Citir
499 NE Spanish River Dr Ste 5, Boca Raton, FL 33431 · Permanent Food Service · License 6022898
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 Jul 27 routine inspection7 high priority (5 fixed by the Aug 4 follow-up, 2 fixed on the spot), 1 intermediate-24
- Extension granted on Jul 28, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score74
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitAug 4, 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 - 1st follow-up visitJul 28, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
Observed same.
More time given
- First visitJul 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
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 cold held at greater than 41°F. flan (45°F - Cold Holding); rice pudding (48°F - Cold Holding); not prepared or portioned today; food out of temperature for more than 4 hours; see stop sale
Stop Sale issued due to food not being in a wholesome, sound condition.
Cone of sliced beef held on the stick and on the broiler from the night before moved to walking cooler, instead of being sliced and fully cooked. See Stop Sale
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Milk marked 7/10 in walk-in cooler; See Stop Sale
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Milk marked 7/10 in walk-in cooler; See Stop Sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
flan (45°F - Cold Holding); rice pudding (48°F - Cold Holding); eggplant salad (41-45°F - Cold Holding); hummus (41-45°F - Cold Holding); raw ground beef (48°F - Cold Holding)in glass cooler, small until at front counter and dough cooler at cook line; flan (45°F - Cold Holding); rice pudding (48°F - Cold Holding); not prepared or portioned today; food out of temperature for more than 4 hours; see stop sale eggplant salad (41-45°F - Cold Holding); hummus (41-45°F - Cold Holding); raw ground beef (48°F - Cold Holding) food not prepared or portioned today; food placed in ice ;
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
bleached potatoes (89°F - Hot Holding); butter (98°F - Hot Holding) next to flat top; food out of temperature for approximately 2 hours; food placed on time control and to be discarded at 5; educated in time control process and emailed form
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature less than 160°F) dishwasher ran twice unable to reach 160°F or a above; Advised to set up three compartment sink
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Potato cutter with heavy food debris on the wall by three compartment sink
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.