EL BALCON DE LAS AMERICAS V
9964 SANDALFOOT BLVD, Boca Raton FL 33428 · 561.477.2737
Last inspected Jun 19, 2026 · 8 visits since October 2023
SEP 24
FEB 25
JUL 25
OCT 25
JUN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in reach in cooler. Manager moved both items
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jun 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
No conspicuously located ambient air temperature thermometer in holding unit. 2 doors glass ambient thermometer is a meat thermometer.
Jun 18, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority1 Intermediate6 Basic
Show 12 findings ▾
Employee washed hands with cold water. Observed employee turn on and off cold water faucet to wash hands. Explained to operator proper hand washing technique.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored on top of a container of hot sauce in reach in cooler. Observed raw steak stored over fries low boy cooler on cook line. Operator stored correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach in cooler mondongo soup (47-49F - Cold Holding) per operator not portion or prepared today held in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler mondongo soup (47-49F - Cold Holding) per operator not portion or prepared today held in cooler overnight. See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed liquid butter (125F - Hot Holding) on char grill per operator held out of temperature 15 minutes before inspection. Operator moved to hot side. Observed front counter hot holding unit chicken empanadas (128-131F - Hot Holding); sausage (125-130F - Hot Holding); pork (128-132F - Hot Holding) per operator held out of temperature approximately 30 minutes. Operator increased temperature of unit.
Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in front counter hand washing sink. Operator removed
Ice scoop handle in contact with ice. Operator stored correctly.
In-use wet wiping cloth/towel used under cutting board. On cook line
No conspicuously located ambient air temperature thermometer in holding unit. 2 doors glass ambient thermometer is a meat thermometer.
Time/temperature control for safety food thawed in an improper manner. Observed at three compartment sink fish fillets 36F defrosting in a plastic container in standing water.
Wet wiping cloth not stored in sanitizing solution between uses. In ware washing area.
Working containers of salt removed from original container not identified by common name.
Oct 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole shell eggs over ready to eat washed avocados in cook line reach in cooler. Raw whole snapper stored over ready to eat cooked pork in cook line reach in cooler. Operator reorganized.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sour cream (53F - Ambient Cooling at 10:00 for 2 hours, 58F at 10:38) in over-stacked containers stored above fill/cooling line at cook line flip top. Operator moved to separate reach in cooler to increase cooling rate.
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/
Employee eating in a food preparation or other restricted area. Employee eating on expo line food prep area. Employee removed.
Jul 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw beef in reach in prep line cooler. Raw beef stored over raw fish in prep line reach in cooler. Operator reorganized.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in cook line reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade at back prep tabled soiled with food debris/rust.
Handwash sink used for purposes other than handwashing. Handwashing sink by warewashing machine used to store sanitizer bucket operator removed.
Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in cook line reach in cooler. See stop sale.
Stored food not covered. Stored container of cooked mat not covered in reach in cooler. Operator covered.
Feb 3, 2025Inspection 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 foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in reach in cooler. Manager moved both items
Spray bottle containing toxic substance not labeled. Spray bottles not labeled with chemicals. Manager labeled bottles
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados on cook line with stickers still attached. Chef removed stickers and washed avocados before cutting
Sep 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled. Chef labeled bottles
No Heimlich maneuver/choking sign posted.
Jan 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Chef discarded drink
Standing water in bottom of reach-in-cooler. Two door flip top cooler on cook line
Oct 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Main kitchen front counter- observed operator grab handle of ice scoop from touching ice inside ice machine without washing hands or putting on gloves.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Front counter observed employee touched nose and continue to prepare food for service without washing hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Front counter- observed employee exited establishment with Togo food thru front door and returned back to front counter and touch clean equipment, prepared foods and take beverages out to customer tables without washing hands.
Handwash sink not accessible for employee use at all times. Front counter- observed sanitizer bucket being stored inside hand washing sink.
Handwash sink used for purposes other than handwashing. Front counter hand washing sink- observed ice and orange peeling inside hand washing sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Main kitchen cook line cutting board- observed employee cup of beverage on cutting board.
Food stored on floor. Main kitchen storage prep table near exit door- observed bag of onions being stored on the floor.
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.