Open Kitchen Cafe
2500 N Military Trl Ste 115, Boca Raton, FL 33431 · Permanent Food Service · License 6013364
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 11 routine inspection4 high priority (fixed on the spot), 4 basic-16
- Safety score84
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 visitSep 11, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
butter (55°F - Cold Holding)on top part of cooler at cook line; as per operator food out of temperature for approximately 1 hour; food double panned and overstocked ; moved on the bottom cooler
Fixed on the spot
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 chicken over cooked beef not commercially packaged in freezer at cook line; stored properly
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
Raw pork over feta cheese in the top flip cooler; 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.
Observed operator touching dirty thermometer washed it with water in the three compartment sink and continued to work with foods; educated ; employee washed hands;
Fixed on the spot
Basic4
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner- ground beef inside three compartment sink ; operator turned cold water on;
Fixed on the spot
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public- raw shell eggs stored with customers' food in cooler at cook line; advised to identify
Code 12, Handwashing and hygienic practices: Employee drinking in a food preparation.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues- all coolers
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.