DirtyFLRestaurant Inspection Data

SEAGATE BEACH CLUB

Food safety records indicate SEAGATE BEACH CLUB in DELRAY BEACH has 6 inspections with a 2.8/5 overall rating. Food safety practices have remained consistent.

401 South Ocean Boulevard
Florida, 33483
Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 9/19/2025

Inspection #: Visit ID: 10901471

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees by the dish machine at bar . Repeat Violation Admin Complaint
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food....employee changed gloves without washed hands due to removed cell phone . Employee washed hands after discussion. 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.... Removed cell phone to pocket and then prepped sandwich without changed gloves and washing hands . Employee changed gloves and washed hands after discussion. Corrected On-Site
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired...no color changed . Repeat Violation Admin Complaint
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container in cut garnishes in reach in cooler . Manager removed paper towel Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing...dumped ice in both handwashing sink at bar . Chef cleaned and discussed with bar tender. Corrected On-Site

Inspection Date: 3/19/2025

Inspection #: Visit ID: 10713085

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at bar .
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...feta cheese 45F, blue cheese 45F in flip top reach in cooler , food stored in double container. Food not prepped or portion today , food being held less than 4 hours . Employee replace food in single containers. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing....stored a strainer in handwashing sink at bar . Employee removed container. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar, employee provided. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink at bar

Inspection Date: 11/5/2024

Inspection #: Visit ID: 8747528

  • 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine...final rinse temperature showed 130F
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at bar
  • 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 or device for hot water sanitization
  • 31B-03-4:Intermediate - No soap provided at handwash sink at bar .

Inspection Date: 2/20/2024

Inspection #: Visit ID: 8521051

  • N/A:No Violations Were Observed

Inspection Date: 12/19/2023

Inspection #: Visit ID: 8520785

  • N/A:No Violations Were Observed

Inspection Date: 10/9/2023

Inspection #: Visit ID: 8364090

  • 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. On cook line, cook cut up and plated pita bread with bare hands. Cook discarded pita bread and put gloves on. Corrected On-Site Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Salmon 120°F,chicken 130°F, mahi 125°F (hot holding) in hot box on cook line holding for less than two hours. Salmon reheated to 170°F, chicken Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked items for tuna poke bowl and oysters covered by the consumer advisory. Warning
  • 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed consumer advisory to chef. Chef posted advisory. Corrected On-Site Warning