The Habit Burger Grill
5560 N Military Trl Ste C #326-328, Boca Raton, FL 33496 · Permanent Food Service · License 6021552
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F....shredded lettuce 51°F, cut lettuce 53°F in flip top reach in cooler .
How the score was calculated
- Starting score100
- Violations at the Oct 8 complaint inspection1 high priority (1 repeat), 1 intermediate (fixed on the spot)-10
- Administrative complaint on Oct 8Counts in full until a follow-up finds the problems fixed-20
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitOct 8, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F....shredded lettuce 51°F, cut lettuce 53°F in flip top reach in cooler .
Food not prepped or portioned today , food being held less than 4 hours. Manager removed food another acceptable cooler .
Repeat violationAdministrative complaint
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink...women bathroom.
Employee provided.
Fixed on the spot
Earlier inspections 1
A91Complaint inspection3 violations, 2 high priority No follow-up needed
- First visitAug 10, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F...shredded lettuce 56°F, Clive lettuce 62°F in flip top reach in cooler at kitchen.
Per manager food not prepped or portioned today , food being held less than 4 hours . Manager voluntarily discarded food . Replace new food with time marked.
Fixed on the spot
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking...slice tomatoes time marked expiration over 4 hours and being held less than 4 hours .
Per manager establishment used 4 hours time marked window . Manager properly time marked
Fixed on the spot
Intermediate1
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....cut lettuce, cut tomatoes, coleslaw all at with day marked not date marked at walk in cooler .
Discussed with manager.
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.