Grill Room & 0-BAR
3650 Club Place Blvd, Boca Raton, FL 33496 · Permanent Food Service · License 6019388
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse....
How the score was calculated
- Starting score100
- Violations at the Nov 4 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 2 intermediate (fixed on the spot), 3 basic-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitNov 4, 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 priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse....
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours....roast beef 45°F-47°F , cooked potatoes 45°F in reach in drawer ... auju sauce 44°F in walk in cooler . Per date and chef food was cooked yesterday.
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....roast beef 45°F-47°F , cooked potatoes 45°F in reach in drawer ... auju sauce 44°F in walk in cooler .
Per date and chef food was cooked yesterday. Stop sale issued . Employee discarded food.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food...cut melon with smoked salmon containing each other at walk in cooler .
Chef properly separated
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked...aujus date marked 10/24 in walk in cooler .
Employee properly date it .
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing...dumped ice in handwashing sink at sushi station .
Employee cleaned.
Fixed on the spot
Basic3
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair...water dripping from ceiling at walk in cooler .
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees at sushi station
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water at walk in cooler floor .
Earlier inspections 1
A97Routine inspection1 violation No follow-up needed
- First visitSep 28, 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.
1 violation found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
No written form for sushi rice when in use. Form emailed to be completed.
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.