Delray Beach Restaurant Hit With Ten Health Code Violations.
DELRAY BEACH, FL (BocaNewsNow.com) (Copyright © 2025 MetroDesk Media, LLC) — Deck 84 at 840 East Atlantic Avenue in Delray Beach received ten violations from a health inspector reporting to the Florida Department of Business and Profesional Regulation. The inspection, conducted on November 10th, did not result in an order to shut the restaurant. But an unannounced follow-up inspection is pending.
Per BocaNewsNow.com policy, the following is the unedited list of violations logged by the State of Florida. We publish the entries as they are filed with the state — we do not edit.
High Priority – Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. …salmon vacuum packaged without freezing. See stop sale issue . Employee discarded **Warning**
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. **Warning**
High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature…raw chicken above raw beef in walk in cooler. Employee properly stored. **Corrected On-Site** **Warning**
High Priority – Stop Sale issued due to food not being in a wholesome, sound condition…. Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants…. cooked turkey meatloaf in walk in cooler without date and time marked **Warning**
High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit…raw shrimp 45F, raw salmon 47F in reach in drawer below grill in kitchen. Food not prepped or portion today , food being held less than 4 hours . Employee closed drawer properly Ang ice bath on food. **Corrective Action Taken** **Repeat Violation** **Warning**
High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit….hot holding dirty rice 115F , after starring rice get 138F and covered food. **Corrective Action Taken** **Warning**
Intermediate – Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants…. cooked turkey meatloaf in walk in cooler without date and time marked .. Stop sale issue . **Warning**
Intermediate – Handwash sink used for purposes other than handwashing…employee rinsed knife in handwashing sink . Chef educated employee. **Corrected On-Site** **Warning**
Intermediate – No soap provided at handwash sink at bar . Employee provided. **Corrected On-Site** **Warning**
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…establishment conducted vacuum packaging raw sea food, raw chicken, sous vide chicken without HACCP plan **Warning**
