Mykonos Grill LLC
501 NE 20 St, Boca Raton, FL 33431 · Permanent Food Service · License 6022851
What drove the grade
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
How the score was calculated
- Starting score100
- Violations at the Aug 13 routine inspection7 high priority (3 fixed by the Aug 14 follow-up, 3 fixed on the spot, 2 repeats), 3 intermediate (2 fixed on the spot, 1 repeat), 4 basic-40
- Administrative complaint on Aug 13, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score48
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 visitAug 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
More time given
Intermediate1
Code 16, Dishwashing facilities and test kits: Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
More time given
- First visitAug 13, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Flip top: feta ( 50 cold holding,) American cheese (55°F) hummus (50f cold holding). Operator states items have been in unit overnight. Items not prepared or portioned today.
Stop Sale issued.
Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Raw salmon fully thawed in reduced oxygen packaging in flip top three door reach in cooler. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Flip top: feta ( 50 cold holding,) American cheese (55°F) hummus (50f cold holding). Operator states items have been in unit overnight. Items not prepared or portioned today. See Stop Sale Three door flip top: feta (45°F - Cold Holding); cheese (45°F - Cold Holding); raw beef burger( 44°F) ; tazki (46°F). Operator states items have been in cooler 2 hours. Operator moved to different cooler to quick cool. Flip top tazaki (48°F cold holding ), spicy feta (50°F cold holding) operator states items portioned 2 hours. Operator set up ice bath on buried items in ice to quick chill. Retook temperatures at 42°F-43°F
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over properly separated from ready-to-eat food.
Raw chicken and raw beef stored over cooked rice in cook line drawer reach in cooler right side. Operator moved Cooked rice.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee wiped face and touched clothing then continued preparing food without removing gloves and washing hands. Advised operator on proper handwashing, employee washed hands.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Raw frozen ground beef stored in nonfood grade bag. Operator removed and wrapped ground beef in food grade bag.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Mop sink has splitter with no vacuum breaker on hose.
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk opened 2 days ago not date marked. Operator date marked.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
Quaternary test kit provided for chlorine sanitizer. Discussed with operator
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed at cook line Handwashing Sink. Operator provided paper towels.
Fixed on the spotRepeat violationAdministrative complaint
Basic4
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Raw salmon fully thawed in reduced oxygen packaging in flip top three door reach in cooler. See stop sale.
Code 08, Food protection and cross-contamination: Food stored on floor.
Container of frozen shrimp stored on floor of freezer. Operator moved and stored properly.
Fixed on the spot
Code 21, Wiping cloths and linens: Soiled wet wiping cloth placed in use with fresh solution.
Operator set up sanitizer bucket and put towel in sanitizer bucket
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee bag stored over containers and utensils. Employee moved bag and properly stored.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.