EDGEWATER ROOM
401 E LINTON BLVD, DELRAY BEACH 33483-5003
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 1/30/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/30/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/30/2024
High Priority
1
Intermediate
2
Basic
0
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit... cheese 50° in reach in cooler , cut lettuce62°, cut tomatoes 60° in cook line being held less than four hours . Employee time marked. **Corrective Action Taken**
- 01C-03-4:Intermediate - Clam/mussel tags not marked with last date served...chef date marked recent tags . Corrected On-Site Repeat Violation
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels...employee provided. Corrected On-Site
Food safety inspection conducted on 1/30/2024 revealed 3 total violations (1 high priority, 2 intermediate, 0 basic).
Inspection on 11/30/2023
High Priority
6
Intermediate
3
Basic
0
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 12A-05-4:High Priority - Cook, while tasting pasta touched his mouth then engaged in food preparation, handled clean equipment without washing hands. Cook then removed pasta pot from stove and drained pasta, without washing his hands Warning
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler #1: Cream sauce 58°F, soup 49°F, cooked yesterday cooling over night in deep tight covered containers in walk in cooler. See stop sale Repeat Violation Admin Complaint
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler #1: Cream sauce 58°F, soup 49°F, cooked yesterday cooling over night in deep tight covered containers in walk in cooler. Repeat Violation Admin Complaint
- 22-41-4: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. Operator set up triple sink with QAC 200ppm to sanitize. 0ppm. Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw shrimp stored over ready-to-eat food chicken stock and Marsala sauce in walk in cooler. Cook removed shrimp. Warning
- 08B-01-4:High Priority - Self-service buffet lacking adequate sneezeguards or other proper protection from contamination for bread and pastries. Reviewed using sneeze guards or baskets with a lid. Warning
- 01C-03-4:Intermediate - Clam and mussel tags not marked with last date served. Warning
- 16-37-1:Intermediate - No chemical chlorine test kit provided when using chlorine sanitizer at warewashing machine. Repeat Violation Admin Complaint
- 53B-05-5: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 2.28. 2022. Warning
Food safety inspection conducted on 11/30/2023 revealed 9 total violations (6 high priority, 3 intermediate, 0 basic).