Vic and Angelo'¿S
Last inspected: Apr 13, 2026
30
Score
Vic and Angelo'¿S has been inspected 15 times since 2022. On Apr 13, 2026, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited four times.
That's lower than the typical Delray Beach restaurant, which scores around 71. Diners may want to weigh the inspection history when deciding to visit.
15
Inspections
4
Critical latest
5
Major latest
2
Minor latest
Inspection History
Apr 13, 2026
Routine - Food
4 critical violations. 5 major violations. 2 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cut lettuce 52F, boiled eggs 48F, sweet cream 50F, beans 49F, cut tomatoes 49F in flip top reach in cooler across from fryer , mixer at kitchen. Food not prepped or portioned today , food being held more than 4 hours. Stop sale issue . Employee discarded food. ... cream 62F, dried tomatoes sauce 56F at expo line , food not prepped or portioned today , food being held less than 4 hours . Employee time marked . **Corrective Action Taken** **Repeat Violation** **Warning**
03A-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...cut lettuce 52F, boiled eggs 48F, sweet cream 50F, beans 49F, cut tomatoes 49F in flip top reach in cooler across from fryer , mixer at kitchen. Food not prepped or portioned 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...Alfredo sauce 58F, Marsala sauce 48F, vodka sauce 49F in big tall containers at walk in cooler. Per Cook and date marked food was cooked yesterday. **Warning**
01B-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....Chlorine +200 ppm. **Warning**
22-41-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...Alfredo sauce 58F, Marsala sauce 48F, vodka sauce 49F in big tall containers at walk in cooler. Per Cook and date marked food was cooked yesterday. Stop sale issue . Employee discarded food. **Corrective Action Taken** **Warning**
03D-02-5
Intermediate - Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
01C-05-4
Intermediate - Clam/mussel tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Establishment not maintaining clam/mussel tags for 90 days. **Warning**
01C-02-4
Intermediate - Handwash sink used for purposes other than handwashing...tray stored in handwashing sink at dishwashing area . Employee removed. **Corrected On-Site** **Warning**
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...chicken wings was prepared 4 days ago in walk in cooler without date marked. Cook date marked on food . **Corrected On-Site** **Warning**
02C-02-5
Basic - Clean utensils knives stored between equipment and wall by the pizza station. Employee removed. **Corrected On-Site** **Warning**
24-14-4
Basic - No handwashing sign provided at a hand sink used by food employees at kitchen ..operator provided. **Corrected On-Site** **Warning**
31B-04-4
30
Sep 25, 2025
Routine - Food
No violations found.
100
Sep 24, 2025
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
45
Apr 30, 2025
Routine - Food
No violations found.
100
Apr 29, 2025
Routine - Food
4 critical violations. 5 major violations. 1 minor violation.
View 10 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 00 ppm. **Repeat Violation** **Admin Complaint**
22-41-4
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......Ham 56F, cooked chicken 56F, butter 56F , roasted peppers 56F in glass door reach in cooler at kitchen. Food not prepped or portion today , food being more than 4 hours . **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit......Ham 56F, cooked chicken 56F, butter 56F , roasted peppers 56F in glass door reach in cooler at kitchen. Food not prepped or portion today , food being more than 4 hours . Stop sale issue . Chef discarded food. . ....tomato sauce 50F, ricotta cheese 70F in ice bath at expo line , food not prepped or portion today , food being held less than 4 hours . Employee time marked. .... **Corrective Action Taken** **Warning**
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 wings 99-108F by the pizza oven being held less than 4 hours. Operator voluntarily discarded food. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment...clams, mussels **Warning**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served...clams , mussels . **Admin Complaint**
01C-03-4
Intermediate - Equipment drain line draining into handwash sink at expo line .
31A-10-4
Intermediate - Handwash sink used for purposes other than handwashing...container in handwashing sink at expo line and dishwashing area. manager removed container. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at expo line , employee provided paper towel **Corrected On-Site** **Warning**
31B-02-4
Basic - Working containers of food removed from original container not identified by common name....multiples oil, sauce , vinaigrette bottle not labeled at expo line, kitchen. **Warning**
02D-01-5
32
Dec 10, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : 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. Observed Dishwasher (Chlorine 0ppm) Operator has eco lab on the way **Warning** - From follow-up inspection 2024-12-10: Observe chlorine sanitizer at 0ppm. **Admin Complaint**
22-41-4
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed with clams **Warning** - From follow-up inspection 2024-12-10: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Equipment drain line draining into handwash sink. Observed at espresso machine hand sink. **Warning** - From follow-up inspection 2024-12-10: **Time Extended**
31A-10-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed oil not labled in squeeze bottle **Warning** - From follow-up inspection 2024-12-10: **Time Extended**
02D-01-5
Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. Observed at expo . **Warning** - From follow-up inspection 2024-12-10: **Time Extended**
14-20-4
64
Dec 6, 2024
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Personal Cleanliness
FL-40
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
25
May 31, 2024
Complaint Full
No violations found.
