DELICIAS DE LA ABUELA

Name: DELICIAS DE LA ABUELA
Address: 7270 W ATLANTIC BLVD, MARGATE, FL, 33063, US
Rating: 79.3

7270 W ATLANTIC BLVD, MARGATE, FL 33063

License #1623143

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

79.3 Grade C / 100

Mixed Health Record

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Quick take

DELICIAS DE LA ABUELA in MARGATE currently holds an InspectFL Health Score of 79.3 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 December 11, 2025. Across those visits, inspectors documented 47 total violations — 17 critical, 7 major, 23 minor.

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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

None on file yet

The latest inspection on December 11, 2025 shows 22 observation rows: 5 critical, 4 major, and 13 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

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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
[01B-07-4] Food with mold-like growth. See stop sale. At reach in cooler, pan of tomato sauce-moldy. See stop sale.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards with cut marks, no longer cleanable.
[36-36-4] Ceiling tile missing. Ceiling tiles missing in expo area and at kitchen above refrigerator.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided form to operator.
[22-16-4] Walk in cooler interior/shelves have accumulation of soil residues.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, opened bottle of water stored on prep table.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw Shell eggs stored over cooked beef. Advised operator of proper storage.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, food prepared onsite and stored over 24 hours not properly date marked. Advised operator of proper date marking.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cook line, raw shell eggs (62F - Cold Holding). Operator stated item held out of temperature approximately 2 hours. Advised operator of cold holding parameters. Suggested using time as a public health control. Provided form to operator. Operator placed eggs into refrigeration to quick chill.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates stored not inverted.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. At kitchen, pork loin thawing at sink without running water.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line, employee cell phone stored above prep table.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine wiping cloth chlorine sanitizer 200+ppm, exceeding the maximum concentration allowed. Operator corrected to chlorine 100ppm.
[08B-38-4] Food stored on floor. At kitchen near dry storage, oil stored on floor. Advised operator of proper storage.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen steam table, cooked beans (132F - Hot Holding). Operator stated item held in unit approximately 1 hour. Advised operator to reheat item to 165F. Operator placed item onto stove to reheat to 165F.
[14-11-5] Equipment in poor repair. Microwave glass plate broken. Advised operator to discontinue use of microwave.
[16-46-4] Old labels stuck to food containers after cleaning. At walk in cooler, bins of salsa per operator prepared previous day with old labels.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. At walk in cooler, insulation exposed on door.
[08B-12-5] Stored food not covered. At walk in cooler, several food items-Cooked beans, soup stored uncovered.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with mold like substance.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Raw shell eggs on time control with no written plan. Provided form to operator.

Disposition: Administrative complaint recommended
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[28-26-5] Sewage/wastewater backing up through floor drains. Observed clogged floor drain under second 3C sink in kitchen (not in use). Waste water from near hand wash sink spills over from the drain when the hand sink is used. Area can be isolated. Employees can use other hand wash sink in kitchen
[29-49-6] Standing water in bottom of reach-in-cooler. At flip top in kitchen.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair above reach in cooler in kitchen.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Knife stored in water at 84F on top of flip top.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shell eggs with gloves on and processed to grab a clean utensils without washing hands or removing gloves first.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Prep table at ware washing observed dirty.
[35A-02-7] Live, small flying insects found 1 dead fly o prep table in kitchen. Operator removed and sanitizer area.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beans / mushroom sauce prepared 48 hrs ago.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Flip top in kitchen: cooked pork 42-48 // morcilla 42-45 in unit overnight - over 6 hours. See stop sale 2) Cooked pork 48/ Cooke beef 48/ cooked beans 48/ cut lettuce 48/ black beans 49/ mushrooms sauce 49/ salsa criolla 49 /meat sauce 49. Observed in walk in cooler stored overnight. 3) 2) Rice 84 HH - under no temperature control. In unit overnight. See stop sale
[11-01-5] Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Reviewed food borne illness.
[29-37-4] Spray hose at dish sink lower than flood rim of sink.
[08B-38-4] Food stored on floor. Canisters of oil stored on floor Empanadas stored on floor
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1)Steam table: Beans 124-133 . Pedro operator less than 2 hours. 2) Rice 84 HH - under no temperature control. In unit overnight. See stop sale 3) Empanadas 110-120 - under 4 hours - employees turned heat up.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table in kitchen. Employee removed.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[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 and the time removed from temperature control cannot be determined. See stop sale. Observed raw shell eggs not time marked. Peo operator removed at 8:am - operator time marked 8-12.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed unpacked raw chicken over yucca inside reach in freezer. Operator stored properly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Flip top in kitchen: cooked pork 42-48 // morcilla 42-45 in unit overnight - over 6 hours. See stop sale
[01B-07-4] Food with mold-like growth. See stop sale. 1 qt container of beans in walk in cooler .
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a cup of coffee with milk uncovered on prep table next to raw chicken, cutting board and raw shell eggs. Operator removed.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked pork 48/ Cooke beef 48/ cooked beans 48/ cut lettuce 48/ black beans 49 - per operator cooling overnight. See stop sale.

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