BOCA GRILL
8903 GLADES RD #G10, Boca Raton FL 33434 · 561.419.8434
Last inspected Dec 30, 2025 · 7 visits since August 2023
JAN 24
SEP 24
FEB 25
DEC 25
DEC 25
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,420
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2022016123 | Mar 10, 2022 | Apr 29, 2022 | $360 |
| 2--2016040902 | Aug 26, 2016 | Nov 22, 2016 | $300 |
| 2--2015046251 | Sep 22, 2015 | Mar 8, 2016 | $760 |
Inspection history
7 visits, newest first
Dec 30, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate8 Basic
What the inspector wrote — 14 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice; (110F - Hot Holding), manager removed rice
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink by cook line
No probe thermometer provided to measure temperature of food products. Thermometer had weak battery was not working correctly
Show the remaining 10 findings ▾
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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwashing sink by cook line. Water temperature 75°f
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.open bottle of water on prep table on cook line.
Employee with no hair restraint while engaging in food preparation. Person working on the cook line not wearing a hair restraints.
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. Walk in cooler gaskets broken and falling apart
Food stored on floor. Boxes of unwashed vegetables on the floor in the kitchen. Cook picked up boxes.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves showing signs of rust.
Dec 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired on December 1, 2024. Operator renewed license while conducting inspection.
Equipment drain line draining into handwash sink. AC drain line draining into back prep area hand sink.
Handwash sink used for purposes other than handwashing. Handwashing sink by triple sink used to store cleaning supplies. Handwashing sink at front counter used by employe to clean romaine lettuce.
No probe thermometer provided to measure temperature of food products. Operator provided non operational probe thermometer. Operator replaced batteries.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Interior gasket on walk in cooler door torn preventing door from properly closing.
Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in bucket of standing water at back prep area.
Feb 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Couscous at steam table 116F Operator reheated to 170F
Handwash sink not accessible for employee use at all times. Blocked by 3 Compartment sink and chest Freezer
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit present
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink behind ice machine Employee replaced paper towels
Accumulation of black mold-like substance in the interior of the ice machine
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of drinking water on Flip top Cooler counter Employee removed drink.
Sep 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit to test sanitizer.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed food storage containers on air drying rack upright. Operator properly stored items.
Sep 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 9 high priority.
9 High priority2 Intermediate7 Basic
Show 18 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed at triple sink for chlorine less than 50ppm. Operator added bleach to 150ppm.
Dented/rusted cans present. See stop sale. Observed 3 large cans of egg plants dented on storage dry rack for food. Operator discarded items.
Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels being used as a liner for scallions. Operator removed paper towels.
Nonfood-grade bags used in direct contact with food. Observed cooked bread at reach in cooler in non food grade bags.
Operating with an expired Division of Hotels and Restaurants license. Operator had expired license and owner paid during inspection.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef over ready to eat hummus at reach in freezer. Items not commercially packaged. 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. Cooler 1- prepped at 10:30-Turkish salad (1:00-46F - Cold Holding); prepped at 10:30 chic pea salad (1:00-47F - Cold Holding-2:40-46F); cooked eggplant salad (1:00-47F - Cold Holding-2:40-45F) As per operator all items prepped at 10:30 and placed at reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler 1- prepped at 10:30-Turkish salad (1:00-46F - Cold Holding); prepped at 10:30 chic pea salad (1:00-47F - Cold Holding-2:40-46F); cooked eggplant salad (1:00-47F - Cold Holding-2:40-45F) As per operator all items prepped at 10:30 and placed at reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed curry chicken cooked (82F - Hot Holding); grilled chicken (83F - Hot Holding) cooked at 1:30pm on top of oven at grill. Operator removed and placed on grill for hot holding.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit to test sanitizer.
No probe thermometer provided to measure temperature of food products. Observed no probe thermometer during calibration.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed food storage containers on air drying rack upright. Operator properly stored items.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two bottle of water on prep cutting at front counter. Operator removed items.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting at air drying rack by triple sink.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up at reach in freezer in prep area.
Ice scoop handle in contact with ice.
Raw fruits/vegetables not washed prior to preparation. Observed red bell peppers at prep table being cut with sticker still on red bell peppers.
Time/temperature control for safety food thawed in an improper manner. Observed raw chicken at room temperature thawing. Operator properly stored item in walk in cooler.
Jan 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Flat top grill- observed chicken breast at 101 degrees F. Operator move chicken to stove for reheat. Front counter steam table- observed hard boiled eggs at 110 degrees F. Employee removed eggs for reheat.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Front counter cook line- observed soiled cardboard on entire floor.
Food stored on floor. Front counter underneath oven- observed container of French fries being stored on the floor. Employee removed French fries from the floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.main kitchen cold holding unit- observed spoons being stored in standing water at 101 degrees F.
Silverware/utensils stored upright with the food-contact surface up. Utensil rack at front wait station- observed forks being stored with food contact surfaces up.
Aug 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
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. Used a chlorine test kit and found no chlorine sanitizer residual in the dishwashing machine.Pic corrected by replacing empty bucket with full bucket, then priming to 100 ppm, dishwashing machine was repaired and working properly before inspection was completed. Pic has been reminded to use test kit to verify that dishwashing machine is sanitizing dishes
Spray bottle containing toxic substance not labeled. Bottles with chemicals not labeled
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
No handwashing sign provided at a hand sink used by food employees. At hand wash sink by the dishwasher
Time/temperature control for safety food thawed in an improper manner. Frozen gyro thawing on counter, chef moved to walk in cooler
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.