EMBARCADERO 41
8188 GLADES RD, Boca Raton FL 33434 · 561-413-8940
Last inspected Mar 19, 2026 · 8 visits since August 2023
MAY 24
JAN 25
MAR 25
OCT 25
MAR 26
— STEADY
5 inspections within 23 points of each other. Whatever this kitchen does, it does consistently.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at front bar hand wash sink
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon; (46F - Cold Holding) at front counter cooler, chef put ice on salmon, said it was cut this morning
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. There are no type of measuring device or strip to verify water temperature in dishwasher machine.
Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled. Chef labeled bottles.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine by ice chute there is a black substance
Show the remaining 2 findings ▾
Covered waste receptacle not provided in women's bathroom. No covered receptacle in women's restroom
Food stored on floor. In walk in freezer is a couple of food containers on the floor. Chef removed food containers and discarded
Oct 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels being used as a food liner in kitchen. Chef discarded paper towels
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Octopus; (45F - Cold Holding); cooked shrimp (45F - Cold Holding) in flip top cooler in kitchen, chef said it was cut earlier
Handwash sink not accessible for employee use at all times. Garbage can was blocking handwashing sink in kitchen. Cook moved garbage can
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No heat test device or strips to check temperature of machine
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at handwashing sink at front bar has no hot water handle working. Chef fixed hot water handle at handwashing sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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 that is longer frozen was not removed from reduced oxygen packaging.
Food stored on floor. Boxes of fish on the floor in walk in freezer. Chef picked up boxes.
Standing water in bottom of reach-in-cooler. Two door reach in cooler in kitchen with standing water
Mar 20, 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 ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched garbage can then continue preparing food Employee washed hands and put new gloves on
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Wet wiping cloth not stored in sanitizing solution between uses.
Jan 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels used as a liner for fish. Chef removed paper towels and washed fish.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shelled eggs over sauces in walk in cooler. Chef moved eggs.
Faucet/handle missing at plumbing fixture. Handwashing sink in kitchen missing cold water knob.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons put in ice water at cook line. Chef removed from water.
Standing water in bottom of reach-in-cooler. Two door reach in coolers at fish station in kitchen with water buildup.
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers at cook line and sushi station. Chef had stickers taken off avocados and washed before cutting.
May 29, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in kitchen. Chef refilled paper towels
Bowl or other container with no handle used to dispense food. Plastic bowls used as scoops. Chef discarded plastic bowls
Food stored on floor. Boxes of food on the floor in walk in freezer. Chef picked up boxes
Time/temperature control for safety food thawed in an improper manner. Fish in standing water thawing out. Chef put under cold running water
Apr 18, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Manager replaced paper towels at hand wash sinks in kitchen
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
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form was emailed
Food stored on floor. Boxes of food stored on the floor in walk in cooler chef picked up boxes
Dec 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
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. Sushi bar- observed sushi rice with no time mark. Operator stated sushi rice was cooked at 11:00a.m.. 1.25 hours remaining.
In-use tongs stored on equipment door handle between uses. Main kitchen oven- observed tongs hanging on oven door handle. Operator removed tongs.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Main kitchen food dry storage shelf- observed plastic quart containers being stored inside containers of sugar without no handles.
In-use wet wiping cloth/towel used under cutting board. Main kitchen cook line at stove- observed wiping cloth underneath cutting board. Employee removed wiping cloth.
Time/temperature control for safety food thawed in an improper manner. Main kitchen prep sink at dry storage shelf- observed calamari thawed in prep sink at room temperature. Employee turn on running cold water to thaw calamari.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen cook line prep table at stove- observed wiping cloth on cutting board. Employee removed wiping cloth.
Aug 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips and heat strips
No soap provided at handwash sink. No soap at hand wash sink at cook line
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at front bar hand wash sink
Bowl or other container with no handle used to dispense food. Chef discarded bowl
Food stored on floor. Boxes of food on the floor in walk-in freezer. Chef picked up the food
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at cook line and front bar
Time/temperature control for safety food thawed in an improper manner. Thawing octopus in standing water. Chef placed under running cold water
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.