Hannah's Kitchen
4822 NW 2nd Ave, Boca Raton, FL 33431 · Permanent Food Service · License 6021949
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 Jul 23 routine inspection7 high priority (2 fixed by the Sep 30 follow-up, 5 fixed on the spot, 2 repeats), 3 intermediate, 4 basic (1 repeat)-39
- Administrative complaint on Jul 23, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score49
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitSep 30, 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 - 1st follow-up visitSep 22, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
Operator unable to provide proof. Observed same.
More time given
- First visitJul 23, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Walk in cooler Observed a container with Raw beef 50°F cold holding . Per operator stored for approximately 30 minutes outside cooler and not prepared or portioned today Operator returned to walk in cooler
Fixed on the spotRepeat violationAdministrative complaint
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.
Reach in freezer kitchen area Raw chicken over French fries Advised operator to stored properly
Raw animal food stored over/not properly separated from ready-to-eat food.
Walk in cooler Raw eggs over sauces Operator stored properly
Fixed on the spotRepeat violationAdministrative complaint
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Walk in cooler Raw chicken over raw beef Operator stored properly
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled surface ( dirty dishes, garbage can, picking stuff from the floor) and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Advised employee to wash hands
Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized.at 0 ppm. Operator corrected to 100ppm
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored over food preparation area
Operator removed
Fixed on the spot
Intermediate3
Code 11, Employee health: Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Emailed poster
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Emailed procedures to operator
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Bag of chick peas cook line Raw chicken skewers inside a mixing bowl on the floor inside walk in cooler Pineapple on the floor inside walk in cooler Advised operator to stored properly at least 6" from the floor.
Repeat violation
Employee personal food ( multiples proteins and meats, sauces, cheeses,Soups , pickle vegetables in jars on front counter not segregated from food to be served to the public.
Advised operator to marked all personal food and separate from general public food specifically pickle vegetables in Jar in front counter area.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Approximately 25 throughout the restaurant floor on traps and behind freezer Operator cleaned areas
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.