DE LUCA'S CHOPHOUSE
499 FEDERAL HWY, Boca Raton FL 33432 · 561-325-8000
Last inspected Jun 9, 2026 · 8 visits since November 2023
JUL 24
JAN 25
JAN 25
DEC 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Operator corrected during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2022043973 | Aug 24, 2022 | Oct 18, 2022 | $400 |
Inspection history
8 visits, newest first
Jun 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate4 Basic
What the inspector wrote — 10 findingsThe state's own report →
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. Glass washer at front bar chlorine at 0 ppm.. Bartender changed bottle of chlorine and primed to 100 ppm
Handwash sink not accessible for employee use at all times. Handwashing sink on cook line block by garbage can. Chef moved garbage can
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine or quaternary test strips at time of inspection
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink on cook line
Show the remaining 6 findings ▾
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.
Spray bottle containing toxic substance not labeled. Spray bottle with blue chemical has no label. Employee labeled bottle
Ceiling tile missing in the kitchen
Insect control device installed over food preparation area. Bug zapper over dry food on shelf in kitchen
No Heimlich maneuver/choking sign posted.
Water leaking from pipe and/or faucet/handle. Drain pipe missing on handwashing sink by back office
Dec 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority4 Intermediate1 Basic
Show 8 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. Dishwasher (Chlorine 0ppm), advised operator to setup up 3 compartment sink for sanitization. Operator did.
Operating with an expired Division of Hotels and Restaurants license. Operator corrected during inspection.
Toxic substance/chemical improperly stored. Windex stored above pour spouts behind bar. Advised operator of proper storage. Operator moved Windex.
Clam/mussel/oyster tags not marked with last date served. Advised operator of date marking procedures.
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 stored in cooler behind bar, per operator opened on 12/7. Educated operator on proper date marking. Operator dated.
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. Emailed copy to operator.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed copy to operator.
Wiping cloth chlorine sanitizing solution not at proper Sanitizer Bucket (Chlorine 0ppm) advised operator to add more chemical to sanitizer bucket. Operator did.
Jan 21, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef using cellphone with gloves and then immediately began stirring food item at stove. Gloves not changed and hands not washed
Clam/mussel/oyster tags not marked with last date served.
Jan 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate1 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. mashed potatoes (50F - Cooling) in two door cooler end of cook line. Not prepped or portioned today. In unit over four hours. Food did not reach 41F within 6 hours.
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. mashed potatoes (50F - Cooling) in two door cooler end of cook line. Not prepped or portioned today. In unit over four hours. Food did not reach 41F within 6 hours.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Fresh garlic In oil mixture Time marked
Clam/mussel/oyster tags not marked with last date served.
Handwash sink not accessible for employee use at all times. Duct tape covering faucet at prep area Removed
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Bar dish machines
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink on cook line
In-use knife/knives stored in cracks between pieces of equipment. Next to cook line hand sink Removed
Jul 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw veal over potatoes walk in cooler Removed
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp Raw chicken over raw beef Two door reach in freezer Removed
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (122F - Hot Holding); in steam table. In unit less than four hours. Overstocked. Heated to 165F.
Clam/mussel/oyster tags not marked with last date served.
No tag on/for original container of raw, in-shell clams/mussels/oysters. Placed with batch
Spray bottle containing toxic substance not labeled. Under hand sink at dish wash area
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 74F
In-use wet wiping cloth/towel used under cutting board. Pizza station Removed
Stored food not covered. Onions on shelf in prep area
Jun 25, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Nov 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef not commercially packaged over burger buns not commercially packaged in two door freezer. Removed
Food-contact surface soiled with food debris, mold-like substance or slime. Interior to ice machine
Standing water in bottom of reach-in-cooler. Bottom Reach in cooler on cook line
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.