Twenty/Twenty Grille
141 Via Naranjas 45B, Boca Raton, FL 33432 · Permanent Food Service · License 6013696
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Oct 14 routine inspection3 high priority (fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot, 1 repeat), 2 basic (1 repeat)-17
- Administrative complaint on Oct 14Counts in full until a follow-up finds the problems fixed-20
- Safety score63
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Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw ground beef stored over sour cream and wine, 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 taking phone call, then continued preparing food without washing hands. Informed operator of proper hand washing, employee then washed hands.
Fixed on the spot
Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
Can of raid stored in corner of kitchen. Informed operator of household chemicals not to be used. Operator threw away.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Hand washing sink used to fill sauce pan with water. Informed operator of proper hand wash sink usage.
Fixed on the spotRepeat violationAdministrative complaint
Basic2
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Shrimp thawing in standing water, no water running. Informed operator of proper thawing, operator turned on sink.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
At hand sink in kitchen
Repeat violation
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.