Seagate Beach Club
Last inspected: Apr 3, 2026
90
Score
The health department has logged 10 inspections at Seagate Beach Club, the earliest from 2022. The latest inspection on file is from Apr 3, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up two times.
Seagate Beach Club's latest score of 90 sits above the Delray Beach average of 71. There isn't much in the file that would give a customer pause.
10
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Apr 3, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - added out side bar and ice machine by the pool and installed 3 ice machine outside by the kitchen. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. **Warning** - From follow-up inspection 2026-04-03: Not provided **Admin Complaint**
51-14-7
90
Jan 29, 2026
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Plumbing Maintained; Sewage Disposal
FL-51
Toxic Substances Properly Identified, Stored, Used
FL-32
35
Sep 19, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
45
Mar 19, 2025
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...feta cheese 45F, blue cheese 45F in flip top reach in cooler , food stored in double container. Food not prepped or portion today , food being held less than 4 hours . Employee replace food in single containers. **Corrective Action Taken**
03A-02-5
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.
22-57-6
Intermediate - Handwash sink used for purposes other than handwashing....stored a strainer in handwashing sink at bar . Employee removed container. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar, employee provided. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink at bar
31B-03-4
Basic - No handwashing sign provided at a hand sink used by food employees at bar .
31B-04-4
52
Nov 5, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine...not provided any kind of measurement tools or device for hot water sanitization
16-62-1
Intermediate - No soap provided at handwash sink at bar .
31B-03-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine...final rinse temperature showed 130F
16-38-5
Basic - No handwashing sign provided at a hand sink used by food employees at bar
31B-04-4
74
Feb 20, 2024
Routine - Food
No violations found.
100
Dec 19, 2023
Routine - Food
No violations found.
100
Oct 9, 2023
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Salmon 120°F,chicken 130°F, mahi 125°F (hot holding) in hot box on cook line holding for less than two hours. Salmon reheated to 170°F, chicken **Warning**
03B-01-6
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. On cook line, cook cut up and plated pita bread with bare hands. Cook discarded pita bread and put gloves on. **Corrected On-Site** **Warning**
09-01-4
Intermediate - Menu does not identify which items contain raw or undercooked items for tuna poke bowl and oysters covered by the consumer advisory. **Warning**
02B-01-5
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed consumer advisory to chef. Chef posted advisory. **Corrected On-Site** **Warning**
02A-01-4
61
Apr 11, 2023
Routine - Food
4 critical violations. 3 major violations. 1 minor violation.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Smoked salmon over cooked pasta walk in. Operator removed from walk in. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter at reach in by grill at 70F. Make table by grill - herb butter (54F - 57F - Cold Holding) at 2:20 since 11:15 ; butter 70F at 2:20 since 11:15. Operator put in ice bath to quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box by grill: cooked chicken breast (121F - Hot Holding); at 2:15 since 11:15 ; cooked salmon (115F - Hot Holding) at 2:15 since 11:15. Operator returned to grill in order to return to 165F and returned to hot holding unit. **Corrective Action Taken**
03B-01-6
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Made operator aware of necessary documentation.
01D-01-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Informed operator that last oyster sold date needs to be on tags in chronological order.
01C-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at bar hand wash sink. Operator supplied hand towels. **Corrected On-Site**
31B-02-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Sent oyster advisory to operator.
02A-01-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage observed at server side station. Operator removed. **Corrected On-Site**
12B-07-4
39
Nov 21, 2022
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observe hand wash sink at waiters station used as dump sink with limes in sink. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage. I emailed operator sign.
02A-02-4
Basic - Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. Observe water pitcher stored under paper towel that wet hands could drip into pitcher. Operator move water pitcher to other side of table. **Corrected On-Site**
24-15-4
Basic - In-use ice scoop stored on soiled surface between uses. Observe on top of the ice machine. Operator had scoops washes and sanitized. **Corrected On-Site**
10-12-5
74
Frequently Asked Questions
When was Seagate Beach Club last inspected?
The most recent health inspection at Seagate Beach Club on file is from Apr 3, 2026. The public record contains 10 inspections in total.
What is the most common violation at Seagate Beach Club?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Seagate Beach Club.
How does Seagate Beach Club compare to other restaurants in Delray Beach?
Seagate Beach Club most recently scored 90 out of 100, which is higher than the Delray Beach average of 71.
Has Seagate Beach Club's inspection record improved over time?
Results have been roughly steady. Inspections at Seagate Beach Club have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Seagate Beach Club means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Seagate Beach Club inspected?
Based on the inspection history on file, Seagate Beach Club is inspected around three times per year on average.
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