New York Prime
2350 Executive Dr, Boca Raton, FL 33431 · Permanent Food Service · License 6011019
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 7 routine inspection5 high priority (2 no follow-up needed, 3 fixed on the spot)-15
- Safety score85
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 7, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 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.
Time/temperature control for safety food cold held at greater than 41°F. Wait station; milk (50°F - Cold Holding); half and haf (50°F - Cold Holding) per operator stored in cooler over night. Unable to determine how long out of temperature. Not prepared or portioned today.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Wait station; milk (50°F - Cold Holding); half and haf (50°F - Cold Holding) per operator stored in cooler over night. Unable to determine how long out of temperature. Not prepared or portioned today. See stop sale
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 lettuce in walk in freezer, fish not commercially packaged. 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 handled dirty dishes then clean without washing hands. Informed operator of proper handwashing employee then washed hands.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Bleach stored over drinks in back dry area, operator moved and stored properly.
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.