DECK 84
840 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
12 full violation description(s) documented by the inspector during this visit.
High Priority 5
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food…raw beef above ready to eat broccoli at walk in cooler , raw beef , raw calamari above cooked ground chicken, butter,cooked chicken,sauce in multiple reach in cooler at kitchen. Chef properly stored **Corrected On-Site** **Repeat Violation**
12A-09-4High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled….employee grabbed garbage can and then cutting pineapple without changed gloves and washing hands . Employees washed hand after discussion. **Corrected On-Site**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition…. Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. ..observed at 2:12 sous vide was prepped 1/4/25 at walk in cooler , manager stated that food was cooked that day at 11 am . Missing time marked .
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit…cheese 50F, cut tomatoes 46F, spring mixed 47F in flip top reach in pantry cooler at expo line . Food not prepped or portion today , food being held less than 4 hours . Chef time marked . **Corrective Action Taken** **Repeat Violation**
03F-02-5High 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…coleslaw, butter, fresh grail in onion, dressing, cheeses , chicken salad , cut tomatoes, cut lettuce at multiple station at kitchen. Chef time marked **Corrected On-Site** **Repeat Violation**
Intermediate 5
03G-09-5Intermediate – Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. ..observed at 2:12 sous vide was prepped 1/4/25 at walk in cooler , manager stated that food was cooked that day at 11 am . Missing time marked . Stop sale issue . Employee discarded food. **Corrective Action Taken**
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection….observed at 1 pm cooling to serve boiled eggs 50-60F in flip top pantry reach in cooler , take another temperature at 1:39 , food temperature getting high at 52-62F , per eggs was boiled at 11am . Chef time marked **Corrective Action Taken** **Repeat Violation**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing…glass spinner installed in handwashing sink at bar . Employee removed spinner . **Corrected On-Site** **Repeat Violation**
31B-03-4Intermediate – No soap provided at handwash sink at bar , manager provided **Corrected On-Site**
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked…..cooked ground chicken, pulled pork in reach and walk in cooler was cooked Saturday, chef date marked **Corrected On-Site**
Basic 2
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees at bar , prep station. Manager provided **Corrected On-Site**
08B-12-5Basic – Stored food not covered..tomato sauce at walk in cooler . Chef covered **Corrected On-Site**
Inspector observations synchronized from DBPR on September 18, 2026 12:13 PM.
Violation category totals
1 observation(s)
1 observation(s)
4 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.