TABLE 165

Name: TABLE 165
Address: 165 NE 2 AVE, DELRAY BEACH, FL, 33444, US
Rating: 78.6

165 NE 2 AVE, DELRAY BEACH, FL 33444

License #6020576

🍽️ American ℹ️

78.6 Grade C / 100

Mixed Health Record

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Latest inspection

April 8, 2026 · 14 findings · 7 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

TABLE 165 in DELRAY BEACH currently holds an InspectFL Health Score of 78.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on April 8, 2026. Across those visits, inspectors documented 32 total violations — 12 critical, 19 major, 1 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 29, 2025

The latest inspection on April 8, 2026 shows 14 observation rows: 7 critical, 7 major, and 0 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

83%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

TABLE 165 has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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*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.

Disposition: Warning Issued
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. On side Vacuum packaging fish in reach in cooler . See stop sale issue . Employee discarded fish .
[03G-05-5] 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.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Sanitizer solution prep with soap . Reviewed how do preparation sanitizer solution to sanitize utensils.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized...quaternary ammonium 00 ppm. Reviewed preparation sanitatizer solution. Quaternary ammonium 200 ppm.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food...raw lamb , raw fish above sauces, dressing in reach in cooler by the window. Employee properly stored food.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition.... Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. On side Vacuum packaging fish in reach in cooler .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...beans 45F, steak 51F in reach in drawer below grille at kitchen. Food not prepped or portioned today
[31A-11-4] Handwash sink used for purposes other than handwashing...stored spatula, whisk in handwashing sink .
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. Quaternary ammonium.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at kitchen . Employee provided napkins
[03G-50-1] 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...vacuum packaging fish without HACCP plan .
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233...employee Pablo
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food....employee came from bathroom and then putting gloves on hands handle cleaned container to prepped food.Employee washed hands after discussion.
[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.... Stuffed grapes leaves 47F stored top of another container at flip top reach in cooler . Food not prepped or portion today, food being held more than 4 hours .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Stuffed grapes leaves 47F stored top of another container at flip top reach in cooler . Food not prepped or portion today, food being held more than 4 hours . Stop sale issue. Owner eat the food.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink at triple sink , employee washed hands at hand sink after discussion.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at kitchen.
[51-14-7] No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
[03G-50-1] 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....vacuum packaged lamb chop , steak used after over 48 hours.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.