BIERGARTEN
309 VIA DE PALMAS BLDG 90, Boca Raton FL 33432 · 561.367.1566
Last inspected Mar 9, 2026 · 7 visits since August 2023
MAR 24
AUG 24
DEC 24
AUG 25
MAR 26
— STEADY
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef plated garnishes with barehands. Educated on site Hands washed gloves used.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked chicken wings in flip top cooler on cook line. Educated operator on proper storage and raw shrimp was moved to bottom shelf.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw fish on rack in walk in cooler. Manager moved raw beef to bottom of rack.
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. Emailed poster to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In cold pan on prep table, Butter (51F - Ambient cooling at 1:30 pm, since 11:30 am, to 51 F at 2:06 pm. Manager placed butter in freezer to quick chill.
Show the remaining 4 findings ▾
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. Raw Mahi fish thawing in walk in cooler with Reduced Oxygen Packaging, bearing label to remove packaging before thawing. Operator removed packaging from fish.
Current Hotel and Restaurant license not displayed. Operator printed business license and posted on wall.
No Heimlich maneuver/choking sign posted. Emailed poster to operator.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in kitchen.
Aug 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beer cheese (117F - Hot Holding). In steam table. Out less than four hours. beer cheese (165F - reheating).
Spray bottle containing toxic substance not labeled. Under prep sink Labeled
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. Fish in walk in cooler Advised operator to remove from bags
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones on cook on shelf at bane Marie on cook line
Standing water in bottom of reach-in-cooler. Bottom of bane Marie beginning of cook line
Time/temperature control for safety food thawed in an improper manner. Steak at room temperature
Dec 30, 2024Inspection 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 ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ground beef (123F - Hot Holding); beer cheese (118F - Hot Holding)in steam table. Out less than four hours. Reheated on stove to 165F.
Employee washed hands in a sink other than an approved handwash sink. Chef washed hands in triple sink before returning to work
oyster tags not marked with last date served.
Old labels stuck to food containers after cleaning. On drying rack
Aug 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened Wednesday Labeled
Old labels stuck to food containers after cleaning. Drying rack
Raw fruits/vegetables not washed prior to preparation. In use avocados with stickers on cook line
Working containers of food removed from original container not identified by common name. Salt Labeled
Mar 20, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef plated garnishes with barehands. Educated on site Hands washed gloves used.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Chef handled dirty dish and immediately began handling cooking utensils and equipment. Hands not washed. Educated on site. Hands washed.
Toxic substance/chemical improperly stored. Spray bottle of sanitizer stored with liquor bottles at bar
Spray bottle containing toxic substance not labeled. On cook line
Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers
Working containers of food removed from original container not identified by common name. Flour bin
Oct 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Spray bottle containing toxic substance not labeled. Spray bottle at bar
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
In-use knife/knives stored in cracks between pieces of equipment. Removed
Aug 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.