The Bridge Cafe
Last inspected: Mar 12, 2026
64
Score
The Bridge Cafe has been inspected 18 times since 2022. On Mar 12, 2026, the health department conducted the most recent visit. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent inspections have turned up roughly the same number of issues each time, hovering near three violations per visit.
“Handwash sink not accessible for employee use” comes up most often, recorded six times in the inspection record.
The Bridge Cafe's latest score of 64 falls below the Delray Beach average of 71. On the whole, the file is mixed but not concerning.
18
Inspections
3
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 12, 2026
Complaint Full
3 critical violations.
View 3 violations
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 and the time removed from temperature control cannot be determined. Single serve butter 72F in reach in cooler at expo line , food being room temperature to serve customers . Butter being held less than 4 hours . Operator discarded food. **Corrective Action Taken** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Ham 63F, corn beef 49F, American cheese 40F, Swiss cheese 51F , chicken salad , roasted pepper 49F in flip top both reach in cooler . Operator stated that food being about 15 minutes to cleaning coolers . Operator removed food to reach in freezer to cooling fast . ** **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container...guacamole covered by paper towel . Operator removed paper towel. **Warning**
14-86-1
64
Jan 29, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance on interior plastic plate of ice machine. **Warning** - From follow-up inspection 2026-01-29: Same. **Time Extended**
22-20-5
95
Jan 21, 2026
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
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. Dishwasher (Chlorine 10ppm) Advised operator to sanitize via triple sink with quaternary sanitizer at 200-400ppm. **Warning**
22-41-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw smoked salmon not in commercial packaging over prosciutto at stainless reach in freezer. Raw chicken not in commercial packaging over soy beans at white reach in freezer. Operator stored all products properly. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator dumped out and added fresh water to chlorine sanitizer. Rechecked, 100ppm chlorine sanitizer. **Corrected On-Site** **Warning**
41-27-4
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. Milk opened on 1/18 not date marked at walk in cooler. **Corrected On-Site** **Warning**
02C-03-5
Basic - Food stored on floor. Cooking oil stored on floor by rear entrance to kitchen. **Warning**
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance on interior plastic plate of ice machine. **Warning**
22-20-5
52
Oct 21, 2025
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
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 over 400 ppm according to concentration comparison chart . **Warning**
22-41-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded....smoked salmon. Operator call US food and provided. **Corrected On-Site** **Warning**
01D-01-5
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...sausage 56F, ground sausage 53F, cheeses 55F, ham 56F, grilled onion 54F, green mix 56F, cut tomatoes 54F in flip top reach in cooler at kitchen and butter 76F in room temperature at server station , food not prepped or portion today , food being held more than 4 hours . **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...sausage 56F, ground sausage 53F, cheeses 55F, ham 56F, grilled onion 54F, green mix 56F, cut tomatoes 54F in flip top reach in cooler at kitchen and butter 76F in room temperature at server station , food not prepped or portion today , food being held more than 4 hours . Stop sale issue . Employee discarded food. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times...blocked big garbage can . Operator removed. **Corrected On-Site** **Warning**
31A-09-4
Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. **Warning**
05-11-4
47
Jul 17, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to cook line. Operator provided.
31B-02-4
90
Apr 22, 2025
Routine - Food
No violations found.
100
Apr 11, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon needs identification. **Repeat Violation**
02B-01-5
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.
53B-01-5
82
Mar 13, 2025
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed 200+ppm chlorine. Operator set up fresh solution at 75ppm. **Corrected On-Site** **Warning**
41-27-4
High Priority - Raw smoked salmon stored over and not properly separated from ready-to-eat cooked shrimp in walk in cooler. Operator removed salmon. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Garbage can in front of sink. Operator removed garbage can.**Repeat Violation** **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31A-09-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee, working here more than 60 days. Reporting form signed at last inspection. **Warning**
53B-02-5
Intermediate - Spray bottle containing windex not labeled in dish area. Operator labeled **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-17-4
55
Dec 3, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
55
Nov 5, 2024
Routine - Food
5 major violations.
