Hyatt Place Boca Raton

100 East Palmetto Park Road, Boca Raton, FL 33432 · Permanent Food Service · License 6021663

Official report

out of 100

Grade F

Safety score 48 of 100

Latest visit: Sep 1, 2026

What drove the grade

Live, small flying insects found.High priority · fixed by the Sep 1 follow-up · 14 other violations

How the score was calculated

Starting score100
Violations at the Aug 31 routine inspection
6 high priority (4 fixed by the Sep 1 follow-up, 2 fixed on the spot, 1 repeat), 6 intermediate (1 fixed on the spot), 3 basic
-40
Administrative complaint on Aug 31, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score48

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug312026

Routine inspection

15 violations found · Inspector came back once

Follow-up visitSep 1, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 2 Intermediate
- 1 Basic
What was still cited
Intermediate2
- 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.
  More time given
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  More time given
Basic1
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
Official report, on the Florida DBPR website
First visitAug 31, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
- 6 High priority
- 6 Intermediate
- 3 Basic
What the inspector cited
High priority6
- 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. In reach in cooler at cook line across from oven whipped butter (49°F - Cold Holding); shredded cheese (47°F - Cold Holding) per operator products not portioned or prepared today and held in unit for more than 6 hours, see stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In reach in cooler at cook line across from oven whipped butter (49°F - Cold Holding); shredded cheese (47°F - Cold Holding) per operator products not portioned or prepared today and held in unit for more than 6 hours, see stop sale.
- 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 washing soiled dishes did not wash hands before handling and removing clean dishes from dish washer, discussed with operator, employee washed hands.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  In walk in cooler non food grade paper towels used for liner for fruits drying, discussed with operator to removed towel liners.
- 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. Triple Sink (Quaternary 0ppm) discussed with operator who drained sink and refilled and corrected to 200ppm quaternary.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  In kitchen approximately 1 small live flying insect landing on preparation table. Approximately 3 small live flying insects landing on napkins stuck in beer taps, discussed with operator to eliminate flying insects and clean and sanitize areas.
Intermediate6
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  In walk in cooler in large plastic tub cut melon (55°F - Cooling) at 9:55 since 9:00 to 54°F at 10:15, at this current rate of cooling product will not reach 41°F within 4 hours, discussed with operator to move to shallow metal pan to allow adequate airflow cooling.
  Fixed on the spot
  No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Establishment uses time as a public health control for multiple temperature controlled food products at breakfast buffet, establishment has no written procedures in place, emailed form to operator to print and display.
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Per operator one new employee hired approximately 1 month ago with no food training or reporting agreement, discussed with operator and emailed reporting agreement.
  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.
  Discussed with operator and emailed copy of vomit and diarrhea clean up procedures.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Operator used hand washing sink to dump ice, discussed with operator.
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of inspection more than 4 employees present and working in kitchen with no certified food manager on site, discussed with operator.
Basic3
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Employee preparing food in kitchen with no hair restraint, discussed with operator who is unable to provide hair restraint.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Shelf above flip top cooler used to store plates soiled with accumulation of grease and dust, discussed with operator to clean and Sanitize.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  In kitchen large co2 gas cylinder not secured, discussed with operator who latched safety chain.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.