The Office
Last inspected: Feb 19, 2026
70
Score
The Office has been inspected 10 times since 2022. Inspectors last stopped by on Feb 19, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have ticked up lately, averaging around five violations per visit versus roughly three violations earlier in the record.
The pattern that stands out is “stop sale issued on time/temperature control”, which has been cited three times.
The city-wide average is 71, putting The Office squarely in typical territory. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
1
Critical latest
2
Major latest
0
Minor latest
Inspection History
Feb 19, 2026
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cheese 58F, spinach dip 50F, cooked chicken breast 48F, blanched vegetables 48F, rice 49F, chicken base 49F in flip top middle reach in cooler across from burner at kitchen. Food not prepped or portioned today , food being held less than four hours. Employee ice bath on food , voluntarily discarded some food. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-02-19: Cheese 46F, cheese 50F, spinach dip 50F, pasta sauce 46F in flip top reach in cooler . Food not prepped or portioned today , food being held more than four hours , employee time marked . **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Clam , oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning** - From follow-up inspection 2026-02-19: Not observed **Time Extended**
01C-05-4
Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam, oyster tags for 90 days. **Warning** - From follow-up inspection 2026-02-19: Not observed **Time Extended**
01C-02-4
70
Feb 18, 2026
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
33
Sep 11, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Toxic Substances Properly Identified, Stored, Used
FL-32
Approved Thawing Methods Used
FL-31
47
Mar 17, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
82
Sep 24, 2024
Routine - Food
3 critical violations.
View 3 violations
High Priority - Shell eggs in use or stored with cracks or broken shells at walk in cooler . Employee discarded **Corrected On-Site**
01B-14-4
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. ...Demi beef broth date marked 9/10, short ribs 9/14 at walk in cooler .
01B-13-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...Demi beef broth date marked 9/10, short ribs 9/14 at walk in cooler . See stop sale. Employee discarded food. **Corrective Action Taken**
01B-24-5
64
Jan 4, 2024
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at cook line hand wash sink. Operator provided paper towels **Corrected On-Site**
31B-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator started to clean and sanitize **Corrective Action Taken**
22-20-5
Basic - Uncovered food stored near sink exposed to splash. Blanched potatoes on speed rack directly next to hand wash sink. Exposed to splash, operator relocated speed rack **Corrected On-Site**
08B-54-4
82
Sep 11, 2023
Complaint Full
No violations found.
100
Sep 8, 2023
Complaint Full
9 critical violations. 2 major violations.
View 11 violations
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 cutting avocado with bare hands . Employee washed hands and putting gloves on hands . Stop sale issue . Employee discarded avocado **Repeat Violation** **Admin Complaint**
09-01-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.....tomato basil sauce 50° , tomato basil sauce 49° in walk in cooler . Per chef food was cooked yesterday. Stop sale issue . Employee discarded food. **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....heavy cream 50°, pasta 50° , cut cabbage 49°, roasted garlic 49°, cut tomatoes 45°, cooked chicken 48°, dumplings 52°, cabbage 50°, ground chorizo 51°, grille onion 50°, roasted garlic 49° , mushrooms 47°, sauce 44° in reach in cooler across from burner at kitchen .. Mozzarella cheese 52°, blue cheese 50° stored in double containers in flip top reach in cooler at kitchen and salad station. Per chef food was not prep 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.....tomato basil sauce 50° , tomato basil sauce 49° in walk in cooler . Per chef food was cooked yesterday. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition...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 cutting avocado with bare hands . ..... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...truffle cream date marked 8/30/23 in walk in cooler , couscous date marked 8/20/23 in reach in cooler . .. Food with mold-like growth. Couscous in reach in cooler . See stop sale. Employee discarded food . **Warning**
01B-13-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...truffle cream date marked 8/30/23 in walk in cooler , couscous date marked 8/20/23 in reach in cooler . Stop sale issue . Employee discarded food .. **Corrective Action Taken** **Warning**
02C-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw breaded chicken above French fries in reach in cooler at kitchen . Chef properly stored food . **Corrected On-Site** **Admin Complaint**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged...ready to eat turkey with raw shrimp in same container with in house package. Chef discarded turkey **Corrected On-Site** **Warning**
08A-02-6
High Priority - Food with mold-like growth. Couscous in reach in cooler . See stop sale. Employee discarded food . **Corrected On-Site** **Warning**
01B-07-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....heavy cream 50°, pasta 50° , cut cabbage 49°, roasted garlic 49°, cut tomatoes 45°, cooked chicken 48°, dumplings 52°, cabbage 50°, ground chorizo 51°, grille onion 50°, roasted garlic 49° , mushrooms 47°, sauce 44° in reach in cooler across from burner at kitchen .. Mozzarella cheese 52°, blue cheese 50° stored in double containers in flip top reach in cooler at kitchen and salad station. Per chef food was not prep or portion today, food being held more than 4 hours stop sale issue . **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....short ribs cooked 3 days ago no date marked , short rib sauce prepared 2 days ago with wrong date marked . Employee properly date marked. **Corrected On-Site** **Warning**
02C-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/.. William Krakehl JR. expired 2021 . ServSafe.
