Flakowitz
1999 N Federal Hwy, Boca Raton, FL 33432 · Permanent Food Service · License 6009145
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 21 routine inspection15 high priority (5 fixed on the spot, 5 repeats), 1 intermediate, 5 basic; all violations together cost 70 at most-70
- Administrative complaint on Jul 21, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score10
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 22, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
6 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
At salad cooler: coleslaw (45°F at 9:45am; 45°F at 10:15am- Cooling); chicken salad (48°F at 9:45am; 48°F at 10:15am- Cooling); tuna (44°F at 9:45am; 44°F at 10:15am- Cooling); white fish salad (45°F at 9:45am; 44°F at 10:15am - Cooling); baked salmon salad (46°F at 9:45am; 45°F at 10:15am- Cooling); macaroni salad (47°F at 9:45am; 45°F at 10:15am - Cooling) As per operator, cooling since 7am.
Administrative complaint
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Old time mark for several items in reach in cooler. Operator corrected; time marked 6:30am.
Administrative complaintFixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed dishwasher handle cell phone then handled clean pans from dish washer; no hand wash. Dishwasher washed hands and cleaned and sanitized pans.
Administrative complaintFixed on the spot
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed employee crack raw shelled then handle clean spatula; no hand wash. Employee washed hands.
Administrative complaintFixed on the spot
Intermediate1
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.
At walk in cooler: tuna salad, rehydrated matzo balks and beef soup as per operator made 2 days prior; not date marked. Operator to date marked.
Administrative complaintFixed on the spot
Basic1
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
At walk in cooler: several unwashed produce over cut watermelon.
- First visitJul 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
21 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority15
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. 4-3lbs dented and rusted cans of brown gravy
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. At display case: butter (50°F at 11:33am- Cooling) At salad cooler: coleslaw (52°F at 10:35am; 47°F at 11:20am - Cooling); chicken salad (48°F at 10:35am; 49°F at 11:20am- Cooling); white fish salad (45°F at 10:35am; 46°F at 11:20am- Cooling) As per operator, all products portioned and cooling since 7am. Items did not cool to 41°F in a total of 4 hours. See stop sale. Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours. On shelf along cook line:house made salsa (106°F at 10:00am; 119°F at 11:21am- Reheating) As per operator, reheating since 1 hour; In pan on flat top grill: cooked potatoes (108°F at 9:55am; 120°F at 10:15am- Reheating) As per operator, reheating since 8am; Products did not reheat to 165+F in a total of 2 hours. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour period. See stop sale. Raw shelled eggs ggs, deli meats in steamer, raw shelled eggs, pooled egg yolks, pooled egg whites; packets of butter not discarded after 4 hours. 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. At walk in cooler: Cooked chicken dated 07/09.
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.
At walk in cooler: Cooked chicken dated 07/09. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At flat top grill: cooked potatoes (121°F - Hot Holding) As per operator stored since 20mins. On shelf along cook line: cooked sausage (120°F - Hot Holding) As per operator stored since 1.75 hours; cooked chicken (111°F - Hot Holding) As per operator, stored since 2.5 hours. At steam table near cook line: cooked sausage (116°F - Hot Holding) As per operator, stored 1 hour. Advised operator to reheat all products to 165+F.
Repeat violationAdministrative complaint
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
At display case: butter (50°F at 11:33am- Cooling) At salad cooler: coleslaw (52°F at 10:35am; 47°F at 11:20am - Cooling); chicken salad (48°F at 10:35am; 49°F at 11:20am- Cooling); white fish salad (45°F at 10:35am; 46°F at 11:20am- Cooling) As per operator, all products portioned and cooling since 7am. Items did not cool to 41°F in a total of 4 hours. See stop sale.
Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
On shelf along cook line:house made salsa (106°F at 10:00am; 119°F at 11:21am- Reheating) As per operator, reheating since 1 hour; In pan on flat top grill: cooked potatoes (108°F at 9:55am; 120°F at 10:15am- Reheating) As per operator, reheating since 8am; Products did not reheat to 165+F in a total of 2 hours. See stop sale.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
No time mark for raw shelled eggs yolk and white; butter packets on expo line. As per operator, stored since 7am; operator time marked.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour period.
See stop sale. Raw shelled eggs, deli meats in steamer, raw shelled eggs, pooled egg yolks, pooled egg whites; packets of butter not discarded after 4 hours. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
At deep freezer: raw salmon stored over frozen bagel - not all products commercially packaged. Operator stored properly.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
At flip top cooler unit : Raw shelled eggs stored over sauerkraut. At walk in cooler: raw sausage stored over cream cheese and drinks. At display case cooler: Cream cheese mixed with raw tuna stored over smoked fish. Operator stored properly.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed dishwasher handle dirty dishes and trash bag then handled clean pans from dish washer; no hand wash. Dishwasher washed hands and cleaned and sanitized pans.
Fixed on the spotRepeat violationAdministrative complaint
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed chef touch face, hand kerchief on his head, wipe hands on clothes, went outside kitchen through back door then returned and began handling clean pot at cook line; no hand wash. Observed chef touch sides of pan then began to handle clean utensil to make food; no hand wash. Chef washed hands and sanitize items.
Fixed on the spotRepeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Observed employee wash grinder equipment at triple sink with no soap and no sanitizing done. Advised operator to have dishwasher wash with soap and water, rinse with potable running water then sanitize.
Intermediate1
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.
At walk in cooler: Cream cheese mixtures, potato salad; coleslaw; hard boiled eggs; cooked noodles As per operator, prepared over 24 hours; not date marked. Advised operator to date mark.
Basic5
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
At walk in cooler: Unwashed onions over cut onions. Operator stored properly.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 24, Clean equipment storage and air drying: Clean glasses stored on dirty rack.
Cleaned and sanitized equipment or utensils not properly stored.
Outside kitchen leading to walk in cooler: Washed pans stored on dish drying rack.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Emailed to operator.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.