Dvash

8208 Glades Road, Boca Raton, FL 33434 · Permanent Food Service · License 6022481

Official report

out of 100

Grade F

Safety score 58 of 100

Latest visit: Sep 10, 2026 (8 weeks ago)

What drove the grade

Roach activity present as evidenced by live roaches found.High priority · fixed by the Sep 10 follow-up · 9 other violations

How the score was calculated

Starting score100
Violations at the Sep 9 routine inspection
6 high priority (5 fixed by the Sep 10 follow-up, 1 fixed on the spot, 2 repeats), 3 intermediate (2 fixed on the spot), 1 basic
-30
Administrative complaint on Sep 9, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score58

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

Inspection history

1 inspection · 2 visits

Sep92026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitSep 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Intermediate
What was still cited
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Same.
  More time given
Official report, on the Florida DBPR website
First visitSep 9, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
- 6 High priority
- 3 Intermediate
- 1 Basic
What the inspector cited
High priority6
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  on counter: honey Dijon (oil & garlic) (63°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature in excess of 4 hours. See stop sale. Table top cooler: feta (48°F - Cold Holding); cut romaine (61°F - Cold Holding); on top of pans at flip top cooler: diced tomato & cucumber salad (48°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Advised operator to ice down and or place products in freezer to quick hill.
  Repeat violationAdministrative complaint
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  garlic butter (73°F - Hot Holding) Observed at ambient temperature. Per operator, out of temperature for approximately 2 hours. Advised operator to use time control. Advised operator to time stamp product for remaining 2 hours. Time control procedure emailed to operator.
  Repeat violationAdministrative complaint
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
  garlic oil (72°F - Cooling) at 1:55; cooling since 9:45 - Observed at ambient temperature. At current rate of cooling product did not reach 70°F within 2 hours. See stop sale.
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Raw chicken over raw fish at walk in cooler. Operator stored products properly.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Pita stored and in direct contact with thank you to go bags at reach in freezer. Advised operator to remove pita from to go bags.
- Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
  2 live roaches in sticky trap above hand wash sink by dish machine. Advised operator to kill and remove roaches.
  Administrative complaint
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Falafel mix made 9/5 no date mark at walk in cooler.
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  shakshouka sauce (tomato) (130°F - Cooling) at 1:50; cooling since 1:20 - 109°F at 2:45; grilled chicken (77°F - Cooling) at 1:51; cooling since 12:45 - 75°F at 2:40 Observed at ambient temperature. At current of cooling product will not reach 70°F within 2 hours. Operator placed products in freezer to quick chill.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Hand soap dispenser stored in hand sink by dish machine and cook line.
  Fixed on the spot
Basic1
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  1 dead roach on sticky trap above hand wash sink by dish machine. Advised operator of remove dead roach.
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.

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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.