Boomers
3100 Airport Road, Boca Raton, FL 33431 · Permanent Food Service · License 6010833
What drove the grade
Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
How the score was calculated
- Starting score100
- Violations at the Jul 14 routine inspection4 high priority (1 no follow-up needed, 3 fixed on the spot), 2 intermediate (1 fixed on the spot), 1 basic (1 repeat)-19
- Safety score81
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 visitJul 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
At steam table; cooked beef (104°F - Reheating 12:15/104°F 12:55). Operator stated cooked beef reheating in steam table for 30 minutes prior to first temperature, at this rate will not reach 165°F for 15 seconds within 2 hours, moved to be rapidly reheated to 165°F for 15 seconds within a total of 2 hours.
Fixed on the spot
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135°F in all parts.
At steam table; commercially processed cheese sauce (84°F - Reheating 12:15/86°F 12:55). Operator stated commercially processed cheese sauce reheating for 30 minutes prior to first temperature, temperature of heating element only reaching 134°F, at this rate commercially processed cheese sauce will not reach 135°F in all parts within 2 hours, moved to be rapidly reheated to 135°F within a total of 2 hours.
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.
Employee touched face while scratching/rubbing/wiping with hands then continued preparing food for customers without washing hands. Operator discussed with employee who then washed hands.
Fixed on the spot
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food (milk) opened and held more than 24 hours (72 hours per Operator) not date marked after opening.
Operator applied appropriate date mark.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No quaternary chemical test kit provided when using quaternary sanitizer at three-compartment sink/wiping cloths.
Advised Operator to acquire quaternary chemical test kit.
Basic1
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer around sides, above uncovered ice cream containers.
Advise Operator to remove ice-buildup in reach-in freezer.
Repeat violation
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.