BOCA GROVE HONEYBELL CAFE
21350 WHITTAKER DR, Boca Raton FL 33433
Last inspected Jan 8, 2026 · 7 visits since September 2023
5 inspections within 14 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler, sour cream (47F - Cold Holding); milk (47F - Cold Holding); pasta (47F - Cold Holding); melon (47F - Cold Holding). The items were stored in the cooler overnight. The items were not prepped or portioned today. The items were discarded. See Stop Sale.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No heat test strips or heat measuring disk available at time of inspection
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at pool bar handwashing sink
No handwashing sign provided at a hand sink used by food employees. No employee must wash hands at handwashing sink at pool bar
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vent and surrounding ceiling space above warewashing storage area soiled with dust.
Utensils in poor condition. Spatula stored at warewashing area heavily melted. Operator discarded.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Bar dishmachine chlorine sanitizer not at proper minimum strength. Tested at 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
No chlorine chemical test kit provided when using sanitizer at bar area warewashing machine.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in back prep area dishmachine.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
No Heimlich maneuver/choking sign posted.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 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. Glass washer at bar chlorine at 0 ppm. Manager changed sanitizer bucket and primed to 100
Spray bottle containing toxic substance not labeled.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink on cook line not hot.
Carbon dioxide/helium tanks not adequately secured. Co2 tank at bar not secured. Manager secured tank
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 2 recorded, 2 high priority.
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. In the walk in cooler, sour cream (47F - Cold Holding); milk (47F - Cold Holding); pasta (47F - Cold Holding); melon (47F - Cold Holding). The items were stored in the cooler overnight. The items were not prepped or portioned today. The items were discarded. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler, sour cream (47F - Cold Holding); milk (47F - Cold Holding); pasta (47F - Cold Holding); melon (47F - Cold Holding). The items were stored in the cooler overnight. The items were not prepped or portioned today. The items were 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.