THE OFFICE
201 E ATLANTIC AVE · DELRAY BEACH · Palm Beach County · FL 33444
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
11 full violation description(s) documented by the inspector during this visit.
High Priority 9
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours…..tomato basil sauce 50° , tomato basil sauce 49° in walk in cooler . Per chef food was cooked yesterday. Stop sale issue . Employee discarded food. **Warning**
09-01-4High 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 cutting avocado with bare hands . Employee washed hands and putting gloves on hands . Stop sale issue . Employee discarded avocado **Repeat Violation** **Admin Complaint**
01B-07-4High Priority – Food with mold-like growth. Couscous in reach in cooler . See stop sale. Employee discarded food . **Corrected On-Site** **Warning**
08A-02-6High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged…ready to eat turkey with raw shrimp in same container with in house package. Chef discarded turkey **Corrected On-Site** **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food….raw breaded chicken above French fries in reach in cooler at kitchen . Chef properly stored food . **Corrected On-Site** **Admin Complaint**
02C-01-5High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation…truffle cream date marked 8/30/23 in walk in cooler , couscous date marked 8/20/23 in reach in cooler . Stop sale issue . Employee discarded food .. **Corrective Action Taken** **Warning**
01B-13-4High 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 cutting avocado with bare hands . ….. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation…truffle cream date marked 8/30/23 in walk in cooler , couscous date marked 8/20/23 in reach in cooler . .. Food with mold-like growth. Couscous in reach in cooler . See stop sale. Employee discarded food . **Warning**
01B-02-5High 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….heavy cream 50°, pasta 50° , cut cabbage 49°, roasted garlic 49°, cut tomatoes 45°, cooked chicken 48°, dumplings 52°, cabbage 50°, ground chorizo 51°, grille onion 50°, roasted garlic 49° , mushrooms 47°, sauce 44° in reach in cooler across from burner at kitchen .. Mozzarella cheese 52°, blue cheese 50° stored in double containers in flip top reach in cooler at kitchen and salad station. Per chef food was not prep or portion today, food being held more than 4 hours . Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours…..tomato basil sauce 50° , tomato basil sauce 49° in walk in cooler . Per chef food was cooked yesterday. **Repeat Violation** **Admin Complaint**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit….heavy cream 50°, pasta 50° , cut cabbage 49°, roasted garlic 49°, cut tomatoes 45°, cooked chicken 48°, dumplings 52°, cabbage 50°, ground chorizo 51°, grille onion 50°, roasted garlic 49° , mushrooms 47°, sauce 44° in reach in cooler across from burner at kitchen .. Mozzarella cheese 52°, blue cheese 50° stored in double containers in flip top reach in cooler at kitchen and salad station. Per chef food was not prep or portion today, food being held more than 4 hours stop sale issue . **Repeat Violation** **Admin Complaint**
Intermediate 2
53A-03-7Intermediate – 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/.. William Krakehl JR. expired 2021 . ServSafe.
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked….short ribs cooked 3 days ago no date marked , short rib sauce prepared 2 days ago with wrong date marked . Employee properly date marked. **Corrected On-Site** **Warning**
Inspector observations synchronized from DBPR on October 22, 2026 1:14 PM.
Violation category totals
3 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.