected?
The most recent health inspection at Prime 7 on file is from Mar 17, 2026. The public record contains 10 inspections in total.
What is the most common violation at Prime 7?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Prime 7.
How does Prime 7 compare to other restaurants in Delray Beach?
Prime 7 most recently scored 47 out of 100, which is lower than the Delray Beach average of 71.
Has Prime 7's inspection record improved over time?
Results have been roughly steady. Inspections at Prime 7 have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Prime 7 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 Prime 7 inspected?
Based on the inspection history on file, Prime 7 is inspected around three times per year on average.
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