SW Grill
17751 Boca Club Blvd, Boca Raton, FL 33487 · Permanent Food Service · License 6007566
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 9 routine inspection6 high priority (4 fixed on the spot), 2 intermediate (fixed on the spot), 3 basic-31
- Complaint after follow-up on Oct 14Counts in full until a follow-up finds the problems fixed-20
- Safety score49
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 visitOct 14, 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.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F...hot holding taco steak 87°F, chicken 111°F-116°F top of grill at kitchen.
Hot holding cooked chicken 126 at cook line being held less than 4 hours . Employee time marked
Basic2
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name....water , cup sauce squeeze bottles .
Water squeeze bottle at kitchen.
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area...employee drinking in cook line no lid on cup .
Employee opened beverage cup at cook line .
- First visitSep 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 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....
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F...hot holding taco steak 87°F, chicken 111°F-116°F top of grill at kitchen. Food being held more than 4 hours .
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...ham was prepped 8/29/26 at reach in cooler .
See stop sale. Manager discarded food
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F...blanched French fries 68°F, cup sauce 74°F made with fresh garlic in mayonnaise at kitchen.
Food not prepped or portioned today , food being held less than 4. Hours . Manager removed food to reach in cooler .
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F...hot holding taco steak 87°F, chicken 111°F-116°F top of grill at kitchen.
Food being held more than 4 hours . Stop sale issued. Managed discarded food.
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 hamburger above raw fish in reach in drawer at kitchen... raw bacon with cheese above butter at walk in cooler .
Manager properly stored.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly....chlorine 00ppm at bar Dishmachine.
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...wrong date marked home made ranch dressing, salsa, sauce etc all prepped and TCS food in reach in cooler . cup sauce made with fresh garlic in mayonnaise in squeeze bottle at kitchen, food was prepped 2 days ago .
Manager labeled.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing...dumped ice in handwashing sink .
Employee cleaned.
Fixed on the spot
Basic3
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name....water , cup sauce squeeze bottles .
Manager labeled.
Fixed on the spot
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public....employee food stored with French fries , fried shrimp by the fryer at kitchen.
Employee removed.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area...employee drinking in cook line no lid on cup .
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.