Biergarten
309 Via de Palmas Bldg 90, Boca Raton, FL 33432 · Permanent Food Service · License 6012959
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 14 routine inspection6 high priority (fixed on the spot), 5 intermediate (4 fixed on the spot)-29
- Safety score71
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 visitSep 14, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At cook line make top; cut cabbage (45°F - Cold Holding). Operator stated not prepared or portioned today, held double panned in make top for less than 2 hours, removed extra pan. At upright glass door reach in cooler; milk (50°F - Cold Holding). Operator stated not prepared or portioned today, held in cooler less than 4 hours, moved to walk-in cooler.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At flat top butter wheel; butter (108°F - Hot Holding). Operator stated butter reheated on stove prior to being held on flat top for 1 hour, moved to be reheated to 165°F or above and held at 135°F or above.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
At walk-in cooler; raw hamburger stored over ready to eat pasteurized liquid eggs. Operator moved raw hamburger below pasteurized liquid eggs.
Fixed on the spot
Food placed in soiled container/equipment.
Washed orange used for rind/zest ingredient/garnish in drinks. Operator discarded.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee handled soiled dishes while washing and rinsing then handled clean/sanitized dishes while placing to store/reuse without washing hands. Operator discussed with employee who then washed hands.
Fixed on the spot
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee walked behind bar from dining room and began handling clean equipment, clean utensils and ingredients used to prepare beverages for customers without washing hands. Operator discussed with employee who then washed hands.
Fixed on the spot
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient.
Creamy Garlic Dressing made with raw shell eggs, served raw, not identified on menu as containing raw eggs. Advised Operator to properly identify as raw on menu. Operator stated will no longer utilize raw shell eggs dressings, will use a ready to eat commercially processed dressing in place of.
Fixed on the spot
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Employees working less than 60 days, no employee training completed, no proof informed about reporting responsibilities. Advised Operator reporting agreement to be completed from date of hire/before working begins.
Code 31, Handwash sinks and supplies: Equipment drain line draining into hand wash sink.
Soda gun holster drain line draining into hand washing sink at outside bar. Operator removed from hand washing sink.
Fixed on the spot
No paper towels or mechanical hand drying device provided at bar hand wash sink.
Operator provided paper towels.
Fixed on the spot
No soap provided at bar hand wash sink.
Operator provided soap.
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.