CABANA GRILLE
10471 BOCA WOODS LN, Boca Raton FL 33428 · 561.487.2800
Last inspected Mar 19, 2026 · 8 visits since October 2023
5 inspections within 25 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.four draw cooler on cook line at salmon (45F - Cold Holding); cooked eggs, chef said items less than two hours in unit. Moved items to working cooler and called for maintenance
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Met inspection standards. 2 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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Right side
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
Show 5 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. smoked salmon (45F - Cold Holding) as per operator not prepared or portioned today stored in cook line reach in cooler. Item was held in double pan preventing proper cold holding. Per operator, item was moved from reach in cooler less than 3 hours ago. Operator voluntarily discarded.
Spray bottle containing toxic/chemical substance not labeled at triple sink. Operator voluntarily discarded.
No conspicuously located ambient air temperature thermometer located in cold holding in kitchen area.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket on kitchen line at 50ppm. Employee discarded solution and repaired new bucket, retesting at 200ppm.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Ready to eat deli meat stored on top of package of raw cold smoked salmon. Operator reorganized.
Spray bottle containing surface cleaner and glass cleaner not labeled. Operator labeled.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on top of food prep table on kitchen prep line. Operator reorganized.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
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. On the cook line. The fish was removed from the packaging.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.four draw cooler on cook line at salmon (45F - Cold Holding); cooked eggs, chef said items less than two hours in unit. Moved items to working cooler and called for maintenance
Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled. Chef labeled
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 3 recorded, 3 high priority.
Show 3 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 cookline flip top cooler, cheese (47F - Cold Holding); diced tomatoes (47F - Cold Holding); ham (47F - Cold Holding); cooked broccoli (47F - Cold Holding); butter (47F - Cold Holding); cooked onions (47F - Cold Holding). The items were stored in the cooler overnight. The items were discarded. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cookline flip top cooler, cheese (47F - Cold Holding); diced tomatoes (47F - Cold Holding); ham (47F - Cold Holding); cooked broccoli (47F - Cold Holding); butter (47F - Cold Holding); cooked onions (47F - Cold Holding). The items were stored in the cooler overnight. The items were discarded. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the cookline griddle, hash browns (107F - Hot Holding). The hash browns were stored on top of the breakfast potatoes and bacon. The hash browns were voluntarily discarded and new were made.
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.