CALAVERAS CANTINA
409 PLAZA REAL, Boca Raton FL 33432 · 561-576-2132
Last inspected Dec 30, 2025 · 10 visits since August 2023
OCT 23
JUL 24
DEC 24
JUL 25
DEC 25
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. homemade salsa verde (108-122F - Hot Holding)in warmer. Out less than four hours. Reheated to 185F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Dec 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee brought soiled pan to ware washing area. Removed gloves and began brewing iced tea, without washing hands. Advised operator of proper handwashing procedures. Employee washed hands.
Standing water in bottom of reach-in-cooler. Advised operator to remove, operator did.
Jul 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 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. Dishwasher rinsing dirty dishes then touched clean containers. Hands not washed in between Chef educated on site
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. homemade salsa verde (108-122F - Hot Holding)in warmer. Out less than four hours. Reheated to 185F
Dec 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority5 Intermediate2 Basic
Show 9 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Instructed to set up triple sink for sanitizing
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee returned to work from outside kitchen, put on gloves and began handling tomatoes. Hands were not washed before beginning work
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink. Prep area
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. Sent reporting agreement to manager
No soap provided at handwash sink. On Cook line
Spray bottle containing toxic substance not labeled. Two spray bottles Next to triple sink on rack
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. In walk in cooler at prep area
Working containers of food removed from original container not identified by common name. Sugar
Sep 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 22, 2024Call 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 ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP of chicken
Jul 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
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. Set up Triple Sink (Quaternary 200ppm). Dishwasher (Temperature 0)
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP of chicken
Spray bottle containing toxic substance not labeled. Degreaser on rack at triple sink
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. Tuna Removed from packaging
Standing water in bottom of reach-in-cooler. Last cooler End of cook line
Oct 25, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 18, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Dented/rusted cans present. See stop sale. Four cans of green chiles
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Set up Triple Sink (Quaternary 200ppm). Dishwasher (Temperature 0).
Toxic substance/chemical improperly stored. Degreaser with hot sauce on bar shelf Removed
Handwash sink used for purposes other than handwashing. Stainless steel container in hand sink on cook line
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide
No soap provided at handwash sink. Cook line hand sink
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop handle in ice at bar
Old labels stuck to food containers after cleaning. Plastic container on drying rack Removed
Raw fruits/vegetables not washed prior to preparation. Avocados contain stickers
Standing water in bottom of reach-in-cooler. Reach in cooler on cook line
Working containers of food removed from original container not identified by common name. Flour container
Aug 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the prep walk in cooler, green salsa (49-50F - Cooling); rice base (49-50F - Cold Holding). The items were cooling overnight. The items were not prepared or portioned today. The items were discarded. See Stop Sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the prep walk in cooler, green salsa (49-50F - Cooling); rice base (49-50F - Cold Holding). The items were cooling overnight. The items were not prepared 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.