EDGEWATER ROOM

Name: EDGEWATER ROOM
Address: 401 E LINTON BLVD, DELRAY BEACH, FL, 33483-5003, US
Rating: 57.1

401 E LINTON BLVD, DELRAY BEACH, FL 33483-5003

License #6009460

57.1 Grade F / 100

Failing Health Score

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Latest inspection

January 30, 2026 · 9 findings · 6 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

EDGEWATER ROOM in DELRAY BEACH currently holds an InspectFL Health Score of 57.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on January 30, 2026. Across those visits, inspectors documented 46 total violations — 25 critical, 16 major, 5 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 11, 2025

The latest inspection on January 30, 2026 shows 9 observation rows: 6 critical, 2 major, and 1 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

EDGEWATER ROOM has a rough inspection history. Would you risk it?

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.

Disposition: Warning Issued
[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 , cod thawing in reduce oxygen packaging at walk in cooler. Label states to remove before thawing. Employee removed.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.... Opened raw turkey burger with French fries above opened cut pineapple in reach in freezer . Employee properly stored.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...pork roast date marked 1/17/26 , pork roast date marked 1/15/26 in walk in cooler . See stop sale. Chef discarded food .
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands...server brought dirt dishes and then handed cleaned dishes to serve food . Server washed hands after discussion.
[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. ...pork roast date marked 1/17/26 , pork roast date marked 1/15/26 in walk in cooler
[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...tuna salad 47F, turkey 55F , cheese 49F , cut tomatoes 49F in flip top reach in cooler across from Vulcan oven at kitchen, cut tomatoes 67F, cut lettuce 69F , sour cream 52 in ice bath at expo line , cook line at kitchen. Food not prepped or portioned today, food being held more than 4 hours.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...tuna salad 47F, turkey 55F , cheese 49F , cut tomatoes 49F in flip top reach in cooler across from Vulcan oven at kitchen, cut tomatoes 67F, cut lettuce 69F , sour cream 52 in ice bath at expo line , cook line at kitchen. Food not prepped or portioned today, food being held more than 4 hours. Stop sale issue . Employee discarded food.
[31A-11-4] Handwash sink used for purposes other than handwashing....red bucket in handwashing sink at dishwashing area. . Employee removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at dishwashing area. Employee provided paper towels.

Disposition: Met Inspection Standards
[03A-05-5] Time/temperature control for safety food not maintained frozen solid in a freezer....ham 45F, hamburger 44F in produce walk in cooler . Manager stated that food being held less than four hours . Employee removed food another walk in cooler .
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...bolognese sauce 45F, tomato soup 47F at walk in cooler , cooling in a deeper than 4 inches container with covered at walk in cooler . Per chef food was cooked yesterday. Stop sale issue . Employee discarded food.
[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.... Employee cutting orange with bare hands . Stop sale issue . Employee discarded orange .
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food...ready to eat salmon with raw salmon in same container in reach in cooler . Employee properly stored food.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition.... 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.... Employee cutting orange with bare hands .
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...bologna sauce 45F, tomato soup 47F at walk in cooler , cooling in a deeper than 4 inches container with covered at walk in cooler . Per chef food was cooked yesterday.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels at prep station . Employee fixed it

Disposition: Warning Issued
[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 in running water at triple sink . Label states to remove before thawing. Employee removed fish from package.
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Grouper, salmon at walk in freezer. Chef stated that fish was not freezing before vacuum packaging. See stop sale. Discarded food.
[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. Grouper, salmon at walk in freezer. Chef stated that fish was not freezing before vacuum packaging.
[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...vanilla and chocolate yogurt 45-50F in yogurt server machine. Food not prepped or portion today food being held more than 4 hours .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...vanilla and chocolate yogurt 45-50F in yogurt server machine. Food not prepped or portion today food being held more than 4 hours . Stop sale issue . Employee discarded food. ...butter 49F, butter 46F in glass door reach in cooler at server station . Food not prepped or portion today food being held less than 4 hours . Chef removed food another acceptable cooler
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot Holiday pasta 72F by the soup station at server station . Food being held less than 2 hours . Employee time marked food.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at server station, 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.
[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...establishment vacuum packing fish, roast beef, corn beef, cooked pork belly without HACCAP plan .

Disposition: Warning Issued
[12A-05-4] Cook, while tasting pasta touched his mouth then engaged in food preparation, handled clean equipment without washing hands. Cook then removed pasta pot from stove and drained pasta, without washing his hands
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler #1: Cream sauce 58°F, soup 49°F, cooked yesterday cooling over night in deep tight covered containers in walk in cooler. See stop sale
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler #1: Cream sauce 58°F, soup 49°F, cooked yesterday cooling over night in deep tight covered containers in 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. Operator set up triple sink with QAC 200ppm to sanitize. 0ppm.
[08A-05-6] Raw shrimp stored over ready-to-eat food chicken stock and Marsala sauce in walk in cooler. Cook removed shrimp.
[08B-01-4] Self-service buffet lacking adequate sneezeguards or other proper protection from contamination for bread and pastries. Reviewed using sneeze guards or baskets with a lid.
[01C-03-4] Clam and mussel tags not marked with last date served.
[16-37-1] No chemical chlorine test kit provided when using chlorine sanitizer at warewashing machine.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired 2.28. 2022.