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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
THE OFFICE in DELRAY BEACH currently holds an InspectFL Health Score of 79 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 18, 2026. Across those visits, inspectors documented 10 total violations — 4 critical, 3 major, 3 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on August 18, 2026 shows 10 observation rows: 4 critical, 3 major, and 3 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.
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- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
THE OFFICE has some meaningful issues on record. Would you still eat here?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Administrative complaint recommended
- [01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ....pulled chicken date marked 8/10/26 , tomato jam 8/8/26 at walk in cooler See stop sale. Employee discarded
- [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....chopped tuna 50F, boiled white eggs 47F in flip top tuna reach in cooler at pantry station . Food not prepped or portioned today , food being held more than 4 hours . Stop sale issue . Manager discarded food. ...Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....spinach dip 51F-52F, pulled chicken 45F-46F in a dipper container with covered and stacked container one another at walk in cooler . Per date marked , per Cook food was cooked yesterday.
- [01C-02-4] Establishment not maintaining oyster tags for 90 days.
- [01C-10-4] Oysters tag removed from original container prior to container being emptied. Employee putting back
- [01C-03-4] oyster tags not marked with last date served.
- [03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....spinach dip 51F-52F, pulled chicken 45F-46F in a dipper container with covered and stacked container one another at walk in cooler . Per date marked , per Cook food was cooked yesterday. Stop sale issue . Employee discarded food.
- [08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food...cut and whole avocado with stickers stored next to dressings, cheese in flip top reach in cooler . Employee removed to wash .
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....chopped tuna 50F, boiled white eggs 47F in flip top tuna reach in cooler at pantry station . Food not prepped or portioned today , food being held more than 4 hours . Stop sale issue . Manager discarded food. butter 73F for pretzel by the oven , food not prepped or portioned today food being held less than 4 hours . Employee time marked . ..Cheese 48F, salsa 49F, blue cheese sauce 45F in flip top reach in cooler at cook line . Food not prepped or portioned today, food being held less than 4 hours . Employee covered food .
- [06-09-2] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. ...Tuna thawing in reduce oxygen packaging at reach in cooler. Label states to remove before thawing. Employee removed
- [32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors....employee bathroom
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