HYATT PLACE DELRAY BEACH

Name: HYATT PLACE DELRAY BEACH
Address: 104 NE 2 AVE, DELRAY BEACH, FL, 33444, US
Rating: 91.3

104 NE 2 AVE, DELRAY BEACH, FL 33444

License #6020903

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

91.3 Grade B / 100

Solid Health Score

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Quick take

HYATT PLACE DELRAY BEACH in DELRAY BEACH currently holds an InspectFL Health Score of 91.3 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on November 13, 2025. Across those visits, inspectors documented 16 total violations — 6 critical, 8 major, 2 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

July 19, 2025

The latest inspection on November 13, 2025 included 1 critical violation, 4 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero imported notes.

Location + actions

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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
[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....hummus was opened 2 days ago in reach in cooler . Employee date marked .
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
[16-37-1] No chemical test kit provided when using sanitizer at warewashing machine . Chlorine
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses...wet towel in handwashing sink. Employee removed.
[31A-11-4] Handwash sink used for purposes other than handwashing....stored red bucket, wet towel in handwashing sink at bar . Employee removed .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...yogurt 50F, whipped 51F in reach in cooler , food not prepped or portion today , food being held less than 4 hours . Manager voluntarily discarded food.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack....ice scoop stored directly top of ice machine . Employee properly stored.

Disposition: Warning Issued
[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....Dishmachine top part water get color changed , bottom part water not get color changed.
[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....regular milk 52F, 2% milk 57F, skim 48F in tall reach in cooler by coffee station, operator not sure how long food being held out of temperature. .... shredded cheese 47F, tzatziki sauce 47F, hummus 47F , cream cream cheese 46F in tall reach in cooler at kitchen, food not prepped or portion today .
[35A-02-7] Live, small flying insects found...one small flying insects flying around dry storage area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food....raw shell eggs above cut melon at tall reach in cooler at kitchen. Employee properly stored .
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine....not provided any kind of measurement device or tools to check hot water sanitization utensil
[31A-11-4] Handwash sink used for purposes other than handwashing....stored trays, towel , dumped cereal in handwashing sink at dishwashing area. Employee removed and cleaned .
[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....roasted pepper can opened last week , not date marked . Shredded cheese opened from bags ,not date marked at reach in cooler . Employee discarded food.
[31A-09-4] Handwash sink not accessible for employee use at all times....blocked by big garbage can, broom at kitchen, employee removed .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....regular milk 52F, 2% milk 57F, skim 48F in tall reach in cooler by coffee station, operator not sure how long food being held out of temperature. ..... shredded cheese 47F, tzatziki sauce 47F, hummus 47F , cream cream cheese 46F in tall reach in cooler at kitchen, food not prepped or portion today . Stop sale issue . Employee discarded food.

Community reaction

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Community pulse