FLAKOWITZ
1999 N FEDERAL HWY, Boca Raton FL 33432 · 561.368.0666
Last inspected Jul 22, 2026 · 13 visits since July 2023
AUG 24
DEC 24
SEP 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between C 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
3 cases · $1,360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026019944 | Jan 26, 2026 | Jun 17, 2026 | $360 |
| 2--2020039398 | Aug 5, 2020 | Aug 31, 2020 | $800 |
| 2--2019035622 | Jul 3, 2019 | Jul 31, 2019 | $200 |
Inspection history
13 visits, newest first
Jul 22, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef touch face, hand kerchief on his head, wipe hands on clothes, went outside kitchen through back door then returned and began handling clean pot at cook line; no hand wash. Observed chef touch sides of pan then began to handle clean utensil to make food; no hand wash. Chef washed hands and sanitize items.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handle dirty dishes and trash bag then handled clean pans from dish washer; no hand wash. Dishwasher washed hands and cleaned and sanitized pans.
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. No time mark for raw shelled eggs yolk and white; butter packets on expo line. As per operator, stored since 7am; operator time marked.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At display case: butter (50F at 11:33am- Cooling) At salad cooler: coleslaw (52F at 10:35am; 47F at 11:20am - Cooling); chicken salad (48F at 10:35am; 49F at 11:20am- Cooling); white fish salad (45F at 10:35am; 46F at 11:20am- Cooling) As per operator, all products portioned and cooling since 7am. Items did not cool to 41F in a total of 4 hours. See stop sale.
Show the remaining 2 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler: Cream cheese mixtures, potato salad; coleslaw; hard boiled eggs; cooked noodles As per operator, prepared over 24 hours; not date marked. Advised operator to date mark.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Unwashed onions over cut onions. Operator stored properly.
Jul 21, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 15 high priority.
15 High priority1 Intermediate5 Basic
Show 21 findings ▾
Dented/rusted cans present. See stop sale. 4-3lbs dented and rusted cans of brown gravy
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef touch face, hand kerchief on his head, wipe hands on clothes, went outside kitchen through back door then returned and began handling clean pot at cook line; no hand wash. Observed chef touch sides of pan then began to handle clean utensil to make food; no hand wash. Chef washed hands and sanitize items.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handle dirty dishes and trash bag then handled clean pans from dish washer; no hand wash. Dishwasher washed hands and cleaned and sanitized pans.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash grinder equipment at triple sink with no soap and no sanitizing done. Advised operator to have dishwasher wash with soap and water, rinse with potable running water then sanitize.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At deep freezer: raw salmon stored over frozen bagel - not all products commercially packaged. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler unit : Raw shelled eggs stored over sauerkraut. At walk in cooler: raw sausage stored over cream cheese and drinks. At display case cooler: Cream cheese mixed with raw tuna stored over smoked fish. Operator stored properly.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler: Cooked chicken dated 07/09. See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler: Cooked chicken dated 07/09.
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour period. See stop sale. Raw shelled eggs ggs, deli meats in steamer, raw shelled eggs, pooled egg yolks, pooled egg whites; packets of butter not discarded after 4 hours. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At display case: butter (50F at 11:33am- Cooling) At salad cooler: coleslaw (52F at 10:35am; 47F at 11:20am - Cooling); chicken salad (48F at 10:35am; 49F at 11:20am- Cooling); white fish salad (45F at 10:35am; 46F at 11:20am- Cooling) As per operator, all products portioned and cooling since 7am. Items did not cool to 41F in a total of 4 hours. See stop sale. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. On shelf along cook line:house made salsa (106F at 10:00am; 119F at 11:21am- Reheating) As per operator, reheating since 1 hour; In pan on flat top grill: cooked potatoes (108F at 9:55am; 120F at 10:15am- Reheating) As per operator, reheating since 8am; Products did not reheat to 165+F in a total of 2 hours. See stop sale.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour period. See stop sale. Raw shelled eggs, deli meats in steamer, raw shelled eggs, pooled egg yolks, pooled egg whites; packets of butter not discarded after 4 hours. See stop sale.
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. No time mark for raw shelled eggs yolk and white; butter packets on expo line. As per operator, stored since 7am; operator time marked.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At display case: butter (50F at 11:33am- Cooling) At salad cooler: coleslaw (52F at 10:35am; 47F at 11:20am - Cooling); chicken salad (48F at 10:35am; 49F at 11:20am- Cooling); white fish salad (45F at 10:35am; 46F at 11:20am- Cooling) As per operator, all products portioned and cooling since 7am. Items did not cool to 41F in a total of 4 hours. See stop sale.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. On shelf along cook line:house made salsa (106F at 10:00am; 119F at 11:21am- Reheating) As per operator, reheating since 1 hour; In pan on flat top grill: cooked potatoes (108F at 9:55am; 120F at 10:15am- Reheating) As per operator, reheating since 8am; Products did not reheat to 165+F in a total of 2 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At flat top grill: cooked potatoes (121F - Hot Holding) As per operator stored since 20mins. On shelf along cook line: cooked sausage (120F - Hot Holding) As per operator stored since 1.75 hours; cooked chicken (111F - Hot Holding) As per operator, stored since 2.5 hours. At steam table near cook line: cooked sausage (116F - Hot Holding) As per operator, stored 1 hour. Advised operator to reheat all products to 165+F.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler: Cream cheese mixtures, potato salad; coleslaw; hard boiled eggs; cooked noodles As per operator, prepared over 24 hours; not date marked. Advised operator to date mark.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Clean glasses stored on dirty rack.
Cleaned and sanitized equipment or utensils not properly stored. Outside kitchen leading to walk in cooler: Washed pans stored on dish drying rack.
