ELISABETTA'S

Name: ELISABETTA'S
Address: 32 E ATLANTIC AVE, DELRAY BEACH, FL, 33444, US
Rating: 63.3

32 E ATLANTIC AVE, DELRAY BEACH, FL 33444

License #6011559

63.3 Grade F / 100

Failing Health Score

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Quick take

ELISABETTA'S in DELRAY BEACH currently holds an InspectFL Health Score of 63.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 18, 2026. Across those visits, inspectors documented 29 total violations — 11 critical, 12 major, 6 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.

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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 March 18, 2026 shows 10 observation rows: 5 critical, 3 major, and 2 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: Administrative complaint recommended
[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 dirty dishes from customer table and then handled cleaned containers, drink glass without washing hands . Server washed hands after discussion
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade . Chef cleaned.
[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.....mushroom, butter, rice , herb butter, eggwash, pancetta , roasted garlic , meat sauce, ground sausage, roasted garlic, roasted tomato in flip top reach in cooler by the handwashing sink at kitchen, food being held less than 4 hours . Chef time marked .
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food...cut avocado with stickers in salad station .
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse...Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours....observed at 2:28pm cut lettuce 47F in reach in drawer at salad station , cut lettuce 52F in walk in cooler . Per prep person lettuce was cut between 8 am to 10am .
[31A-11-4] Handwash sink used for purposes other than handwashing...dump ice in handwashing at pastry station, some food evidence in handwashing sink at dishwashing area, stored towels, knife in handwashing sink at kitchen.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours....observed at 2:28pm cut lettuce 47F in reach in drawer at salad station , cut lettuce 52F in walk in cooler . Per prep person lettuce was cut between 8 am to 10am . Stop sale issue . Employee discarded food.
[08B-12-5] Stored food not covered...sour dough bread stored opened by the stairway.
[31A-09-4] Handwash sink not accessible for employee use at all times...blocked my make table cart at kitchen. Employee removed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...vodka sauce 58F, marinara sauce 58F, butter 59F in ice bath by the steamer at cook line . ..home made Caesar dressing 48F in flip top reach in cooler stored in double container at salad station . Food not prepped or portioned today , food being held less than 4 hours . Chef time marked .

Disposition: Inspection Completed - No Further Action
[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...roasted garlic, pizza sauce in pizza station being held less than 4 hours . Employee time marked .
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade . Employee cleaned.
[31B-03-4] No soap provided at handwash sink.
[08B-38-4] Food stored on floor...onion , potatoes stored on the floor at dry storage area. Chef properly stored.
[02D-01-5] Working containers of food removed from original container not identified by common name....oil spray bottle , employee labeled .
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands....employee portioning raw sausage with bare hands and then put labeled on roasted garlic in oil , pizza sauce without washing hands . Employee warhead hands after discussion.
[01C-05-4] Clam , mussel tags not maintained in chronological order according to the last date they were served in the establishment.
[41-17-4] Spray bottle containing toxic substance not labeled....multiple sanitizer spray bottle without labeled . Employee labeled.
[31A-11-4] Handwash sink used for purposes other than handwashing...rinsed towel in handwashing sink at expo line . Discussion with employee .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....fresh mozzarella cheese 47F, blanched vegetables 51F in reach in cooler by the handwashing sink at kitchen. Food not prepped or portioned today , food being held less than 4 hours . Chef time marked.
[01C-03-4] Clam, mussel tags not marked with last date served.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at up stairs bar .
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food...employee use cell phone and then peepped ready to eat vegetables without washed hands . Employee washed hands after discussion.

Community reaction

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