Boca Lago Country Club

8665 Juego Way, Boca Raton, FL 33433 · Permanent Food Service · License 6004700

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Oct 15, 2026 (3 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 15 other violations

How the score was calculated

Starting score100
Violations at the Oct 15 routine inspection
4 high priority (2 no follow-up needed, 2 fixed on the spot), 5 intermediate (1 fixed on the spot), 7 basic
-33
Safety score67

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

Inspection history

1 inspection · 1 visit

Oct152026

Routine inspection

16 violations found

First visitOct 15, 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:
- 4 High priority
- 5 Intermediate
- 7 Basic
What the inspector cited
High priority4
- 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. Observed in flip top refrigerator left side shredded cabbage (54°F - Cold Holding). As per operator not prepped or portioned today. Item stored in cooler overnight. Employee discarded.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in flip top refrigerator left side shredded cabbage (54°F - Cold Holding). As per operator not prepped or portioned today. Item stored in cooler overnight. Operator discarded. See stop sale
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed pooled raw shelled eggs on top of ready to eat apple tarts in prep are reach in cooler. Operator reorganized. Observed at Continental refrigerator cook line raw beef steaks stored over ready to eat hot dogs. Operator reorganized.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed cook touched his face then immediately handled clean equipment on cook line. Reviewed hand washing procedure with employee. Employee washed hands.
  Fixed on the spot
Intermediate5
- Code 01, Approved source; food safe and unadulterated: Establishment not maintaining oyster tags for 90 days.
- 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.
  Observed cooked ribs held in walk-in cooler #4 not properly dated. As per operator items defrosted approximately 24hrs ago
- 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.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Spray bottle of sanitizer spray not labeled at bar. Operator labeled.
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic7
- 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.
  Observed kosher salt stored in bucket with no label. Operator voluntarily discarded.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed utensils in water on top of stove at 95°F. Employee began reheating water to 135°F
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed employee in kitchen prepping food with no hair restraint.
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Old labeled stuck on mustard container in reach in cooler. Operator removed
  Fixed on the spot
- 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.
  Observed cell phone on customer dish in dishwashing area
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Operator unable to provide proof of current license. Operator only provided copy of expired license.
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.