DRIFT

Name: DRIFT
Address: 10 N OCEAN BLVD, DELRAY BEACH, FL, 33483, US
Rating: 25.3

10 N OCEAN BLVD, DELRAY BEACH, FL 33483

License #6022412

25.3 Grade F / 100

Failing Health Score

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Latest inspection

October 2, 2026 · 8 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

DRIFT in DELRAY BEACH currently holds an InspectFL Health Score of 25.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on October 2, 2026. Across those visits, inspectors documented 56 total violations — 26 critical, 13 major, 17 minor.

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Record snapshot

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The latest inspection on October 2, 2026 shows 8 observation rows: 4 critical, 2 major, and 2 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

Inspector notes linked where available

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F record

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*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.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit...tong stored in 107 F water at cook line .
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food...unwashed berries prepped to serve without washing . Employee washed berries after discussion.
[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...blueberry cream cheese in room temperature at pizza station at drift bar kitchen, food being held less than 4 hours . Chef discarded food and replace new food with time marked.
[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...blue berry 75F in room temperature ...cheese 47F, cooked vegetables 49F at reach in drawer below grille at kitchen. Food not prepped or portioned today , food being held more than 4 hours .
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked...blueberry cream cheese in reach in cooler . Chef properly date marked.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...blue berry 75F in room temperature ...cheese 47F, cooked vegetables 49F at reach in drawer below grille at kitchen. Food not prepped or portioned today , food being held more than 4 hours . Stop sale issued . Employee discarded food.
[31B-03-4] No soap provided at handwash sink at drift bar . Employee provided .
[14-86-1] Non-food grade paper/paper towel used as liner for food container in cheese in reach in drawer at kitchen. Employee discarded cheese due to temperature abused .

Disposition: Met Inspection Standards
[14-01-5] container with no handle used to dispense food in cheese, quinoa, fruits in reach in cooler . Chef removed containers
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner....ice bucket above ice machine. Chef removed.
[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.... Tuna thawing in reduce oxygen packaging at walk in cooler. Label states to remove before thawing. Employee removed from packaged
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food....unwashed blue berries prepped for servings. . Labele state that wash before use . Employee washed
[02D-01-5] Working containers of food removed from original container not identified by common name...brea crumb, flour at dry storage room. Chef labeled .
[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 at drift bar kitchen. Chef state that utensils will be wash at drift main kitchen
[14-86-1] Non-food grade paper/paper towel used as liner for food container....cooked egg York stored in paper towel at expo line .....cut basil , micro greens in paper towel at drift bar kitchen . Employee discarded food.
[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...burrata cheese , feta cheese at expo line , food being held less than 4 hour . Chef time marked .
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime...heavy soiled in can opener blade . Employee cleaned .
[31A-11-4] Handwash sink used for purposes other than handwashing...stored red bucket in handwashing sink at drift bar kitchen. Chef removed bucket

Disposition: Met Inspection Standards
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit...scoop 72F water at pizza kitchen. Chef turned on dipper well. Spoon, tongs, scup in 80F water at drift main kitchen. Chef replace water on the fire .
[10-03-4] In-use utensil used with moist food stored in room temperature blueberry butter scooper stored top of the butter container at pizza station. Employee time marked.
[14-86-1] Non-food grade paper/paper towel used as liner for food container.... Arugula, basil, other garnish covered with non food grade paper towel in reach in cooler at roof top kitchen. Chef removed paper towel
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...Demi glaze sauce date marked 6/25/25 in walk in cooler . See stop sale issue . Manager discarded food.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...Demi glaze sauce date marked 6/25/25 in walk in cooler .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....blueberry butter 69F , blueberry butter 65F at pizza counter at pizza kitchen , per chef food being held less than 4 hours . Removed one butter container to reach in freezer , another one put time marked.
[31A-11-4] Handwash sink used for purposes other than handwashing... saniwipes stored in handwashing sink at pizza kitchen. , chef removed
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked...blueberry butter thawing and serve at pizza station counter without thawing date marked. Employee date marked .
[27-17-4] Water pressure lacking at fixtures that require the use of water at handwashing sink at women and men bathroom

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food....ramekin container use as a scoop in corn, quinoa, cheese , farro in reach in cooler , chef removed.
[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...tuna thawing in reduce oxygen packaging at reach in cooler. Label states to remove before thawing. Employee removed from packaging
[10-08-5] Ice scoop handle in contact with ice at bar . Employee removed.
[10-20-4] In-use tongs stored on equipment door handle between uses...multiple tong stored on the grille handle at kitchen, employee removed.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands...Ice scoop handle in contact with ice, employee pulling it without washing hands and not putting gloves on hands . Discussion with chef.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food...raw beef above cooked beef in reach in drawer below grille at kitchen. Chef properly stored.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...salsa date marked 1/17/25 at walk in cooler . See stop sale. Chef discarded food.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...salsa date marked 1/17/25 at walk in cooler .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....lobster 49Fat walk in cooler , food not prepped today, food being held less than 4 hours. Employee covered food with ice to chill fast .
[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...cut tomatoes, cut lettuce at expo line being held less than an hour . Employee time marked.
[31A-09-4] Handwash sink not accessible for employee use at all times....blocked by speed rack at prep kitchen. Employee removed rack
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at bar . Employee provided.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Met Inspection Standards
[24-14-4] Clean utensils Knives stored between equipment at kitchen. Employee removed.
[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.... Tuna thawing in reduce oxygen packaging at reach in cooler. Label states to remove before thawing. Chef removed package.
[10-08-5] Ice scoop handle in contact with ice at bar , chef properly stored.
[02D-01-5] Working containers of food removed from original container not identified by common name...Italian bread crumbs, bread crumbs, spices at storage room . Chef labeled.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands....Cook grabbed raw hamburger and changed one glove and then grabbed cleaned bowl to serve food without changed both gloves and washed hands between . Employee washed hands after discussion .
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized...due to dishmachine failure sanitizer utensils.
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired... fixed Dishmachine at time of end of the inspection. Heat strip turned black .
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food....raw beef above cooked octopus in reach in drawer at kitchen. Chef properly stored.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands....bar tender handle soiled dishes and then grabbed cleaned glass ,opened drinks without washed hands. Washing hands after discussion .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cut cabbage 58F, cut lettuce 57F at pantry line at kitchen, food not prepped or portion today , food being held less than 4 hours . Chef time marked on food.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served...clams.
[31A-11-4] Handwash sink used for purposes other than handwashing....stored red bucket , sani wipes in handwashing sink at bar . Employee removed