Meat Market Boca Raton
2000 NW 19 St, Boca Raton, FL 33431 · Permanent Food Service · License 6022827
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 16 complaint inspection7 high priority (3 fixed by the Oct 17 follow-up, 4 fixed on the spot, 1 repeat), 2 basic-25
- Administrative complaint on Oct 16, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score63
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitOct 17, 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 16, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
2 cans of sauce in dry storage. See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
7 containers of cured beef sauce marked 10/9 1 container of blue cheese dressing marked 10/9 See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
flip top; cheese (45°F - Cold Holding) per operator item in flip top for approximately 1 hour, not prepared or portioned today. Operator moved top portion to walk in to quick chill.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw salmon stored on top of cooked rice, operator moved and stored properly.
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 loaded and handled dirty dishes then handled clean dishes without washing hands. Informed operator of proper handwashing washing 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 pushed trash can with gloved hand then continued to handle clean equipment without washing hands. Informed operator of proper handwashing washing employee then washed hands.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Approximately 6 small flying insects landing on drink well, cups, hose located in back bar, Approximately 3 in front bar landing on bar counter and drink hoses.
Administrative complaint
Basic2
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Sanitizer Bucket (Quaternary 0ppm) operator remade bucket to 200ppm
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
All 4 ice machines soiled with mold like substance. Operator began to clean.
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.
- Stop sale
- An order that the food can’t be sold or served.