POPPIES RESTAURANT & DELI

Name: POPPIES RESTAURANT & DELI
Address: 4900 LINTON BLVD, DELRAY BEACH, FL, 33445, US
Rating: 75.2

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

75.2 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 75.2 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 24 total violations — 10 critical, 10 major, 4 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 included 3 critical violations, 2 major, and 0 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

Imported observations

Coverage note

Inspector notes shown when 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 DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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: Call Back - Admin. complaint recommended
[02C-02-5] Not observed. AC from initial inspection
[08A-05-6] Raw lobster above blueberry fillings , raw chicken directly top of the corn hash browns at walk in cooler .
[53B-14-5] Not provided
[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-02-5] Cooling not conducted

Disposition: Administrative complaint recommended
[14-01-5] Bowl or other container with no handle used to dispense food...scooping ice with drink cup from ice machine .
[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
[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
[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.
[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.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses...wet towels on the counter all server station.
[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 .
[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.
[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 .
[12B-02-4] Employee eating in a food preparation or other restricted area...employee drink at food runner station.
[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 .
[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 .
[01B-07-4] Food with mold-like growth. ...feta cheese in walk in cooler . See stop sale. Operator discarded food.

Disposition: Administrative complaint recommended
[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.
[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 .
[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 .
[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.

Community reaction

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Community pulse