Nova Fresh Kitchen
625 NE Spanish River Blvd Ste 101, Boca Raton, FL 33431 · Permanent Food Service · License 6019744
What drove the grade
Live, small flying insects found
How the score was calculated
- Starting score100
- Violations at the Jul 29 routine inspection7 high priority (3 fixed on the spot), 4 intermediate (1 fixed on the spot, 1 repeat), 7 basic-52
- Administrative complaint on Jul 29, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score28
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 visitJul 30, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
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.
No asterisk on the menu nor on the menu boards on the wall
- First visitJul 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
18 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. short ribs (63°F - Cold Holding); lobster bisque (52°F - Cold Holding); mashed potatoes (52°F - Cold Holding); cooked lamb (52°F - Cold Holding);in 2 door cooler; food out of temperature for more than four hours; food not prepared or portioned today; See Stop Sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
short ribs (63°F - Cold Holding); lobster bisque (52°F - Cold Holding); mashed potatoes (52°F - Cold Holding); cooked lamb (52°F - Cold Holding);in 2 door cooler; food out of temperature for more than four hours; food not prepared or portioned today; See Stop Sale
Cooked poultry not reaching a minimum internal temperature of 165°F.
chicken (159°F - Cooking) ; food placed back inside the oven; re-checked temperature at 178°F.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Observed employee cracking eggs and touching other things like clean utensils without washing hands and changing gloves first; educated and employee washed hands;
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 50ppm); advised to fix to 200 ppm
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
Observed 2 live flies in the kitchen; one landing on closed food containers; operator unable to kill
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed bottle of soap next to bottles of coffee syrups Removed
Fixed on the spot
Intermediate4
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.
Raw tuna and smoked salmon offered in certain dishes do not have an asterisk on the menu nor in the stern boards on the wall
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
pulled eggs (46-47°F - Cooling)at 9:30 to 47°F at 11:17 since 8:00; food moved to walk-in cooler; at this rate food will not reach 41°F or below;
Fixed on the spot
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic7
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Observed boxes of spinach and salad over cheese in walk-in cooler; Stored properly
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in sanitizer between uses.
Observed employee removing knife from sanitizer bucket and wiping it dry on cloth towel
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Open bottle of water in cooler across from handwash sink;
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Sanitizer Bucket (Quaternary 50ppm); advised to fix to 200 ppm;
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin- at front counter
Code 35, Insects, rodents, pests and animals: Exterior door has a gap on the side and can't be properly closed - at the back of the kitchen
Insect control device installed over food preparation area- above bottles of syrup at the back of the kitchen
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.