Fresh
8081 Congress Ave, Boca Raton, FL 33487 · Permanent Food Service · License 6021051
What drove the grade
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. creamed sprinach (58-65°F - Cooling); mashed potatoes (45-50°F - Cooling); pulled pork (48-50°F - Cooling) cooling in deep filled containers in main walk in cooler.
How the score was calculated
- Starting score100
- Violations at the Sep 15 complaint inspection4 high priority (2 repeats), 3 intermediate (2 repeats), 5 basic (4 repeats)-48
- Administrative complaint on Sep 15, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score32
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitSep 16, 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.
7 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse. creamed sprinach (58-65°F - Cooling); mashed potatoes (45-50°F - Cooling); pulled pork (48-50°F - Cooling) cooling in deep filled containers in main walk in cooler.
Pork chili 47-55°F - Cooling in deep filled containers, Cooked rice 48-53°F - Cooling on heavily packed pans in walk in cooler. Per operator, items have been cooling for more than 6 hours overnight.
More time given
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. creamed sprinach (58-65°F - Cooling); mashed potatoes (45-50°F - Cooling); pulled pork (48-50°F - Cooling) cooling in deep filled containers in main walk in cooler.
Pork chili 47-55°F - Cooling in deep filled containers, Cooked rice 48-53°F - Cooling on heavily packed pans in walk in cooler. Per operator, items have been cooling for more than 6 hours overnight. See stop sale.
Administrative complaint
Intermediate2
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Hot water handle still broken at time of callback.
Administrative complaint
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
More time given
Basic3
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Gap at back door observed.
Administrative complaint
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling vents soiled at front prep area.
Administrative complaint
Ceiling tile missing.
Observed at time of callback.
Administrative complaint
- First visitSep 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse. creamed sprinach (58-65°F - Cooling); mashed potatoes (45-50°F - Cooling); pulled pork (48-50°F - Cooling) cooling in deep filled containers in main walk in cooler.
Per operator, items have been cooling for more than 6 hours overnight. almond yogurt (46°F - Cooling) in deep filled containers in produce walk in cooler. Per operator, item was cooling for more than 6 hours overnight.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. creamed sprinach (58-65°F - Cooling); mashed potatoes (45-50°F - Cooling); pulled pork (48-50°F - Cooling) cooling in deep filled containers in main walk in cooler.
Per operator, items have been cooling for more than 6 hours overnight. See stop sale. almond yogurt (46°F - Cooling) in deep filled containers in produce walk in cooler. Per operator, item was cooling for more than 6 hours overnight. See stop sale.
Repeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee handle cellphone and then immediately begin to handle in use food scoop and customer food containers without first washing handwashing hands. Reviewed handwashing requirements with operator.
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Tested at 500ppm at triple sink. Operator diluted solution, retesting at 200ppm.
Repeat violation
Intermediate3
Code 03, Food out of temperature: Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants.
Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Establishment is still conducting modified atmospheric packaging at time of inspection. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/.
Repeat violationAdministrative complaint
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Hot water handle broken at kitchen handwashing sink near walk in.
Repeat violationAdministrative complaint
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic5
Code 25, Single-service items: Single-service articles improperly stored.
Box of single service plastic food containers stored directly on floor at front prep area.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
At back door.
Repeat violationAdministrative complaint
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Hole in wall at warewashing storage area.
Repeat violationAdministrative complaint
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling tiles soiled with dust surrounding AC vents throughout front prep areas.
Repeat violationAdministrative complaint
Ceiling tile missing.
Ceiling tiles missing throughout establishment.
Repeat violationAdministrative complaint
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.
- Stop sale
- An order that the food can’t be sold or served.