ARGENTINIAN GRILL
2521 N FEDERAL HWY STE C, Boca Raton FL 33431
Last inspected Mar 23, 2026 · 8 visits since July 2023
FEB 24
SEP 24
FEB 25
AUG 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2020043370 | Aug 5, 2020 | Oct 1, 2020 | $200 |
Inspection history
8 visits, newest first
Mar 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above cooked beef, cooked sausage in drawers under grill reach in cooler. Operator reorganized. Raw beef stored above cooked beef in walk in cooler. Operator reorganized
Food-contact surface soiled with food debris, mold-like substance or slime. Area around soda nozzles soiled. Operator started to clean and sanitize at time of inspection
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed at front counter. Operator relocated clean dishware
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in walk in cooler soiled
Aug 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling raw beef, then handled tongs to flip meat, then left station and washed his hands. Employee then picked up the same tongs that he previously touched with the soiled gloves with his bare hands. Employee then put on new gloves without washing hands. Employee then grabbed clean skillet that he was placing cooked steak on. Educated operator on proper hand washing procedures. Employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw bacon over sliced onions and tomatoes at tall stainless reach in cooler in kitchen. Operator stored properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box by front register: spinach empanadas(126F - Hot Holding); ham and cheese empanadas (128F - Hot Holding) Per operator, out of temperature for approximately 1.5 hours. Advised operator to use time control. Advised operator to place time stamp for remaining 2.5 hours. Time control procedure emailed to operator.; on counter: butter packets (71F - Hot Holding) Per operator, out of temperature for approximately 2 hours. Operator returned to cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler: mashed potatoes (58F - Cooling) at 2:53; cooling since 11:30 - 57F at 3:40 Observed with tight fitting lid at walk in cooler. At current rate of cooling product will not reach 41F within 6 hours. Operator removed lid and placed in reach in freezer to quick chill.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Walk in cooler: Cooked sweetbreads (thymus gland) made 8/2, frozen and then removed from freezer on 8/11 and placed in walk in. Freezer pull date not tracked. Educated operator on proper date tracking procedures.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan cooked on 8/11 not date marked at reach in cooler in kitchen. Operator dated product.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils stored in pan that has an accumulation of food debris. Operator washed and sanitized pan and utensils.
Food stored on floor. Cooking oil stored on floor in kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in dirty water at 86F in kitchen. Operator cleaned and sanitized utensils and changed water.
Feb 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Food stored in ice used for drinks. See stop sale. Lemon stored in ice bin Employee removed Lemon
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.
Accumulation of green mold-like substance in the interior of the ice machine.
Carbon dioxide/helium tanks not adequately secured. Employee chained tank
Sep 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak over cooked beef at walk in cooler. Operator properly stored items.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw beef out of commercial packaging over frozen vegetables at reach in freezer. Operator properly stored items.
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. Observed at reach cooler at kitchen cut cherry tomatoes (45F - Cold Holding); sliced tomatoes (45F - Cold Holding) as per operator at reach in cooler beyond 4 hours. Operator discarded items.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed at reach cooler at kitchen cut cherry tomatoes (45F - Cold Holding); sliced tomatoes (45F - Cold Holding) as per operator at reach not properly cooled in 4 hours. Operator discarded items.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed heavy whipping cream opened more than 24 hours ago as per operator. Operator properly labeled item.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan at time of inspection, operator printed and filled out written procedures during inspection.
Spray bottle containing toxic substance not labeled. Observed degreaser not properly labeled, operator properly labeled.
Bowl or other container with no handle used to dispense food. Observed no handle container used in rice bin at prep table. Operator removed item.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed food storage containers at ice machine upright. Operator properly stored items.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed lettuce over cut parsley. Operator properly stored items.
Sep 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
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. Provided operator with procedures.
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. Provided operator with form
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine moldy in main kitchen.
Food stored on floor. Main kitchen walk in cooler- observed case of beef tenderloin being stored on the floor.
In-use wet wiping cloth/towel used under cutting board. Main kitchen cold holding unit- observed wiping cloths underneath cutting boards.
No Heimlich maneuver/choking sign posted. Provided operator with poster.
Jul 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Employee washed hands with cold water. Was told about washing hands with cold water
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in kitchen no hot water
Bowl or other container with no handle used to dispense food.
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.