Solo Barbecue and Seafood
Last inspected: Feb 12, 2026
13
Score
Inspectors have visited Solo Barbecue and Seafood 12 times, with records going back to 2022. Solo Barbecue and Seafood was last inspected on Feb 12, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have found fewer violations than earlier ones, averaging around seven violations lately and about 11 violations before that.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing five times across the record.
That's lower than the typical Delray Beach restaurant, which scores around 71. There are enough flags in the record to merit a second thought.
12
Inspections
9
Critical latest
5
Major latest
4
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
9 critical violations. 5 major violations. 4 minor violations.
View 18 violations
High Priority - COOKED BEEF with mold-like growth in walk in cooler . .See stop sale issue . Manager discarded food. **Corrective Action Taken** **Warning**
01B-07-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....sauce 45 in deeper than 4 inches container at walk in cooler, per manager sauce was cooked yesterday. Stop sale issue . Manager discarded food. **Corrective Action Taken** **Warning**
03D-02-5
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....employee mashed cooked plantain with bare hands . Employee washed hands , putting gloves on hands after discussion. Manager stated that food will be recooked before served . **Corrective Action Taken** **Warning**
09-01-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw pork above cooked beef at walk in cooler . Employee removed raw pork . **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged...raw chicken above raw beef , raw beef, raw chicken above / with sea food , vegetables in reach in freezer . Employee properly stored. **Corrected On-Site** **Warning**
08A-17-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... COOKED BEEF with mold-like growth in walk in cooler .... COOKED BEEF with mold-like growth in walk in cooler . **Warning**
01B-13-4
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....sauce 45 in deeper than 4 inches container at walk in cooler, per manager sauce was cooked yesterday. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cooked chicken 44F, cooked beef 45F in walk in cooler. Food being held less than 4 hours . Employee closed door properly. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Clam , mussel tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Establishment not maintaining clam, mussel tags for 90 days. **Warning**
01C-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime...multiple food containers in walk in cooler . Employee cleaned. **Corrected On-Site** **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front line handwashing sink. **Corrected On-Site** **Warning**
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...all cooked food , chicken, pork , sauce , beef , vegetables, fish in walk in cooler and reach in freezer . Food was cooked 2 , 3 days ago . **Warning**
02C-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust....heavy soiled build up in walk in cooler wall . **Warning**
36-27-5
Basic - Stored food not covered....multiple sauce in walk in cooler . **Warning**
08B-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust...heavy solid build up in shelvings in walk in cooler. **Warning**
23-03-4
Basic - Floor area(s) covered with standing water in walk in cooler . Employee cleaned. **Corrected On-Site** **Warning**
36-22-4
13
Oct 27, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No chemical chlorine test kit provided when using sanitizer at three-compartment sink and wiping cloths container. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-26: Wrong test kit obtained. Chlorine test kit needed. **Time Extended** - From follow-up inspection 2025-10-27: No test kit **Time Extended**
16-37-1
90
Aug 26, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No chemical chlorine test kit provided when using sanitizer at three-compartment sink and wiping cloths container. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-26: Wrong test kit obtained. Chlorine test kit needed. **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any 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 2025-08-26: No employee training. **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2025-08-26: Exterior door partially closed. **Time Extended**
35B-01-4
78
Aug 25, 2025
Routine - Food
6 critical violations. 5 major violations. 6 minor violations.
