BCM BBQ SEAFOOD

Name: BCM BBQ SEAFOOD
Address: 1561 S CONGRESS AVE, DELRAY BEACH, FL, 33445, US
Rating: 59.9

1561 S CONGRESS AVE, DELRAY BEACH, FL 33445

License #6019292

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

59.9 Grade F / 100

Failing Health Score

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Quick take

BCM BBQ SEAFOOD in DELRAY BEACH currently holds an InspectFL Health Score of 59.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on February 12, 2026. Across those visits, inspectors documented 29 total violations — 9 critical, 12 major, 8 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

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.

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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
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cooked chicken 44F, cooked beef 45F in walk in cooler. Food being held less than 4 hours . Employee closed door properly.
[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....employee mashed cooked plantain with bare hands . Employee washed hands , putting gloves on hands after discussion. Manager stated that food will be recooked before served .
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime...multiple food containers in walk in cooler . Employee cleaned.
[36-22-4] Floor area(s) covered with standing water in walk in cooler . Employee cleaned.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...all cooked food , chicken, pork , sauce , beef , vegetables, fish in walk in cooler and reach in freezer . Food was cooked 2 , 3 days ago .
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust...heavy solid build up in shelvings in walk in cooler.
[08B-12-5] Stored food not covered....multiple sauce in walk in cooler .
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at front line handwashing sink.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition.... COOKED BEEF with mold-like growth in walk in cooler .... COOKED BEEF with mold-like growth in walk in cooler .
[01C-02-4] Establishment not maintaining clam, mussel tags for 90 days.
[01C-03-4] Clam , mussel tags not marked with last date served.

Administrative complaint recommended
[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. Crab mix 50F, conch 49F, fish 49 F, tuna salad 48F, coleslaw 48F, in walk in cooler over night. Not prepped or cooked today.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee picked up a ball of the floor and then engaged in picking up clean to go container to fill up with food. Employee went to wash her hands.
[16-37-1] No chemical chlorine test kit provided when using sanitizer at three-compartment sink and wiping cloths container.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean on shelf under steam table.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Clarvens Philostene food manager, arrived at the end of inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The bottom of reach in freezer soiled with blood, food debris and dirt. Operator cleaned during the inspection.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 200+ ppm. Operator set up fresh solution at 75ppm.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle in contact with coleslaw in walk in cooler. Operator removed.
[08A-05-6] Raw chicken stored over ready-to-eat coleslaw in walk in cooler. Operator removed chicken.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in employee bathroom.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Crab mix 50F, conch 49F, fish 49 F, tuna salad 48F, coleslaw 48F, in walk in cooler over night. Not prepped or cooked today. See stop sale

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