Arturos Restaurant
6750 N Federal Hwy, Boca Raton, FL 33487 · Permanent Food Service · License 6006141
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse....
How the score was calculated
- Starting score100
- Violations at the Oct 28 routine inspection5 high priority (3 fixed on the spot, 2 repeats), 4 intermediate (fixed on the spot, 1 repeat), 1 basic-35
- Administrative complaint on Oct 28Counts in full until a follow-up finds the problems fixed-20
- Safety score45
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 visitOct 28, 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 priority5
Code 01, Approved source; food safe and unadulterated: 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°F....grilled zucchini 50°F top of another container in flip top reach in cooler across from cattle , oven at kitchen . Food not prepped today , food being held more than 4 hours .
Repeat violation
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F....grilled zucchini 50°F top of another container in flip top reach in cooler across from cattle , oven at kitchen .
Food not prepped today , food being held more than 4 hours . Stop sale issued . Cook discarded food. whipped butter 48°F in reach in cooler across from burner at kitchen. Cook stated that food was in and out to serve . Food being held less than four hours.
Repeat violation
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw sausage above raw calamari in reach in drawer at kitchen.
Cook properly stored.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled... employee grabbed fish to cook and then handled cleaned plate , tong without changed gloves washing hands .
Employee changed gloves and washed hands after discussion.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored...windex spray bottle stored by the cleaned plates .
Employee removed
Fixed on the spot
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....chicken stock, vegetables stock at walk in cooler , food was cooked yesterday morning .
Employee date marked .
Fixed on the spot
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening..Gorgonzola cheese, cheese , mortadella was opened yesterday morning at walk in cooler.
Employee date date marked .
Fixed on the spot
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....cooked vegetables 77°F at kitchen... took another temperature after about 30 minutes.
Vegetables 76°F . Operator removed food to walk in cooler.
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 .
Employee cleaned
Fixed on the spotRepeat violation
Basic1
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. ...Tuna thawing in reduce oxygen packaging at walk in cooler.
Label states to remove before thawing. Employee removed from package
Fixed on the spot
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.
- 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.