View 17 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 200+ ppm. Operator set up fresh solution at 75ppm. **Corrected On-Site** **Warning**
22-42-4
High Priority - Raw chicken stored over ready-to-eat coleslaw in walk in cooler. Operator removed chicken. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches inside walk in freezer. Walk in freezer empty not in use. **Warning**
35A-05-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee picked up a ball of the floor and then engaged in picking up clean to go container to fill up with food. Employee went to wash her hands. **Corrected On-Site** **Repeat Violation** **Warning**
12A-09-4
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. Crab mix 50F, conch 49F, fish 49 F, tuna salad 48F, coleslaw 48F, in walk in cooler over night. Not prepped or cooked today. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Crab mix 50F, conch 49F, fish 49 F, tuna salad 48F, coleslaw 48F, in walk in cooler over night. Not prepped or cooked today. See stop sale **Warning**
03A-02-5
Intermediate - No chemical chlorine test kit provided when using sanitizer at three-compartment sink and wiping cloths container. **Repeat Violation** **Warning**
16-37-1
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/ Clarvens Philostene food manager, arrived at the end of inspection. **Corrected On-Site** **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in employee bathroom. **Repeat Violation** **Warning**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - No soap provided at handwash sink in employee bathroom. **Repeat Violation** **Warning**
31B-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The bottom of reach in freezer soiled with blood, food debris and dirt. Operator cleaned during the inspection. **Corrected On-Site** **Warning**
23-03-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle in contact with coleslaw in walk in cooler. Operator removed. **Corrected On-Site** **Warning**
10-06-5
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment, next to steam table. Operator removed. **Corrected On-Site** **Warning**
35B-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public in reach in cooler. Operator removed. **Corrected On-Site** **Warning**
08B-49-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean on shelf under steam table. **Warning**
21-09-4
18
Jun 25, 2025
Food-Licensing Inspection
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No chemical chlorine test kit provided when using sanitizer at three-compartment sink and wiping cloth container.
16-37-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of reach in freezer soiled.
23-03-4
86
Jun 24, 2025
Routine - Food
7 critical violations. 3 major violations. 3 minor violations.
View 13 violations
High Priority - Observed: Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator washing and rinsing pots and bus bins, then starting to use unsanitized dishes. Triple sink set up without sanitizer solution. Priority: High Priority
22-45-4
High Priority - Observed: Food with mold-like growth. See stop sale. 1 whole Squash in walk in cooler. Priority: High Priority
01B-07-4
High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https:// www2.myfloridalicense.com/hotels-restaurants/ Operator applied for change of ownership during the inspection. File number 371016. Application number 1748509. **Corrective Action Taken** Priority: High Priority
50-08-7
High Priority - Observed: Stop Sale issued due to food not being in a wholesome, sound condition. Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Open package of raw chicken in chest freezer with raw open package of raw beef, both items floating in approximately 1 inch of blood. No longer frozen. Priority: High Priority
01B-13-4
High Priority - Observed: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook goes from prepping raw turkey to prepping raw goat without washing his hands and changing gloves. Cook went to wash his hands. **Corrected On-Site** Priority: High Priority
12A-09-4
High Priority - Observed: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Open package of raw chicken in chest freezer with raw open package of raw beef, both items floating in approximately 1 inch of blood. No longer frozen. See stop sale Priority: High Priority
08A-17-6
High Priority - Observed: Live, small flying insects found 2 live flying insects inside a container with on raw conch on shelf over triple sink. 1 live flying insect on clean sanitized pot on shelf over triple sink. 30+ live flying insects inside walk in freezer. Freezer not in use. Operator stated in disrepair. 2 live flying insects landing on prep table across triple sink. Priority: High Priority
35A-02-7
Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Ninja mixer soiled with food debris and glue. Priority: Intermediate
22-02-4
Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink next to triple sink and at front counter Operator provided. **Corrected On-Site** Priority: Intermediate
31B-02-4
Intermediate - Observed: No soap provided at handwash sink next to triple sink and front counter. Operator provided. **Corrected On-Site** Priority: Intermediate
31B-03-4
Basic - Observed: Time/temperature control for safety food thawed in an improper manner. Turkey and goat thawed in standing water in triple sink. Priority: Basic
06-01-5
Basic - Observed: Bowl or other container with no handle used to dispense salt under steam table. Operator removed. **Corrected On-Site** Priority: Basic
14-01-5
Basic - Observed: Stored salt not covered under steam table. Operator covered. Priority: Basic
08B-12-5
22
Jan 14, 2025
Routine - Food
4 critical violations. 6 major violations. 4 minor violations.
