Boca Raton Marriott Hotel
5150 Town Center Cir, Boca Raton, FL 33486 · Permanent Food Service · License 6007453
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Sep 18 routine inspection8 high priority (5 fixed on the spot, 1 repeat), 4 intermediate (fixed on the spot)-43
- Administrative complaint on Sep 18Counts in full until a follow-up finds the problems fixed-20
- Safety score37
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 18, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Time/temperature control for safety food (TCS) held using time as a public health control (TPHC) not discarded at the end of the 4-hour period. At cook line; liquid pasteurized eggs/pancake batter/raw shell eggs (TPHC). At self service buffet; raw salmon/cut melon/cheese/butter/cream cheese/waffle batter (TPHC). Written procedures show 4 hour period option, all items time marked 6:30, not discarded as of 10:35. See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
Cooked (hot pickled) onions date marked 8/31/26. Operator stated marked with wrong date, prepared 7-10 days prior, held a maximum of 10 days. Cut melon, cut/date marked 9/5/26. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food (TCS) held using time as a public health control (TPHC) not discarded at the end of the 4-hour period.
At cook line; liquid pasteurized eggs/pancake batter/raw shell eggs (TPHC). At self service buffet; raw salmon/cut melon/cheese/butter/cream cheese/waffle batter (TPHC). Written procedures show 4 hour period option, all items time marked 6:30, not discarded as of 10:35. See stop sale.
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 pork bacon stored over ready to eat pasteurized liquid eggs. Operator moved raw bacon to opposite side with other raw animal foods.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
At cook line reach in cooler; raw comminuted beef stored over raw whole muscle steak. Operator moved raw comminuted beef below raw whole muscle steak.
Fixed on the spotRepeat violationAdministrative complaint
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
Shredded cheese, salsa, sugar on self service buffet , not under sneeze guard, not covered/protected from contamination. Operator covered.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee entered kitchen, began handling clean equipment, clean utensils and food to prepare/be prepared for customers without washing hands. Operator discussed with employee who then washed hands.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At Main Dishwasher (Temperature 153°F). Technician repaired machine during inspection, retested at 160°F.
Fixed on the spot
Intermediate4
Code 08, Food protection and cross-contamination: Whole fruit (apples) displayed for self-service not wrapped and no utensils provided.
Operator replaced with wrapped apples.
Fixed on the spot
Code 31, Handwash sinks and supplies: Hand wash sink not accessible for employee use at all times.
Kitchen hand washing sink blocked by large cart with wheels. Operator moved cart, unblocking 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.
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.
- Stop sale
- An order that the food can’t be sold or served.