Olive U Mediterrenean Grill Park Place LLC
5560 N Military Trl Ste 324, Boca Raton, FL 33487 · Permanent Food Service · License 6022180
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 Aug 10 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot)-9
- Safety score91
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 visitAug 10, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.... Observed at 4:20 cut lettuce 55°F in walk in cooler in a dip 5 gallon bucket with covered at walk in cooler . Per manager food was prepared at morning 10Am .
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F....fresh garlic in mayo 55°F by the hot holding chicken at kitchen.
Per manager food not prepped or portioned today , food being held less than 4 hours. Employee time marked.
Fixed on the spot
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours....
Observed at 4:20 cut lettuce 55°F in walk in cooler in a dip 5 gallon bucket with covered at walk in cooler . Per manager food was prepared at morning 10Am . Stop sale issue. Employee discarded food.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.