Warren
Last inspected: Feb 19, 2026
58
Score
Warren appears in inspection records 14 times, starting in 2023. Inspectors last stopped by on Feb 19, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent visits have flagged more than earlier ones: around five violations per visit lately, up from roughly one violation before.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited six times.
Compared to other Delray Beach restaurants (averaging 71), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
14
Inspections
1
Critical latest
2
Major latest
4
Minor latest
Inspection History
Feb 19, 2026
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top #2 ; fish dip (45F). Per operator food not prepared or portioned today. Per operator food held out of temperature les than four hours. Operator placed in ice bath. Observed in flip top #3 at drawers and next to handwashing sink in kitchen at entrance flip top #3 ; cheese 47F Per operator food not prepared or portioned today. Per operator food held out of temperature les than four hours. Operator placed in ice bath.. Observed at flip top cooler #5 near dry storage room at cook line at end of restaurant #5 ; raw burgers (51F); cheese (52F); cut ribs (47F) . Per operator food not prepared or portioned today. Per operator food held out of temperature les than four hours. Operator placed in ice bath.. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed a cart stored in front of handwashing sink at entrance of kitchen. Employee removed. **Corrected On-Site**
31A-09-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at handwashing sink in kitchn at cook line . Operator ordered signs. **Corrective Action Taken**
31B-04-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed sticker stored on avocados during preparation. Operator removed. **Corrected On-Site**
08B-39-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels stored on food containers after cleaning at warewashing area. **Repeat Violation**
16-46-4
Basic - Stored food not covered. Observed crabs not covered in reach in freezer in kitchen. Operator covered. **Corrected On-Site**
08B-12-5
58
Aug 28, 2025
Routine - Food
No violations found.
100
Aug 27, 2025
Routine - Food
5 critical violations. 1 major violation. 2 minor violations.
View 8 violations
High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wipe nose with bare hands and then proceeded to touch fryer handle to drop fries. Advised employee to wash hands. **Corrected On-Site**
12A-14-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed Employee touch phone with glove on and then proceeded to wash potatoes in prep sink. Without washing hands and changing gloves. Advised employee to wash hands. **Corrected On-Site**
12A-29-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler #1 Flip top cooler #1 ; bruschetta (51F); cooked shrimp (44-45F); . Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator placed food in ice bath. Observed in flip top cooler #2 cooked eggs 51F. Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator placed food in ice bath. Observed in flip top cooler #2 shredded lettuce (44-45F); boiled eggs (44-45F). Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator placed food in ice bath. Observed in flip top #4 raw steak 47F, cheese 52F. Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator placed food in ice bath. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed in walk in cooler cut Brussels sprouts 51F. Per operator food was prepared yesterday and placed into walk in cooler. Observed cooling covered. Observed cooling in large containers. See stop sale.
01B-38-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed in walk in cooler cut Brussels sprouts 51F. Per operator food was prepared yesterday and placed into walk in cooler. Observed cooling covered. Observed cooling in large containers. See stop sale.
03D-06-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in flip top cooler #2 roasted peppers 47F at 11:10 to 47F at 11:50 (cooing since 10:00) (); chickpeas 76F at 11:10 to 76F at 11:50 (cooling since 10:00);. At this current rate of cooling food will not reach 41F or below within 4 hrs. Operator placed foods in walk in cooler to quick chill.
03D-15-4
Basic - In-use knife/knives stored in cracks between pieces of equipment throughout cook line.
10-17-4
Basic - Old labels stuck to food containers after cleaning. Observed at warewashing area old labels stuck to containers after cleaning.
16-46-4
39
Jun 17, 2025
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
82
Mar 6, 2025
Routine - Food
No violations found.
100
Mar 5, 2025
Routine - Food
2 critical violations.
View 2 violations
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. Observed at Flip top cooler #1 ; cooked shrimp (58F); Per operator food not prepared or portioned today. Food held in unit overnight. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Flip top cooler #1 ; cooked shrimp (58F); Per operator food not prepared or portioned today. Food held in unit overnight. See stop sale. Flip top cooler #1 raw fish (57F); raw tuna (55F); mozzarella balls (55F), Flip top cooler #3 ; corn (52F); cooked brussel sprouts (41F); butter (53F), Flip top cooler #4 ; cheese (48F); raw steak (47F); raw burgers (46F). Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Operator placed food in ice bath and moved to walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
74
Aug 16, 2024
Routine - Food
No violations found.
