Boca Grove Main Dining
21351 Whitaker Dr, Boca Raton, FL 33433 · Permanent Food Service · License 6006869
What drove the grade
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
How the score was calculated
- Starting score100
- Violations at the Nov 5 routine inspection1 high priority (no follow-up needed), 6 intermediate (1 fixed on the spot), 9 basic-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 visitNov 5, 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.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
No sneeze guard at vegetable, bagels, cheese , noodles , topping for omelets station and fresh cut fruits. Chef moved items.
Intermediate6
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
No written procedures for time as a public health for buffets.
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.
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Hot water sanitizing machine has to device to check temperature
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Soda guns at front bar have a black substance buildup. Manager put soda gun in solution to clean
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink.
Basic9
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Avocados with stickers at salad station and cook station . Chefs removed stickers and washed avocados before cutting.
Fixed on the spot
Food stored on floor.
Boxes of food in the down stairs walk in cooler. Chef picked up boxes.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Open and used bottle of water on prep table. Employee discarded
Fixed on the spot
Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
Hot pastrami wrapped in black table cloths. Employee removed cloth towels
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Plastic pans being stacked wet after washing.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
Insect control device over raw potato and over standing shelf in vegetable storage r area.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Holes in ceiling by election panels where pipes go into ceiling
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Cell phone on cutting board on cook line. Employee removed washed and sanitized cutting board
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.