BOOMERS
3100 AIRPORT ROAD, Boca Raton FL 33431 · 305-789-2766
Last inspected Jul 14, 2026 · 8 visits since September 2023
JAN 25
APR 25
AUG 25
MAR 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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 →
Inspection history
8 visits, newest first
Jul 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate1 Basic
What the inspector wrote — 7 findingsThe state's own report →
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face while scratching/rubbing/wiping with hands then continued preparing food for customers without washing hands. Operator discussed with employee who then washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table; cooked beef (104F - Reheating 12:15/104F 12:55). Operator stated cooked beef reheating in steam table for 30 minutes prior to first temperature, at this rate will not reach 165F for 15 seconds within 2 hours, moved to be rapidly reheated to 165F for 15 seconds within a total of 2 hours.
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. At steam table; commercially processed cheese sauce (84F - Reheating 12:15/86F 12:55). Operator stated commercially processed cheese sauce reheating for 30 minutes prior to first temperature, temperature of heating element only reaching 134F, at this rate commercially processed cheese sauce will not reach 135F in all parts within 2 hours, moved to be rapidly reheated to 135F within a total of 2 hours.
Show the remaining 3 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food (milk) opened and held more than 24 hours (72 hours per Operator) not date marked after opening. Operator applied appropriate date mark.
No quaternary chemical test kit provided when using quaternary sanitizer at three-compartment sink/wiping cloths. Advised Operator to acquire quaternary chemical test kit.
Ice buildup in reach-in freezer around sides, above uncovered ice cream containers. Advise Operator to remove ice-buildup in reach-in freezer.
Mar 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Accumulation of debris on exterior of warewashing machine.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
Ice buildup in reach-in freezers at front counter.
Standing water in bottom of reach-in-cooler next to two door oven.
Water draining onto floor surface from ceiling in front of reach in freezer used to store ice cream in kitchen.
Aug 15, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In back room
In-use utensil stored in standing water less than 135 degrees Fahrenheit.scoops at cook line in standing water. Manager removed from water.
Single-service articles not stored inverted or protected from contamination. Spoons, knives and forks not inverted at front counter. Manager fixed the single service items.
Apr 2, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
No probe thermometer provided to measure temperature of food products. No probe thermometer at time of inspection
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. Form emailed
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink hot water in restroom is at 73°f
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Jan 28, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
No handwashing sign provided at a hand sink used by food employees. Hand wash sign missing at handwashing sink at bar
Mar 11, 2024Inspection Completed - No Further ActionComplaint Investigation
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 6, 2024Inspection Completed - No Further ActionComplaint Investigation
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. Chlorine at 0 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.
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.