Qdoba Mexican Eats
5030 Champion Blvd G14, Boca Raton, FL 33496 · Permanent Food Service · License 6023205
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. chicken (120°F-124°F - Hot Holding); steak (104°F-125°F - Hot Holding).
How the score was calculated
- Starting score100
- Violations at the Oct 8 routine inspection1 high priority (no follow-up needed), 1 intermediate (fixed on the spot), 2 basic-7
- Safety score93
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 8, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. chicken (120°F-124°F - Hot Holding); steak (104°F-125°F - Hot Holding).
Per operator items were cooked approximately 1.5 hours ago and placed in steam table for hot holding, operator reheated items to 165°F and turned up temperature in steam table
Intermediate1
Code 14, Food-contact surfaces designed and maintained: Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
Cutting board on cook line peeling, in poor repair. Operator removed and segregated
Fixed on the spot
Basic2
Code 32, Restrooms: Covered waste receptacle not provided in unisex employee bathroom.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed in employee restroom. Three compartment sink floor drain located outside of door and pipe disconnected from elbow causing water to accumulate on floor surface
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.