100
Aug 15, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored above cooked orzo on speed rack in walk in cooler. Operator reorganized **Corrected On-Site** **Warning**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Pickled shallot date marked 7-30. See stop sale. **Warning**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. left side flip top: cooked corn (48F); cheese (54F); cooked orzo (47F); cut tomatoes (47F); oyster filling (60F); cooked octopus (55F); raw shrimp (55F); raw steak (53F); raw chicken (51F); 2nd to left side flip top: cooked carrot (53F); cheese (53F); butter (55F); raw steak (55F). Being held in units for less than 3 hours. Operator started to remove items and ice items. Items not prepared or portioned today. Monitored unit for approximately 30 minutes with no changes in temperature **Warning**
03A-02-5
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. Establishment pickling shallots as a means of preservation as evidenced by date marking, discussed with operator. Provided special processes guidance **Warning**
03G-50-1
Basic - Stored food not covered. Cooked crab legs stored in reach in freezer not covered. Operator covered **Corrected On-Site** **Warning**
08B-12-5
55
Mar 5, 2024
Routine - Food
No violations found.
100
Feb 27, 2024
Routine - Food
2 critical violations. 2 major 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. Lobster sauce(104F - Hot Holding) operator states item was prepared today and moved to steam table approximately 3 hours ago, item stored in cylinder pan. Discussed proper pan for steam table. operator reheated 165F+ **Corrected On-Site**
03B-01-6
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. Bar dishwasher tested at 0ppm chlorine. Operator attempted to prime sanitizer. Sanitizer will not prime. Operator called for service **Corrective Action Taken** **Warning**
22-41-4
Intermediate - Handwash sink not accessible for employee use at all times. Items stored in wash sink at front line. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.
22-02-4
61
Nov 27, 2023
Routine - Food
No violations found.
100
Sep 28, 2023
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored above cooked octopus in right side flip top cooler. Operator reorganized Raw tuna stored above cooked lobster in walk in cooler. Operator reorganized **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Being held at bar areas. Operator states items have been out for 2 hours. Operator moved to reach in cooler **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Dial probe thermometer calibrated at 20°F **Warning**
05-06-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked peppers 2:50 (80°F - Cooling); cooked peppers 3:30 (78°F - Cooling); cooked farro 2:50 (88°F - Cooling); cooked farro 3:30 (88°F - Cooling) items being cooled on speed rack at room temperature in kitchen, then panned with lid. Operator states items were cooked 2 hours prior and removed from heat approximately 1.5 hours ago. Operator moved to reach in freezer to quick chill. Provided cooling hand out **Corrective Action Taken** **Warning**
03D-15-4
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. Establishment serves caesar salad dressing prepared with raw egg. Menu does not disclose raw ingredient. **Warning**
02B-04-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection **Warning**
16-62-1
Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed **Corrected On-Site** **Warning**
10-17-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Establishment uses ROP to package raw pork on site. Package not properly labeled as **Warning**
03G-53-1
45
Mar 30, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corn 45°f . Reach In Cooler
03A-02-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Repeat Violation**
13-04-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
67
Jan 6, 2023
Routine - Food
1 minor violation.
View 1 violation
Food in Good Condition, Safe, and Unadulterated
FL-13
95
Frequently Asked Questions
When was Warren last inspected?
The most recent health inspection at Warren on file is from Feb 19, 2026. The public record contains 14 inspections in total.
What is the most common violation at Warren?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Warren.
How does Warren compare to other restaurants in Delray Beach?
Warren most recently scored 58 out of 100, which is lower than the Delray Beach average of 71.
Has Warren's inspection record improved over time?
No. Recent inspections at Warren have averaged around five violations per visit, up from roughly one earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Warren 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 Warren inspected?
Based on the inspection history on file, Warren is inspected around four times per year on average.
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