Snack Bar
Last inspected: Apr 10, 2026
50
Score
Going back to 2022, Snack Bar has eight inspections in the public record. The most recent report on file is from Apr 10, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The trend has been favorable: violation counts have eased from around 10 violations to closer to seven violations per visit over the last few inspections.
“Time/temperature control for safety food cold held” comes up most often, recorded five times in the inspection record.
Snack Bar's latest score of 50 falls below the Delray Beach average of 71. The pattern in the record is worth a careful look.
8
Inspections
2
Critical latest
3
Major latest
2
Minor latest
Inspection History
Apr 10, 2026
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....capers 52F, cut tomatoes 52F, coleslaw 51F , arugula 51F in walk in cooler . Meat sauce 48F in tall reach in cooler at kitchen. Per chef food brought up from kitchen reach in cooler , chef not determined how long food being out of temperature. Stop sale issue . **Corrective Action Taken**
03A-02-5
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....capers 52F, cut tomatoes 52F, coleslaw 51F , arugula 51F in walk in cooler . Meat sauce 48F in tall reach in cooler at kitchen. Per chef food brought up from kitchen reach in cooler , chef not determined how long food being out of temperature.
01B-02-5
Intermediate - Handwash sink used for purposes other than handwashing...some food evidence, stored containers, spoon in handwashing sink at kitchen. Employee removed. **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 - 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...chef provided and displayed on wall **Corrected On-Site**
02A-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.....multiple ice buckets by the ice machine. Employee removed . **Corrected On-Site**
24-05-4
Basic - Cleaned and sanitized equipment or utensils not properly stored.... multiple ice buckets stored on floor by the ice machine . Employee removed **Corrected On-Site**
24-07-4
50
Oct 20, 2025
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Wiping Cloths Properly Used and Stored
FL-41
35
Mar 14, 2025
Routine - Food
5 critical violations. 5 major violations. 1 minor violation.
View 11 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Onsite vacuum package Tuna burger thawing in reach in drawer at kitchen . See stop sale. Chef discarded food, **Repeat Violation** **Warning**
03G-04-5
High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
03G-05-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information....cooked food after cooling spinach deep, meat sauce , veal stock, chicken stock ,lobster stock , risotto ball and then vacuum package and stored walk in cooler , walk in freezer over 48 hours .... Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Onsite vacuum package Tuna burger thawing in reach in drawer at kitchen .
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....sour cream 49F, butter 51F in bottom shelf in glass door reach in cooler . Food not prepped or portion today , food being held less than 4 hours . **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....sour cream 49F, butter 51F in bottom shelf in glass door reach in cooler . Food not prepped or portion today , food being held less than 4 hours . Stop sale issue . Chef discarded food. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information....cooked food after cooling spinach deep, meat sauce , veal stock, chicken stock ,lobster stock , risotto ball and then vacuum package and stored walk in cooler , walk in freezer over 48 hours . Stop sale issue .
03G-09-5
Intermediate - Handwash sink used for purposes other than handwashing....some food evidence in handwashing at kitchen. **Repeat Violation** **Admin Complaint**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar .
31B-02-4
Intermediate - No soap provided at handwash sink at bar
31B-03-4
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....raw marinated chicken, cooked food , cheese , ham , turkey etc.
03G-50-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit...tong 75F at kitchen
10-07-4
27
Nov 1, 2024
Routine - Food
7 critical violations. 4 major violations. 2 minor violations.
View 13 violations
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. ....garlic in butter date marked 10/8, onion dip date marked 10/25 in reach in cooler . See stop sale issue . Chef discarded food. **Corrective Action Taken**
01B-28-5
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...cutting jalapenos with bare hands for spicy drink at bar . Manager educated employee **Corrective Action Taken**
09-01-4
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Marinated fish in vacuum packaged in reach in drawer at kitchen.
03G-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw hamburger with hot dogs contacting each other in reach in drawer at kitchen. Chef properly stored. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. ....garlic in butter date marked 10/8, onion dip date marked 10/25 in reach in cooler . ...Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Marinated fish in vacuum packaged in reach in drawer at kitchen.
