POPPIES RESTAURANT & DELI

Name: POPPIES RESTAURANT & DELI
Address: 4900 LINTON BLVD, DELRAY BEACH, FL, 33445, US
Rating: 72.2

4900 LINTON BLVD, DELRAY BEACH, FL 33445

License #6009906

🥪 Deli/Sandwich ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

72.2 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

POPPIES RESTAURANT & DELI in DELRAY BEACH currently holds an InspectFL Health Score of 72.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on December 11, 2025. Across those visits, inspectors documented 44 total violations — 25 critical, 13 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

July 25, 2025

The latest inspection on December 11, 2025 shows 10 observation rows: 7 critical, 3 major, and 0 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

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: Call Back - Admin. complaint recommended
[02C-02-5] Not observed. AC from initial inspection
[53B-14-5] Not provided
[03F-02-5] Cream cheese 61F, butter 63F in flip top reach in cooler at bagel station, food not prepped or portioned today , food being held less than hour . Manager tome marked.
[08A-05-6] Raw lobster above blueberry fillings , raw chicken directly top of the corn hash browns at walk in cooler .
[03A-02-5] American cheese 50F, provolone 49F, Swiss cheese 49F in flip top reach in cooler across from grille at kitchen... , feta cheese 50F, blue cheese 48F, chicken salad 47F, egg salad 47F , nova cream cheese in corner salad reach in cooler by wall at kitchen. Food not prepped or portioned today , food being held more than four hours . Stop sale issue . ...
[01B-02-5] Issue : American cheese 50F, provolone 49F, Swiss cheese 49F in flip top reach in cooler across from grille at kitchen... , feta cheese 50F, blue cheese 48F, chicken salad 47F, egg salad 47F , nova cream cheese in corner salad reach in cooler by wall at kitchen. Food not prepped or portioned today , food being held more than four hours .
[03D-15-4] Chicken soup 103 F in dipper 5 gallon container , chicken noodle 83F dipper than 4 inches container at walk in cooler . Took another temperature after about 30 minutes. Chicken soup 101F, chicken noodle 80F
[01B-07-4] Moldy Steak at walk in cooler . Employee discarded
[03D-02-5] Cooling not conducted
[01B-13-4] Issue

Disposition: Administrative complaint recommended
[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...plain cream cheese in walk in cooler , food was opened two days ago . Advise to date marked after opening.
[14-01-5] Bowl or other container with no handle used to dispense food...scooping ice with drink cup from ice machine .
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses...wet towels on the counter all server station.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container by the corner salad cooler at kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food....raw chicken above pie filling in walk in cooler . Raw hamburger above ready to eat fish kippers in reach in drawer at kitchen. Employee stored properly
[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.
[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....portioned cream cheese 47F in reach in cooler ..... cream cheese 47F in flip top cooler at server station and ham 49F, feats cheese 50F, slice cheese 54F in flip top reach in cooler across from grill at kitchen , food not prepped or portioned today , food being held more than 4 hours . .... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...pasta 45F in walk in cooler. Per manager food was cooked yesterday.
[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 grabbed bagel with bare hand for putting cream cheese on the bagel . Stop sale issue .
[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 soiled plates from the customer table and then prepped dink, served food without washing hands . Discussed with manager.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at bagel station .
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths...chlorine for dishmachine, quaternary ammonium
[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.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...pasta 45F in walk in cooler. Per manager food was cooked yesterday. Stop sale issue .
[31A-11-4] Handwash sink used for purposes other than handwashing...dumped ice in handwashing sink at front server station, stored towel in handwashing sink at dishwashing area.
[12B-02-4] Employee eating in a food preparation or other restricted area...employee drink at food runner station.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....portioned cream cheese 47F in reach in cooler ..... cream cheese 47F in flip top cooler at server station and ham 49F, feats cheese 50F, slice cheese 54F in flip top reach in cooler across from grill at kitchen , food not prepped or portioned today , food being held more than 4 hours . Stop sale issue , operator dis a food.... Veggie Cream cheese 56F, salmon cream cheese 56F in corner salad reach in cooler at kitchen , food not prepped or portioned today , food being held less than four hours .Employee voluntarily discarded food.... Leafy greens 50F in produce walk in cooler. Commercially packaged food being held less than four hours. Operator removed food to another acceptable cooler .
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. Manager discarded
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition.... Food with mold-like growth. ...feta cheese in walk in cooler .... 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 grabbed bagel with bare hand for putting cream cheese on the bagel .
[31A-09-4] Handwash sink not accessible for employee use at all times....stored tray with clean drink glasses at bagel station .
[01B-07-4] Food with mold-like growth. ...feta cheese in walk in cooler . See stop sale. Operator discarded food.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime....pie fillings containers, jam, jelly containers, pickles containers, cheese containers in walk in cooler .
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
[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..cream cheese , butter in flip top reach in cooler at server station , food being held less than four , manger time marked .
[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...French toast batter made with raw egg wash 49F in walk in cooler . Per manager food was prepped yesterday. Stop sale issue .
[08B-38-4] Food stored on floor at walk in freezer . Dry goods on walk way area.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...shrimp salad, chicken salad, tuna salad , coleslaw in walk cooler was prepped 2,3 days ago .
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....chicken soup 59F in walk in cooler , cooling in dip container greater than 4 inches container . Per manager food was cooked today . Took another temperature about 2 hours later, food temperature is 51F . Employee replaced food in shallow container and removed to walk in freezer .

Disposition: Administrative complaint recommended
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...rice pudding prep two days ago , Demi glaze prepared yesterday 12 noon, hollandale sauce prepped yesterday 9am , fruit salad yesterday 9am ( all prepped and cooked TCS food no date marked in walk in cooler ) at walk in cooler . Advised chef date marked food. Employee date marked .
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime... macaroni salad , pickle containers at walk in cooler . Employee cleaned .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....block cheese 48F, cheddar cheese 47F , Swiss cheese 47F, goat cheese 49F, blue cheese 49F, shredded cheese 49F , provolone cheese 47F, egg wash 45F, rice pudding 48F , Lintel soup 45F, onion soup 45F and mushrooms, grilled onion, cut melon 46F , Demi glaze sauce 47F, marinara 45F, cabbage soup 45F in walk in cooler , food prepped or portion today , food being held more than 4 hours . Stop sale issue . Chef discarded food . ... chicken salad, tuna salad , egg salad , stuffed grape leaves, cheese all at 49F to 55F in salad corner cooler by the handwashing sink at kitchen, food not prepped or portion today food being held less than 4 hours . Employee removed food to another acceptable cooler .
[01B-14-4] Shell eggs in use or stored with cracks or broken shells at dairy cooler , employee discarded
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food...raw chicken above peeled of and cleaned onion at walk in cooler . Employee removed chicken.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....onion soup 45F, lintel soup 45 F in dip 5 gallons container at walk in cooler , per Cook and Chef food was cooked yesterday. Stop sale issue. Employee discarded food.
[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....block cheese 48F, cheddar cheese 47F , Swiss cheese 47F, goat cheese 49F, blue cheese 49F, shredded cheese 49F , provolone cheese 47F, egg wash 45F, rice pudding 48F , Linton soup 45F, onion soup 45F and mushrooms, grilled onion, cut melon 46F in walk in cooler , food prepped or portion today , food being held more than 4 hours . Stop sale issue .... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....onion soup 45F, lintel soup 45 F in dip 5 gallons container at walk in cooler , per Cook and Chef food was cooked yesterday.

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