HENRY'S

Name: HENRY'S
Address: 16850 S JOG RD, SUITE 101-102, DELRAY BEACH, FL, 33446, US
Rating: 79.7

16850 S JOG RD, SUITE 101-102, DELRAY BEACH, FL 33446

License #6012978

79.7 Grade C / 100

Mixed Health Record

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Latest inspection

March 9, 2026 · 5 findings · 3 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

HENRY'S in DELRAY BEACH currently holds an InspectFL Health Score of 79.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on March 9, 2026. Across those visits, inspectors documented 34 total violations — 16 critical, 11 major, 7 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 1, 2025

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

Official recordInspection data quality

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Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Would you eat here?

HENRY'S has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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: Met Inspection Standards
[08B-12-5] Stored food not covered. Observed ice cream not covered in reach in freezer. Operator covered.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler Mashed potatoes 46F, chicken pot pie 46F. Per operator food was prepared yesterday.observed cooling in big container. Observed cooling overnight. 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. Observed in walk in cooler Mashed potatoes 46F, chicken pot pie 46F. Per operator food was prepared yesterday.observed cooling in big container. Observed cooling overnight. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line egg wash 47F . Per operator food not prepared or portioned today. Food held in unit less than four hours. Observed egg wash not fully submerged in ice. Operator fully submerged. Observed at flip top cooler across from stove ; cheese (43-52F). Per operator food not prepared or portioned today. Per operator food held in unit less than four hours. Observed cheese stacked past the fill line. Operator added ice.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed coffee machine dispenser soiled around nozzles. Operator cleaned.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine in kitchen.
[29-49-6] Standing water in bottom of reach-in-cooler.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed leaking faucet at triple sink.
[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. Observed butter (56F). Per operator food not prepared or portioned today. Observed food past the fill line. Food held in unit overnight. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front counter Coleslaw 50F. Per operator food not prepared or portioned today. Observed food not fully submerged in ice bath. Food held out of temperature for less than four hours. Operator placed coleslaw under TPHC. Observed butter (56F). Per operator food not prepared or portioned today. Observed food past the fill line. Food held in unit overnight. See stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed bacon 100F near grill with no temperature control. Food held out of temperature for less than four hours. Operator removed food to grill to reheat back to 165F or higher.
[41-10-4] Toxic substance/chemical improperly stored. Observed Butane fuel stored next to ready to eat sauce for store. Operator removed.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed Bacon 85F at 12:04 to 84-85F at 12:30 (cooling since 11:30). At this current rate of cooling food will not reach 70F within two hours. Observed cooling at room temperature of 85F. Operator placed into walk in cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles soiled with food debris, mold-like substance or slime.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed at handwashing sink in kitchen near tall reach in freezers cloth found inside. Operator removed.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on cutting board near chopped celery. Operator removed.
[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. Observed Dishwasher (Chlorine 0ppm)
[11-13-5] Employee with infected sore/cut/burn/wound on hand, finger or wrist without a single-use glove over an impermeable cover such as a bandage, finger cot or stall covering the wound is handling food, clean equipment or utensils, or unwrapped single-service items. Observed burn wound on employee forearm. Advised employee to use bandage.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler raw shrimp stored over cooked duck. Operator removed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Flip top cooler #1; coleslaw (. 51F); pico 48F tuna salad 50F ; cheese (52F) ; raw chicken (55F); raw fish (52F); raw shrimp (51F) Flip top cooler #2; chicken salad (51F); cooked chicken (47F) Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Operator placed all food in ice bath.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk not date marked in wait station cooler. Operator opened milk 4/5/25 and date marked 4/5/25.
[16-37-1] No chemical test kit provided when using sanitizer at warewashing machine.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed at dishwashing area rust that has pitted the surface on the dish rack.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.