Los Olivos Bistro
5030 Champion Blvd Ste G8, Boca Raton, FL 33496 · Permanent Food Service · License 6013548
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 Oct 13 routine inspection4 high priority (1 fixed on the spot, 1 repeat), 2 intermediate, 1 basic-30
- Administrative complaint on Oct 13Counts in full until a follow-up finds the problems fixed-20
- Safety score50
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 13, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 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. Cookline - left flip top - cream (45-46°F); Dulce de leche with milk (45-46°F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
Shell eggs in use or stored with cracks or broken shells.
Cookline flip top - 2 broken raw shell eggs in container with un-cracked eggs. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cookline - left flip top - cream (45-46°F); Dulce de leche with milk (45-46°F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
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.
White reach in freezer - raw beef and raw fish stored over ready to eat empanada shells and cooked corn. Operator stored all items properly.
Fixed on the spot
Intermediate2
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.
1 employees - less than 60 days - without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.AÂ
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Quaternary.
Basic1
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee bags and items on shelf with clean plates.
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.