DirtyFLRestaurant Inspection Data

IN GOOD TASTE CATERING & EVENTS

With 7 inspections documented, IN GOOD TASTE CATERING & EVENTS maintains a 3.1/5 food safety rating in DELRAY BEACH. Recent inspections indicate some food safety concerns.

Last inspection: 4 months ago · 7 reports on file

1445 N CONGRESS AVE UNIT 7

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 7 health inspection reports

All Inspection Reports

11/12/2025· 4mo ago

Visit ID: 10870455

Met Inspection Standards

1 high, 1 int, 2 basic

  • 14-01-5:Basic - Condemned container with no handle used to dispense food in cheeses at reach in cooler . Operator discarded container Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name...toppings, nuts, seeds at front line . Operator labeled. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cut lettuce 46F, spring mix 45F in flip top reach in cooler at front line. Food not prepped or portion today , food being held less four hours. Employee removed food to bottom acceptable cooler. **Corrective Action Taken**
  • 16-32-5:Intermediate - Chemical test kit Unable to provided for measuring the concentration of the sanitizer solution used in the three-compartment sink ..quaternary ammonium.

4/2/2025· 11mo ago

Visit ID: 10811957

Met Inspection Standards

1 high

  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed License during inspection Corrected On-Site

11/12/2024· 1y 4mo ago

Visit ID: 8882772

Met Inspection Standards

2 int

  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing....containers in handwashing sink . Employee removed Corrected On-Site
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

11/12/2024· 1y 4mo ago

Visit ID: 8882159

Met Inspection Standards
  • N/A:No Violations Were Observed

9/6/2024· 1y 6mo ago

Visit ID: 8773911

Follow-up Inspection Required

3 high, 2 int

  • 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.... Chicken breast 45F in reach in cooler at bottom shelf , per operator food was cooked yesterday. Stop sale issue . Operator discarded food. **Corrective Action Taken** Warning
  • 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.... Chicken breast 45F in reach in cooler at bottom shelf , per operator food was cooked yesterday. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...fresh mozzarella cheese, yogurt 44F in reach in cooler at bottom shelf , food not prepped or portion today , food being held less than 4 hours . Operator replace food up self coldest area. **Corrective Action Taken** Warning
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/...Scott Manocchio ServSafe issue 7/15/19 Warning
  • 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. Warning

2/28/2024· 2y ago

Visit ID: 8521097

Met Inspection Standards

1 high

  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

10/9/2023· 2y 5mo ago

Visit ID: 8372869

Met Inspection Standards

2 high, 1 basic

  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses on prep table . Employee moved Corrected On-Site
  • 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...ground beef 46° in reach in cooler in bottom shelf . Per operator food was cooked yesterday. Stop sale issue . Operator discarded food. **Corrective Action Taken**
  • 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...ground beef 46° in reach in cooler in bottom shelf . Per operator food was cooked yesterday.