BIG ALS STEAKS

Name: BIG ALS STEAKS
Address: 450 E ATLANTIC AVE, DELRAY BEACH, FL, 33483, US
Rating: 67.1

450 E ATLANTIC AVE, DELRAY BEACH, FL 33483

License #6008353

🥩 Steakhouse ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

67.1 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

BIG ALS STEAKS in DELRAY BEACH currently holds an InspectFL Health Score of 67.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 13, 2026. Across those visits, inspectors documented 21 total violations — 8 critical, 5 major, 8 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 13, 2026 included 3 critical violations, 2 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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.

Inspection Completed - No Further Action
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust...handwashing sink , moving cart , exterior ice machine.
[32-02-4] Bathroom door left open other than during cleaning or maintenance...men bathroom using like dumpster.
[33-17-4] Garbage can soiled.
[36-22-4] Floor area(s) covered with standing water by the walk in freezer. .
[08A-04-5] Raw animal food stored over or with unwashed produce....raw shell eggs above tomatoes in reach in cooler . Manager properly stored.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime...slicer blade , slicer teeth.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit... Hot Holding sauté onion 104F , sauté mushrooms 102F top grille at kitchen. Per manager food was cooked at 10 am which is food being held more than 4 hours . Stop sale issue. Manager discarded food.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...bacon fat in reach in cooler , manager not aware when food was prepared. Stop sale issue . Manager 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, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...sauté onion 104F , sauté mushrooms 102F top grille at kitchen. Per manager food was cooked at 10 am which is food being held more than 4 hours .

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse