The Little Club
Last inspected: Apr 10, 2026
41
Score
Across the available record, The Little Club has eight inspections on file, the first dated 2022. The newest entry in the record is dated Apr 10, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up more issues than earlier ones, averaging around nine violations lately compared to roughly six violations before.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged four times.
By comparison, the average Delray Beach facility scores 71, putting The Little Club on the weaker side. There are enough flags in the record to merit a second thought.
8
Inspections
4
Critical latest
3
Major latest
0
Minor latest
Inspection History
Apr 10, 2026
Routine - Food
4 critical violations. 3 major violations.
View 7 violations
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area...employee waiting for prep food as soon he got order , employee washed hands after discussion. **Corrected On-Site**
12A-11-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ... home made Greek sauce date marked 3/30, home made blue cheese sauce date marked 3/27 at walk in cooler . See stop sale issue . Employee discarded food . **Corrective Action Taken**
01B-24-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ... home made Greek sauce date marked 3/30, home made blue cheese sauce date marked 3/27 at walk in cooler . ...Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants... vacuum packaging raw pork in walk in freezer . **Repeat Violation**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...butter 82F in salad station by the kitchen, food not prepped or portioned today , food being held less than 4 hours. Employee time marked **Corrective Action Taken**
03A-02-5
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.
53B-14-5
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants... vacuum packaging raw pork in walk in freezer . Stop sale issue . Employee discarded food. **Corrective Action Taken**
03G-43-2
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...vacuum packaging raw pork in walk in cooler . Employee discarded food. **Corrective Action Taken** **Repeat Violation**
03G-50-1
41
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
Hands Clean and Properly Washed
FL-08
43
Apr 17, 2025
Routine - Food
8 critical violations. 6 major violations. 3 minor violations.
View 17 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.... Salmon in reduce oxygen packagingthawing in cooler without opening bag . Chef opened bag . **Corrected On-Site**
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. Salmon in walk in cooler .
03G-05-5
High Priority - Food placed in soiled container/equipment...sauerkraut container moldy . Employee cleaned. **Corrected On-Site**
08B-27-4
High Priority - Raw animal food stored in same container as ready-to-eat food... cold cut meat with seared tuna at prep line to prepared food. Employee properly seperated. **Corrected On-Site**
08A-08-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.... raw salmon above cooked fish in speed rack at walk in cooler . Chef properly stored. **Corrected On-Site**
08A-05-6
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...cooked diced cut chicken 45F in flip top reach in cooler at salad station , food not prepped or portion today . Food being held more than 4 hours .
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cooked diced cut chicken 45F in flip top reach in cooler at salad station , food not prepped or portion today . Food being held more than 4 hours . Stop sale issue. Chef discarded food. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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 chicken stock 125F in steam table at kitchen, food being held less than 4 hours . Employee reheated food 212F . **Corrected On-Site**
03B-01-6
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at expo line . Employee provided. **Corrected On-Site**
31B-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.....gazpacho was prepped Monday , home made ceaser dressing was Monday ( 4 days ago) at walk in cooler . Employee date marked. **Corrected On-Site**
02C-02-5
Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information....cooked ribey steak in vacuum package without labeled . Chef stated vacuum package today , chef date and time marked. **Corrected On-Site**
03G-09-5
Intermediate - Handwash sink used for purposes other than handwashing...spatulas, container , scoop in handwashing sink at salad station . Employee removed those things . **Corrected On-Site**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Repeat Violation** **Admin Complaint**
02B-01-5
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....vacuum package fish and cook chill food over 48 hours .
03G-50-1
Basic - Food stored on floor...several pickle containers, other food containers on the floor at walk in cooler . Employee properly stored **Corrected On-Site**
08B-38-4
Basic - Raw fruits/vegetables not washed prior to preparation....avocado with sticker at reach in cooler . Employee cleaned . **Corrected On-Site**
08B-39-4
Basic - Wiping cloth sanitizing solution stored on the floor at kitchen, prep station. Employee properly stored. **Corrected On-Site**
21-38-4
14
Dec 12, 2024
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition....home made blue cheese sauce date marked 12/1/24 in reach in cooler . Chef discarded food. **Corrected On-Site**
01B-13-4
High Priority - Non-food grade paper/paper towel used as liner for food container in spring mixed . Employee removed paper towel. **Corrected On-Site**
14-86-1
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...home made blue cheese sauce date marked 12/1/24 in reach in cooler . Chef discarded food. See stop sale. **Corrected On-Site**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...spring mixed 49F stored food in double containers at flip top reach in cooler at pantry station , food being held less than 4 hours . Operator voluntarily discarded food . **Corrective Action Taken**
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
02B-01-5
Basic - Stored food not covered....multiple food ,sauces soups not covered at walk in cooler ... potato skins, vegetable fries in tall reach in freezer . Employee covered. **Corrected On-Site**
08B-12-5
47
Mar 15, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
78
Oct 6, 2023
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
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....dishwasher handle dirty dishes to washed and the handle clean dishes to air dry. Chef educated dishwasher. **Corrected On-Site**
12A-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.......cut melon 54° in expo cooler and milk 51° , cream 50°, butter 64° in glass door reach in cooler at server station, per chef being held more than 4 hours .
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.......cut melon 54° in expo cooler and milk 51° , cream 50°, butter 64° in glass door reach in cooler at server station, per chef being held more than 4 hours . Stop sale issue . Employee discarded food. cheese cake 55° , heavy cream 55°, creama 55° in dessert cooler at kitchen, per chef food being held less than four hours . Employee discarded food . **Corrective Action Taken**
03A-02-5
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...provided to operator and displayed . **Corrected On-Site**
02A-01-4
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 - No soap provided at handwash sink at dishwashing area. Employee provided **Corrected On-Site**
31B-03-4
Basic - Bathroom door left open other than during cleaning or maintenance ...employee bathrooms . Chef Closed **Corrected On-Site**
32-02-4
Basic - Cleaned and sanitized equipment or utensils not properly stored...in use tong hang on in oven door.
24-07-4
Basic - No handwashing sign provided at a hand sink used by food employees at kitchen, dishwashing area, prep kitchen. Employee provided. **Corrected On-Site**
31B-04-4
41
Apr 19, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - No handwashing sign provided at a hand sink in the bar area. Operator printed and posted a sign. **Corrected On-Site**
31B-04-4
95
Nov 18, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - Exterior door has a gap at the threshold that opens to the outside. Observe at rear kitchen door.
35B-01-4
95
Frequently Asked Questions
When was The Little Club last inspected?
The most recent health inspection at The Little Club on file is from Apr 10, 2026. The public record contains eight inspections in total.
What is the most common violation at The Little Club?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at The Little Club.
How does The Little Club compare to other restaurants in Delray Beach?
The Little Club most recently scored 41 out of 100, which is lower than the Delray Beach average of 71.
Has The Little Club's inspection record improved over time?
No. Recent inspections at The Little Club have averaged around nine violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at The Little Club 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 The Little Club inspected?
Based on the inspection history on file, The Little Club is inspected around two times per year on average.
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