Savia
130 NE 2 St, Boca Raton, FL 33432 · Permanent Food Service · License 6013701
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Nov 6 routine inspection7 high priority (5 fixed on the spot), 4 intermediate (1 fixed on the spot, 2 repeats)-40
- Administrative complaint on Nov 6Counts in full until a follow-up finds the problems fixed-20
- Safety score40
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 visitNov 6, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. 1door white; cooked egg plant mix prepared yesterday (77°F at 3:45- Cooling). Per operator left out over night to cool, not put into reach in cooler till 1 hour ago. See stop sale
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
1door white; cooked egg plant mix prepared yesterday (77°F at 3:45- Cooling). Per operator left out over night to cool, not put into reach in cooler till 1 hour ago. See stop sale
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Raw shell eggs stored over tomatoes in 1 door reach in. Operator moved and stored properly.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken stored over house made sauces In stainless reach in. Operator moved and stored properly.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken stored over raw ground beef In stainless reach in. Operator moved and stored properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee moved trash can with gloved hand then continued food preparation without washing hands. Informed operator of proper hand washing, employee then washed hands.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Oven cleaner over refrigeration unit and next plastic utensils and sugar, operator moved and stored properly.
Fixed on the spot
Intermediate4
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
1door white; cooked egg plant mix prepared yesterday (77°F at 3:45- Cooling). Per operator left out over night to cool, not put into reach in cooler till 1 hour ago.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Clams in water in handwashing sink. Operator moved and stored properly.
Fixed on the spot
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.
Repeat violationAdministrative 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.
- 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.