Seasons 52 #4504
2300 NW Executive Center Dr, Boca Raton, FL 33431 · Permanent Food Service · License 6019515
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 Sep 2 routine inspection6 high priority (4 fixed on the spot), 3 basic (1 repeat)-28
- Complaint after follow-up on Nov 2Counts in full until a follow-up finds the problems fixed-20
- Safety score52
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitNov 2, 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.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw tuna stored over cheese in walk in cooler, operator moved and stored properly
Fixed on the spot
- First visitSep 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Establishments records for 9/1/2026 show shrimp and grits sauce at 1:30pm packaged at 147°F cooling to 98°F at 3:30pm with no corrective actions taken, discussed with operator proper cooling parameters for Haccp plan, see stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In steam table in double pan vegetable stock (127°F - Hot Holding) per operator product prepared approximately 30 minutes ago, discussed with chef who reheated product to 165°F+.
Fixed on the spot
Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants.
Establishments records for 9/1/2026 show shrimp and grits sauce at 1:30pm packaged at 147°F cooling to 98°F at 3:30pm with no corrective actions taken, discussed with operator proper cooling parameters for Haccp plan, see stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In walk in cooler raw salmon stored directly above liquid pasteurized eggs, discussed with operator who corrected storage of products.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched face and adjusted eye glasses after without washing hands employee handled trays of cooked green beans, discussed with operator employee washed hands.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
In reach in cooler at flat bread pizza station non food grade paper towel liners used for fresh cut herbs, discussed with operator who removed liner.
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
In walk in cooler unwashed produce such limes and peppers stored above blue berry compote cooling, discussed with operator who corrected storage of products.
Fixed on the spotRepeat violation
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Hand washing sink in front of walk in cooler leaking water onto floor, discussed with operator to repair.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
At dish washing area ceiling tiles soiled, discussed with operator to clean and sanitize.
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.