BATCH NEW SOUTHERN KITCHEN & TAP: DELRAY BEACH

Name: BATCH NEW SOUTHERN KITCHEN & TAP: DELRAY BEACH
Address: 14813 LYONS RD # 100, DELRAY BEACH, FL, 33446, US
Rating: 89.1

14813 LYONS RD # 100, DELRAY BEACH, FL 33446

License #6021167

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

89.1 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

BATCH NEW SOUTHERN KITCHEN & TAP: DELRAY BEACH in DELRAY BEACH currently holds an InspectFL Health Score of 89.1 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on April 8, 2026. Across those visits, inspectors documented 15 total violations — 3 critical, 6 major, 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.

Inspection Completed - No Further Action
[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 cooked corn not date marked. Per operator corn was made yesterday at around 3pm. 24 hours and 30 minutes has passed. Operator labeled 4/8/26.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between cracks of equipment on cook line. Operator removed.
[21-10-4] Soiled dry wiping cloth in use. Observed soiled cloth stored on cutting board at middle cooler at cook line. Operator moved to sanitizer bucket.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse