DirtyFLRestaurant Inspection Data

GARY RACK'S FARMHOUSE KITCHEN

GARY RACK'S FARMHOUSE KITCHEN maintains a 2.6/5 food safety rating based on 7 health department inspections in DELRAY BEACH. Recent inspections show improving food safety practices.

204 East Atlantic Avenue
Florida, 33444
Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 9/11/2025

Inspection #: Visit ID: 13516525

  • N/A:No Violations Were Observed

Inspection Date: 9/10/2025

Inspection #: Visit ID: 13508202

  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack...spoons , forks stored in dirty containers. Employee removed and cleaned. Corrected On-Site
  • 35A-03-4:Basic - Dead roaches on premises.... 1 dead roach on the floor at kitchen 1 dead roach in spoons container at coffee station at kitchen. Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting...containers . Warning
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning....all containers at air dry shelf . Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found....5 live roaches unused old dirty ice cream cooler used as a storage cabinet at kitchen. 2 live roaches in spoons container at coffee station in kitchen. Manager killed them and sanitized Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit..... sausage gravy, 44F, chicken sausage 45F, cooked chicken 45F , pasta 44F in walk in cooler , per manager door was opened over an hour for cleaning purpose , food being held less than an hours, manager closed door properly. Warning
  • 03F-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 ...cream cheese at expo line by the dining area , food being held less than 4 hours . Manager time marked. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....pitcher, milk container at coffee station. Employee cleaned. Corrected On-Site Warning

Inspection Date: 8/26/2025

Inspection #: Visit ID: 10924747

  • 36-34-5:Basic - Vents soiled with accumulated food debris, grease, dust, or mold-like substance above ice machine.
  • 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. White rice (45F - cooling); brown rice (47F- cooling) overnight in drawers at cook line.Deep and covered containers. Not prepped or cooked today. See stop sale.
  • 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. White rice (45F - cooling); brown rice (47F- cooling) overnight in drawers at cook line.Deep and covered containers. Not prepped or cooked today.
  • 12A-13-4: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 went from loading dirty dishes into dish machine to unloading dish wash machine without washing hands. Dish washer washed hands.Corrected On-Site Corrected On-Site
  • 09-01-4: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. Cooked plated bread and cheese with barehands on cook line.cook went to wash hands. Corrected On-Site
  • 14-86-1:High Priority - Non-food grade pink wipes used as liner for ground beef and cooked garlic container.Operator removed wipes. Corrected On-Site
  • 03F-02-5:High Priority - Time/temperature control for safety butter identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control was 15 minutes ago. Operator time marked. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken 1:15 (83F - Cooling); chicken 1:45 (81F - Cooling) cooked at 12:45pm; mushroom 1:15 (87F - Cooling); Mushrooms 1:45 (82F - Cooling) cooked at 12:45.Cooling at room temperature on speed rack in kitchen.At this rate food will not reach 70F in 2 hours.Operator moved items into the walk-in cooler. **Corrective Action Taken**

Inspection Date: 3/28/2025

Inspection #: Visit ID: 8898186

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed bar glass washer zero (0) ppm chlorine.
  • 08B-38-4:Basic - Food stored on floor. Observed 1. cases of burgers stored directly on walk in cooler floor, under shelves. Operator relocated to shelf. 2. Case of cranberry juice in plastic bottles stored Deron the floor at the bar. Operator relocated to shelf. Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at bar. Operator removed, cleaned, sanitized and stored properly. Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored directly on the floor. Observed on cook line. Operator provided double bucket to correct. Corrected On-Site

Inspection Date: 9/24/2024

Inspection #: Visit ID: 8784272

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles...reach in cooler gasket.
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored...ice bucket stored in mop sink .
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 10-08-5:Basic - Ice scoop handle in contact with ice at bar . Employee properly stored. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name...nuts, topping , garnishes at cook line
  • 12A-13-4: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 handle dirty dishes and then handle cleaned dishes at dishwashing area. Dishwasher washed hands. Corrected On-Site
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands...employee used cellphone and then grabbed cleaned plate to serve food . Employee washed hands after discussion. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...yogurt sauce 58F, rice 61F, cut tomatoes 63F, goat cheese 63F, hummus 62F, beans 65F, feta cheese 61F , cooked beats 64F , kale 63F, French fries 61F in flip top reach in drawer across from fryer at kitchen. Food not prepped or portion today , food being held less than 4 hours . Employee time marked . **Corrective Action Taken**
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink...dishwashing sink , manager educated dishwasher. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing....dumped milk in hand washing sink at kitchen, dumped ice at bar. Employee cleaned . Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink...several handwashing sink at premises.
  • 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked...veggie burger at walk in cooler . Employee date marked Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...honey butter , regular butter was prepped 2 days ago at walk in cooler . Employee date marked. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled...cleaner spray bottle at bar . Employee labeled. Corrected On-Site

Inspection Date: 2/21/2024

Inspection #: Visit ID: 8485295

  • N/A:No Violations Were Observed

Inspection Date: 8/28/2023

Inspection #: Visit ID: 8382722

  • 12A-13-4: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. Reviewed proper hand washing with dish washer, she then washed hands before touching sanitized dishes. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw tenderized beef over fish on cook line. Cook reversed. Corrected On-Site
  • 08A-05-6:High Priority - Raw shell eggs stored behind cheese./not properly separated from ready-to-eat food in flip top on cook line. Cook reversed. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish area. Dish washer supplied. Corrected On-Site