THE WINE ROOM KITCHEN & BAR

Name: THE WINE ROOM KITCHEN & BAR
Address: 411 E ATLANTIC AVE, DELRAY BEACH, FL, 33483, US
Rating: 63

411 E ATLANTIC AVE, DELRAY BEACH, FL 33483

License #6021362

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

63 Grade F / 100

Failing Health Score

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Quick take

THE WINE ROOM KITCHEN & BAR in DELRAY BEACH currently holds an InspectFL Health Score of 63 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 15, 2026. Across those visits, inspectors documented 23 total violations — 11 critical, 8 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

None on file yet

The latest inspection on April 15, 2026 shows 11 observation rows: 5 critical, 4 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.

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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: Inspection Completed - No Further Action
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack...ice scoop stored directly top of ice machine at hall way by the employee bathroom. Employee properly stored.
[41-17-4] Spray bottle containing toxic substance not labeled...blue liquid spray bottle . Employee labeled
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food....ready to eat crab meat with raw salmon in same container, raw lamb ribs above sauces at walk in cooler . Chef properly stored.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands....dishwasher handled solid dishes and then putting away cleaned dishes without wash hands between dirty to clean. Manager educated dishwasher .
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....brown sauce 44F in walk in cooler , per chef food was cooked yesterday , stope sale issue . Chef discarded food.
[31A-09-4] Handwash sink not accessible for employee use at all times...stored gloves boxes , big garbage can front of handwashing sink at cook line . 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... observed at 4:11 pm chicken stocks was cooked yesterday afternoon. Employee date marked .
[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 41 degrees Fahrenheit within 6 hours....brown sauce 44F in walk in cooler , per chef food was cooked yesterday ,
[01C-10-4] oysters tag removed from original container prior to container being emptied at walk in cooler . Employee provided in container .
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food...cut avocado, whole avocado with stickers in flip top reach in cooler . Employee removed ice scoop
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...semi soft cheese 49F in display case at cave station at front . Food not prepped or portioned today , food being held less than 4 hours . Chef voluntarily discarded cheese .

Disposition: Inspection Completed - No Further Action
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature...raw beef above raw mussels at walk in cooler . Chef properly stored.
[31A-11-4] Handwash sink used for purposes other than handwashing...stored cleaning tool in handwashing sink at kitchen, chef removed.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...chicken 78F, chicken drum 68F in dipper container with covered stacked pan at walk in cooler . Took another temperature after 15 minutes it was 77F, 66F . Employee replace food in shallow container without covered
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit...tong, spoon at 97 F water at kitchen. Chef replace water to fire.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...multiple sauce , chimichuri was made 3, 4 days ago in walk in cooler . Employee date marked .
[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 200 ppm+++. Adjusted at 50 ppm .
[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. ...home made Caesar dressing date marked 9/4 , chimichuri 9/6 at walk in cooler .
[01C-10-4] oysters tag removed from original container prior to container being emptied at walk in cooler ...chef provided .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit..cheese 55F, humus 53F, onion dip 50F, tomato sauce 50F, ricotta cheese 50F, boiled eggs 50 in in flip top reach in cooler across from pizza oven , cooler was unplugged due to cleaning at morning, food not prepped or portion today ,food being held more than 4 hours . Stop sale issue . Chef 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....cheese 55F, humus 53F, onion dip 50F, tomato sauce 50F, ricotta cheese 50F, boiled eggs 50 in in flip top reach in cooler across from pizza oven , cooler was unplugged due to cleaning at morning, food being held more than 4 hours .
[02D-01-5] Working containers of food removed from original container not identified by common name....water spray bottle . Chef discarded.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...home made Caesar dressing date marked 9/4 , chimichuri 9/6 at walk in cooler . See stop sale. Chef discarded food.

Community reaction

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Community pulse