Boba Baby
9920 Alt Alt A1A Ste 808, Palm Beach Gardens, FL 33410 · Permanent Food Service · License 6022601
What drove the grade
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
How the score was calculated
- Starting score100
- Violations at the Jul 10 routine inspection1 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot), 5 basic-16
- Safety score84
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 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
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 soiled dishes and without washing hands employee began to prepare customer drinks, discussed with employee who washed hands.
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Establishment using time is a public health control for boba pearls, product properly time marked with no written procedures, discussed with operator and emailed copy of written procedures to operator to print fill and maintain on file.
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Emailed copy of poster to operator to print and display.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand washing sink in back of kitchen filled with dirt dishes, discussed with employee who removed dishes.
Fixed on the spot
Basic5
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
At front counter metal boba pearl strainer stored in standing 86°F water, discussed with employee who discarded water and placed utensil to be washed and sanitized.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employee preparing food and drinks with no hair restraints, discussed with employee to acquire hair restraint.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
On clean dish storage rack old labels still on clean containers, discussed with operator to remove labels from containers.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
At front counter reach in cooler with puddle of stand8 g water in bottom, discussed with employee in charge to clean and sanitize unit.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Discussed with operator to display current license.
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.