DVASH
8208 GLADES ROAD, Boca Raton FL 33434 · 9546550101
Last inspected Feb 27, 2026 · 9 visits since August 2023
JAN 24
DEC 24
MAR 25
OCT 25
FEB 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.12/01/2023
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Feb 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate2 Basic
What the inspector wrote — 7 findingsThe state's own report →
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face and then immediately apply gloves and handle clean food storage containers without first washing hands. Discussed handwashing requirements with operator.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash soiled pans with just soap and water at triple sink and no use of sanitizer. Reviewed sanitizing requirements with operator. Employee sanitized pans.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes (60F - Cold Holding) held at room temperature on expo line for less than 2 hours per operator. Operator placed items on time.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chick peas (115F - Hot Holding); vegetable soup (125F - Hot Holding) prep area steam table for less than 2 hours per operator. Operator placed items on stove top, reheating to 165. Operator increased temperature on hot holding unit.
Show the remaining 3 findings ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Food manager arrived while conducting inspection. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan cover soiled with dust.
Working containers of food removed from original container not identified by common name. Container of lemon salt not labeled at back prep table.
Oct 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate7 Basic
Show 7 findings ▾
Carbon dioxide/helium tanks not adequately secured. Co tank at front counter by handwashing sink not secured
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents very dusty
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. Thawed fish on the cook line cooler still in sealed reduced oxygen packaging
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee meal on cutting board. Employee moved plate and washed and sanitized area.
Exterior door has a gap at the threshold that opens to the outside. Large gap at rear exit door
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights not shielded in kitchen
No Heimlich maneuver/choking sign posted.
May 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 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.chlorine ppm at 0 ppm at dishwasher. Chef changed bucket and primed chlorine to 100 ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (52F - Cold Holding)left on the counter during lunch. Cook moved to reach in cooler
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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 bottles containing clear liquid not labeled. Chef labeled bottle
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. Fish at cook line thawed and still in sealed reduced oxygen package.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup of coffee and open bottle of water on the cutting boards. Chef removed drinks
In-use knife/knives stored in cracks between pieces of equipment. Knives at cook line between cracks by reach in cooler. Chef removed knives and placed in dishwasher area.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sinks at the bar and restroom
Dec 5, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Table top cooler on on table at feta (53F - Cold Holding), cut lettuce; (52F - Cold Holding). Chef items to working cooler and plugged in cooler that he said plug came out when he was cleaning table
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. Form was emailed
Carbon dioxide/helium tanks not adequately secured.
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. Bruzino not removed from top packaging after being thawed. Chef removed from plastic
In-use knife/knives stored in cracks between pieces of equipment. Knives stored between coolers in kitchen. Chef removed and washed knives
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at front counter bar handwashing sink
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
Feb 1, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Operating with an expired Division of Hotels and Restaurants license.12/01/2023
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Jan 31, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority1 Intermediate3 Basic
Show 9 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Main kitchen cook line- observed cook grab raw chicken, place chicken on grill, dried hands on towel, grab raw onions, place onions on grill, open cooler, grab container or ready to eat chicken and place on grill without washing hands or putting on gloves.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Operating with an expired Division of Hotels and Restaurants license.12/01/2023
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. Main kitchen walk in cooler-tomato sauce, tzatziki, sour cream, butter, mascarpone cheese, cut tomatoes, raw shell eggs, ground beef, raw chicken, heavy cream(48-51F - Cold Holding); Operators stated all items been in cooler since yesterday. See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Main kitchen walk in cooler-tomato sauce, tzatziki, sour cream, butter, mascarpone cheese, cut tomatoes, raw shell eggs, ground beef, raw chicken, heavy cream(48-51F - Cold Holding); Operators stated all items been in cooler since yesterday. See Stop Sale
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
In-use tongs stored on equipment door handle between uses. Main kitchen oven- observed tongs hanging on oven door handle.
Single-service articles not stored inverted or protected from contamination. Main kitchen cold holding unit top shelf- observed Togo containers being stored not inverted.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen cold holding unit and prep table- observed soiled wiping cloths on prep table.
Aug 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs and chicken over ready to eat foods. Chef moved items
No paper towels or mechanical hand drying device provided at handwash sink. Chef changed batteries in the towel dispensers and the one by the dishwasher still has no paper towels
No soap provided at handwash sink. Hand wash sink by the dishwasher has no soap
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Chef discarded glass of water
Food stored on floor. Boxes of food on the floor in the walk-in cooler. Chef picked up
No handwashing sign provided at a hand sink used by food employees.hand wash sink by the cook line has no hand wash signs
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.