Burtons Grill & Bar
5580 N Military Trl #500, Boca Raton, FL 33496 · Permanent Food Service · License 6021823
What drove the grade
Food with mold-like growth.
How the score was calculated
- Starting score100
- Violations at the Sep 21 routine inspection6 high priority (5 fixed on the spot, 1 repeat), 3 basic-26
- Administrative complaint on Sep 21Counts in full until a follow-up finds the problems fixed-20
- Safety score54
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 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Food with mold-like growth.
See stop sale. At walk in cooler- mold like substance on strawberries - see stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At flip top cooler- cut tomatoes 51°F-cold holding,-food not prepared or portioned today-food out of temperature for 30 minutes- operator placed food in walk on cooker to quick chill.
Fixed on the spot
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
See stop sale. No time mark for butter- operator time marked for 1.5 hours.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
At walk in cooler raw beef stored over unwashed tomatoes- operator removed and stored properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee rubbed hands together for less than 10-15 seconds while washing hands.
At dishwashing area employee handled dirty dishes then proceeded to wash their hands for approximately 6 seconds without washing their hands- educated operator- employee removed and washed properly.
Fixed on the spotRepeat violationAdministrative complaint
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
At kitchen area - employee e gaged in food preparation and then proceeded handle clean equipment and food without washing their hands - educated operator- employee washed their hands.
Fixed on the spot
Basic3
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloth stored on prep counter - operator stored properly.
Fixed on the spot
Wiping cloth sanitizing solution stored on the floor by salad station operator removed.
Fixed on the spot
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
At server station - Single service coffee filters not protected - operator protected.
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.
- Stop sale
- An order that the food can’t be sold or served.