Main Kitchen-Onda-Marisol Restaurant&Bar-Employee Cafeteria
900 S Ocean Blvd, Boca Raton, FL 33432 · Permanent Food Service · License 6005578
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 5 routine inspection6 high priority (1 fixed by the Oct 6 follow-up, 5 fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot)-24
- Administrative complaint on Oct 5, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score64
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 visitOct 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
back prep area; butter (46°F - Cold Holding); cheese (45°F - Cold Holding) Cook line flip tops reach; cheese (46°F - Cold Holding); cooked rice (46°F - Cold Holding) Per operator items out of temperature for approximately 1 hour, operator moved to walk in to quick chill. Items not prepared or portioned today.
Fixed on the spotRepeat 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 fish stored over cooked beef in freezer. Not commercially packaged operator moved and stored properly
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
Raw salmon over cream cheese and onions in walk in cooler. Operator moved and stored properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Employee touched raw chicken then ready to eat sauces and clean utensils without washing hands. Informed operator of proper handwashing, employee then washed hands.
Fixed on the spot
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee handled phone and placed it in pocket then continued preparing and serving drinks. Informed operator of proper handwashing, employee then washed hands.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
3 or 4 small flying insects in inside bar area around the trash can.
Administrative complaint
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
cut tomatoes prepared at 10 (46°F at 12:50 51°F at 1:30- Cold Holding) at current at item will not reach 41°F within 4 hours. Operator moved to sheet pans and freezer to quick chill.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Hand sink used as dump sink. Operator removed items
Fixed on the spot
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.