View 5 violations
Intermediate - Handwash sink not accessible for employee use at all times blocked by a garbage can next to triple sink. Operator removed garbage can. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at entrance to kitchen. Operator provided. **Corrected On-Site**
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 new employee started 2 weeks ago and has not received any food handler training. Emailed form to Manager, he printed the form and had new employee sign it. **Corrected On-Site**
11-26-1
Intermediate - No soap provided at handwash sink. On cook line and at entrance to kitchen. Operator provided. **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing cleaner not labeled in dish area. Operator discarded. **Corrected On-Site**
41-17-4
61
Jun 5, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
95
Apr 10, 2024
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Toilet Rooms Maintained
FL-53
70
Mar 22, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
74
Feb 1, 2024
Routine - Food
3 critical violations. 5 major violations. 1 minor violation.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....single serve butter 75° at coffee station, food not prepped or portion today , food being held more than 4 hours . Stop sale issue . Employee discarded butter **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands...server washed hands after discussion **Corrected On-Site** **Warning**
12A-02-4
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....single serve butter 75° at coffee station, food not prepped or portion today , food being held more than 4 hours . **Warning**
01B-02-5
Intermediate - Handwash sink not accessible for employee use at all times...blocked by big garbage can. Employee moved. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing...dumped ice, straw in handwashing sink . Employee cleaned. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. **Warning**
16-37-1
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
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.... Packaging information removed before use or thawing . .. employee removed fish . **Corrected On-Site** **Warning**
06-09-1
37
Apr 13, 2023
Routine - Food
1 critical violation. 4 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 70°F, on speed rack. Cook stated was removed from walk in cooler less than 2 hours ago. Cook placed rice back in walk in cooler.
03A-02-5
Intermediate - Spray bottle containing windex not labeled in prep area across grill. Cook labeled. **Corrected On-Site**
41-17-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to triple sink. Cook provided. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink next to triple sink. Cook provided. **Corrected On-Site**
31B-03-4
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. Expired 3.15.23.
53B-14-5
Basic - Stored Frank in a blanket not covered in reach in freezer. Cook covered. **Corrected On-Site**
08B-12-5
55
Apr 10, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Operator not sanitizing cook line countertops.
22-11-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed cook line hand washing sink blocked by trash can. Operator relocated. **Corrective Action Taken** **Repeat Violation**
31A-09-4
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. **Repeat Violation**
53B-05-5
Basic - Employee beverage container on a food preparation table or OVER/NEXT to clean equipment/utensils. Operator relocated to bottom shelf and isolated. **Corrective Action Taken**
12B-07-4
Basic - Commercially processed reduced oxygen packaged fish, both Salmon and Mahi Mahi, bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator removed from vacuum seal. **Corrective Action Taken**
06-09-1
Basic - Soiled dry wiping cloth in use. Operator set up sanitizer buckets for the line cooks. **Corrective Action Taken**
21-10-4
Basic - Food stored on floor. Observed plastic water bottles stored on the floor. Operator relocated to shelves. **Corrective Action Taken**
08B-38-4
Basic - Equipment in poor repair. Observed torn and broken gaskets on the cook line low boy cooler.
14-11-5
Basic - Two cook line employees with no hair restraint while engaging in food preparation. Operator provided hats. **Corrective Action Taken**
13-03-4
52
Dec 14, 2022
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef stock (129°F-132°F - Hot Holding) cook stated it was done cooking one hour ago. Cook raised temperature to reheat above 165°F to hot hold one more hour. **Corrective Action Taken**
03B-01-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. License was renewed during inspection. Verified on Versa. **Corrected On-Site**
50-17-2
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage stored over cooked steak on speed rack in walk in cooler. Operator removed sausage. **Corrected On-Site**
08A-05-6
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.
53B-14-5
58
Nov 29, 2022
Routine - Food
3 critical violations. 6 major violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe sausage (97-100F - Hot Holding). Operator placed in oven.
03B-01-6
High Priority - Employee washed hands with cold water. The only hand wash sink in established doesn't have hot water working.
12A-19-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observe dishwasher handling dirty dishes and without washing hands handling clean dishes.
12A-13-4
Intermediate - Handwash sink not accessible for employee use at all times. Observe metal container in hand wash sink by dishwasher.
31A-09-4
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/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe at dishwasher hand wash sink.
31B-02-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. I printed consumer advisory and operator posted. **Corrected On-Site**
02B-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
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observe at hand wash sink at dishwasher.
27-16-4
35
Frequently Asked Questions
When was The Bridge Cafe last inspected?
The most recent health inspection at The Bridge Cafe on file is from Mar 12, 2026. The public record contains 18 inspections in total.
What is the most common violation at The Bridge Cafe?
Across the inspection record, “handwash sink not accessible for employee use” has been cited six times, more than any other issue at The Bridge Cafe.
How does The Bridge Cafe compare to other restaurants in Delray Beach?
The Bridge Cafe most recently scored 64 out of 100, which is lower than the Delray Beach average of 71.
Has The Bridge Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at The Bridge Cafe have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Bridge Cafe means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is The Bridge Cafe inspected?
Based on the inspection history on file, The Bridge Cafe is inspected around five times per year on average.
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