BLUE ANCHOR

Name: BLUE ANCHOR
Address: 804 E ATLANTIC AVE, DELRAY BEACH, FL, 33483, US
Rating: 0

804 E ATLANTIC AVE, DELRAY BEACH, FL 33483

License #6011515

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

0 Grade F / 100

Failing Health Score

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Quick take

BLUE ANCHOR in DELRAY BEACH currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 25 times from Florida DBPR, with the most recent inspection on April 17, 2026. Across those visits, DBPR recorded 196 total findings; InspectFL has detailed violation rows for 194 of them so far.

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.

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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 17, 2026 shows 10 observation rows: 2 critical, 1 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

96%

Inspector notes

193

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.

⚠️

DBPR ordered this restaurant shut on April 13, 2026

The most recent follow-up inspection on April 17, 2026 recorded: Emergency Order Callback Not Complied. The shut-down event is still part of this restaurant's permanent DBPR record.

Disposition: Emergency order recommended · View official DBPR record →

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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: Emergency Order Callback Not Complied
[14-11-5] Observed during callback.
[16-23-4] Observed during callback.
[35A-02-7] Observed 2 small flying insects on old bay container in kitchen.
[36-52-4] Observed during callback.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[36-32-5] Observed during callback.
[35A-04-4] Approximately 8 rodent droppings at kitchen handsink. 2 rodent droppings at steam table. Approximately 15 rodent droppings next to dry storage closet. Approximately 7 rodent droppings on shelf next to expo line. Approximately 10 rodent droppings on floor in front of expo line. Approximately 20 rodent droppings on and under tables by dry storage. 1 rodent dropping in silverware holder.
[36-17-5] Observed at callback.
[14-09-4] Observed during callback.
[36-27-5] Observed during callback.

Disposition: Emergency order recommended
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed chicken wing dated 3/29 . See stop sale
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food., raw beef over pasta, raw fish over cooked sausage, raw shrimp over jalapeños in reach cooler. Operator moved.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[27-06-4] No hot running water at three-compartment sink, no water when turning the hot water tap.
[35A-02-7] Live, small flying insects found, 5 flies under ice well, bar area, approximately 5 flies by CO2 tank, behind bar.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed chicken wing dated 3/29 . See stop sale
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water when turning on the hot water tap.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed multiple cuts boards at flip top refrigerator has cut marks and is no longer cleanable
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit, butter 68 F, at room temperature, less then one and a half hours. Moved to the cooler.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed cook with no hair restraint while engaging in food preparation..
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in ceiling in liquor room
[35A-03-4] Dead roaches on premises, one dead roach behind bar.
[09-01-4] 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. Cook cutting celery with no gloves.
[36-24-5] Hole in or other damage to wall. Observed hole in walk-in cooler wall. Hole in wall next to reach in freezer.
[08B-27-4] Food placed in soiled container/equipment. Observed naw marks in bag fry mix on cook line. (See Stop sale).
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust, all walls in walkin cooler.
[14-11-5] Equipment in poor repair. 1)Observed walkin cooler door with large hole. 2) observed chest freezer with rusty
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Observed approximately 7 rodent droppings in walk-in cooler, approximately 50 rodent droppings by chest freezer , approximately 20 by beer walk-in cooler , approximately 10 under dishwasher,1 rodent dropping under electric panel, approximately 3 under cook line,approximately 2 rodent droppings under cook line reach in freezer , approximately 3 rodent droppings under baskets at kitchen expo. 3 rodent droppings on top of reach in cooler. 1 under shelf, bar. Approximately 15 droppings in bus tubs under expo line.
[36-17-5] Floor tiles missing and/or in disrepair, on cook line, in front of fryers.
[36-52-4] Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelves heavily soiled.

Disposition: Emergency order recommended
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Cottage pie date marked 2.8.26 in walk in cooler.
[10-01-5] In-use scoop in non-time/temperature control for safety flour container not stored with handle above top of food within a closed container.
[13-03-4] Cook with no hair restraint while engaging in food preparation.
[02D-01-5] Working containers of flour removed from original container not identified by common name.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[36-24-5] Hole in or other damage to wall in liquor room and walk in cooler.
[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 0ppm.
[35A-03-4] Dead roaches on premises. 1 dead roach under beer taps.
[14-01-5] Bowl with no handle used to dispense garlic. Operator placed removed bowl.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grilled onions 67F, grilled mushrooms 67F, in prep cooler on cook line for 3 hours. Not prepped or cooked today. Cook placed items in walk in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and mold like substance in walk in cooler.
[14-69-4] Ice buildup in reach-in freezer on cook line.
[35A-02-7] Approximately 30 Live, small flying insects found at bar next to beer taps.
[14-11-5] Equipment in poor repair. Inside Door torn of walk in cooler.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 13 rodent droppings under chest freezer next to beverage walk in cooler. 5 rodent droppings on shelf next to triple sink. 4 rodent droppings on floor under Alto Sham. 3 rodent droppings under dish machine. 1 rodent dropping next to lid on flip top cooler. 3 rodent droppings in freezer compartment of unplugged cooler/ freezer at bar entrance. 4 rodent droppings on top of beer cooler under Mat. 10+ rodent droppings in storage room.

