Embassy Suites Boca Raton
661 NW 53 St, Boca Raton, FL 33487 · Permanent Food Service · License 6006823
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F....salsa 44°F in walk in cooler #2 .
How the score was calculated
- Starting score100
- Violations at the Oct 27 routine inspection5 high priority (2 no follow-up needed, 3 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 1 basic-23
- Safety score77
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 27, 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.
8 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 cold held at greater than 41°F....salsa 44°F in walk in cooler #2 . Manager not determined how long food being held out of temperature.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...salsa date marked 10/8 in walk in cooler .
See stop sale. Manager discarded.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F....salsa 44°F in walk in cooler #2 .
Manager not determined how long food being held out of temperature. Stop sale issue . Manager discarded food.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly...chlorine 00 ppm due to sanitizer container was very low . Manager replace full container of chlorine. Chlorine reached 100 ppm.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at dishwashing area.
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...observed cooling rice 46°F with covered in walk in cooler #2 , ambient cooling cooling cheese 45°F , bacon 45°F with covered in walk in cooler #3.
Took another temperature about after 40 minutes . Rice 46°F, cheese 47°F,bacon 46°F . Manager removed food , cover and replace another acceptable walk in cooler .
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink at bar .
Employee provided
Fixed on the spot
Basic1
Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored...ice scoop stored directly on soda line .
Manager removed.
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.
- 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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.