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Licensee
Name:
DECK 84
License Number:
SEA6009873
Rank:
Seating
License Expiration Date:
12/01/2026
Primary Status:
Current
Secondary Status:
Active
Location Address:
840 E ATLANTIC AVE DELRAY BEACH, FL 33444
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
11/10/2025
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
6
4
0
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
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 - 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**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
