Calaveras Cantina
409 Plaza Real, Boca Raton, FL 33432 · Permanent Food Service · License 6022500
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Oct 15 routine inspection9 high priority (6 fixed by the Oct 16 follow-up, 3 fixed on the spot), 1 intermediate, 2 basic-32
- Safety score68
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 16, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority9
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
Cheddar cheese sauce dent can See stop sale.
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. Left Flip top; cheese (54°F - Cold Holding); butter (54°F - Cold Holding) Right reach in, shrimp (50°F - Cold Holding); tuna (50°F - Cold Holding); mahi mahi (50°F - Cold Holding); kimchi (54°F - Cold Holding); Kole slaw (54°F - Cold Holding); cut cabbage (54°F - Cold Holding) items out of temperature for over 4 hours. Items not prepared or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours. chicken prepared at 1 (90°F at 3:30 - Cooling) barbacoa sauce prepared 1:50 (110 at 2:40°F 75f at 3:50- Cooling)
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Left Flip top; cheese (54°F - Cold Holding); butter (54°F - Cold Holding) Right reach in, shrimp (50°F - Cold Holding); tuna (50°F - Cold Holding); mahi mahi (50°F - Cold Holding); kimchi (54°F - Cold Holding); Kole slaw (54°F - Cold Holding); cut cabbage (54°F - Cold Holding) items out of temperature for over 4 hours. Items not prepared or portioned today. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
steak (112°F - Hot Holding) per operator item out of temperature for approximately 30 minutes. Operator reheated item to 165°F
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
chicken prepared at 1 (90°F at 3:30 - Cooling) barbacoa sauce prepared 1:50 (110 at 2:40°F 75f at 3:50- Cooling) see stop sale.
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 for créme sauce,queso fresco and salads verde.
Operator time marked
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw chicken stored over ice and bread in walk in freezer, not all commercially packaged. Operator moved and stored properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Employee handled raw shrimp and calamari then clean equipment and ready to eat foods without washing hands. Informed operator of proper handwashing, employee did not wash hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee handled soiled rag then continued food preparation without washing hands. Informed operator of proper handwashing, employee did not wash hands.
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
chicken prepared at 1 (90°F at 3:30 - Cooling) item put in bag and in reach in drawers. barbacoa sauce prepared 1:50 (110 at 2:40°F 75f at 3:50- Cooling) item in large containers and sealed.
Basic2
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.Tuna thawing in ROP packaging, operator removed from packaging.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Presetting of unwrapped silverware and/or tableware outdoors.
Cups and molcajete not covered exposed to out doors set up on tables for customers to use, operator started to remove items.
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.