CITIR
499 NE SPANISH RIVER DR STE 5, Boca Raton FL 33431 · 561-717-4663
Last inspected Aug 4, 2026 · 9 visits since December 2023
SEP 24
MAR 25
SEP 25
MAR 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 28, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. Dishwasher (Temperature less than 160 F) dishwasher ran twice unable to reach 160 F or a above; Advised to set up three compartment sink
Jul 27, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 7 high priority.
7 High priority1 Intermediate0 Basic
Show 8 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. Dishwasher (Temperature less than 160 F) dishwasher ran twice unable to reach 160 F or a above; Advised to set up three compartment sink
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Milk marked 7/10 in walk-in cooler; See Stop Sale
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Milk marked 7/10 in walk-in cooler; See Stop Sale
Stop Sale issued due to food not being in a wholesome, sound condition. Cone of sliced beef held on the stick and on the broiler from the night before moved to walking cooler, instead of being sliced and fully cooked. See Stop Sale
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. flan (45F - Cold Holding); rice pudding (48F - Cold Holding); not prepared or portioned today; food out of temperature for more than 4 hours; see stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flan (45F - Cold Holding); rice pudding (48F - Cold Holding); eggplant salad (41-45F - Cold Holding); hummus (41-45F - Cold Holding); raw ground beef (48F - Cold Holding)in glass cooler, small until at front counter and dough cooler at cook line; flan (45F - Cold Holding); rice pudding (48F - Cold Holding); not prepared or portioned today; food out of temperature for more than 4 hours; see stop sale eggplant salad (41-45F - Cold Holding); hummus (41-45F - Cold Holding); raw ground beef (48F - Cold Holding) food not prepared or portioned today; food placed in ice;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. bleached potatoes (89F - Hot Holding); butter (98F - Hot Holding) next to flat top; food out of temperature for approximately 2 hours; food placed on time control and to be discarded at 5; educated in time control process and emailed form
Food-contact surface soiled with food debris, mold-like substance or slime. Potato cutter with heavy food debris on the wall by three compartment sink
Mar 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Handwash sink used for purposes other than handwashing. Observed employee use hand wash dunk to fill glasses of water. Discussed with operator and employee
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.
Cutting board has cut marks and is no longer cleanable.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored above milk, yogurt in walk in cooler. Discussed proper separation with operator
Sep 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200+ Ppm advise operator to change solution.
Buildup of food debris/soil residue on equipment door handles. Low boy at prep station
Employee with no beard guard/restraint while engaging in food preparation.
Wall soiled with accumulated grease, food debris, and/or dust. Prep area by three compartment sink and dishwasher
Mar 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Handwash sink not accessible for employee use at all times. Blocked by garbage can
Sep 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (53F - Cold Holding) at walk in cooler not prepped or portioned per operator. Operator placed at walk in cooler 43F.
Food stored on floor. Observed tihini (Turkish food paste)on floor in prep area. Operator properly stored item.
Ice scoop handle in contact with salt. Operator stored item properly.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce over milk. Operator properly stored items.
Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor. Operator properly stored.
Mar 15, 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food.raw shelled eggs over cooked food. Chef moved
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.
Dec 8, 2023Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.