Neighborhood
Boca Raton33498
Restaurants38
Spotless inspections13%
Ordered shut0
Fines$6k
A 21B 6C 4D 1F 2Not rated 4
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - cooked rice (52F). Per operator prepared yesterday and held in unit overnight. Item not prepped or portioned today. Observed item tightly covered. See stop sale.
High prioritySUMO JAPANESE RESTAURANT →Aug 27, 2026
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Cookline - raw chicken in upper section over ready to eat rice in lower section. Operator stored all items properly.
High prioritySUMO JAPANESE RESTAURANT →Aug 27, 2026
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 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - cooked rice (52F). Per operator prepared yesterday and held in unit overnight. Item not prepped or portioned today. Observed item tightly covered. See stop sale.
High prioritySUMO JAPANESE RESTAURANT →Aug 27, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Front counter - low boy - sliced turkey (54-55F); sliced bologna (54-55F); shredded cheese (54-55F). Per operator items held in unit overnight. No items prepped or portioned today. 2. Flip top - chicken (52-54F); cut tomatoes (48-50F); sliced turkey (47-48F); sliced ham (50-51F). Per operator items held overnight in front counter low boy. Placed in flip top approximately 1 hour ago. No items prepped or portioned today. See stop sale.
High prioritySUBWAY 6570 →Jul 28, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Front counter - low boy - sliced turkey (54-55F); sliced bologna (54-55F); shredded cheese (54-55F). Per operator items held in unit overnight. No items prepped or portioned today. 2. Flip top - chicken (52-54F); cut tomatoes (48-50F); sliced turkey (47-48F); sliced ham (50-51F). Per operator items held overnight in front counter low boy. Placed in flip top approximately 1 hour ago. No items prepped or portioned today. See stop sale.
High prioritySUBWAY 6570 →Jul 28, 2026
Employee drank from water bottle then scoped ice without first washing hands. Reviewed proper procedures and employees washed hands.
High priorityMOON'S TAVERN →Jul 28, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter - Custard soft serve - chocolate hopper (54-58F); vanilla hopper (41-50F). Per operator items placed in unit approximately 3 hours ago. Operator immediately began removing custard to place in side freezer to quick chill.
High priorityWHIT'S FROZEN CUSTARD OF WEST BOCA →Jul 28, 2026
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Storage area freezer - raw beef stored over ready to eat meatballs. Operator stored all items properly.
High prioritySTELLA'S PIZZERIA →Jul 28, 2026
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
High prioritySTONE BRIDGE GOLF & COUNTRY →Mar 19, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flip top cooler across from three door tall reach in; boiled eggs (41-46F). Per operator food not prepared or portioned today. Per operator food held out of temperature for less than four hours. Operator moved food to another cooler to quick chill.
High prioritySTONE BRIDGE GOLF & COUNTRY →Mar 19, 2026
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs and then touch cheese without washing hands. Advised employee to wash hands.
High priorityNEST EATERY →Mar 13, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler across from fryer boiled eggs 57F. Per operator food not prepared or portioned today. Per operator food held out of temperature for less than four hours. Observed product stacked past the fill line. Operator removed some of food stacked on top and threw away.
High priorityNEST EATERY →Mar 13, 2026