The Wine Room Kitchen & Bar
Last inspected: Apr 15, 2026
29
Score
Public records show eight inspections at The Wine Room Kitchen & Bar stretching back to 2022. The Wine Room Kitchen & Bar was last inspected on Apr 15, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have ticked up lately, averaging around 10 violations per visit versus roughly six violations earlier in the record.
Across the inspection history, “spray bottle containing toxic substance not labeled” is the issue that surfaces most often, recorded four times.
The city-wide average sits at 71, which The Wine Room Kitchen & Bar's 29 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
5
Critical latest
4
Major latest
2
Minor latest
Inspection History
Apr 15, 2026
Routine - Food
5 critical violations. 4 major violations. 2 minor violations.
View 11 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 handled solid dishes and then putting away cleaned dishes without wash hands between dirty to clean. Manager educated dishwasher . **Corrected On-Site**
12A-13-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....brown sauce 44F in walk in cooler , per chef food was cooked yesterday , stope sale issue . Chef discarded food. **Corrective Action Taken**
03D-02-5
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 41 degrees Fahrenheit within 6 hours....brown sauce 44F in walk in cooler , per chef food was cooked yesterday ,
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....ready to eat crab meat with raw salmon in same container, raw lamb ribs above sauces at walk in cooler . Chef properly stored. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...semi soft cheese 49F in display case at cave station at front . Food not prepped or portioned today , food being held less than 4 hours . Chef voluntarily discarded cheese . **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - oysters tag removed from original container prior to container being emptied at walk in cooler . Employee provided in container . **Corrected On-Site** **Repeat Violation**
01C-10-4
Intermediate - Handwash sink not accessible for employee use at all times...stored gloves boxes , big garbage can front of handwashing sink at cook line . Employee removed **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked... observed at 4:11 pm chicken stocks was cooked yesterday afternoon. Employee date marked . **Corrected On-Site** **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled...blue liquid spray bottle . Employee labeled **Corrected On-Site**
41-17-4
Basic - Clean utensils or equipment stored in dirty drawer or rack...ice scoop stored directly top of ice machine at hall way by the employee bathroom. Employee properly stored. **Corrected On-Site**
24-06-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food...cut avocado, whole avocado with stickers in flip top reach in cooler . Employee removed ice scoop **Corrected On-Site**
08B-17-4
29
Sep 16, 2025
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
25
Apr 23, 2025
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...fresh mozzarella cheese 44F stored in double container, slice cheese 45F in top reach in cooler at kitchen. Food not prepped or portion today , food being held less than 4 hours . Chef removed food to acceptable place . **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...cooked beef with raw beef in same container in walk in cooler , chef properly stored. **Corrected On-Site**
08A-05-6
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.....touched drink ice while removed ice scoop . Employee discarded . **Corrected On-Site**
09-01-4
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 200++ppm.
22-41-4
Intermediate - Handwash sink not accessible for employee use at all times...blocked by the rack by the ice machine, blocked by the garbage can at expo line . Employee removed **Corrected On-Site**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory...manager print new menu with identifying mark . **Corrected On-Site**
02B-01-5
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...manager print it on the menu . **Corrected On-Site**
02A-01-5
Basic - Working containers of food removed from original container not identified by common name...multiple dressings and sauces squeezed bottle at expo line . Employee labeled **Corrected On-Site**
02D-01-5
Basic - No handwashing sign provided at a hand sink used by food employees...... set alight kitchen and bar . Chef provided. **Corrected On-Site**
31B-04-4
Basic - Ice scoop handle in contact with ice at bar . Employee properly stored. **Corrected On-Site**
10-08-5
Basic - Bathroom door left open other than during cleaning or maintenance...employee bathroom. **Repeat Violation**
32-02-4
33
Dec 17, 2024
Routine - Food
5 critical violations. 3 major violations. 2 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....blue cheese fondue 51F in dipper than 4 inches container with covered at walk in cooler. Per chef and date marked food was cooked yesterday. Stop sale issue . Employee discarded food. **Corrective Action Taken**
03D-02-5
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....00 ppm. Prepared three compartment sink to sanitization utensils. **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. .... Cream spinach date marked 12/5 at walk in cooler . See stop sale. Chef discarded. **Corrected On-Site**
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. .... Cream spinach date marked 12/5 at walk in cooler .
01B-13-4
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 41 degrees Fahrenheit within 6 hours....blue cheese fondue 51F in dipper than 4 inches container with covered at walk in cooler. Per chef and date marked food was cooked yesterday
01B-02-5
Intermediate - Handwash sink used for purposes other than handwashing....stored slicer, towel in handwashing sink at cook line , chef removed. **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....cooked chicken legs in reach in cooler , cream spinach , blue cheese sauce at walk in cooler . Food was cooked / prepared 3 , 4 days ago. Chef date marked. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled...multiple chemical cleaning spray bottles . Chef removed. **Corrected On-Site**
41-17-4
Basic - Bathroom door left open other than during cleaning or maintenance...employee bathroom
32-02-4
Basic - No handwashing sign provided at a hand sink used by food employees ..cook line and by the ice machine. **Repeat Violation** **Admin Complaint**
31B-04-4
32
Mar 20, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
55
Dec 13, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - No soap provided at handwash sink on cook line and next to ice machine. Operator provided. **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing degreaser not labeled in dish area. Operator labeled. **Corrected On-Site**
41-17-4
Basic - In-use utensil in non-time/temperature control for safety corn starch and panko not stored with handle above top of food within a closed container. Operator removed. **Corrected On-Site**
10-01-5
78
Jun 27, 2023
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
58
Dec 13, 2022
Routine - Food
2 major violations.
View 2 violations
Intermediate - Spray bottle containing toxic substance not labeled. At expo line hand wash sink; spray bottle containing soap mixture not labeled. Operator labeled. **Corrected On-Site**
41-17-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Passionate About You; House-made signature cocktail containing raw egg (not listed as drink ingredient). Operator had menu reprinted with raw egg listed as ingredient. **Corrected On-Site**
02B-04-5
82
Frequently Asked Questions
When was The Wine Room Kitchen & Bar last inspected?
The most recent health inspection at The Wine Room Kitchen & Bar on file is from Apr 15, 2026. The public record contains eight inspections in total.
What is the most common violation at The Wine Room Kitchen & Bar?
Across the inspection record, “spray bottle containing toxic substance not labeled” has been cited four times, more than any other issue at The Wine Room Kitchen & Bar.
How does The Wine Room Kitchen & Bar compare to other restaurants in Delray Beach?
The Wine Room Kitchen & Bar most recently scored 29 out of 100, which is lower than the Delray Beach average of 71.
Has The Wine Room Kitchen & Bar's inspection record improved over time?
No. Recent inspections at The Wine Room Kitchen & Bar have averaged around 10 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at The Wine Room Kitchen & Bar 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 Wine Room Kitchen & Bar inspected?
Based on the inspection history on file, The Wine Room Kitchen & Bar is inspected around two times per year on average.
Nearby Restaurants