THE WINE ROOM KITCHEN & BAR

Name: THE WINE ROOM KITCHEN & BAR
Address: 411 E ATLANTIC AVE, DELRAY BEACH, FL, 33483, US
Rating: 41.5

411 E ATLANTIC AVE, DELRAY BEACH, FL 33483

License #6021362

🍺 Bar/Pub ℹ️

41.5 Grade F / 100

Failing Health Score

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Latest inspection

April 15, 2026 · 11 findings · 5 critical

Routine - Food

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

THE WINE ROOM KITCHEN & BAR in DELRAY BEACH currently holds an InspectFL Health Score of 41.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on April 15, 2026. Across those visits, inspectors documented 53 total violations — 22 critical, 18 major, 13 minor.

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The latest inspection on April 15, 2026 shows 11 observation rows: 5 critical, 4 major, and 2 minor.

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Inspector notes

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THE WINE ROOM KITCHEN & BAR has a rough inspection history. Would you risk it?

F record

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*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: Met Inspection Standards
[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.
[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
[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.
[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 .
[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.
[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 ,
[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 .
[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 .
[41-17-4] Spray bottle containing toxic substance not labeled...blue liquid spray bottle . Employee labeled
[01C-10-4] oysters tag removed from original container prior to container being emptied at walk in cooler . Employee provided in container .

Disposition: Met Inspection Standards
[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.
[02D-01-5] Working containers of food removed from original container not identified by common name....water spray bottle . Chef discarded.
[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 .
[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.
[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.
[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 .
[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 .
[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.
[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
[31A-11-4] Handwash sink used for purposes other than handwashing...stored cleaning tool in handwashing sink at kitchen, chef 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...multiple sauce , chimichuri was made 3, 4 days ago in walk in cooler . Employee date marked .
[01C-10-4] oysters tag removed from original container prior to container being emptied at walk in cooler ...chef provided .

Disposition: Met Inspection Standards
[32-02-4] Bathroom door left open other than during cleaning or maintenance...employee bathroom.
[10-08-5] Ice scoop handle in contact with ice at bar . Employee properly stored.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees...... set alight kitchen and bar . Chef provided.
[02D-01-5] Working containers of food removed from original container not identified by common name...multiple dressings and sauces squeezed bottle at expo line . Employee labeled
[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.
[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.....touched drink ice while removed ice scoop . Employee discarded .
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food...cooked beef with raw beef in same container in walk in cooler , chef properly stored.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...fresh mozzarella cheese 44F stored in double container, slice cheese 45F in top reach in cooler at kitchen. Food not prepped or portion today , food being held less than 4 hours . Chef removed food to acceptable place .
[31A-09-4] Handwash sink not accessible for employee use at all times...blocked by the rack by the ice machine, blocked by the garbage can at expo line . Employee removed
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory...manager print new menu with identifying mark .
[02A-01-5] Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service...manager print it on the menu .

Disposition: Warning Issued
[32-02-4] Bathroom door left open other than during cleaning or maintenance...employee bathroom
[31B-04-4] No handwashing sign provided at a hand sink used by food employees ..cook line and by the ice machine.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....blue cheese fondue 51F in dipper than 4 inches container with covered at walk in cooler. Per chef and date marked food was cooked yesterday. Stop sale issue . Employee discarded food.
[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....00 ppm. Prepared three compartment sink to sanitization utensils.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. .... Cream spinach date marked 12/5 at walk in cooler . See stop sale. Chef discarded.
[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. .... Cream spinach date marked 12/5 at walk in cooler .
[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....blue cheese fondue 51F in dipper than 4 inches container with covered at walk in cooler. Per chef and date marked food was cooked yesterday
[31A-11-4] Handwash sink used for purposes other than handwashing....stored slicer, towel in handwashing sink at cook line , chef 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....cooked chicken legs in reach in cooler , cream spinach , blue cheese sauce at walk in cooler . Food was cooked / prepared 3 , 4 days ago. Chef date marked.
[41-17-4] Spray bottle containing toxic substance not labeled...multiple chemical cleaning spray bottles . Chef removed.