Main Kitchen & Pastry & Primrose

3650 Club Pl, Boca Raton, FL 33496 · Permanent Food Service · License 6019387

Official report

out of 100

Grade A

Safety score 90 of 100

Latest visit: Nov 4, 2026 (3 days ago)

What drove the grade

Non-food grade paper/paper towel used as liner for food container...in multiple containers of cut vegetables at walk in cooler #2G .High priority · fixed on the spot · 5 other violations

How the score was calculated

Starting score100
Violations at the Nov 4 routine inspection
1 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 3 basic
-10
Safety score90

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

Inspection history

2 inspections · 2 visits

Latest inspection

Nov42026

Routine inspection

6 violations found

First visitNov 4, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
- 1 High priority
- 2 Intermediate
- 3 Basic
What the inspector cited
High priority1
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container...in multiple containers of cut vegetables at walk in cooler #2G .
  Employee removed paper.
  Fixed on the spot
Intermediate2
- Code 01, Approved source; food safe and unadulterated: Clams and mussels tag removed from original container prior to container being emptied at walk in cooler .
  Employee putting it back to container .
  Fixed on the spot
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked...chicken stock date marked 10/14 in walk in cooler #2G .
  Chef stated that it was brought out from freezer . Employee date marked
  Fixed on the spot
Basic3
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common nam....sesame seeds .
  Employee label
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor....several bags of soup stored in floor underneath shelf in gardemanger walk in freezer .
  Employee properly stored.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Sanitizing solution for wiping cloths not free of food debris and visible soil at kitchen.
  Employee replace clean solution
  Fixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 1

Sep282026A93Routine inspection3 violations, 2 high priority No follow-up needed

First visitSep 28, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
3 violations found:
- 2 High priority
- 1 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In Primrose walk in cooler, container of french onion soup dated 9-16. See stop sale.
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  In Primrose walk in cooler, container of french onion soup dated 9-16. See stop sale.
Basic1
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  In main kitchen dry storage, to go foil and plastic trays not inverted. Manager inverted all.
  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.
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.