DIXIE SANDWICH
5201 N DIXIE HWY, Boca Raton FL 33487 · 3057814355
Last inspected Jun 22, 2026 · 8 visits since September 2023
JAN 25
FEB 25
JUL 25
JAN 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $960
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026020122 | Jan 27, 2026 | Apr 20, 2026 | $400 |
| 2--2025015037 | Jan 10, 2025 | Mar 20, 2025 | $560 |
Inspection history
8 visits, newest first
Jun 22, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
What the inspector wrote — 2 findings
No soap provided at handwash sink at prep station. Employee provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....marinara sauce, cream of mushroom soup, macaroni salad, split pea soup in reach in cooler was cooked 3 and 4 days ago. Employee date marked.
Jan 27, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 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...slice cheese 50F in cold well at front line, food not prepped or portioned today, food being held more than four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...slice cheese 50F in cold well at front line, food not prepped or portioned today, food being held more than four hours. Stop sale issue. Manager discarded cheese.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection... observed at 2:55pm cooling pulled turkey with covered 74F in middle shelf in reach in cooler. Took another temperature at 3:14 pm turkey 73F. Manager removed food to reach in freezer to cooling fast
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food...no preparation or explanation date in grabbed go TCS food. Operator date marked.
Jul 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....marinara sauce date marked 7/22/25 in reach in cooler, manager stated that it was wrong date marked. Manager properly date marked
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...slice cheese 57F in cold hold grill line...tuna salad 45F in flip top reach in cooler at east side at front line, food not prepped or portion today, food being held less than four hours, manager time marked food and covered food.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.... Observed cooling pulled turkey 81F to 84F in deep pan in reach in cooler with covered. Took another temperature about after 30 minutes food temperature was 81F to 83F. At current rate of cooling product will not reach 41F within 6 hours. Manager replaced food in shallow container and removed to freezer
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food....no food name and date marked on potato salad, pasta salad, fruit salad, macaroni salad etc. employee date marked
Feb 19, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observe Sanitizer Bucket (Chlorine 200ppm); Operate corrected Sanitizer Bucket (Chlorine 100ppm);
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observe tomato sauce at 1:35 with three hour at 1:45 (51F - Cooling); at 2:05 51F; du to being in deep container and covered. Operate placed in hotel pans and placed in freezer.
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. New employees did not fill out form.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observe multiple bottles of water open on prep tables at front counter. Observe at front counter prep tables.
Employee with no hair restraint while engaging in food preparation. Observe few employees without hair restraints
Food stored on floor. Observe plastic containers of ice tea on floor in kitchen.
Working containers of food removed from original container not identified by common name. Observe oil bottles notlabeled.
Jan 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority4 Intermediate2 Basic
Show 10 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...... shredded cheese 47F, cut lettuce 47 F, spring mix 47F, shredded boiled eggs 56F in flip top reach in cooler at kitchen. Blocked cheese 45F, fresh mozzarella cheese 46F, marinara sauce 48F, sour cream 45F in tall Victory reach in cooler at prep station. As per operator Food not prepped or portion today, food being held less than four hour. Employee removed food to another acceptable cooler.
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...slice American cheese, provolone cheese, shredded cheese in cold hold table at front line. As Per manager food being held less than 4 hours and manager stated that after 4 hours food removed to storage cooler. Reviewed Time control for TCS food must be discarded after four hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....Hot holding meatballs 111F in steam table being held since 11 am ( less than 4 hours ). Recommend to manager time marked food.
Handwash sink not accessible for employee use at all times...blocked by boxes, dirty towel rack at prep station.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food..
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...roast beef, portion pasta salad, macaroni salad was prepped two days ago at reach in cooler. Operator date marked.
Spray bottle containing toxic substance not labeled...Lysol spray bottle. Operator labeled.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food..no expiration date or prep date on grabbed and food pasta salad, macaroni salad, potato salad in glass door reach in cooler by the POS.
To go container with no handle used to dispense food in shredded boiled eggs at reach in cooler.
Oct 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate0 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Roast beef 44F, slice cheese 44F in tall reach cooler, food not prepped or portion today, food being held less than 4 hours. Operator closed door.
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... shredded cheese, slice cheese, sausage in a Bain cold hold well at front line, food being held less than 4 hours. Manager time marked.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot holding turkey fat 100F, cheese sauce 93F at front line being held less than 4 hours. Manager time marked.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food...provided written procedures.
Packaged food not labeled as specified by law....grabbed and go macaroni cheese, pasta salad, potato salad in glass door reach in cooler at front line. Employee labeled
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....roast beef was cooked 10/12/24 in reach in cooler. Manager date marked.
Jan 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cheese 47°, roast beef 47° in victory two door reach in cooler, food was not prepped or portion today, per manager food food being held less than 4 hours. Manager moved food another acceptable cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...grilled chicken 115° in steam table being held less than 2 hours, manager stirring food and temperature getting 138°
Handwash sink not accessible for employee use at all times...stored brooms, dust pan front of handwashing sink. Employee removed those things.
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/
Sep 13, 2023Inspection 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 ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm)
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit for chlorine sanitizer.
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.