Tall Boy
499 NE Spanish River Blvd #395, Boca Raton, FL 33431 · Permanent Food Service · License 6021237
What drove the grade
Rodent activity present as evidenced by rodent droppings found.
How the score was calculated
- Starting score100
- Violations at the Sep 15 complaint inspection6 high priority (3 fixed by the Sep 16 follow-up, 3 fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot), 1 basic-25
- Administrative complaint on Sep 15, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score63
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitSep 16, 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 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
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.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. pulled pork prepared yesterday (47°F - Cooling), item never reached 41°F in 6 hours. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cook line flip top cheese (46°F - Cold Holding) Operator states out of temperature for approximately 1 hour. Items not prepared or portioned today. Operator moved half to reach in to quick chill.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. pulled pork prepared yesterday (47°F - Cooling), item never reached 41°F in 6 hours.
See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs stored over French fries. Operator moved and stored properly.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: 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 handled phone, and register then continued preparing drinks for customers. Informed operator, employee then washed hands.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Rodent activity present as evidenced by rodent droppings found.
2 rodent droppings located in dry storage on floor. Operator removed and sanitized.
Administrative complaint
Intermediate2
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels for cookline hand sink and ware wash hand sink. Operator provided.
Fixed on the spot
No soap provided at handwash sink on ware wash area.
Operator provided.
Fixed on the spot
Basic1
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
2 dead roaches in broken beer cooler behind bar.
Administrative complaint
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.