Disposition: Emergency Order Callback Not Complied
[29-49-6] Standing heavy stagnant water in bottom of reach-in-cooler at kitchen.
[35A-02-7] Live, small flying insects found...apparently 10 live small flying insects behind co2 tank at bar . Approximately 6 small flying insects underneath three compartments sink at bar .
[36-64-5] Objectionable odors in bathroom or other areas of the establishment...heavy odors walk in cooler area, dry storage room by the dining area.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues...all reach in coolers .
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found.... Observed 1 rodent dropping at handwashing sink by the faucet at kitchen. 1 dropping in food runner window at kitchen. 1 rodent dropping in side of reach in cooler at kitchen. 2 droppings in shelf by the handwashing sink at kitchen. Approximately 70 rodent droppings underneath shelf,reach in coolers, cooking equipment at kitchen. 20 rodent droppings underneath dish machine and three compartments sink . 13 droppings underneath another 3 compartment sink by the exit door. Approximately 60 rodent droppings on the floor,underneath shelf , between wall and chase reach in cooler by the beer cooler . 1 rodent dropping in slicer by the walk in cooler . 8 rodent droppings underneath shelf of slicer and dough machine by the walk in cooler . 7 rodent droppings on the floor underneath shelves in walk in cooler Approximately 20 rodent droppings throughout bar underneath shelf, equipment, ice bins, three compartments sink . 2 rodent droppings in the shelf fir clean plate single serving containers at kitchen Approximately 50 rodent droppings in dry storage room by dining area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....mushroom 49F, sauté onion 49F, blue cheese 50F, coleslaw 51F, potato ball 51F, beans 50F , shredded cheese 51F , sausage 46F, chicken 50F, chicken wings 49F, fish 48F, roast beef 50F, pasta 49F in flip top reach in cooler across from burner at kitchen. Food not prepped or portioned today food being held more than 4 hours . Stop sale issue
[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.

Disposition: Emergency order recommended
[29-49-6] Standing heavy stagnant water in bottom of reach-in-cooler at kitchen.
[35A-02-7] Live, small flying insects found...apparently 10 live small flying insects behind co2 tank at bar . Approximately 6 small flying insects underneath three compartments sink at bar .
[36-64-5] Objectionable odors in bathroom or other areas of the establishment...heavy odors walk in cooler area, dry storage room by the dining area.
[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.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues...all reach in coolers .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....mushroom 49F, sauté onion 49F, blue cheese 50F, coleslaw 51F, potato ball 51F, beans 50F , shredded cheese 51F , sausage 46F, chicken 50F, chicken wings 49F, fish 48F, roast beef 50F, pasta 49F in flip top reach in cooler across from burner at kitchen. Food not prepped or portioned today food being held more than 4 hours . Stop sale issue
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[41-17-4] Spray bottle containing toxic substance not labeled....liquid blue , purple cleaner spray bottle at bar , kitchen.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found.... Observed 1 rodent dropping at handwashing sink by the faucet at kitchen. 1 dropping in food runner window at kitchen. 1 rodent dropping in side of reach in cooler at kitchen. 2 droppings in shelf by the handwashing sink at kitchen. Approximately 70 rodent droppings underneath shelf,reach in coolers, cooking equipment at kitchen. 20 rodent droppings underneath dish machine and three compartments sink . 13 droppings underneath another 3 compartment sink by the exit door. Approximately 60 rodent droppings on the floor,underneath shelf , between wall and chase reach in cooler by the beer cooler . 1 rodent dropping in slicer by the walk in cooler . 8 rodent droppings underneath shelf of slicer and dough machine by the walk in cooler . 7 rodent droppings on the floor underneath shelves in walk in cooler Approximately 20 rodent droppings throughout bar underneath shelf, equipment, ice bins, three compartments sink . 2 rodent droppings in the shelf fir clean plate single serving containers at kitchen Approximately 50 rodent droppings in dry storage room by dining area.
[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....mushroom 49F, sauté onion 49F, blue cheese 50F, coleslaw 51F, potato ball 51F, beans 50F , shredded cheese 51F , sausage 46F, chicken 50F, chicken wings 49F, fish 48F, roast beef 50F, pasta 49F in flip top reach in cooler across from burner at kitchen. Food not prepped or portioned today food being held more than 4 hours .
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition.... Rodent rub marks present along walls/ceilings...eating ground beef mark in food bag in walk in cooler
[35A-18-4] Rodent rub marks present along walls/ceilings...eating ground beef mark in food bag in walk in cooler . Stop sale issue .

