The Sea Southeast Asian Bistro
Last inspected: Mar 19, 2026
100
Score
The Sea Southeast Asian Bistro appears in inspection records 14 times, starting in 2022. On Mar 19, 2026, the health department conducted the most recent visit. Diners can read the low risk label as a sign that recent inspections have gone well.
Violation counts have held steady across recent visits, averaging around three violations each.
“Time/temperature control for safety food cold held” comes up most often, recorded six times in the inspection record.
The Sea Southeast Asian Bistro's latest score of 100 sits above the Delray Beach average of 71. The full picture is one of consistent compliance.
14
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 19, 2026
Routine - Food
No violations found.
100
Mar 18, 2026
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line Tempura batter with milk 65F stored under no temperature control. Per operator food not prepared or portioned today. Per operator food out of temperature for less than four hours. Operator moved to walk in cooler to quick chill. Observed in flip top cooler #2 ; cooked cabbage (45-46F); pork dumplings (45-46F), . Per operator food not prepared or portioned today. Per operator food out of temperature for less than four hours. Operator elected to discard cooked cabbage with time remain non clock and pit ice on top of pork dumplings. **Corrective Action Taken**
03A-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean glasses stored next to handwashing sink that are exposed to splash by ware washing area . Operator removed glasses. **Corrected On-Site**
24-27-4
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. Operator removed raw fish from packaging. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters spiked with grease at cook line.
23-03-4
70
Dec 5, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed in reach in freezer at bar area Raw tuna over cooked seasoned egg in reach in freezer . Operator stored raw tuna properly. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in low top reach in cooler at bar area Raw salmon over ready to eat sauce in walk in cooler. Operator stored raw salmon properly. **Corrected On-Site**
08A-05-6
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. Operator removed raw tuna from the bag.
06-09-1
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed opened employee water bottle in cold holding unit with food to be served to customer. Operator removed. **Corrected On-Site**
12B-13-4
67
Sep 22, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler across from stove ; raw beef (43-53F); raw chicken (42-47F). Per operator food not prepared or portioned today. Food held in unit less than four hours. Observed food past the fill line. Operator added ice to foods. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked white rice 119-144F. Per operator food held in unit less than four hours. Observed food stored past the fill line. Operator placed back onto stove to reheat to 165F or higher. **Corrective Action Taken**
03B-01-6
74
May 29, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler raw chicken stored above cooked eggs. Operator stored eggs properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Flip top cooler #3 ; tofu (51F); chicken wontons (47F). Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator moved foods to walk in cooler to quick chill. **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. Observed at fryer shrimp tempura 115F, stored under no temperature control. Operator placed shrimp tempura back into oven and reheated to 165F or higher. **Corrective Action Taken**
03B-01-6
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm). Operator remade to Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
21-08-4
61
Mar 31, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at cook line Raw tuna stored over ready to eat avocado. Operator stored properly. Observed at sushi bar low top cooler raw tuna stored over spicy mayo. Operator stored properly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler #1 raw chicken (43-51F); raw beef (41-55F). Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator placed ice on foods. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed in handwashing sink scrubber found inside. Operator removed. **Corrected On-Site**
31A-11-4
Basic - No handwashing sign provided at a hand sink used by food employees in kitchen near dry storage area.
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed opened employee container of coffee in reach in cooler with food for the store. Operator removed. **Corrected On-Site**
12B-13-4
61
Dec 12, 2024
Complaint Full
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler across from stove shredded cabbage (52F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Operator removed food back to walk in cooler to quick chill. **Corrective Action Taken**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit for dish machine.
16-37-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for sushi rice. Provided operator with time as a public health control sheet.
03F-10-5
Basic - Clean utensils stored between equipment and wall. Observed at sushi bar station long round utensil stored between wall and table. Operator removed. **Corrected On-Site**
24-14-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored above bar station reach in cooler. Operator removed. **Corrected On-Site**
40-06-5
64
Sep 19, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked egg (83F - Hot Holding) being held on cook line with no temperature control. Operator states egg was cooked 2.5 hours ago. Operator discarded cooked noodles (125F - Hot Holding) being held at room temperature for service. Operator states item has prepared less than 1 hour ago. Discussed with operator. Operator added to TPHC written procedure and time marked item to be discarded at the end of 4 hours **Corrected On-Site**
03B-01-6
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops in standing of 77F. Operator discarded water and cleaned and sanitized utensils **Corrected On-Site**
10-07-4
Basic - In-use utensil stored on soiled surface in between uses. Tongs stored in trash can in between uses. Operator moved tongs to ware washing area and cleaned and sanitized **Corrected On-Site**
10-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed throughout. Discussed with operator. Operator removed **Corrected On-Site**
14-01-5
74
Jun 17, 2024
Complaint Full
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
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 70 degrees Fahrenheit within 2 hours. cooked noodles cooked at 12:00 (2:45) (83F - Cooling); cooked chicken cooked at 12:00 (2:45) (78F - Cooling). Per operator items were cooked at 12:00 and have been held at room temperature.
01B-02-5
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. Sushi rice stored in dry storage temped at 90F at 3:10pm. Operator states item was prepared at 12:40. Operator time marked item to be discarded at 4:40 **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked noodles cooked at 12:00 (2:45) (83F - Cooling); cooked chicken cooked at 12:00 (2:45) (78F - Cooling). Per operator items were cooked at 12:00 and have been held at room temperature. See Stop Sale.
03D-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at sushi expo line. Operator provided **Corrected On-Site**
31B-02-4
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. Raw tuna, raw escolar commercially processed ROP thawing in sealed package. Items started thawing today, still partially frozen. Operator opened up packaging **Corrected On-Site**
06-09-1
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Staff meal being stored on expo line on cook line. Operator removed **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees personal items stored with clean cutting boards in ware washing area. Operator removed items, washed rinses and sanitized cutting boards **Corrected On-Site**
40-06-5
50
Feb 21, 2024
Routine - Food
No violations found.
100
Feb 8, 2024
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored on top of sauces, raw salmon stored above cooked ribs in 2 door stainless cook line reach in cooler. Operator reorganized **Corrected On-Site** **Warning**
08A-05-6
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. Dish machine tested at 0ppm. Operator called for service **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sprouts in water (69F - Cold Holding) being held on cook line. Operator states sprouts have been out for 1 hour. Operator iced sprouts **Corrective Action Taken** **Warning**
03A-02-5
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. Sushi rice in prep area and at sushi line has no time marking. Operator states rice was cooked 2.5 hours ago. Operator time marked rice **Corrected On-Site** **Warning**
03F-02-5
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/ CFM arrived at time of inspection **Corrected On-Site** **Warning**
53A-05-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food dust. Observed above cook line **Warning**
36-34-5
47
Aug 18, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
86
Feb 9, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee ate from food container then continue cutting Lemons without washing hands
12A-05-4
Basic - Employee eating in a food preparation or other restricted area.
12B-02-4
Basic - Employee eating while preparing food.
12B-01-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table
40-06-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
70
Aug 10, 2022
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Chicken stored over RTE Sauce **Corrected On-Site**
08A-02-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink.
12A-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.
27-16-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Toilet leaking.
29-02-4
64
Frequently Asked Questions
When was The Sea Southeast Asian Bistro last inspected?
The most recent health inspection at The Sea Southeast Asian Bistro on file is from Mar 19, 2026. The public record contains 14 inspections in total.
What is the most common violation at The Sea Southeast Asian Bistro?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at The Sea Southeast Asian Bistro.
How does The Sea Southeast Asian Bistro compare to other restaurants in Delray Beach?
The Sea Southeast Asian Bistro most recently scored 100 out of 100, which is higher than the Delray Beach average of 71.
Has The Sea Southeast Asian Bistro's inspection record improved over time?
Results have been roughly steady. Inspections at The Sea Southeast Asian Bistro have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at The Sea Southeast Asian Bistro means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is The Sea Southeast Asian Bistro inspected?
Based on the inspection history on file, The Sea Southeast Asian Bistro is inspected around four times per year on average.
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