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...onion dip 46-55F, pico de gallo 48F, sour cream 50 F, butter 46F in glass door reach in cooler at server station by the kitchen. Food not prepped or portion today , food being held more than 4 hours . **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...onion dip 46-55F, pico de gallo 48F, sour cream 50 F, butter 46F in glass door reach in cooler at server station by the kitchen. Food not prepped or portion today , food being held more than 4 hours . Stop sale issue . Employee discarded food. .... Cheeses 61F , shredded cheese 55F, cut tomatoes 46F in top part of reach in drawer at kitchen. Food not prepped or portion today , food being held less than four hours. Employee time marked. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing....some food evidence in handwashing sink at kitchen. Chef cleaned. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at dishwashing area, employee provided **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...pico de gallo was prepped two days ago in reach in cooler . Chef discarded food due to temperature abuse . **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled....bleach spray bottle , employee labeled **Corrected On-Site**
41-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses...wet towel stored by the handwashing sink at bar .
21-12-4
Basic - Cleaned and sanitized equipment or utensils not properly stored....ice scoop stored directly on the Matt, top of microwave. Chef properly stored. **Corrected On-Site**
24-07-4
21
Apr 1, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Approved Thawing Methods Used
FL-31
41
Oct 6, 2023
Routine - Food
5 critical violations. 3 major violations. 1 minor violation.
View 9 violations
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...falafel 46° in reach in drawer at kitchen. Food being held more than 4 hours .
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw ham burger with hot dogs in reach in drawer and raw hamburger above impossible burger in reach in drawer below grill at kitchen. Employee properly stored food. **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.... onion soup and deme glazed sauce no date marked, per chef it was opened over 7 days . Blue cheese dressings date marked 8/29 , onion dip 9/25 in reach in cooler .Stop sale issue . Employee discarded food **Corrective Action Taken**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.... onion soup and deme glazed sauce no date marked, per chef it was opened over 7 days . Blue cheese dressings date marked 8/29 , onion dip 9/25 in reach in cooler
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...falafel 46° in reach in drawer at kitchen. Food being held more than 4 hours . Stop sale issue . Employee discarded food. **Corrective Action Taken**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.... feta cheese , hummus no date marked . Chef stated that food was opened 5 days ago . Chef date marked food. **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing...stored red bucket wet towel in handwashing sink at kitchen . Employee moved . **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...onion soup , Demi glazed sauce was prepared 5 days ago in reach in cooler . Employee date marked. **Corrected On-Site**
02C-02-5
Basic - Food stored on floor.... boxes on the floor at walk in freezer.
08B-38-4
33
Jun 28, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken cooked 2 days ago, stored in walk in cooler not date marked, operator dated **Corrected On-Site**
02C-02-5
90
Nov 18, 2022
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at walk-in refrigerator soup,shredded cheese,yogurt,pork,cut melon,Turkey ham.,butter,coleslaw,soft serve,cottage cheese (52F - Cold Holding) overnight. See stop sale **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe at walk-in refrigerator soup,shredded cheese,yogurt,pork,cut melon,Turkey ham.,butter,coleslaw,soft serve,cottage cheese (52F - Cold Holding) overnight. **Warning**
01B-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
67
Frequently Asked Questions
When was Snack Bar last inspected?
The most recent health inspection at Snack Bar on file is from Apr 10, 2026. The public record contains eight inspections in total.
What is the most common violation at Snack Bar?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Snack Bar.
How does Snack Bar compare to other restaurants in Delray Beach?
Snack Bar most recently scored 50 out of 100, which is lower than the Delray Beach average of 71.
Has Snack Bar's inspection record improved over time?
Yes. Recent inspections at Snack Bar have averaged around seven violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Snack Bar 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 Snack Bar inspected?
Based on the inspection history on file, Snack Bar is inspected around two times per year on average.
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