Sixty Vines

5050 Town Center Cir 239, Boca Raton, FL 33486 · Permanent Food Service · License 6022669

Official report

out of 100

Grade F

Safety score 42 of 100

Latest visit: Oct 22, 2026 (2 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed by the Oct 22 follow-up · 14 other violations

How the score was calculated

Starting score100
Violations at the Oct 21 routine inspection
11 high priority (6 fixed by the Oct 22 follow-up, 5 fixed on the spot, 2 repeats), 3 intermediate (2 fixed on the spot, 1 repeat), 1 basic
-46
Administrative complaint on Oct 21, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score42

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Oct212026

Routine inspection

15 violations found · Inspector came back once

Follow-up visitOct 22, 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 visitOct 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
- 11 High priority
- 3 Intermediate
- 1 Basic
What the inspector cited
High priority11
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. Front counter flip tops and reach in ceaser dressing (50°F - Cold Holding); buttermilk dressing (50°F - Cold Holding); cooked beats (52°F - Cold Holding); candied beets (52°F - Cold Holding); yellow beats (52°F - Cold Holding); goat cheese (52°F - Cold Holding); butter milk (48°F - Cold Holding); butter (70°F - Cold Holding); cooked corn (50°F - Cold Holding); Cooked mushroom (50°F - Cold Holding); alfrando sauce (50°F - Cold Holding); maranara sauce (50°F - Cold Holding); cut tomatoes (50°F - Cold Holding); cooked broccoli (50°F - Cold Holding); cooked carrot (50°F - Cold Holding); cheese (50°F - Cold Holding); butter (50°F - Cold Holding); raw shrimp (50°F - Cold Holding); cooked tomatoes (47°F - Cold Holding) cooked sausage (52°F - Cold Holding); cheese (60f - Cold Holding); cooked artichoke (48°F - Cold Holding); raw shrimp (48°F - Cold Holding); baychamel (48°F - Cold Holding); pizza sauce (48°F - Cold Holding); red pesto (48°F - Cold Holding);cooked onion (48°F - Cold Holding); cooked mushrooms (48°F - Cold Holding), ; chimicuri sauce with fresh garlic (70°F - Cold Holding) cookline drawer; peas (47°F - Cold Holding); cooked onions (47°F - Cold Holding); cheese (47°F - Cold Holding) out of temperature for over 4 hours, items not prepared or portioned today Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours. rigatoni sauce prepared at 10 (68°F at 3:50 64 at 4:00 Cold Holding) see stop sale
  Shell eggs in use or stored with cracks or broken shells.
  2 cracked shell eggs in walk in cooler. See stop sale.
  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  August 18th garlic and oil, cooked oinion 10/5, See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Front counter flip tops and reach in ceaser dressing (50°F - Cold Holding); buttermilk dressing (50°F - Cold Holding); cooked beats (52°F - Cold Holding); candied beets (52°F - Cold Holding); yellow beats (52°F - Cold Holding); goat cheese (52°F - Cold Holding); butter milk (48°F - Cold Holding); butter (70°F - Cold Holding); cooked corn (50°F - Cold Holding); Cooked mushroom (50°F - Cold Holding); alfrando sauce (50°F - Cold Holding); maranara sauce (50°F - Cold Holding); cut tomatoes (50°F - Cold Holding); cooked broccoli (50°F - Cold Holding); cooked carrot (50°F - Cold Holding); cheese (50°F - Cold Holding); butter (50°F - Cold Holding); raw shrimp (50°F - Cold Holding); cooked tomatoes (47°F - Cold Holding) cooked sausage (52°F - Cold Holding); cheese (60f - Cold Holding); cooked artichoke (48°F - Cold Holding); raw shrimp (48°F - Cold Holding); baychamel (48°F - Cold Holding); pizza sauce (48°F - Cold Holding); red pesto (48°F - Cold Holding);cooked onion (48°F - Cold Holding); cooked mushrooms (48°F - Cold Holding), ; chimicuri sauce with fresh garlic (70°F - Cold Holding) cookline drawer; peas (47°F - Cold Holding); cooked onions (47°F - Cold Holding); cheese (47°F - Cold Holding) out of temperature for over 4 hours, items not prepared or portioned today see stop sale. ground beef (45°F - Cold Holding); fish (46°F - Cold Holding) items out of temperature for approximately 1 hour. Operator moved to freezer to quick chill.
  Repeat violationAdministrative complaint
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
  rigatoni sauce prepared at 10 (68°F at 3:50 64 at 4:00 Cold Holding) see stop sale
  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
  whipped recotta prepared at 10:18 (48°F at 3:50- Cooling)
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Raw chicken over bread freezer not all commercially packaged. Operator moved and stored properly.
  Fixed on the spot
  Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw tuna over herbs and cooked food at reach in on the char line In walk in cooler Raw fish over cooked meatballs . Operator moved and stored all items properly.
  Fixed on the spot
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Raw ground beef stored over raw fish in reach in drawers on cook line. Operator moved and stored properly.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Employee came in from outside, fixed outfit and then began preparing and working with food without washing hands. Informed operator of proper hand washing employee then washed hands.
  Fixed on the spot
  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 wiped hand on visibly soiled rag and then used rag to wipe counter, then preparing food without washing hands. Informed operator of proper hand washing, employee then washed hands.
  Fixed on the spot
Intermediate3
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  rigatoni sauce prepared at 10 (68°F at 3:50 64 at 4:00 Cold Holding); whipped recotta prepared at 10:18 (48°F at 3:50- Cooling) lemon butter sauce prepared at 1:50 (90f at 2:15°F 78°F at 3:45 70f at 4:00- Cooling); tomato biscu soup prepared 2:00 (105f at 2:15°F 90°F at 3:45 70°F at 4:00- Cooling) Items were in large containers and covered with lids. Operator removed lids and put on ice baths.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Spoon in hand washing sink, operator removed spoon.
  Fixed on the spotRepeat violationAdministrative complaint
  No soap provided at handwash sink.
  In ware washing area hand washing sink has no soap, operator provided.
  Fixed on the spot
Basic1
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Sanitizer Bucket (Quaternary 00ppm) operator remade bucket at 200ppm
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.