53A-03-7
21
Mar 22, 2023
Routine - Food
5 critical violations. 1 major violation. 2 minor violations.
View 8 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 0ppm). Triple sink set up
22-41-4
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. Chef used bare hands to dispense pickles. Educated chef on proper glove usage
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw ground beef stored over intact meat beef steaks. Items switched to be stored properly **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. At reach in cooler, pork chops (52F - Cold Holding). Item stored in cooler overnight. Item discarded. See Stop Sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, pork chops (52F - Cold Holding). Item stored in cooler overnight. Item discarded. See Stop Sale
03A-02-5
Intermediate - mussels tag removed from original container prior to container being emptied.
01C-10-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw frozen chicken thawing on shelving at room temperature. Employee removed from shelf to walk in cooler. **Corrected On-Site**
06-01-5
Basic - Ice bucket stored on floor outside between uses. Bucket brought inside and cleaned and sanitized **Corrected On-Site**
10-14-5
39
Nov 14, 2022
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observe oil in zap spray bottle.
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw shelled eggs above crab cakes. Operator removed eggs. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Flip top refrigerator ; dumplings,cooked pasta overnight (51F - Cold Holding) **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Observe raw hamburger in draw refrigerator at 45°F Operator removed for quick chill. 2) observe at Flip top refrigerator ; dumplings,cooked pasta overnight (51F - Cold Holding) see stop sale. ** 3) observe at flip top refrigerator ; chicken wings (49F - Cold Holding) due to over filled less then hour. Operator removed the overfilled chicken wings. Repeat Violation** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Observe ice cream soiled with mold-like substance or slime.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observe blue substance in unlabeled spray bottle at bar. Operator labeled spray bottle. **Corrected On-Site**
41-17-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observe at upper storage with bar ,side and single use.
36-37-5
Basic - Single-service articles improperly stored. Observe to go cups stored on floor in storage room upstairs.
25-05-4
Basic - Food stored on floor. Observe soda box's on floor in up stairs storage.
08B-38-4
Basic - Food offered in a way that misleads/misinforms the consumer. Operator menu states Florida coast Mahi Mahi but is from Vietnam. Operator menu stated Maryland crab cakes but serve crab meat Indonesian. **Admin Complaint**
52-11-4
Basic - Employee eating in a food preparation or other restricted area. Observe above prep table. Operator removed. **Corrected On-Site**
12B-02-4
Basic - Cloth used as a food-contact surface. Observe pretzels on top of cloth towel.
21-05-5
33
Frequently Asked Questions
When was The Office last inspected?
The most recent health inspection at The Office on file is from Feb 19, 2026. The public record contains 10 inspections in total.
What is the most common violation at The Office?
Across the inspection record, “stop sale issued on time/temperature control” has been cited three times, more than any other issue at The Office.
How does The Office compare to other restaurants in Delray Beach?
The Office most recently scored 70 out of 100, which is about the same as the Delray Beach average of 71.
Has The Office's inspection record improved over time?
No. Recent inspections at The Office have averaged around five violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at The Office 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 Office inspected?
Based on the inspection history on file, The Office is inspected around three times per year on average.
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