Neighbourhood
Boca Raton33432
Restaurants233
Spotless inspections21%
Ordered shut19
Fines$111k
A 80B 37C 29D 9F 45Not rated 33
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.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee cashiering handling order entry, point of sale system customer payment/change then prepared drinks, picked up/served plated food for/to customers without washing hands. Employee entered kitchen from outside/dining room and began preparing food for customers without washing hands. Advised Operator of proper hand washing/requirements.
High priorityMIYI LA CUBANITA CUBAN CAFE CHOLA WENGUE INC →Aug 26, 2026
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs then continued preparing/plating ready to eat/cooked food without washing hands. Advised Operator of proper hand washing/requirements.
High priorityMIYI LA CUBANITA CUBAN CAFE CHOLA WENGUE INC →Aug 26, 2026
Non-food grade "Thank You" bags used in direct contact with food (raw pork and raw steak). Non-food grade garbage/trash bag used in direct contact with bread. Advised Operator to use only food-grade bags/containers for food storage.
High priorityMIYI LA CUBANITA CUBAN CAFE CHOLA WENGUE INC →Aug 26, 2026
Raw animal food (raw salmon) stored over or with unwashed produce (unwashed oranges). Operator moved unwashed oranges out from under raw salmon.
High priorityMIYI LA CUBANITA CUBAN CAFE CHOLA WENGUE INC →Aug 26, 2026
Rodent activity present as evidenced by rodent droppings found. Approximately 8 rodent droppings behind front counter on floor in/in front of/under/behind reach in coolers/cabinets Approximately 3 rodent droppings in kitchen on shelf under prep table with countertop steam table. Approximately 2 rodent dropping in kitchen on top of packaged beer. Approximately 4 rodent droppings in kitchen on floor under/behind equipment/prep tables/shelving. Approximately 20 rodent droppings in kitchen on floor and on top of single service article boxes at dry storage area. Advised Operator to remove rodent droppings, clean/sanitize areas and discard contaminated single service articles.
High priorityMIYI LA CUBANITA CUBAN CAFE CHOLA WENGUE INC →Aug 26, 2026
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
High priorityMIYI LA CUBANITA CUBAN CAFE CHOLA WENGUE INC →Aug 26, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At single flip top cooler by rear exit door; sliced cheese (50F - Cold Holding); cooked potatoes (45F - Cold Holding). Operator stated items not prepared or portioned today, held overfilled in pan on make top/removed from refrigeration less than 2 hours, moved to walk-in cooler.
High priorityMIYI LA CUBANITA CUBAN CAFE CHOLA WENGUE INC →Aug 26, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At counter top steam table; cooked beans (120F - Hot Holding). Operator stated cooked beans reheated on cooktop prior to being held for less than 2 hours, moved to be reheated to 165F and held at 135F or above.
High priorityMIYI LA CUBANITA CUBAN CAFE CHOLA WENGUE INC →Aug 26, 2026
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked onion sauce (44F - Cooling); cooked chickpeas (44F - Cooling). Operator stated items cooked yesterday, cooling overnight in full, deep containers tightly covered with lids, did not reach 41F within 6 hours. See stop sale.
High priorityTAJ EXPRESS INDIAN CUISINE INC →Aug 26, 2026
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. At walk-in cooler; cooked onion sauce (44F - Cooling); cooked chickpeas (44F - Cooling). Operator stated items cooked yesterday, cooling overnight in full, deep containers tightly covered with lids, did not reach 41F within 6 hours. See stop sale.
High priorityTAJ EXPRESS INDIAN CUISINE INC →Aug 26, 2026
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee cashiering handling point of sale/order entry system, collecting customer payment/making change then handled clean equipment, clean utensils and prepared/packaged food for customers without washing hands. Operator discussed with employee who then washed hands.
High priorityTAJ EXPRESS INDIAN CUISINE INC →Aug 26, 2026
Non-food grade "thank you"bags used in direct contact with cooked chicken. Advised Operator to use only food-grade bags/containers for food storage.
High priorityTAJ EXPRESS INDIAN CUISINE INC →Aug 26, 2026