Max's Grill
404 Plaza Real, Boca Raton, FL 33432 · Permanent Food Service · License 6009561
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Oct 16 routine inspection3 high priority (fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot, 1 repeat)-17
- Administrative complaint on Oct 16Counts in full until a follow-up finds the problems fixed-20
- Safety score63
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 16, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Flip top kitchen; chicken (55°F - Cold Holding) Flip top cookline; Garlic and oil sauce(47°F - Cold Holding) per operator in flip tops for 2 hours, operator moved to walk in to quick chill.
Fixed on the spot
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 handled and loaded dirty dishes then handled clean without washing hand. Informed operator of proper hand washing, employee then washed hands.
Fixed on the spotRepeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar Dishwasher (Chlorine 00ppm), operator changed out chemicals and ran machine tested at 100ppm
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Sushi containing raw tuna not marked as raw on menu.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Sponge, and wire brush stored in sink, operator removed. Bar area used as dump sink. Operator removed items.
Fixed on the spotRepeat violationAdministrative complaint
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.