Charm City Burger CO
201 NW 1 Ave, Boca Raton, FL 33432 · Permanent Food Service · License 6023264
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Nov 6 routine inspection5 high priority (2 no follow-up needed, 3 fixed on the spot), 1 intermediate, 1 basic-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 visitNov 6, 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 priority5
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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. flip top sliced tomatoes prepared at 9:30 (49°F at 1:45 - Cooling) item never reach 41°F. see stop sale
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cookline grilled mushrooms (125°F - Hot Holding), operator reheated to 165°F+
Fixed on the spot
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
flip top sliced tomatoes prepared at 9:30 (49°F at 1:45 - Cooling) item never reach 41°F. see stop sale
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 wiped face with gloved hand and pulled on shirt then continued preparing food without washing hands, informed operator of proper hand washing. Employee then washed hands.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Head ache medicine store Dover top of oil in dry storage, operator moved and stored properly
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
flip top sliced tomatoes prepared at 9:30 (49°F at 1:45 - Cooling) item never reach 41°F. Item in flip top cooler with lid open.
Basic1
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No sigh for hand washing sinks hand sink on cook line or in preparation area. Operator provided and posted signs.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.