View 14 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal food stored over or with unwashed produce...raw ground beef, raw conch above produce in reach in cooler . Employee properly stored . **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....cooked goat 67F at kitchen, food not prepped or portion today , food being held less than 4 hours . Employee removed food to reach in freezer to cooling fast . **Corrective Action Taken**
03A-02-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized...employee prepped wash water with soap and chlorine and then washed ,rinsing utensils and putting to dry . Reviewed preparation sanitizer solution. **Corrected On-Site**
22-45-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink ... employee provided. **Corrected On-Site**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing...employee went to store to buy chlorine. **Corrected On-Site**
22-38-5
Intermediate - No soap provided at handwash sink.
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.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...rice , chicken, pork , sauce was cooked over 24 hours in reach in cooler .
02C-02-5
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee use only one compartment to wash and rinse utensils.
16-13-5
Basic - Employee with no hair restraint while engaging in food preparation...employee hair restraint. **Corrected On-Site**
13-03-4
Basic - Stored food not covered...sauce , conch in storage reach in cooler . Employee covered **Corrected On-Site**
08B-12-5
Basic - Clean utensils knives stored between triple sink and wall. Employee removed knives . **Corrected On-Site**
24-14-4
25
Jul 18, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
29
Feb 13, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding cooked plantains 99°, ground sea food 74°, boiled eggs 72° at cook line being held less than four hours, operator time marked **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...hot dogs 72° on prep table being held less than four hours. Operator discarded. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...cut tomatoes 56°, cut lettuce 57° , coleslaw 60° in reach in cooler . Per operator food was prep less than an hour . Take another temperature after 20 minutes it was same temperature 56°, 57°, and 60° . Operator time marked . **Repeat Violation** **Admin Complaint**
03D-15-4
67
Feb 7, 2024
Complaint Full
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...prickly ( cut cabbage) 60° was prepped Monday in reach in cooler ,food being held more than 4 hours . Stop sale issue . Employee discarded food . . Cooked chicken 70°F , cooked ground beef 69°F , hot dogs 69° F in the prep table, food was not cooked or prepped today , food being held less than 4 hours. Employee time marked. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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...prickly ( cut cabbage) 60° was prepped Monday in reach in cooler ,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 shrimp, raw beef above uncovered cooked food fish , sauce in tall reach in cooler . Manager properly stored **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....observed at 3:37 cut lettuce 60°, cut tomatoes 60° in reach in cooler . Manager stated that food was prepped at 3 pm. Took another temperature at 4:14 food was same temperature at 60°. Manager time marked food to serve.
03D-15-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths....wrong test kit.
16-37-1
Basic - Food stored on floor.... Onion , cooked pork at kitchen, employee removed. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit...spoons , tong in room temperature water at 75°F . Manager removed water. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
10-07-4
Basic - Stored food not covered...cooked fish, cooked chicken, cooked turkey several cooked food or prep food not covered in tall reach in cooler . Employee covered. **Corrected On-Site**
08B-12-5
39
Apr 4, 2023
Routine - Food
No violations found.
100
Oct 24, 2022
Food-Licensing Inspection
1 major violation.
View 1 violation
Approved Thawing Methods Used
FL-31
90
Frequently Asked Questions
When was Solo Barbecue and Seafood last inspected?
The most recent health inspection at Solo Barbecue and Seafood on file is from Feb 12, 2026. The public record contains 12 inspections in total.
What is the most common violation at Solo Barbecue and Seafood?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Solo Barbecue and Seafood.
How does Solo Barbecue and Seafood compare to other restaurants in Delray Beach?
Solo Barbecue and Seafood most recently scored 13 out of 100, which is lower than the Delray Beach average of 71.
Has Solo Barbecue and Seafood's inspection record improved over time?
Yes. Recent inspections at Solo Barbecue and Seafood have averaged around seven violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Solo Barbecue and Seafood 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 Solo Barbecue and Seafood inspected?
Based on the inspection history on file, Solo Barbecue and Seafood is inspected around four times per year on average.
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