Garden Butcher
690 Yamato Rd Ste 6, Boca Raton, FL 33431 · Permanent Food Service · License 6022667
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 20 complaint inspection2 high priority (fixed on the spot, 1 repeat)-8
- Administrative complaint on Oct 20Counts in full until a follow-up finds the problems fixed-20
- Safety score72
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- First visitOct 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
2 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 cold held at greater than 41°F.
Flip tops: cut tomatoes (48°F - Cold Holding); cheese (48°F - Cold Holding) items in cooler for less than 2 hours. Operator put on ice to quick chill. Not prepared or portioned today
Fixed on the spotRepeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm), operator changed chemicals and reran dishwasher too 100ppm
Fixed on the spot
Earlier inspections 1
D69Routine inspection5 violations, 5 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitOct 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 7, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Left flip top; cheese (46°F - Cold Holding); cut tomatoes (46°F - Cold Holding); chicken (46°F - Cold Holding) right flip top;; cheese (48°F - Cold Holding); sausage patty (50°F - Cold Holding) operator steaks items out of temperature for approximately 1 hour. Operator moved to walk in to quick chill. Not prepared or portioned today.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Seared tuna with middle still raw stored over cheese in walk in cooler. Operator moved and 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.
Employee handled dirty dishes loading into dishwasher then clean without washing hands. Informed operator of proper hand washing, employee then washed hands.
Fixed on the spot
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee came in from outside then began food preparation without washing hands. Informed operator of proper hand washing, employee then washed hands.
Fixed on the spot
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee dragged trash can then wiped counter with rag and then proceeded to touch clean utensils and containers with seasoning. Informed operator of proper hand washing, employee then washed hands.
Fixed on the spotRepeat 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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.