ALLEYCAT
297 E PALMETTO PARK RD, Boca Raton FL 33432 · 9179309173
Last inspected Jun 12, 2026 · 11 visits since August 2023
AUG 24
MAR 25
OCT 25
APR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1) 1 live roach under unused double drawers cooler under flat top in kitchen. 2) 5 live roaches crawling on floor and wall under lowboy in kitchen. 3) 6 live roaches under 2 bricks behind small prep table in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $1,720
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026026167 | Apr 10, 2026 | Jul 27, 2026 | $800 |
| 2--2025034445 | Mar 18, 2025 | Aug 13, 2025 | $400 |
| 2--2024072029 | Oct 15, 2024 | Jan 14, 2025 | $200 |
| 2--2021006345 | Jan 4, 2021 | Mar 15, 2021 | $160 |
| 2--2015005879 | Dec 19, 2014 | Mar 5, 2015 | $160 |
Inspection history
11 visits, newest first
Jun 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate9 Basic
What the inspector wrote — 13 findingsThe state's own report →
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. By three compartment sink
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at front bar not cleaned.
Identity of food or food product misrepresented. Sushi items not marked as being raw
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Show the remaining 9 findings ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restrooms do not have self closing devices installed on any of the three restrooms
Carbon dioxide/helium tanks not adequately secured. Two tall co tanks not secured in back room by ice machine.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen
Equipment in poor repair. Ice machine by front bar is missing front cover
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink at sushi bar and front bar
Standing water in bottom of reach-in-cooler. Two door flip top cooler on cook line with standing water in unit
Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Back liquor room by ice machine has no working light.
Water leaking from pipe and/or faucet/handle. Pipe is leaking at handwashing sink in main kitchen
Jun 12, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 26 recorded, 4 high priority.
4 High priority8 Intermediate14 Basic
Show 26 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. By three compartment sink
Non-food grade paper/paper towel used as liner for food container. Using paper towels to wrap food.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sauces in two door cooler on cook line. Employee moved beef to bottom shelf.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at front bar not cleaned.
Identity of food or food product misrepresented. Sushi items not marked as being raw
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in sushi bar and front bar
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
No soap provided at handwash sink. No soap at handwashing sink at front bar
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restrooms do not have self closing devices installed on any of the three restrooms
Bowl or other container with no handle used to dispense food. Using a bowl instead of rice scoop. Employee removed bowl.
Carbon dioxide/helium tanks not adequately secured. Two tall co tanks not secured in back room by ice machine.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen
Cloth used as a food-contact surface. Using cloth kitchen towels as food liners and covers.
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. Salmon in reduced oxygen packaging when thawed out
Equipment in poor repair. Ice machine by front bar is missing front cover
Food stored on floor. Boxes of food on the floor in walk in freezer
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink at sushi bar and front bar
Standing water in bottom of reach-in-cooler. Two door flip top cooler on cook line with standing water in unit
Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Back liquor room by ice machine has no working light.
Water leaking from pipe and/or faucet/handle. Pipe is leaking at handwashing sink in main kitchen
Working containers of food removed from original container not identified by common name. Sugar containers not labeled
Apr 11, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 10, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 7 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Roach activity present as evidenced by live roaches found. 1) 1 live roach under unused double drawers cooler under flat top in kitchen. 2) 5 live roaches crawling on floor and wall under lowboy in kitchen. 3) 6 live roaches under 2 bricks behind small prep table in kitchen.
No paper towels or mechanical hand drying device provided at handwash sink at entrance of kitchen. Replaced during inspection.
Bowl with no handle used to dispense flour. Removed during inspection.
Cutting board has cut marks and is no longer cleanable. In kitchen next to sushi station.
Dead roaches on premises. 1) 1 dead roach in container under True reach in cooler in kitchen. 2) 3 Dead roaches on floor next to stove in kitchen.
Floor area covered with standing water. Next to stove in kitchen.
Working containers of flour removed from original container not identified by common name. Labeled during inspection.
Oct 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Duct tape used to repair nonfood-contact surface. On the handle of one of the super freezer.
Opened employee beverage container in a cold holding unit with food to be served to customers. On the cook line under the flip top cooler. The chef removed the drink
May 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Raw salmon received fresh, sealed then frozen held less than 48 hrs hours per operator. Food not marked with date and time production. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cheese in glass reach in cooler at end of cook line Raw shell eggs over carrots open walk in cooler Removed
Stop Sale issued due to food not being in a wholesome, sound condition. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Short rib braised, cooled, sealed and held no longer than 48 hours hours per operator. Ribs braised, cooled, sealed and held no longer than 48 hours. Food items not marked with time and date of production See stop sale Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Raw salmon received fresh, sealed then frozen held less than 48 hrs hours per operator. Food not marked with date and time production. See stop sale.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Short rib braised, cooled, sealed and held no longer than 48 hours hours per operator. Ribs braised, cooled, sealed and held no longer than 48 hours. Food items not marked with time and date of production See stop sale
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Since 2020
Time/temperature control for safety food thawed in an improper manner. Frozen fish in standing water in triple sink Water turned on
Oct 15, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fried shrimp (57F - Cold Holding); cooked rice (57F - Cold Holding); walk in cooler. Not prepped or portioned today. In unit less than four hours. Placed back in other walk in cooler.
Aug 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cooked shrimp sliding glass door cooler at sushi station
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fried shrimp (57F - Cold Holding); cooked rice (57F - Cold Holding); walk in cooler. Not prepped or portioned today. In unit less than four hours. Placed back in other walk in cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP of raw fish raw chicken Sous vide short ribs
Sep 14, 2023Inspection Completed - No Further ActionComplaint Investigation
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
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. On top of the cookline flip top cooler, butter (75F - Cold Holding). The butter has been stored in this location for an unknown amount of time. The butter was discarded. See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On top of the cookline flip top cooler, butter (75F - Cold Holding). The butter has been stored in this location for an unknown amount of time. The butter was discarded. See Stop Sale
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.