Embarcadero 41
8188 Glades Rd, Boca Raton, FL 33434 · Permanent Food Service · License 6022708
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 15 routine inspection4 high priority (3 no follow-up needed, 1 fixed on the spot), 6 basic-18
- Safety score82
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 visitOct 15, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cooler at front counter at salmon (47°F - Cold Holding); tuna (47°F - Cold Holding), chef stated fish was just cut approximately an hour ago. Chef moved items to working cooler.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw fish over cut cooked potatoes. Employee moved both items rearranged cooler.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Put food in large trash bags . Using the large black garbage bag as storage
Code 29, Plumbing and backflow prevention: Air gap between water supply inlet and flood rim of equipment/sink is less than one inch.
Three compartment sink drainage pipe is going into drain, no gap
Basic6
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 still in reduced oxygen packaging. Chef stated tuna was thawed today. Chef had tuna removed from reduced oxygen packaging.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee cups on prep tables in kitchen. Employee removed cups.
Fixed on the spot
Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
Cloth towel used to cover sushi rice. Chef removed cloth towel
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Handwashing sink in kitchen clogged up or very slow draining
Code 32, Restrooms: Self-closing device on bathroom door disconnected/broken.
Self closer on men's restroom door missing
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling vents damaged beyond repair
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.