5 Boys Haitian-American Restaurant LLC
2166 N Dixie, Boca Raton, FL 33431 · Permanent Food Service · License 6010359
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection4 high priority (3 no follow-up needed, 1 fixed on the spot), 3 intermediate (1 fixed on the spot), 5 basic (1 repeat)-26
- Safety score74
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 11, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
2 pans of cooked Goat date marked 8/1/26, 3 pans of cooked pork date marked 8/1/26 , 1 pan of cooked turkey date marked 8/1/26. All located in reach in cooler. See stop sale.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
2 pans of cooked Goat date marked 8/1/26, 3 pans of cooked pork date marked 8/1/26 , 1 pan of cooked turkey date marked 8/1/26. All located in reach in cooler. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Raw turkey not in original packaging over raw beef. Operator moved turkey.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Raw turkey and cooked beef patties stored in plastic handle bags in chest freezer. Informed operator of proper bags/containers
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
Cooked legumes prepared and frozen on site not date marked when thawed. Operator states cooked legumes removed for thawing yesterday. Operator date marked
Fixed on the spot
Code 11, Employee health: Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Reviewed big six food borne illnesses with operator and provided big six hand out
Code 41, Chemicals and toxic substances: Original container of toxic substance or chemical does not bear the manufacturer's label.
Unlabeled sanitizer and dish soap in kitchen by triple sink.
Basic5
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Bagged pretzels and peanuts for self service no labels on packaging.
Repeat violation
Code 08, Food protection and cross-contamination: Food stored on floor.
Bags of rice stored on floor. Operator moved rice to kitchen shelfs.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Spoon used to serve Pikliz handle touching food. Operator removed spoon.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.