Mia Rosebud
150 E Palmetto Park Rd, Boca Raton, FL 33432 · Permanent Food Service · License 6022935
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 13 routine inspection5 high priority (3 fixed on the spot, 1 repeat), 1 intermediate-26
- Administrative complaint on Oct 13Counts in full until a follow-up finds the problems fixed-20
- Safety score54
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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
butter (70°F - hot Holding) per operator sitting out over night, intent is to keep butter soft. Operator decides to switch to time for future butter. Out of temperature for more than 4 hours. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
boiled egg (47°F - Cold Holding); Calamari (50°F - Cold Holding) operator states out of temperature for approximately 1 hour, operator states was sitting on prep table while restocking flip top. Operator put on ice to quick chill. Not prepared or portioned today.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
butter (70°F - hot Holding) per operator sitting out over night, intent is to keep butter soft. Operator decides to switch to time for future butter. Out of temperature for more than 4 hours. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw beef meatballs stored over cooked eggplant. Operator moved and stored properly.
Fixed on the spotRepeat violationAdministrative complaint
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 into Dishmachine, then handled clean equipment without washing hands. Informed operator of proper handwashing employee then washed hands.
Fixed on the spot
Intermediate1
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.
Oysters not marked as raw on menu.
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.