Rocksteady Jamaican Bistro
2399 N Federal Hwy Unit C, Boca Raton, FL 33431 · Permanent Food Service · License 6020707
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 14 routine inspection2 high priority (fixed on the spot, 2 repeats), 1 basic (1 repeat)-12
- Administrative complaint on Sep 14Counts in full until a follow-up finds the problems fixed-20
- Safety score68
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 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
cooked chicken (120°F - Hot Holding); plantains (100°F - Hot Holding) operator states out of temperature for approximately 1 hour. Moved to be reheated back to 165+.
Fixed on the spotRepeat violationAdministrative complaint
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.
Operator handled dirty dishes then proceeded to handle clean utensils while preparing food. Informed operator of proper handwashing, employee then washed hands.
Fixed on the spotRepeat violationAdministrative complaint
Basic1
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
2 door stainless in back ductape being used as handles.
Repeat violation
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.