Boca Brasserie

5377 Town Center Rd Ste #200, Boca Raton, FL 33486 · Permanent Food Service · License 6023115

Official report

out of 100

Grade F

Safety score 30 of 100

Latest visit: Sep 30, 2026 (5 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 11 other violations

How the score was calculated

Starting score100
Violations at the Sep 29 routine inspection
9 high priority (5 fixed on the spot, 2 repeats), 3 intermediate (2 fixed on the spot)
-50
Administrative complaint on Sep 29, now extension granted
Counts in full until a follow-up finds the problems fixed
-20
Safety score30

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep292026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitSep 30, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
- 1 Intermediate
What was still cited
Intermediate1
- 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.
  More time given
Official report, on the Florida DBPR website
First visitSep 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
- 9 High priority
- 3 Intermediate
What the inspector cited
High priority9
- 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. left flip top; sliced cheese (60°F - Cold Holding); sliced tomatoes (60°F - Cold Holding); coleslaw (60°F); cabbage (60°F - Cold Holding); blue cheese dressing (65°F - Cold Holding); butter (60°F - Cold Holding); cooked cauliflower (60°F - Cold Holding) operator states items in flip top over night. Not prepared or portioned today. See stop sale.
  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  Shallot marmalade 9/19, onion soup 9/19, vanilla ice cream mix 9/18,blue cheese dressing 9/19, bufflio sauce with butter 9/14 chicken soup 9/18 Motsa balls 9/21, meatballs 9/21 See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  left flip top; sliced cheese (60°F - Cold Holding); sliced tomatoes (60°F - Cold Holding); coleslaw (60°F); cabbage (60°F - Cold Holding); blue cheese dressing (65°F - Cold Holding); butter (60°F - Cold Holding); cooked cauliflower (60°F - Cold Holding) operator states items in flip top over night. Not prepared or portioned today. See stop sale. Bar area; ceaser dress with egg (50°F - Cold Holding) operator states in flip top for 3 hours, operator moved to freezer to quick chill. Reach in; Cookline left; chicken (45°F - Cold Holding); French fries (47°F - Cold Holding) operator states out of temperature for approximately 1 hour. Operator moved to walk in to quick chill.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Kitchen meatballs (80°F - Hot Holding), per operator at temperature for 15 min. operator decided to cool meatballs to 41°F.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw tuna stored over cooked shrimp in reach in drawer at bar salad bar. Operator moved and stored properly.
  Fixed on the spotRepeat violationAdministrative complaint
  Raw animal food stored in same container as ready-to-eat food.
  Ceaser dressing with raw shell eggs in same container as ready to eat dressings. Operator moved and stored properly.
  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 loaded dirty dishes, then handled clean without washing hands. Informed operator of proper handwashing, employee then washed hands.
  Fixed on the spotRepeat violationAdministrative complaint
- 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. At bar area, Dishwasher (Chlorine 0ppm). Operator unable to fix, operator will transfer sanitizer procedures to other dish machine in bar area.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Sanitizer spray bottle stored on food preparation area. Operator moved and stored properly.
  Fixed on the spot
Intermediate3
- 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.
  Ceaser dress has raw shell eggs not identified on menu.
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Cook line. cooked pasta prepared at 11 (50°F 2:15 50°F at 3:00 - Cooling) at current rate item will not reach 41°F within 6 hours. Operator moved to walk in cooler to quick chill.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Sanitizer spray in bar area not properly labeled, operator labeled.
  Fixed on the spot
Official report, on the Florida DBPR website

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.