DELRAY BEACH, FL (BocaNewsNow.com) (Copyright © 2026 MetroDesk Media, LLC) — Table 165 at 165 NE 2nd Avenue promotes itself as “fine dining,” but a health inspector just issued a series of violations to the restaurant suggesting that it’s not so fine. The restaurant was not ordered to close, but is now subject to an unannounced follow-up inspection. It’s also been flagged as receiving an “administrative complaint” as part of the seven “high priority” violations it received.
Per BocaNewsNow.com policy, the following is the unedited list of violations logged with the Florida Department of Business and Professional Regulation following the inspection last week.
High Priority – Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. On side Vacuum packaging fish in reach in cooler. See stop sale issue. Employee discarded fish. **Corrective Action Taken**
High Priority – Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Sanitizer solution prep with soap. Reviewed how do preparation sanitizer solution to sanitize utensils. **Corrected On-Site**
High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized…quaternary ammonium 00 ppm. Reviewed preparation sanitatizer solution. Quaternary ammonium 200 ppm. **Corrected On-Site**
High Priority – Raw animal food stored over/not properly separated from ready-to-eat food…raw lamb, raw fish above sauces, dressing in reach in cooler by the window. Employee properly stored food. **Corrected On-Site**
High Priority – Stop Sale issued due to food not being in a wholesome, sound condition…. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. On side Vacuum packaging fish in reach in cooler.
High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit…beans 45F, steak 51F in reach in drawer below grille at kitchen. Food not prepped or portioned today
Intermediate – Handwash sink used for purposes other than handwashing…stored spatula, whisk in handwashing sink.
Intermediate – Manager or person in charge lacking proof of food manager certification. **Repeat Violation** **Admin Complaint** Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. Quaternary ammonium.
Intermediate – No paper towels or mechanical hand drying device provided at handwash sink at kitchen. Employee provided napkins **Corrected On-Site**
Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants…vacuum packaging fish without HACCP plan. **Repeat Violation** **Admin Complaint**
Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233…employee Pablo Intermediate – Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
