DirtyFLRestaurant Inspection Data

DELRAY SANDS RESORT

With 7 inspections documented, DELRAY SANDS RESORT maintains a 2.1/5 food safety rating in HIGHLAND BEACH. Recent inspections indicate some food safety concerns.

2809 South Ocean Boulevard
Florida, 33487
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 9/12/2025

Inspection #: Visit ID: 10912387

  • 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....meat sauce 52F I n dipper container with covered in walk in cooler . Per date marked and manager food was cooked yesterday. Stop sale issue . Employee discarded food. **Corrective Action Taken**
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food....employee touched raw fish while putting ice on fish and then changed gloves without washed hands . Employee washed hands 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....employee grabbed bread to prepped sandwich with bare hands . Stop sale issue . Employee washed hands putting gloves after discussion. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.... Raw teriyaki tuna roll above butter, pasta at walk in cooler . Manager properly stored. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... 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....employee grabbed bread to prepped sandwich with bare hands . ...Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.... 1:20 pm observed corn beef hash 44F in breakfast cooler , per Person In Charge food was opened 8am .
  • 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....meat sauce 52F I n dipper container with covered in walk in cooler . Per date marked and manager food was cooked yesterday.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....shredded cheese 57F, tomato sauce 47F, octopus sauce 47F in reach in cooler across from grille at kitchen. Food not prepped or portion today , food being held more than 4 hours . ...Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.... 1:20 pm observed corn beef hash 44F in breakfast cooler , per Person In Charge food was opened 8am .
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....shredded cheese 57F, tomato sauce 47F, octopus sauce 47F in reach in cooler across from grille at kitchen. Food not prepped or portion today , food being held more than 4 hours . Stop sale issue . Employee discarded food....... Raw salmon 49F, raw white fish 47F in reach in drawer below grill at kitchen, food not prepped or portion today , food being held less than four hours, employee covered fish with ice during inspection. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.... 1:20 pm observed corn beef hash 44F in breakfast cooler , per Person In Charge food was opened 8am . Stop sale issue . Employee discarded food. **Corrective Action Taken**
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served....mussels have few date , oysters only one date marked , clams most date marked out of 90 days. Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.... cut tomatoes 50F, lobster 46F in breakfast and raw bar cooler . Took another temperature after 45 minutes cut tomatoes 50F, lobster 48F . Employee removed food to walk in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint

Inspection Date: 4/11/2025

Inspection #: Visit ID: 10817547

  • N/A:No Violations Were Observed

Inspection Date: 4/10/2025

Inspection #: Visit ID: 10816492

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable at cook line . Warning
  • 16-05-4:Basic - Wash/Rinse/Sanitizing solution not maintained clean...very dirty wash water in triple sink . Warning
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength...00 ppm. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....raw snapper 48F, sea base 47F, Bronzino 47F , salmon 46F in reach in drawer below grille and feta cheese 48F, cut melon 48F, cooked potatoes 49F , beat 46F in pantry flip top reach at cook line , food not prepped or portion today , food being held less than 4 hours . Food moved to walk in freezer and ice bath with covered in pantry cooler . **Corrective Action Taken** 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....portion butter at expo line being held less than 4 hours . Manager time marked Corrected On-Site Warning
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment...clams , mussel, oyster not separated. Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served...oyster. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...mahi mahi 48F, quesodeola 46F in reach in cooler , per Cook food was cooked today between 11:30-12 noon . Took another temperature after 20 minutes,mahi mahi was 47F , quesodeola 46F . Employee removed food to walk in freezer. **Corrective Action Taken** Warning

