J Alexander's Restaurant
1400 Glades Rd #200, Boca Raton, FL 33431 · Permanent Food Service · License 6013263
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 Aug 31 routine inspection6 high priority (2 fixed on the spot), 4 intermediate (2 fixed on the spot, 1 repeat)-41
- Complaint after follow-up on Sep 1Counts in full until a follow-up finds the problems fixed-20
- Safety score39
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 1, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.employee grabbed raw chicken in one hand and raw steak in other hand put food on grill, then grabbed spatula to flip cooked chicken and touched seasoning without washing hands.
Employee touched raw beef patty then touched spatula to flip cooked chicken and grabbed seasoning
- First visitAug 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat 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. Cookline flip tops: sour cream (58°F - cold holding) operator states out of temperature for over 4 hours. Item not prepared or portioned today. See stop sale.
Time/temperature control for safety food not cooled from ambient temperature to 41°F within four hours.
See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. Cookline flip tops; cheese prepared at 10(60°F at 2:30 cooling); cut tomatoes prepared at 10(58°F at 2:30 - cooling); cut lettuce Prepared at 10(58°F at 2:30- Cooling )
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cookline flip tops: sour cream (58°F - cold holding) operator states out of temperature for over 4 hours. Item not prepared or portioned today. See stop sale. reach in 4 drawers right side of cookline; chicken (58°F - Cold Holding); beef patty (54°F - Cold Holding); beef skewers (58°F - Cold Holding) operator states items out of temperature for approximately 2 hours. Operator moved items to walk in to quick chill. All items not prepared or portioned today.
Shell eggs not stored at an ambient air temperature of 45°F or less.
shell egg (68°F - Cold Holding) operator states item out of temperature for approximately 2 hours. Operator moved to walk in cooler to quick chill.
Fixed on the spot
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
Cookline flip tops; cheese prepared at 10(60°F at 2:30 cooling); cut tomatoes prepared at 10(58°F at 2:30 - cooling); cut lettuce prepared at 10(58°F at 2:30- Cooling ) see stop sale.
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.employee grabbed raw chicken in one hand and raw steak in other hand put food on grill, then grabbed spatula to flip cooked chicken and touched seasoning without washing hands.
Informed operator of proper handwash. Employee then washed hands.
Fixed on the spot
Intermediate4
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. Cookline flip tops; cheese prepared at 10(60°F at 2:30 cooling); cut tomatoes prepared at 10(58°F at 2:30 - cooling); cut lettuce prepared at 10(58°F at 2:30- Cooling ) All items double panned.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Informed operator of written plan requirements, provided form.
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Employee washed hands in ware wash triple sink. Informed operator of proper handwash. Employee then washed hands in hand wash sink.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwash sink in prep area used as dump sink. Informed operator of proper handwash sink usage. Operator removed items.
Fixed on the spotRepeat violation
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.