Neighbourhood
Boca Raton33496
Restaurants68
Spotless inspections14%
Ordered shut14
Fines$27k
A 26B 7C 11D 6F 13Not rated 5
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.
Dented can present. 1 #10 can fruit cocktail. See stop sale.
High priorityBEN'S KOSHER DELI →Aug 20, 2026
Employee failed to wash hands before putting on gloves to initiate a task working with food. Prep employee put on gloves and handled ready to eat food without first washing hands. Reviewed proper procedures and employee washed hands.
High priorityBEN'S KOSHER DELI →Aug 20, 2026
Employee handled soiled dishes and utensils and then picked clean cutting board and food pans without washing hands. Reviewed proper procedures and employee washed hands.
High priorityBEN'S KOSHER DELI →Aug 20, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. 1. Walk in cooler #1 - raw smoked salmon stored over ready to eat pickles. 2. Prep area low boy - raw shell eggs stored over ready to eat peppers. Operator stored all items properly.
High priorityBEN'S KOSHER DELI →Aug 20, 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. Cookline - low boy - raw fish (45-47F); raw beef burgers (45-50F); fresh garlic in margarine (47-50F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale. 2. Expo triple door - Cole slaw (43-47F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale. 3. Front counter - 2 door with drawers - hot dogs (49-50F); deli turkey (49-50F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.
High priorityBEN'S KOSHER DELI →Aug 20, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cookline - low boy - raw fish (45-47F); raw beef burgers (45-50F); fresh garlic in margarine (47-50F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale. 2. Expo triple door - Cole slaw (43-47F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale. 3. Front counter - 2 door with drawers - hot dogs (49-50F); deli turkey (49-50F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.
High priorityBEN'S KOSHER DELI →Aug 20, 2026
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Front counter employee entered front counter area and made customer ice cream order without first washing hands. Reviewed proper procedures and employee washed hands.
High priorityBRENDYS AT YAMATO →Aug 20, 2026
Operating with an expired Division of Hotels and Restaurants license.
High priorityBRENDYS AT YAMATO →Aug 20, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter - yogurt mix dispensing unit - third unit from left - yogurt (53-55F). Per operator liquid placed in unit approximately 1/2 hour ago. Operator began removing liquid to put in freezer to quick chill.
High priorityBRENDYS AT YAMATO →Aug 20, 2026
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator set up triple sink sanitizing. Chlorine 100ppm.
High priorityIT'S ALL GREEK →Aug 20, 2026
Stop Sale issued due to food not being in a wholesome, sound condition. Walk in cooler - packs of Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
High priorityIT'S ALL GREEK →Aug 20, 2026
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator set up triple sink sanitizing. Chlorine 100ppm.
High priorityIT'S ALL GREEK →Aug 19, 2026