Holiday Inn - Boca Raton North
701 NW 53rd St, Boca Raton, FL 33487 · Permanent Food Service · License 6008411
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F....single serve cream cheese 41°F in self service buffet area.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection4 high priority (2 fixed on the spot, 1 repeat), 5 intermediate (2 fixed on the spot, 1 repeat), 5 basic (1 repeat)-40
- Administrative complaint on Oct 26Counts in full until a follow-up finds the problems fixed-20
- Safety score40
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 visitOct 26, 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 priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse....
Time/temperature control for safety food cold held at greater than 41°F....single serve cream cheese 41°F in self service buffet area. Food not prepped or portioned today , food being held more than 4 hours .
Food with mold-like growth. ..lettuce spoiled and moldy at reach in cooler at kitchen.
See stop sale. Employee discarded.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F....single serve cream cheese 41°F in self service buffet area.
Food not prepped or portioned today , food being held more than 4 hours . Stop sale issued. Employee discarded cream cheese .
Repeat 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...raw hamburger above open ready to eat chicken at reach in freezer .
Employee properly stored.
Fixed on the spot
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening...home fries potatoes, cut cabbage in reach in cooler .
Employee not determined when was opened or prepped. Employee stated that might be yesterday or day before yesterday. Reviewed date marked procedure
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Whole fruit displayed for self-service not wrapped and no utensils provided...apples at self serve buffet line .
Employee removed apples .
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade .
Employee removed to clean .
Fixed on the spot
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...Only one employee ( Jessie Hernandez)have food handler training out of 3 employees. Employee do not known their name .
Basic5
Code 08, Food protection and cross-contamination: Stored food not covered.drink ice in ice machine .
Employee cover.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner...ice bucket at top of ice machine ... cleaned container at kitchen. employee properly stored.
Repeat violationAdministrative complaint
Clean utensils stored between equipment and wall...spatulas at dishwashing area.
Employee removed.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Objectionable odors in bathroom or other areas of the establishment....dining, kitchen and dishwashing area.
Floor soiled/has accumulation of debris...sticky floor throughout kitchen, dishwashing 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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.