Seaspray
999 E Camino Real, Boca Raton, FL 33432 · Permanent Food Service · License 6004635
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 18 routine inspection4 high priority (1 fixed by the Sep 19 follow-up, 3 fixed on the spot, 2 repeats)-16
- Administrative complaint on Sep 18, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score72
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 visitSep 19, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 18, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
4 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.
middle make: cracked eggs (50°F - Cold Holding) operator states out of temperature for approximately 1 hour. Wait station: butter (60°F - Cold Holding); cream cheese (60°F - Cold Holding) operator states out of temperature for approximately 2 hours. Operator moved all items to walk in cooler to quick chill. Items not prepared or portioned today.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw tune stored over lettuce in reach in cooler. Operator moved and stored properly.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Employee brought dirty dishes into kitchen, then continued working with drinks and food without washing hands. Informed operator of proper handwashing, employee then washed hands.
Fixed on the spotRepeat violationAdministrative complaint
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 dishwasher, then handled clean without washing hands. Informed operator of proper hand washing, employee then washed hands
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.