Chloe's Bistro

6885 SW 18 St B7, Boca Raton, FL 33433 · Permanent Food Service · License 6021860

A
Grade A
Safety score 92 of 100
Latest visit: Aug 18, 2026

What drove the grade

Non-food grade paper/paper towel used as liner for food container.High priority · fixed on the spot · 3 other violations

How the score was calculated

  • Starting score100
  • Violations at the Aug 18 routine inspection
    1 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 1 basic
    -8
  • Safety score92

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Routine inspection

4 violations found
  1. First visitAug 18, 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.

    4 violations found:

    • 1 High priority
    • 2 Intermediate
    • 1 Basic
    What the inspector cited

    High priority1

    • Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.

      Using paper towels as a food liner. Chef discarded paper towels

      Fixed on the spot

    Intermediate2

    • Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

      Manager filled out forms and employees signed

      Fixed on the spot

    • Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.

      Table in front of handwashing sink chef moved table.

      Fixed on the spot

    Basic1

    • Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.

      Utensil at cook line in pan with water. Chef discarded water.

      Fixed on the spot

    Official report, on the Florida DBPR website

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.

Most cited

In-use utensils properly stored1
Employee health1
Food-contact surfaces designed and maintained1
Handwash sinks and supplies1