Inspection Date: 3/17/2025

Inspection #: Visit ID: 10698519

  • 01C-03-4:Intermediate - Observed: Clam/mussel/oyster tags not marked with last date served….mussels, employee date marked at time of inspection. Corrected On-Site Priority: Intermediate
  • 03D-02-5:High Priority - Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours….butter lemon sauce 54-48F in a deeper than 4 inches containers in walk in cooler . Per chef and date marked food was cooked yesterday . Stop sale issue . Chef discarded food. **Corrective Action Taken** Priority: High Priority
  • 12A-07-5:High Priority - Observed: Employee failed to wash hands before putting on gloves to initiate a task working with food….Cook grabbed raw hamburger and then changed one hand gloves and without washing hands then served grilled onion , cheese ,handle cleaned plate. Priority: High Priority
  • 31A-09-4:Intermediate - Observed: Handwash sink not accessible for employee use at all times….handwashing blocked by the garbage can at triple sink area. . Employee removed. Corrected On-Site Repeat Violation Priority: Intermediate
  • 31A-11-4:Intermediate - Observed: Handwash sink used for purposes other than handwashing….ice duped in handwashing sink by the walk in cooler . Employee cleaned. Repeat Violation Priority: Intermediate
  • 10-20-4:Basic - Observed: In-use tongs stored on equipment door handle between uses multiple tong hanging on oven door at kitchen. Priority: Basic
  • 31B-02-4:Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink at triple sink area. Employee provided . Corrected On-Site Priority: Intermediate
  • 01B-24-5:High Priority - Observed: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. …. Veggie soup was cooked 3/9/25 at walk in cooler . See stop sale. Chef discarded food. **Corrective Action Taken** Priority: High Priority
  • 53B-14-5:Intermediate - Observed: Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Priority: Intermediate
  • 01B-13-4:High Priority - Observed: 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. …. Veggie soup was cooked 3/9/25 at walk in cooler . Priority: High Priority
  • 01B-02-5:High Priority - Observed: 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….butter lemon sauce 54-48F in a deeper than 4 inches containers in walk in cooler . Per chef and date marked food was cooked yesterday . Priority: High Priority
  • 03A-02-5:High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit….portion butter 76F at bread station , food not prepped or portion today food being held less than 4 hours. Manager time marked. **Corrective Action Taken** **Repeat Violation** Priority: High Priority

Inspection Date: 10/17/2024

Inspection #: Visit ID: 8748839

  • 24-14-4:Basic - Clean utensils Knives stored between equipment at kitchen. Employee removed.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues in middle cooler at kitchen.
  • 29-49-6:Basic - Standing stagnant water in bottom of reach-in-cooler at kitchen.
  • 21-28-4:Basic - Wiping cloths laundered onsite not dried in a mechanical clothes dryer, air-dried or placed in sanitizing solution after laundering...multiple sanitation bucket. Manager properly stored. 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...manager fixed it end of the inspection. Corrected On-Site
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit...ice scoop stored in 72F water above ice machine at expo line . Manager removed **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw ground beef directly stored top of the ready to eat Canadian ham in same container at walk in cooler . Employee properly stored Corrected On-Site
  • 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....shredded cheese 51-F, crabmeat salad 44F in bottom shelf at flip top reach in cooler across from grille , food not prepped or portion today , food being held more than 4 hours . Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....shredded cheese 51-F, crabmeat salad 44F in bottom shelf at flip top reach in cooler across from grille , food not prepped or portion today , food being held more than 4 hours . Stop sale issue . Manager discarded food. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03C-96-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Salmon
  • 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division... salmon in reach in drawer at kitchen,per manager food was cooked rare without approval.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...observed 12:50 pm ,ready to eat diced ham 47F, slice tomato 48F at breakfast prep cooler . Took another 1:30 pm temperature about 40 minutes after food was same temperature at 47F, 48 F . Per manager food was cooling from 11:30 am Manager voluntarily discarded food. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing...dumped ice in handwashing sink at expo line , some food evidence in handwashing sink at kitchen. Employee cleaned. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by dishwashing sink . Employee provided Corrected On-Site Repeat Violation

Inspection Date: 3/6/2024

Inspection #: Visit ID: 8570158

  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....can refried beans opening date 2/23/24, meat sauce 2/27/24 at walk in cooler . Stop sale issue . Employee 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 marked with a date that exceeds 7 days after opening/preparation....can refried beans opening date 2/23/24 at walk in cooler .
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit..... feta cheese 45F , goat cheese 47F, mozzarella cheese 47F , blue cheese dressing 47F in glass door door reach in cooler ....Coleslaw 49F, blue cheese sauce 52F , lobster salad 53F in ice bath at expo line , portion butter 67F at bread station, food not prep or portion today,per manager food being held less than 4 hours , manager removed food to reach in cooler and putting food in ice bath properly. **Corrective Action Taken**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...prep pizza 52F at 1:10 pm in glass door reach in cooler at kitchen (Cooling since 10 AM) to 51F at 1:36 pm At current rate of cooling food will not reach 41F within 4 hours. Moved to Walk-in -freezer to quick chill. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at prep station. Employee provided. Corrected On-Site

Inspection Date: 12/8/2023

Inspection #: Visit ID: 8364546

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observe with tuna.