DELRAY SANDS RESORT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw hamburger above veggie burger, raw steak above cooked octopus in reach in cooler . Employee properly stored. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. ..portion butter 72F at expo line being held more than 4 hours Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...raw shrimp 51F, raw salmon 52F, Mahimahi 52F with ice bath in reach in drawer below flat grille octopus 45F, veggie burger 45F with ice bath in reach in drawer by the grille at kitchen . Per manager food not prepped or portioned today , food being held less than 4 hour , employee removed food to walk in cooler . Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. ..portion butter 72F at expo line being held more than 4 hours See stop sale. Manager discarded food. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen . Employee provided during inspection Corrected On-Site

Intermediate - oyster tags not marked with last date served...few tags are not date marked

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner...ice buckets at ice machine area. Employee inverted Corrected On-Site

Basic - Floors not maintained smooth and durable...cracked floor tiles ,standing water by the ice machine.

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

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

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

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

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 .

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 .

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Basic - Observed: In-use tongs stored on equipment door handle between uses multiple tong hanging on oven door at kitchen. Priority: Basic

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

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

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

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

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

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

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.

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

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by dishwashing sink . Employee provided Corrected On-Site Repeat Violation

Basic - Clean utensils Knives stored between equipment at kitchen. Employee removed.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues in middle cooler at kitchen.

Basic - Standing stagnant water in bottom of reach-in-cooler at kitchen.

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

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

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 .

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

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at prep station. Employee provided. Corrected On-Site

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.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit... food not prep or portion today bean sprouts 50, rice noodles 45 in pantry cooler at kitchen and cheese 54 in reach in cooler across from convection oven at kitchen food and cheese 45 in tall glass door pizza cooler at kitchen and ham 48, cheese blintzes 48 , Canadian ham 47 in tall break fast cooler and home made dressing 53, sour cream 51 temperature control in ice at server station. Per manager food being held less than 4 hours . Some food time marked,some food moved to walk in cooler. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2023-06-23: Food not portion or prep today Blue cheese 46°, raw calamari 47° , conch 44° in tall glass door reach in cooler and chicken quesadillas 46° , crab meat 46°, shredded cheese 48° , sliced cheese 52° at kitchen. Per manager food being held less than four hours. Chef move foot to freezer at time of inspection. Dressing 41°, coleslaw 42°, sour cream 42° at server station. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At bar, cheese stuffed olives (62F - Cold Holding). Olives stored out of refrigerator for less than 4 hours. Item returned to refrigerator to chill and cold hold. Corrective Action Taken

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. Observed employee stocking ready to eat cheese on cook line with bare hands. Discussed with operator

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 4 drawer corner unit: sprouts (52°F); cooked noodles (52°F). Unit has an ambient temperature of 50°F. Operator discarded items. Tech arrived at time of inspection and made adjustments to cooler. Retook ambient temperature at 41°F Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in poor repair

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic - Accumulation of dead insects in control devices. Observed at UV light above hall way to keg cooler. Not above any food storage/preparation areas

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 live small flying insects located at soda gun on left side of outside bar. Observed landing on soda gun holster. Live small flying insects are isolated to that one area. Operator and employees cleaned and sanitized area and disposed of small flying insects. At time of end of inspection there are no signs of any activity Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above ready to eat herbs, mozzarella cheese in 2 door glass slider on cook line. Operator reorganized Corrected On-Site

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/ Person in Charge/CFM Expired : Anna Mejza 5-11-16 Expires 5-11-21

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun located at inside bar

Basic - Bowl or other container with no handle used to dispense food. Small side dish used to dispense cheese, ham on cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Located on wall in ware washing area under dish machine