DirtyFLRestaurant Inspection Data

THE WINE ROOM KITCHEN & BAR

Based on 5 health inspections, THE WINE ROOM KITCHEN & BAR in DELRAY BEACH has earned a 1.6/5 food safety rating. Food safety practices have remained consistent.

411 East Atlantic Avenue
Florida, 33483
Palm Beach County County

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 9/16/2025

Inspection #: Visit ID: 10885111

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit...tong, spoon at 97 F water at kitchen. Chef replace water to fire. **Corrective Action Taken**
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name....water spray bottle . Chef discarded. Corrected On-Site
  • 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....chlorine 200 ppm+++. Adjusted at 50 ppm . 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 beef above raw mussels at walk in cooler . Chef properly stored. Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...home made Caesar dressing date marked 9/4 , chimichuri 9/6 at walk in cooler . See stop sale. Chef discarded food. **Corrective Action Taken**
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...home made Caesar dressing date marked 9/4 , chimichuri 9/6 at walk in cooler .
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cheese 55F, humus 53F, onion dip 50F, tomato sauce 50F, ricotta cheese 50F, boiled eggs 50 in in flip top reach in cooler across from pizza oven , cooler was unplugged due to cleaning at morning, food being held more than 4 hours .
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit..cheese 55F, humus 53F, onion dip 50F, tomato sauce 50F, ricotta cheese 50F, boiled eggs 50 in in flip top reach in cooler across from pizza oven , cooler was unplugged due to cleaning at morning, food not prepped or portion today ,food being held more than 4 hours . Stop sale issue . Chef discarded food. **Corrective Action Taken** Repeat Violation
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...chicken 78F, chicken drum 68F in dipper container with covered stacked pan at walk in cooler . Took another temperature after 15 minutes it was 77F, 66F . Employee replace food in shallow container without covered **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing...stored cleaning tool in handwashing sink at kitchen, chef removed. 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...multiple sauce , chimichuri was made 3, 4 days ago in walk in cooler . Employee date marked . Corrected On-Site
  • 01C-10-4:Intermediate - oysters tag removed from original container prior to container being emptied at walk in cooler ...chef provided . Corrected On-Site

Inspection Date: 4/23/2025

Inspection #: Visit ID: 10745622

  • 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance...employee bathroom. Repeat Violation
  • 10-08-5:Basic - Ice scoop handle in contact with ice at bar . Employee properly stored. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees...... set alight kitchen and bar . Chef provided. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name...multiple dressings and sauces squeezed bottle at expo line . Employee labeled Corrected On-Site
  • 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....chlorine 200++ppm.
  • 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.....touched drink ice while removed ice scoop . Employee discarded . Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...cooked beef with raw beef in same container in walk in cooler , chef properly stored. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...fresh mozzarella cheese 44F stored in double container, slice cheese 45F in top reach in cooler at kitchen. Food not prepped or portion today , food being held less than 4 hours . Chef removed food to acceptable place . **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times...blocked by the rack by the ice machine, blocked by the garbage can at expo line . Employee removed Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory...manager print new menu with identifying mark . Corrected On-Site
  • 02A-01-5: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...manager print it on the menu . Corrected On-Site

Inspection Date: 12/17/2024

Inspection #: Visit ID: 8752093

  • 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance...employee bathroom
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees ..cook line and by the ice machine. Repeat Violation Admin Complaint
  • 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....blue cheese fondue 51F in dipper than 4 inches container with covered at walk in cooler. Per chef and date marked food was cooked yesterday. Stop sale issue . Employee discarded food. **Corrective Action Taken**
  • 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....00 ppm. Prepared three compartment sink to sanitization utensils. Repeat Violation Admin Complaint
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. .... Cream spinach date marked 12/5 at walk in cooler . See stop sale. Chef discarded. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. .... Cream spinach date marked 12/5 at walk in cooler .
  • 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....blue cheese fondue 51F in dipper than 4 inches container with covered at walk in cooler. Per chef and date marked food was cooked yesterday
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing....stored slicer, towel in handwashing sink at cook line , chef removed. 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....cooked chicken legs in reach in cooler , cream spinach , blue cheese sauce at walk in cooler . Food was cooked / prepared 3 , 4 days ago. Chef date marked. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled...multiple chemical cleaning spray bottles . Chef removed. Corrected On-Site

Inspection Date: 3/20/2024

Inspection #: Visit ID: 8574118

  • 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance...employee bathroom Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at cook line .
  • 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.... 00 ppm.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cooked whole potatoes 48F, cooked Japanese potatoes 46F in flip top reach in cooler , over storing food, food prepped or portion today . Food being held less than four hours . Employee lower food . **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing...dumped ice in handwashing sink by the ice machine.
  • 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...kimchi cauliflower in walk in cooler it was prepped 2 days ago . Employee date marked. Corrected On-Site

Inspection Date: 12/13/2023

Inspection #: Visit ID: 8365673

  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety corn starch and panko not stored with handle above top of food within a closed container. Operator removed. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink on cook line and next to ice machine. Operator provided. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing degreaser not labeled in dish area. Operator labeled. Corrected On-Site