GLIMMER CAFE
GLIMMER CAFE in DELRAY BEACH has 2 health inspections on record with an overall food safety rating of 2.7/5. Recent inspections indicate some food safety concerns.
325 NE 3 AVE STE C, DELRAY BEACH 33444
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection Date: 9/18/2025
Inspection #: Visit ID: 10903249
- 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...cooked beef 58F ,cooling stacked pan one another in reach in cooler . Per manager beef was cooked yesterday. Stop sale issue . Manager discarded food. **Corrective Action Taken**
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container in prepped basil in reach in cooler . Employee removed paper towel. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw beef directly stored top of salami , cooked chicken stored directly top of raw beef in reach in cooler . Employee removed beef . Corrected On-Site
- 01B-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...cooked beef 58F ,cooling stacked pan one another in reach in cooler . Per manager beef was cooked yesterday.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....beef 51F, chicken 57F, mushroom 67F being held less than 4 hours . Manager removed food to reach in cooler . **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...cooked to served hot holding poached eggs 69F at kitchen , per manager eggs being held less than 4 hours . Manager discarded food. **Corrective Action Taken**
- 53A-10-4:Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment...unable to calibrated thermometer . Reviewed calibration with manager.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing....stored bucket in handwashing sink at kitchen. Manager removed bucket. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths....Quaternary Ammonium
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine....not provided any kind of measurement tools for hot water sanitation. Repeat Violation
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Inspection Date: 1/21/2025
Inspection #: Visit ID: 8997694
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees....all handwashing sink at the establishment.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine....not provided any kind of measuring device or tools for measuring hot water sanitization.