100
May 30, 2024
Complaint Full
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Tuna 41°F, Sea Bass 41°F removed from freezer yesterday or before. In drawers at cook line. **Warning**
01B-13-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook came to the cook line from dining room and started reheating sauces on the stove, without washing his hands first. Cook washed his hands. **Corrected On-Site** **Warning**
12A-16-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese tortellini 50°F-53°F, lobster tails 51°F, cooked pear ravioli 47°F-50°F, in cooler on cook line since yesterday. Not prepped or cooked today. See stop sale **Warning**
03A-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. Cheese tortellini 50°F-53°F, lobster tails 51°F, cooked pear ravioli 47°F-50°F, in cooler on cook line since yesterday. Not prepped or cooked today. **Warning**
01B-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line. Operator provided. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - No soap provided at handwash sink on cook line. Operator provided. **Corrected On-Site** **Warning**
31B-03-4
Basic - Working containers of flour removed from original container not identified by common name. **Warning**
02D-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. Tuna 41°F, Sea Bass 41°F removed from freezer yesterday or before. In drawers at cook line. See stop sale. **Warning**
06-09-1
37
Jan 19, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning** - From follow-up inspection 2024-01-19: Not provided, operator stated they ordered **Time Extended**
16-37-1
90
Jan 17, 2024
Routine - Food
7 critical violations. 5 major violations. 1 minor violation.
View 13 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw beef above raw sea food in reach in drawer at kitchen, employee properly stored **Corrected On-Site** **Warning**
08A-20-5
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....diced chicken 56°, sausages 56° , chicken wings 49°, mozzarella cheese 56°, grilled onion 51°, blue cheese , cut tomatoes, cooked zucchini 52° , pizza sauce 49° in flip top pizza reach in cooler . **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....diced chicken 56°, sausages 56° , chicken wings 49°, mozzarella cheese 56°, grilled onion 51°, blue cheese , cut tomatoes, cooked zucchini 52° , pizza sauce 49° in flip top pizza reach in cooler . Food being held from yesterday. Stop sale issue . Employee discarded food. **Corrective Action Taken** **Warning**
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 tomato sauce 109°F in steam table , reheated at 178° at time of inspection. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored..windex spray bottle stored with liquors at bar , stored with cleaned drink glass , pitcher at main room . Operator removed **Corrected On-Site** **Warning**
41-10-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.... approximately 10 small flying insects in garbage can at front line , employee killed fly and take garbage can outside to clean. **Corrected On-Site** **Warning**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw breaded veal above sauce in reach in drawer , employee properly stored. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing....spoon , strainer in handwashing sink at bar , at front server station , employee removed. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No battery probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink... Pizza station, kitchen **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink...multiple handwashing sink at establishment **Warning**
31B-03-4
Basic - No handwashing sign provided at a hand sink used by food employees...multiple handwashing sink at establishment. **Warning**
31B-04-4
20
Jul 13, 2023
Complaint Full
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after preparation. Home Cooked mushrooms date marked 6.29.23 in walk in cooler. See stop sale
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after preparation. Cooked mushrooms date marked 6.29.23 in walk in cooler.
01B-13-4
Intermediate - No soap provided at handwash sink in pizza station, prep station and cook line. Operator Provided. **Corrected On-Site**
31B-03-4
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. Expired 9.6.22
53B-05-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses in prep area. Cook removed.
21-12-4
58
Mar 30, 2023
Complaint Full
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Shellfish received from unapproved/unlisted shipper. Mussel tag(s) have no harvest area/name/number. Jowdy Industries, Inc. is not on the Interstate Certified Shellfish Shippers List. There are no raw mussels present in establishment at time of inspection. Tags represent mussels already served, not marked with date last served. **Warning** - From follow-up inspection 2023-03-30: No shellfish received since inspection on 3/29/23. **Time Extended**
01A-08-4
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussel tags not marked with last date served. **Warning** - From follow-up inspection 2023-03-30: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Clams/mussels/oysters tag missing required information. Mussel tags missing harvest area/name/number. **Warning** - From follow-up inspection 2023-03-30: No shellfish received since inspection on 3/29/23. **Time Extended**
01C-09-5
70
Feb 3, 2023
Routine - Food
No violations found.
100
Jul 20, 2022
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 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. At kitchen dish machine and bar dish machine; chlorine sanitizer 0ppm. Operator called for service, set up triple sink to quaternary 200ppm. **Corrective Action Taken**
22-41-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand wash sink and bar hand wash sink; no paper towels. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. At flour storage container: 1/6 pan used to dispense, Operator removed from container. **Corrected On-Site**
14-01-5
74
Frequently Asked Questions
When was Vic and Angelo'¿S last inspected?
The most recent health inspection at Vic and Angelo'¿S on file is from Apr 13, 2026. The public record contains 15 inspections in total.
What is the most common violation at Vic and Angelo'¿S?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Vic and Angelo'¿S.
How does Vic and Angelo'¿S compare to other restaurants in Delray Beach?
Vic and Angelo'¿S most recently scored 30 out of 100, which is lower than the Delray Beach average of 71.
Has Vic and Angelo'¿S' inspection record improved over time?
Results have been roughly steady. Inspections at Vic and Angelo'¿S have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Vic and Angelo'¿S 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 Vic and Angelo'¿S inspected?
Based on the inspection history on file, Vic and Angelo'¿S is inspected around four times per year on average.
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