Corporate Caterers Boca Raton
5965 W Hillsboro Blvd, Parkland, FL 33067 · Catering · License 1620984
What drove the grade
Nonfood-grade bags used in direct contact with food.
How the score was calculated
- Starting score100
- Violations at the Nov 5 routine inspection7 high priority (2 fixed by the Nov 6 follow-up, 5 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 1 basic-29
- Administrative complaint on Nov 5, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score59
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitNov 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitNov 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. cooked beef (47°F - Cooling) in plastic wrapped pan in walk in cooler. Per operator, item was cooling overnight. Operator discarded. Time/temperature control for safety food cold held at greater than 41°F. pico (47°F - Cold Holding); chimichurri (47°F- Cold Holding) not prepped or portioned today stored in kitchen glass door reach in cooler. Per operator items have been stored overnight. shredded cheese (56°F - Cold Holding); sour cream (56°F - Cold Holding) Not prepped or portioned today stored in central reach in cooler. Per operator items were stored overnight. Operator discarded.
Food with mold-like growth.
See stop sale. Block of moldy sharp cheddar stored in walk in cooler. Operator discarded. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. pico (47°F - Cold Holding); chimichurri (47°F- Cold Holding) not prepped or portioned today stored in kitchen glass door reach in cooler.
Per operator items have been stored overnight. See stop sale shredded cheese (56°F - Cold Holding); sour cream (56°F - Cold Holding) Not prepped or portioned today stored in central reach in cooler. Per operator items were stored overnight. Operator discarded. See stop sale yogurt (54°F - Cold Holding); Not prepped or portioned today. in central reach in cooler per operator item stored for less than 3 hours. Operator moved to neighboring cooler to chill.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Non food grade thank you bags used to store bread in freezer. Operator removed.
Fixed on the spotRepeat violationAdministrative complaint
Non-food grade paper/paper towel used as liner for food container.
Non food grade paper towels used to line bacon container in walk in cooler. Operator removed.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Chlorine solution empty. Operator replaced and primed machine, retesting at 100ppm.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Container of Antacids stored on expo line storage shelf above food prep table. Operator removed.
Fixed on the spot
Intermediate2
Code 05, Thermometers provided and accurate: Probe thermometer not accurate within plus or minus 2°F.
Provided probe thermometer not accurate by roughly 10 degrees. Operator calibrated.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade soiled at warewashing area.
Basic1
Code 25, Single-service items: Single-service articles improperly stored.
Box of single service plates stored on floor of men's restroom
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.
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