COPPERFISH KITCHEN
5250 TOWN CENTER CIR #143, Boca Raton FL 33486
Last inspected Mar 6, 2025 · 6 visits since August 2023
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
4 inspections, climbing. The current grade is the best on record.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, crab soup (44-45F - Cooling). The soup was prepared yesterday and was cooling overnight. The soup was discarded. See Stop Sale.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2022045391 | Aug 31, 2022 | Oct 20, 2022 | $400 |
Inspection history
6 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
A return visit. The problems were not fixed yet and the kitchen was given more time.
Show 2 findings ▾
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 Cooked short rib ROP raw fish ROP cooked purées
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm). Instructed operator to set up triple sink to sanitize.
Violations found and a warning issued, with a return visit required. 2 recorded.
Show 2 findings ▾
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 Cooked short rib ROP raw fish ROP cooked purées
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm). Instructed operator to set up triple sink to sanitize.
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
Show 8 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened two days ago
Establishment not maintaining clam/mussel/oyster tags for 90 days.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary
No paper towels or mechanical hand drying device provided at handwash sink. Prep area by triple sink
Equipment in poor repair. Reach in cooler door across from stove
In-use knife/knives stored in cracks between pieces of equipment. Between prep tables on cook line
Old labels stuck to food containers after cleaning. On drying rack
Working containers of food removed from original container not identified by common name. Flour sugar containers
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Dented/rusted cans present. See stop sale. Four cans of yellow peppers in dry storage
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils water on cook line 78F
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.
Old labels stuck to food containers after cleaning. On drying rack Removed
Working containers of food removed from original container not identified by common name. Powder sugar container
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, crab soup (44-45F - Cooling). The soup was prepared yesterday and was cooling overnight. The soup was 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 walk in cooler, crab soup (44-45F - Cooling). The soup was prepared yesterday and was cooling overnight. The soup was discarded. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the bar in the bar caddy, blue cheese stuffed olives (53F - Cold Holding). The olives were in the caddy at room temperature. The olives were removed to the lower cooler to chill and cold hold.
Food stored on floor. In the walk in freezer, meat stored on the floor. Meat was not delivered today. Chef moved the meat to the shelf.
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.