Q'Pasa Mexican Grill
6000 Glades Rd Ste 1173, Boca Raton, FL 33431 · Permanent Food Service · License 6022839
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 28 routine inspection4 high priority (fixed on the spot, 1 repeat), 3 intermediate (2 repeats)-25
- Administrative complaint on Sep 28, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score55
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
Routine inspection
- Follow-up visitSep 29, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still 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.
Hot box: chicken (120°F hot holding), cooked rice (115°F hot holding) operator moved to be reheated to 165°F and turned up hot box.
Administrative complaintFixed on the spot
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
Some employees provided food handler certificates. Time extended for 59 days
More time given
- First visitSep 28, 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 priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
left flip table; cut lettuce (47°F - Cold Holding); sour cream (48°F - Cold Holding); operator states out of temperature for approximately 45 minutes. Operator put on ice to quick chill. Walk in; cut tomatoes (48°F - Cold Holding) operator states out of temperature for approximately 1 hour. Moved to freezer to quick chill.
Repeat violationFixed on the spotAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
front counter hot side;; cooked chicken (120°F - Hot Holding); cooked beef (120°F - Hot Holding) operator reheated to 165°F to be hot held at 135°F.
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 loaded dirty dishes into dish machine then handled clean dishes. Informed operator of proper hand washing, 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.
Operator touched face then continued food preparation without washing hands. Informed operator of proper hand washing, employee then washed hands.
Fixed on the spot
Intermediate3
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Repeat violationAdministrative complaint
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Repeat violationAdministrative complaint
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Complaint after follow-up
- Follow-up visitAug 25, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cooked beef 46° Cut tomatoes 46°
Administrative complaint
At the first visit
Walk in cooler at chicken (46°F - Cold Holding); cooked beef (46°F - Cold Holding), cook said everything was prepared today. Employee moved items to reach in freezer and called for maintenance
Intermediate2
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
till next unannounced
More time given
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Administrative complaint
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.