GABRIELLA'S MODERN ITALIAN

Name: GABRIELLA'S MODERN ITALIAN
Address: 40 NE 7 AVE STE 160, DELRAY BEACH, FL, 33483, US
Rating: 66.3

40 NE 7 AVE STE 160, DELRAY BEACH, FL 33483

License #6023121

🍕 Pizza/Italian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

66.3 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

GABRIELLA'S MODERN ITALIAN in DELRAY BEACH currently holds an InspectFL Health Score of 66.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on March 28, 2026. Across those visits, inspectors documented 29 total violations — 13 critical, 3 major, 13 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

80%

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.

Call Back - Admin. complaint recommended
[35A-02-7] Not observed any flying insects . Admin Complaint from Routine inspection on 3/27/26
[03A-02-5] Butter 56F, fresh garlic in oil 76F in room temperature at cook line , food being held less than four hours . Employee time marked .

Administrative complaint recommended
[02D-01-5] Working containers of food removed from original container not identified by common name....salt in expo line . Employee labeled
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash....glass spinner installed front of handwashing sink at bar.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at bar , manager provided
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public...employee tuna pizza in walk in cooler.
[35A-02-7] Live, small flying insects found...approximately 7 live small flying insects on the not use glass spinner front of handwashing sink at bar . Manager sprayed on them to killed and sanitize surface.
[14-01-5] container with no handle used to dispense food...in sugar, meat sauce at walk in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food...raw fish above cooked chicken in reach in cooler at kitchen. Employee properly stored.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit....sppins , spatulas, scoops, tong in 77F water at expo line . Employee removed.
[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 grabbed to mint with bare hands to serve . Stop sale issue . Manager discarded mint . Manager educated employee.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition.... 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 grabbed to mint with bare hands to serve .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...octopus 50F, rice 52F, raw shrimp 49F in flip top reach in cooler across from broiler at kitchen. Food not prepped or portion today , food being held more than 4 hours . Stop sale issue . Employee discarded food .... Semi hard cheese 66F, burrrata cheese 62F , pesto 63F at expo line , food not prepped or portion today , food being held less than 4 hours . Employee time marked .
[14-86-1] Non-food grade paper/paper towel used as liner for food container in cut lemons at expo line , chopped garnish in walk in cooler. Employee removed paper towel

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