SEGRETO'S

Name: SEGRETO'S
Address: 301 NE 3 AVE, DELRAY BEACH, FL, 33444, US
Rating: 83.8

301 NE 3 AVE, DELRAY BEACH, FL 33444

License #6019820

83.8 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SEGRETO'S in DELRAY BEACH currently holds an InspectFL Health Score of 83.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on December 4, 2025. Across those visits, DBPR recorded 28 total findings; InspectFL has detailed violation rows for 27 of them so far.

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

None on file yet

The latest inspection on December 4, 2025 shows 7 observation rows: 4 critical, 1 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

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 - Complied
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at bar .
[21-38-4] Wiping cloth sanitizing solution stored on the floor at kitchen ....chef properly stored.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ..cacciatore sauce date marked 11/21 at walk in cooler . See stop sale. Chef discarded food.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature...egg York above raw shrimp in reach in cooler . Chef properly stored.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...Demi glazed 50F in kitchen, food not prepped or portioned today , food being held less than 4 hours . Chef removed food to cooler .
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ..cacciatore sauce date marked 11/21 at walk in cooler .
[41-17-4] Spray bottle containing toxic substance not labeled....glass cleaner spray bottle . Chef labeled.

Disposition: Warning Issued
[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 for hot water sanitation.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses...provided to operator .
[01C-05-4] Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment.
[08B-38-4] Food stored on floor ..onion at walk in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food....raw calamari, raw fish above cut pepper , cooked vegetables in reach in cooler. Employee properly stored
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours....artichoke 45F, eggplant 45F in reach in cooler . Per Cook food was cooked last night. Stop sale issue . Employee discarded food.
[31A-11-4] Handwash sink used for purposes other than handwashing...stored a strainer in handwashing at bar . Employee removed.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...meat sauce, cooked chicken , short ribs, chicken stock, meatballs all others cooked , prepped food was not date marked at walk in cooler . Per Cook food was cooked / prepped 2,3, 4 days ago . Cook date marked .
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied....Cooke putted it back
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233...two employee have food handler training out of 28 employee.
[01C-03-4] Clam, mussel tags not marked with last date served.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours....artichoke 45F, eggplant 45F in reach in cooler . Per Cook food was cooked last night.

Community reaction

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Community pulse