DELRAY BEACH, FL (BocaNewsNow.com) (Copyright © 2026 MetroDesk Media, LLC) — Burt and Max’s at 9089 West Atlantic Avenue just received ten health code violations, with four considered to be “high priority.” The restaurant was not ordered to close but is now subject to an unannouced follow-up inspection.
Per BocaNewsNow.com policy, the following is the list of violations logged by the Florida Department of Business and Professional Regulation. We do not edit these listings. The inspection was conducted on July 23rd.
High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands…touched garbage can and then touched tortillas without washed hands. Employee washed hands after discussion. **Corrected On-Site** **Warning**
High Priority – Raw animal food stored over/not properly separated from ready-to-eat food….raw beef above cooked chicken, pancetta, raw ribs above fruits in walk in cooler. Chef properly stored. **Corrected On-Site** **Warning**
High Priority – 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…heavy cream 50F in desert cooler at prep station, food not prepped or portioned today, food being held more than 4 hours. **Warning**
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High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit… heavy cream 50F in desert cooler at prep station, food not prepped or portioned today, food being held more than 4 hours. Stop sale issue. Employee discarded food ….kimchi 47F, arugula 50F, Coleslaw 44F, coleslaw 50F in cold well at expo line, honey butter 59F stored in room temperature at expo line, pesto 69F at cook line …. and slice cheeses 51F, cooked chicken 49F, shredded mozzarella cheese 46F in flip top reach in cooler at kitchen, pizza station. Food not prepped or portioned today food being held less than 4 hours. Chef time marked food. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
Intermediate – Handwash sink used for purposes other than handwashing…stored towels, conditioners in handwashing sink at bar. Employee cleaned. **Corrected On-Site** **Warning**
Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked….spinach dip, ribs in walk in cooler and reach in cooler, food was prepared over 24 Hours. Employee date marked. **Corrected On-Site** **Warning**
Basic – 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…. Mahi-mahi thawing in reduce oxygen packaging in running water. Label states to remove before thawing. Employee removed fish from vacuum packaged **Corrected On-Site***Warning**
Basic – No handwashing sign provided at a hand sink used by food employees at bar. Manager provided. **Corrected On-Site** **Warning**
Basic – Old labels stuck to food containers after cleaning…multiple squeeze dressing bottles, containers. **Warning**
Basic – Wiping cloth sanitizing solution stored on the floor at server station. Chef properly stored. **Corrected On-Site**
