Orion Fresh Mediterranean
1654 N Federal Hwy, Boca Raton, FL 33432 · Permanent Food Service · License 6022464
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 Aug 27 complaint inspection3 high priority (2 fixed on the spot, 1 repeat), 1 intermediate-17
- Administrative complaint on Aug 27Counts in full until a follow-up finds the problems fixed-20
- Safety score63
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- First visitAug 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Front counter left make table; hummus (49°F - Cold Holding); tazki (52°F - Cold Holding) operator states items out of temperature for approximately 1 hour. Operator states Items not prepared or portioned today.
Repeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee dried hands on clothes/apron/soiled towel after washing.
Employee washed hands then dried hands on visibly soiled rag. Informed operator of proper handwashing employee then washed hands.
Fixed on the spot
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 then proceeded to prepare food without washing hands. Informed operator of proper handwashing employee then washed hands.
Fixed on the spot
Intermediate1
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Earlier inspections 1
F59Routine inspection7 violations, 6 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitAug 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 7, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
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. Walk in cooler: feta cheese (44°F - Cold Holding); Tzatziki (44°F - Cold Holding); hummus (45°F - Cold Holding); Cut lettuce (46°F - Cold holding). Operator stated not prepared or portioned today , held in cooler overnight. See stop sale.
Repeat violation
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Walk in cooler: feta cheese (44°F - Cold Holding); Tzatziki (44°F - Cold Holding); hummus (45°F - Cold Holding); Cut lettuce (46°F - Cold holding). Operator stated not prepared or portioned today , held in cooler overnight. See stop sale. Flip top cooler: cooked gyro meat (41-47°F - Cold Holding); Cooked lamb (41-47°F) Front counter cold well; diced tomatoes (48°F - Cold Holding); Taziki (45°F cold holding ); hummus (48°F cold holding). Operator stated not prepared or portion today held in cooler less than four hours, added bags of ice.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
cooked chicken (125°F - Hot Holding); cooked meatball (125°F - Hot Holding) Per operator holding for 1 hour, operator put food to be reheated to 165°F
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs stored over washed and cut mushrooms and Drink. Operator moved raw shell eggs
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 soiled dishes while carrying to sink then handled clean dishes and prepared food. Employee washed hands
Fixed on the spot
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee entered kitchen from dining room and began food prep no hand-wash. Operator discussed with employee who then wash hands.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
No working probe thermometer on premises
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.