Skillets
7036 W Palmetto Park Rd Unit 64, Boca Raton, FL 33433 · Permanent Food Service · License 6022659
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. oatmeal (125°F - Hot Holding); grits (125°F - Hot Holding) on hot holding steam table.
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection3 high priority (fixed on the spot), 1 intermediate (fixed on the spot)-11
- Safety score89
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 visitJul 27, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. oatmeal (125°F - Hot Holding); grits (125°F - Hot Holding) on hot holding steam table.
Chef reheated items to 166°-169°f
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Paper towels being used as a food liner. Manager removed paper towels
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Quaternary sanitizer at three compartment sink at approximately 600 ppm. Manager added water until quaternary sanitizer was at approximately 200 ppm
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Handwashing sink at cook line with garbage can in front of sink. Chef removed
Fixed on the spot
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.