DELRAY BEACH CLUB

Name: DELRAY BEACH CLUB
Address: 2001 S OCEAN BLVD, DELRAY BEACH, FL, 33483-6499, US
Rating: 82.3

2001 S OCEAN BLVD, DELRAY BEACH, FL 33483-6499

License #6000199

🏨 Hotel/Resort ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

82.3 Grade C / 100

Mixed Health Record

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Quick take

DELRAY BEACH CLUB in DELRAY BEACH currently holds an InspectFL Health Score of 82.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 16, 2026. Across those visits, inspectors documented 20 total violations — 7 critical, 9 major, 4 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

None on file yet

The latest inspection on January 16, 2026 shows 9 observation rows: 3 critical, 5 major, and 1 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

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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
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory...GM printed new menu with identifying uncooked cooke food.
[31A-11-4] Handwash sink used for purposes other than handwashing...red bucket , whisk stored in handwashing sink at banquet line kitchen.
[03G-43-2] Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants...cooked vegetables soup, cooked cabbage , cooked chicken in vacuum package without HACCP plan and process waiver in walk in freezer. ..stop sale issue issue . Employee discarded food.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at banquet line kitchen
[01C-03-4] Clam/mussel/oyster tags not marked with last date served...recent few oyster tags .
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at banquet line kitchen. Employee provided
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....Hot holding chicken stock 82F at kitchen, food was prepped less than 2 hours , employee reheated food over 165F at time of inspection.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition...Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants...cooked vegetables soup, cooked cabbage , cooked chicken in vacuum package without HACCP plan and process waiver in walk in freezer.

Disposition: Inspection Completed - No Further Action
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. ...salmon, sea base , cod, swordfish, scollops in vacuum packaged in walk in freezer and walk in cooler See stop sale. Employee discarded food.
[14-01-5] Bowl or other container with no handle used to dispense food.... To go container in flour. Employee removed container.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition.... Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. ...salmon, sea base , cod, swordfish, scollops in vacuum packaged in walk in freezer and walk in cooler See stop sale. Employee discarded food.
[02D-01-5] Working containers of food removed from original container not identified by common name....flour at prep station. Employee labeled
[14-86-1] Non-food grade paper/paper towel used as liner for food container in cut lettuce, cheese, cilantro, ground cooked chorizo in reach in cooler . Employee removed paper towels.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants...vacuum packaged sea food , cooked food in premises without HACCP plan
[31A-09-4] Handwash sink not accessible for employee use at all times....blocked by big pan with oil stored front of the handwashing sink at east side of kitchen. Employee removed
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at west side kitchen.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at west of kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Slice cheese 51F, blanched broccoli 51F in flip top reach in cooler across from BLODGETT oven at cook line , food not prepped or portion today , food being held less than 4 hours . Employee time marked food.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.

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