Sweet's Sensational Cuisine
Last inspected: Apr 9, 2026
45
Score
Public records show 11 inspections at Sweet's Sensational Cuisine stretching back to 2022. The newest entry in the record is dated Apr 9, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
“Time/temperature control for safety food cold held” comes up most often, recorded three times in the inspection record.
By comparison, the average Delray Beach facility scores 71, putting Sweet's Sensational Cuisine on the weaker side. This restaurant has more on its record than most do.
11
Inspections
3
Critical latest
3
Major latest
1
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed cooked Observed cooked ox tail in reach in freezer in black Nonfood-grade bags used in direct contact with food. Operator wrapped food in food grade plastic. **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) Observed in reach in freezer raw poultry above cooked ox tail. not all commercially sealed.. 2) observed raw beef above cooked beef patties in Richmond and freezer not all commercially sealed. Operator placed the raw chicken and raw beef on lower shelf in correct way. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed carrots cake with cream cheese (59F - Cold Holding) at front counter. Operator placed cake back in refrigerator. **Corrective Action Taken**
03A-02-5
Intermediate - Probe thermometer not within the intended measuring range of use. Observed meat thermometer that started at 100 degrees.
05-03-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
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. **Repeat Violation**
53B-13-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open drinks in reach in refrigerator multiple refrigerators.
12B-13-4
45
Sep 25, 2025
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
41
Mar 13, 2025
Routine - Food
No violations found.
100
Mar 12, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...observed rice 104F, goat 98 F in reach in cooler with covered , cooling since 12 pm . Took another temperature after 20 minutes, food same temperature as above . Operator removed food to reheating 165 to serve dinner. **Corrective Action Taken**
03D-15-4
78
Jan 3, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding grilled chicken 97F, dumplings 112F in cook line , food was cooked today and being held less than 4 hours . Operator time marked . **Repeat Violation** **Warning** - From follow-up inspection 2025-01-03: Hot holding jark pork 89F, jark chicken 91F in oven , per employee food being cooked an hour ago . Explained to Employee time control for TCS food. **Admin Complaint**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some 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 2025-01-03: **Time Extended**
53B-14-5
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2025-01-03: **Time Extended**
53B-13-5
70
Dec 19, 2024
Routine - Food
4 critical violations. 2 major violations.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....cooked cabbage 59F tightly stored with covered in tall reach in cooler . Food was cooked yesterday. Stop sale issue . Operator removed food. **Repeat Violation** **Warning**
03D-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....meat sauce 49F , cooked spinach 48F, cooked cabbage 50F, blanched plantains 56F in tall reach in cooler , food not cooked or portion today , food being held more than 4 hours . ...Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....cooked cabbage 59F tightly stored with covered in tall reach in cooler . Food was cooked yesterday. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....meat sauce 49F , cooked spinach 48F, cooked cabbage 50F, blanched plantains 56F in tall reach in cooler , food not cooked or portion today , food being held more than 4 hours . Stop sale issue . Operator removed food. **Corrective Action Taken** **Repeat Violation** **Warning**
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 holding grilled chicken 97F, dumplings 112F in cook line , food was cooked today and being held less than 4 hours . Operator time marked . **Repeat Violation** **Warning**
03B-01-6
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. **Warning**
53B-13-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-14-5
45
Feb 13, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.... Cooked to serve Hot holding sweet potatoes 98, dumpling 103 in the stove being held more than 4 hours . Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...raw chicken 75 in reach in cooler at outside shade being held more than 4 hours ... **Warning** - From follow-up inspection 2024-02-13: Ox tail 82° in reach cooler . Per operator food was cooked 10 am. Food was not reached 70° within 2 hours . Stop sale issue . **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.... Cooked to serve Hot holding sweet potatoes 98, dumpling 103 in the stove being held more than 4 hours . Stop sale issue. Employee discarded food. .. Jerk chicken 91 at cook line being held less than 4 hours . Employee time marked . **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-02-13: Cooked cabbage 93°, white rice 96° , sweet potatoes 91° , dumplings 99° F at kitchen being less than 4 hours , employee reheating food at time of inspection over 165° F **Admin Complaint**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures... **Warning** - From follow-up inspection 2024-02-13: **Time Extended**
04-02-4
67
Feb 12, 2024
Routine - Food
4 critical violations. 2 major violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...raw chicken 75° in reach in cooler at outside shade being held more than 4 hours . Stop sale issue . **Warning**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license...operator on the phone to renewal license . **Corrected On-Site** **Warning**
50-17-3
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.... Cooked to serve Hot holding sweet potatoes 98°, dumpling 103° in the stove being held more than 4 hours . Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...raw chicken 75° in reach in cooler at outside shade being held more than 4 hours ... **Warning**
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.... Cooked to serve Hot holding sweet potatoes 98°, dumpling 103° in the stove being held more than 4 hours . Stop sale issue. Employee discarded food. .. Jerk chicken 91° at cook line being held less than 4 hours . Employee time marked . **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures... **Warning**
04-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....stew peas was cooked yesterday morning in reach in cooler more than 24 hours. Advised operator to date marked. **Repeat Violation** **Admin Complaint**
02C-02-5
45
Aug 28, 2023
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Wiping Cloths Properly Used and Stored
FL-41
45
Jun 26, 2023
Routine - Food
2 minor violations.
View 2 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
95
Dec 12, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-2
Basic - Exterior door has a gap at the threshold that opens to the outside. Observe large hole on bottom of rear kitchen door.
35B-01-4
Basic - Food stored on floor. Observe pots of goat , chicken,and ox tail on floor in kitchen.
08B-38-4
78
Frequently Asked Questions
When was Sweet's Sensational Cuisine last inspected?
The most recent health inspection at Sweet's Sensational Cuisine on file is from Apr 9, 2026. The public record contains 11 inspections in total.
What is the most common violation at Sweet's Sensational Cuisine?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Sweet's Sensational Cuisine.
How does Sweet's Sensational Cuisine compare to other restaurants in Delray Beach?
Sweet's Sensational Cuisine most recently scored 45 out of 100, which is lower than the Delray Beach average of 71.
Has Sweet's Sensational Cuisine's inspection record improved over time?
Results have been roughly steady. Inspections at Sweet's Sensational Cuisine have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Sweet's Sensational Cuisine 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 Sweet's Sensational Cuisine inspected?
Based on the inspection history on file, Sweet's Sensational Cuisine is inspected around three times per year on average.
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