DELICIAS DE LA ABUELA

Name: DELICIAS DE LA ABUELA
Address: 7270 W ATLANTIC BLVD, MARGATE, FL, 33063, US
Rating: 77.6

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

77.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

DELICIAS DE LA ABUELA in MARGATE currently holds an InspectFL Health Score of 77.6 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 34 total violations — 12 critical, 5 major, 17 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 December 11, 2025 included 4 critical violations, 3 major, and 10 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

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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
[01B-07-4] Food with mold-like growth. See stop sale. At reach in cooler, pan of tomato sauce-moldy. See stop sale.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates stored not inverted.
[36-36-4] Ceiling tile missing. Ceiling tiles missing in expo area and at kitchen above refrigerator.
[22-16-4] Walk in cooler interior/shelves have accumulation of soil residues.
[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.
[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.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards with cut marks, no longer cleanable.
[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.
[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.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. At kitchen, pork loin thawing at sink without running water.
[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.
[08B-12-5] Stored food not covered. At walk in cooler, several food items-Cooked beans, soup stored uncovered.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with mold like substance.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided form to operator.
[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.
[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.

Administrative complaint recommended
[29-37-4] Spray hose at dish sink lower than flood rim of sink.
[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.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[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.
[35A-02-7] Live, small flying insects found 1 dead fly o prep table in kitchen. Operator removed and sanitizer area.
[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.
[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.
[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.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair above reach in cooler in kitchen.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[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.
[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.
[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

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