BURTONS GRILL & BAR
5580 N MILITARY TRL #500, Boca Raton FL 33496 · 561-465-2036
Last inspected Jun 13, 2026 · 14 visits since October 2023
JUL 24
MAR 25
SEP 25
MAR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Observed 3 small flying insects in back of kitchen across warewashing area. Observed 5 small flying insects at bar.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
14 visits, newest first
Jun 13, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 12, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects found At back dry storage/ dishwashing/ prep area approximately 28 small flying insects landing on storage shelves, single service articles, clean dishes/equipment and containers of food. At server/ coffee station area across from the cookline approximately 5 small flying insects landing on containers of food and single service items on shelves above the coffee prep counter. At the bar area approximately 3 small flying insects flying at bar area landing on reach in coolers and equipment.
Jun 11, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 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. At dinning room bar - employee handled dirty handled dirty dishes than handle drink bottles and clean equipment without washing their hands.
Employee rubbed hands together for less than 10-15 seconds while washing hands. At dishwashing area- employee handled dirty dishes than proceeded to wash their hands for approximately 4 seconds before handling clean utensils- educated operator- employee washed their hands.
Live, small flying insects found At back dry storage/ dishwashing/ prep area approximately 28 small flying insects landing on storage shelves, single service articles, clean dishes/equipment and containers of food. At server/ coffee station area across from the cookline approximately 5 small flying insects landing on containers of food and single service items on shelves above the coffee prep counter. At the bar area approximately 3 small flying insects flying at bar area landing on reach in coolers and equipment.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At server station - gallon of milk opened more than 24 hours not dated - operator date marked.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area sink- Alfredo sauce 83-99F at 12:10 to 82-99F at 12:35 ( cooling since 11:25)- at current rate of cooling food will not reach to 70F within remaining time- operator portioned food into small containers and placed in freezer to quick chill.
Raw fruits/vegetables not washed prior to preparation. At reach in coolers by cookline- in use avocados with sticker still attached - educated operator - employee removed.
Mar 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 1. Employee at cook line removed air pods from ear then continued setting up line, reviewed hand washing with operator.
Employee with burns on right hand without a single-use glove over an impermeable cover such as a bandage, finger cot or stall covering the wound is handling food, clean equipment or utensils, or unwrapped single-service items. Operator dressed and covered wound.
Food-contact surface soiled with food debris, mold-like substance or slime. 1. Bar area soda gun nozzles.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. 1. Ware washing area triple sink utilizes sink and surface brand, Unable to test.
No paper towels or mechanical hand drying device provided at handwash sink. 1. Cook line right side hand washing sink, operator provided.
No soap provided at handwash sink. 1. Cook line middle and right hand washing sink, operator provided.
Dumpster overflowing garbage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Cook line employee cellphone on counter sauté food contact surface, operator removed. 2. Cook line prep area; employee backpack stored on hook for measuring cups. Operator
Old labels stuck to food containers after cleaning at drying rack.
Standing water in floor drain/floor drain draining very slowly. 1. Ware washing area
Water leaking from pipe and/or faucet/handle. 1. Bar west side facing hand washing sink, water leaking from pipe.
Dec 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 18, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Andrew Holyst 4/5/19
Sep 17, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Live, small flying insects found Observed 3 small flying insects in back of kitchen across warewashing area. Observed 5 small flying insects at bar.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at rack at cook line bread butter 57F. Per operator food not prepared or portioned today. Observed food stored under no temperature control. Operator placed into walk in cooler. Observed at flip top cooler #4 cooked chicken wings (51F). Per operator food not prepared or portioned today. Food held in unit more than four hours. See stop sale. Observed at flip top cooler #4 lobster 46F. Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator placed in ice bath. Observed in tall reach in; blanched fries (48F). Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator moved to walk in cooler to quick chill.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Andrew Holyst 4/5/19
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Sep 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 9 high priority.
9 High priority3 Intermediate2 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler cooked zucchini 46F. Per operator food was prepared Sunday. Observed cooling covered. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler cooked zucchini 46F. Per operator food was prepared Sunday. Observed cooling covered. See stop sale.
Dented/rusted cans present. See stop sale. Observed 2 cans of tomato sauce dented across the seam. See stop sale.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched dirty towel with gloves on and then proceeded to touch clean handle. Discussed with operator. Employee washed hands.
Live, small flying insects found Observed 3 small flying insects in back of kitchen across warewashing area. Observed 5 small flying insects at bar.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed in double door reach in freezer raw beef stored over cookies. Operator stored raw beef properly.
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 flip top cooler #4 cooked chicken wings (51F). Per operator food not prepared or portioned today. Food held in unit more than four hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at rack at cook line bread butter 57F. Per operator food not prepared or portioned today. Observed food stored under no temperature control. Operator placed into walk in cooler. Observed at flip top cooler #4 cooked chicken wings (51F). Per operator food not prepared or portioned today. Food held in unit more than four hours. See stop sale. Observed at flip top cooler #4 lobster 46F. Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator placed in ice bath. Observed in tall reach in; blanched fries (48F). Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator moved to walk in cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes 119F. Food held in unit less than four hours. Operator placed back on stove to reheat to 165F or higher.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Andrew Holyst 4/5/19
Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice handle holder soiled with mold-like substance. Operator removed.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Water leaking from pipe and/or faucet/handle. Observed leaking pipe below handwashing sink in warewashing area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed soiled wiping cloths stored at cook line. Operator removed.
Mar 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at flip top cooler #1 chicken wings 53F per operator food not prepared or portioned today. Food held in unit overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Flip top cooler #1; raw burgers (61F); sliced tomatoes (62F). Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Operator placed foods on ice bath. Observed at flip top cooler #1 chicken wings 53F per operator food not prepared or portioned today. Food held in unit overnight. See stop sale.
Jul 19, 2024Inspection 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 ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Bar dishwasher tested at 0ppm chlorine. Operator primed sanitizer, retested at 100ppm
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at interior under side of can opener table mount
Soiled dry wiping cloth in use. Observed on cook line. Discussed sanitizer bucket set up with operator. Operator moved soiled wiping cloths to soiled linen storage
Feb 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blue cheese stuffed olives in garnish tray (61F - Cold Holding). Operator states item has been out for approximately 2 hours. Operator discarded
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at bar. Operator cleaned and sanitized
Oct 9, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 3, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 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. Bar dishwasher tested at 0ppm. Operator attempted to prime sanitizer. Sanitizer will not prime. Operator called for service
Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop holder soiled. Operator cleaned and sanitized
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. Not provided for new employees. Food handler certification provided for most employees. Provided reporting agreement to operator
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.