Sande's
Last inspected: Feb 3, 2026
37
Score
Inspectors have visited Sande's eight times, with records going back to 2022. Sande's was last inspected on Feb 3, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Things have been moving the wrong way, with the rolling count rising from around five violations to closer to seven violations per visit.
“Time/temperature control for safety food cold held” comes up most often, recorded three times in the inspection record.
Restaurants in Delray Beach average 71, so Sande's trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
6
Critical latest
1
Major latest
0
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
6 critical violations. 1 major violation.
View 7 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
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
37
Jul 28, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Warewashing Facilities Maintained and Used
FL-24
Wiping Cloths Properly Used and Stored
FL-41
52
Oct 7, 2024
Routine - Food
7 critical violations. 3 major violations. 1 minor violation.
View 11 violations
High Priority - Dented sausage gravy cans present. See stop sale. Operator separated it to returned . **Corrective Action Taken**
01B-01-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands....cracked eggs , changed gloves and then grabbed bread to toast . Employee washed hands after discussion **Corrected On-Site**
12A-12-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Dented sausage gravy cans present...Time/temperature control for safety food re-served to customers...single serve butter 59F in reach in cooler . Operator stated that butter brought out from the customer table .
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....single serve butter 59F, single serve butter 45F , milk 47F in glass door reach in cooler at bottom shelf at front line. Food not prepped or portion today , food being held less than 4 hours . Operator removed food to acceptable up shelf . **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...diced tomato , eggs, butter , per operator food being held less than 4 hours. Operator time marked. **Corrected On-Site** **Repeat Violation**
03F-02-5
High Priority - Time/temperature control for safety food re-served to customers...single serve butter 59F in reach in cooler . Operator stated that butter brought out from the customer table . Stop sale issue. Operator discarded **Corrective Action Taken**
07-08-5
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....chlorine 200++.
22-41-4
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....cut lettuce in handwashing sink . Operator cleaned . **Corrective Action Taken**
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Objectionable odors in of the establishment.
36-64-5
25
Apr 8, 2024
Complaint Full
3 critical violations. 1 major violation.
View 4 violations
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
58
Jan 26, 2024
Routine - Food
5 critical violations. 1 major violation.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature...raw ham burger above raw sea food in reach in cooler . Employee properly stored. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cut ham 51°, Canadian ham 53° over storing food in flip top reach in cooler , food not portioned or prepped today , food being held less than four hours . Employee removed food.... Sour cream 47°, butter 49° in walk in cooler closed to the door . Operator stated that door was open long , food being held less than four hours . Food moved to coldest area. Ambient temperature 39° , closed door properly. **Corrective Action Taken**
03A-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less... at cook line being held less than four hours, employee removed to cooler. **Corrective Action Taken**
03A-03-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw hamburger above potato salad in reach in cooler . Employee properly stored **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license...renewed conform. No. 236050305. **Corrected On-Site**
50-17-3
Intermediate - No handwash sink located in vending machine area where employees service bulk food machines...some food evidence in handwashing sink by the kitchen. Operator cleaned **Corrected On-Site**
31A-01-4
43
Oct 30, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef not properly separated from cook turkey in walk in cooler. Operator removed and stored correctly. Raw shell eggs stored above cooked potatoes in walk in cooler. Operator removed and stored correctly. **Corrected On-Site**
08A-05-6
High Priority - Container of medicine improperly stored. Observed on cook line. Operator removed **Corrected On-Site**
41-07-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM arrived at time of the inspection . **Corrected On-Site**
53A-05-6
Basic - Cutting board has cut marks and is no longer cleanable. Observed on cook line cutting board
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On the cook line table, operator removed. **Corrected On-Site**
12B-07-4
61
Apr 3, 2023
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef cracked eggs
12A-27-4
High Priority - 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. Chef placed cooked bacon on plate with bare hands
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey, Roast Beef both at 45f
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Employee washed wiping cloth in sink
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee replaced paper towels **Corrected On-Site**
31B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor of Kenmore Freezer.
23-03-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Food stored on floor. Bag containing potatoes. In front of 3 Compartment sink Employee removed potatoes and placed in 3 CS for washing. **Corrected On-Site**
08B-38-4
45
Nov 15, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No soap provided at handwash sink. At cookline hand sink. Soap provided **Corrected On-Site**
31B-03-4
Basic - Employee eating in a food preparation or other restricted area. Plates of employee food on shelves of dry storage. Items removed. **Corrected On-Site**
12B-02-4
86
Frequently Asked Questions
When was Sande's last inspected?
The most recent health inspection at Sande's on file is from Feb 3, 2026. The public record contains eight inspections in total.
What is the most common violation at Sande's?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Sande's.
How does Sande's compare to other restaurants in Delray Beach?
Sande's most recently scored 37 out of 100, which is lower than the Delray Beach average of 71.
Has Sande's inspection record improved over time?
No. Recent inspections at Sande's have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Sande's 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 Sande's inspected?
Based on the inspection history on file, Sande's is inspected around two times per year on average.
Nearby Restaurants