Disposition: Emergency Order Callback Not Complied
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle touching flour in plastic container under microwave.
[14-11-5] Equipment in poor repair. Observed broken floor walkin refrigerator door in disrepair.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. On hand washing sink handles and all reach in cooler doors.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[36-24-5] Hole in or other damage to wall. Observed hole in wall in walk-in cooler, under shelving. Hole in wall in bar area, next to expo window.
[22-02-4] Soda gun surface soiled with mold-like substance or slime.
[08A-04-5] Observed raw pork above cooked meat in walkin refrigerator.
[35A-04-4] Observed approximately 3 rodent droppings in service closet . Observed approximately 9 rodent droppings soda gun area of bar. Observed approximately 10 loading drops on the bar by Bell and pump draft. Observed 1 rodent droppings on shelf at bar on east side of the bar. Observed approximately 10 rodent droppings under soda boxs at bar. Observed approximately 11 rodent droppings by refrigerator were coffee machine is stored. Observed approximately 7 rodent droppings on table were soup warmer is stored. Observed approximately 2 rodent droppings by the AUTO-shaam. Observed approximately 6 rodent droppings under freezer at cook line. Observed approximately 2 rodent droppings on dry storage shelves by rear door.
[36-17-5] Floor tiles missing and/or in disrepair. Observed broken floor tiles under grill.
[08A-20-5] observed raw beef above cooked carrots in walkin refrigerator.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at flip top refrigerator.
[23-03-4] Nonfood-contact surface soiled with mold like substance, all walls the walk in cooler and walk in beer cooler.

Disposition: Emergency order recommended
[14-01-5] Bowl or other container with no handle used to dispense food. Observed pink substance bowl in salt and pepper mix. Operator removed.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observe Maui Maui in reduce oxygen pack defrosted. See stop sale
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at standing at room temperature butter (71F - Cold Holding), Operator stated less then 4 hour and returned to refrigerator. Walk in cooler: raw pork 51 F, Blue cheese 46F, cut cabbage 51F, cooked chicken wings 45F-47F, sour cream 46F, milk 51F, salsa 45F, gravy 54F, whipped cream 49F-50F, cooked beef 51F, 3 lbs. Food not prepped or portioned today. Walk in cooler fans not running.
[06-09-1] 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 Maui Maui in reduce oxygen pack defrosted. See stop sale
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle touching flour in plastic container under microwave.
[22-02-4] Soda gun surface soiled with mold-like substance or slime.
[23-03-4] Nonfood-contact surface soiled with mold like substance, all walls the walk in cooler and walk in beer cooler.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink at cook line . Operator placed paper towels at sink.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef above fish in flip top refrigerator. Operator removed moved raw fish.
[08A-04-5] Raw animal food stored over or with unwashed produce, raw pork over unwashed mushrooms in walk in cooler.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Observed approximately 10 rodent droppings under steam table, and approximately 4 rodent droppings under dishwasher, approximately 6 rodent droppings under table of micro wave in kitchen ,approximately 2 rodent droppings on shelf by rear door in kitchen approximately 15 rodent droppings by door in liquor room in kitchen, approximately 3 rodent droppings in bucket, approximately 30 rodent droppings under right side shelf in liquor room in kitchen, Approximately 8 rodent droppings under sheet-pan by mixer in kitchen, approximately 70 rodent droppings in walkin cooler. Approximately 3 rodent droppings under shelf in dry storage. Approximately 300 rodent dropping in dry storage area, droppings on the floor and in boxes of napkins, plastic forks, plastic knives and ramekins. Observed approximately 30 rodent droppings in outside ice machine with no ice inside at this time.
[36-17-5] Floor tiles missing and/or in disrepair. Observed broken floor tiles under grill.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at flip top refrigerator.
[36-24-5] Hole in or other damage to wall. Observed hole in wall in walk-in cooler, under shelving. Hole in wall in bar area, next to expo window.
[14-11-5] Equipment in poor repair. Observed broken floor walkin refrigerator door in disrepair.
[08B-27-4] Food placed in soiled container, raw pork and cooked beef in walk in cooler.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. On hand washing sink handles and all reach in cooler doors.

Disposition: Administrative complaint recommended
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed light covers hood vents solid with grease.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no soap by dishwasher.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[08B-38-4] Food stored on floor. Observed plastic container of oil stored on floor near office.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed liquid in a purple substance and clear substance in unlabeled spray bottle one at bar and one in kitchen.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[29-03-4] Water draining onto floor surface. Observed in mens bathroom water leaking from ceiling.
[14-11-5] Equipment in poor repair. Observed walkin refrigerator door with hole and sharp sheet metal exposed
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Butter (69F - Cold Holding) due to cook leaving butter out Operator placed back in refrigerator less then hour.
[14-01-5] Bowl or other container with no handle used to dispense food. Observe a bowl a bowl in the salt and pepper mix.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Door handle missing in mens room and door doesnt completely close.
[22-02-4] Can opener surface soiled with food debris.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed at chest freezer.
[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. Observed chlorine sanitizer at 0ppm

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