🪰1,241,883 violations tracked across 67 Florida counties

SANDE'S

1717 N FEDERAL HWY, DELRAY BEACH, FL 33483

License #6000516

75 Grade C / 100

Mixed Health Record

How is this score calculated? →
Latest inspection
August 27, 2026 · 9 findings · 7 critical
Routine - Food
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Critical
Highest-priority rows.
Major
Worth checking for repeats.
Minor
Usually lower-risk context.
Record snapshot

What stands out in this inspection history

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Inspections on file
1
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on August 27, 2026 shows 9 observation rows: 7 critical, 2 major, and 0 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
100%
Inspector notes
9
Coverage note
Inspector notes linked where available

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Community pulse

Would you eat here?

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

C record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

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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.

Official DBPR inspection report ↗
  • Disposition: Inspection Completed - No Further Action
  • [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....auju sauce , tuna salad, sauce with day marked not date marked at walk in cooler . Food was prepped 2 / 3 days ago. Employee date marked.
  • [07-08-5] Time/temperature control for safety food re-served to customers...single serve butter brought from customers table stored in reach in cooler . Stop sale issue . Operator discarded food.
  • [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food...raw fish with tuna contacting each other at walk in cooler . Operator properly separated food.
  • [08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw turkey above raw ground beef in walk in cooler . Operator properly stored.
  • [16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths...chlorine.
  • [01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition.... 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 prepped wrap with bare hands . ...Time/temperature control for safety food re-served to customers...single serve butter brought from customers table stored in reach in cooler .
  • [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...ricotta cheese 49F in bottom shelf at tall reach in cooler at front line , food not prepped or portioned today , food being held more than 4 hours . Stop sale issue . Operator discarded food. ...diced tomatoes 59F at kitchen, food not prepped or portioned today , food being held less than 4 hours . Employee removed food in reach in cooler .
  • [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...ricotta cheese 49F in bottom shelf at tall reach in cooler at front line , food not prepped or portioned today , food being held more than 4 hours . Stop sale issue . Operator discarded food. ...diced tomat
  • [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 prepped wrap with bare hands . Stop sale issue . Employee discarded food . Employee wash hands putting gloved on hand after discussion.
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