Padrino's Restaurant Boca
20455 State Rd 7, Boca Raton, FL 33498 · Permanent Food Service · License 6011317
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 Oct 27 routine inspection3 high priority (fixed on the spot, 2 repeats), 2 basic-15
- Administrative complaint on Oct 27Counts in full until a follow-up finds the problems fixed-20
- Safety score65
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 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 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.
At cook line flip top cooler, raw shrimp (55°F - Cold Holding), not prepared or portioned today. Operator stated item held in unit overnight, exceeding 6 hours. Operator discarded shrimp.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At cook line oven, cooked chicken (124°F - Hot Holding). Operator stated item held out of temperature approximately 1 hour. Advised operator to reheat item to 165°F. Operator placed item into oven to reheat to 170°F.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored in same container as ready-to-eat food.
At cook line low boy, raw shrimp stored in same container as cooked mussels. Advised operator of proper storage. Operator removed.
Fixed on the spot
Basic2
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
At expo line flip top cooler, in use utensil stored in standing water 45°F. Operator removed.
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
At kitchen dry storage rack, employee belongings stored where customer food is stored. Operator removed.
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.