Frans Chicken Haven
1925 Federal Hwy, Boca Raton, FL 33432 · Permanent Food Service · License 6012953
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 Sep 30 routine inspection2 high priority (no follow-up needed), 7 basic-13
- Safety score87
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 visitSep 30, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed Chicken strips (90°F - Hot Holding) in fry basket at cookline under no temperature control. Per operator just cooked less than one hour ago. Advised operator to reheat food to 165°F.
Code 12, Handwashing and hygienic practices: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee drinking at the cookline then handling fry baste and tongs immediately after without hand washing. Advised employee to wash hands.
Basic7
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed case of water bottles stored directly on the floor in dry storage area.
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Observed employee drinking from personal drink cup at front counter cookline. Advised employee not to drink in restricted areas.
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface, two door, True refrigerator in prep area.
Interior of refrigerator or freezer in disrepair/has exposed insulation.
Observed exposed insulation on both doors at Atosta, reach in freezer in kitchen.
Ice buildup in Atosta, reach-in freezer in prep area.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
1. Hood filters at cookline in kitchen.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed wet mop stored in mop bucket in prep area.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.