AMAR SANDWICH SHOP

Name: AMAR SANDWICH SHOP
Address: 522 E ATLANTIC AVE, DELRAY BEACH, FL, 33483, US
Rating: 83.3

522 E ATLANTIC AVE, DELRAY BEACH, FL 33483

License #6010876

🥪 Deli/Sandwich ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

83.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

AMAR SANDWICH SHOP in DELRAY BEACH currently holds an InspectFL Health Score of 83.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 20, 2026. Across those visits, inspectors documented 14 total violations — 8 critical, 4 major, 2 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 22, 2025

The latest inspection on April 20, 2026 shows 5 observation rows: 3 critical, 2 major, and 0 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at women restroom. Employee provided.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233... employee Diana , Daniel not provided food handler training .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...cut lettuce 57F, cut tomatoes 57F in cold well top of reach in cooler at kitchen. Per Cook lettuce was cut at 8 am, tomatoes was cut at 9 am . Per Cook lettuce was cut at 8 am, tomatoes was cut at 9 am and Thoum 56F (fresh garlic in olive oil) , tahini mixed with other ingredients and water 57F at cook line , food being held more than 4 hours . Stop sale issue . Employee discarded food.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...cut lettuce 57F, cut tomatoes 57F in cold well top of reach in cooler at kitchen. Per Cook lettuce was cut at 8 am, tomatoes was cut at 9 am . Stop sale issue. Employee discarded food.
[01B-02-5] 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...cut lettuce 57F, cut tomatoes 57F in cold well top of reach in cooler at kitchen. Per Cook lettuce was cut at 8 am, tomatoes was cut at 9 am , and Thoum 56F (fresh garlic in olive oil) , tahini mixed with other ingredients and water 57F at cook line , 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...cut lettuce 57F, cut tomatoes 57F in cold well top of reach in cooler at kitchen. Per Cook lettuce was cut at 8 am, tomatoes was cut at 9 am .

Disposition: Warning Issued
[29-03-4] Water draining onto floor surface while draining triple sink water .
[31A-11-4] Handwash sink used for purposes other than handwashing....some food evidence in both handwashing sink In establishment . Employee cleaned.
[22-41-4] 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 00 ppm.
[08B-36-4] Food stored in a location that is exposed to splash/dust....opened croutons, bread next handwashing, beneath soap dispenser at pizza station. Employee removed food.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition.... Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. ..... chick peas in cold line table at pizza station at front line .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cut tomatoes 58F in cold line table at kitchen , food not prepped or portion today , food being held less than 4 hours . Employee covered food.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink...both handwashing sink at establishment. Employee provided.
[03F-01-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. ..... chick peas in cold line table at pizza station at front line . See stop sale. Employee discarded food. See stop sale.
[03F-02-5] 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.... Cooked beats, cheese, cut tomatoes, tubule, chopped tomatoes, cut lettuce in cold line table at pizza station. Food being held less four hours. Employee time marked

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