No Heimlich maneuver/choking sign posted. Emailed to operator.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Unwashed onions over cut onions. Operator stored properly.
Feb 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 27, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler by steam table: Cold smoked salmon stored over cheese At Walk in cooler raw cold smoked salmon over portioned sauces At Walk in cooler Raw chicken stored over French fries Operator stored properly
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Bagel with cream cheese Nova and sliced nova made with raw smoke salmon not identified on menu
Jan 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 11 high priority.
11 High priority4 Intermediate0 Basic
Show 15 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered building from outside door began working; no handwash Employee washed hands
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched dirty dishes then grabbed clean dishes; no handwash Employee washed hands
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched his face and then grabbed clean dishes; no handwash Employee washed 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. Employee handled French toast that's been presoaked in raw shell eggs and then handled clean equipment Server handled raw cold smoked salmon then grabbed clean plate of food no handwash Employees washed hands
Nonfood-grade bags used in direct contact with food. Radish in direct contact with thank you to go bags Operator stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler by steam table: Cold smoked salmon stored over cheese At Walk in cooler raw cold smoked salmon over portioned sauces At Walk in cooler Raw chicken stored over French fries Operator stored properly
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. on prep table: raw shell eggs (67F - Cold Holding) as per operator stored 30 minutes ago Not prepped or portioned today Operator moved product to cooler to quick chill
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sausage and chicken breast used in time control and in written procedure placed at 7am not thrown away at 11am placed at 7am not thrown away at 11am
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. No time mark on grits, oatmeal, matzo balls made eggs, noodles, and chicken soup placed at 8am Advised operator to place time mark
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes (100F - Hot Holding) for 1 hour and half; Doubled stacked on top of other deep dish container operator moved product to flat top and reheat product to 202F
Toxic substance/chemical improperly stored. Hand sanitizer stored over flip top cooler Operator stored properly
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 poster to operator
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. egg whites (53F at 9:46 / 51 at 11:10 - Cooling) since 8:00 am; liquid eggs from raw shell eggs (63F at 9:48 / 54 at 11:10 - Cooling) since 8:00 am; chopped lettuce (73F at 9:53am / 76F at 10:39am - Cooling) 8:30 am; slice cheese (50F at 10:07am / 57F at 10:40am - cooling) since 8:30am; portioned chopped turkey (58F at 10:07am / 56F at 10:40am - Cooling) since 8:30am; portioned cooked mushrooms (52F at 10:07am / 55F at 10:40am - Cooling) since 8:30am; canned sun dried tomatoes (47F at 10:11am / 50 at 10:40am - Cooling) since 8:30am At the rate of cooling, products will not reach to 41F within a total of 4 hours Operator placed ice or moved products to cooler to quick chill
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Bagel with cream cheese Nova and sliced nova made with raw smoke salmon not identified on menu
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/ No proof of CFM at the time of inspection
Oct 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and then handled clean utensils, clean plates and prepared food without washing hands. Operator discussed with employee who then washed hands.
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. Employee wiped hands on visibly soiled apron and visibly soiled wiping cloth hanging on apron and then handled clean utensils, clean plates and prepared food for customers without washing hands. Operator discussed with employee who then washed hands.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to chlorine 100ppm.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers smoked salmon (Lox) served raw, not identified as being raw. Advised Operator to identify as being raw. Menu offers raw shell eggs served undercooked "poached" as "Benedict's", not identified as being undercooked. Advised Operator to identify as being undercooked.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked vegetable sauce; date marked 8/26. Operator stated vegetable sauce cooked two days prior, incorrectly date marked. Applied appropriate date mark.
Dec 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 5 high priority.
5 High priority2 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). Set up Triple Sink (Chlorine -100 ppm) to sanitize.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handling ready to eat bagel with barehands while spreading cream cheese at front Counter
Employee washed hands with no soap. Chef observed cracking raw shell eggs with one barehand and one gloved hand. Chef did not remove glove and rinsed hand and glove in hand sink. No soap was used. Glove was not removed to wash hands properly before handling spatula to cook.
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (122F - Hot Holding); chicken breast (88F - Hot Holding) in steam table at cook line. In unit less than four hours. Double panned. Reheated to 165F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes (50F - Cooling) at 9:00 am to 49F at 9:17 am since 7 am flip top cooler on cook line. At this rate food will not cool to 41F within four hours. Placed on ice.
Handwash sink used for purposes other than handwashing. Employee rinsing coffee filter in hand sink next to ice machine
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice dispenser in soda machine
Aug 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef cracked raw shell eggs and immediately handled clean spatula to cook. Gloves not changed. Educated on site. Operator instructed to change gloves and wash hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (50F - Cold Holding) on flip top cooler on cook line. Not prepped or portioned today. In unit less than four hours. Over stocked. Removed half top portion.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. corn beef (93F - Reheating) at 9:08 to 93F at 9:20 am since 8:00 am in steam table. Removed and placed in oven to reheat to 165F.
Handwash sink used for purposes other than handwashing. Stainless steel container in hand sink end of cook line Removed
Bowl or other container with no handle used to dispense food. Cup as scoop in brown sugar
In-use knife/knives stored in cracks between pieces of equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets to reach in cooler doors on cook line
Sep 29, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 28, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ); spinach (64F - Cold Holding) on cook line at room temperature. spinach not prepped or portioned. Out less than Four hours. Placed in 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 Eggs and butter
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes (90F - Hot Holding); sausage links (108F - Hot Holding); corn beef (122F - Hot Holding)at cook line. matzo balls (130F - Hot Holding) in warmer. Operator states food reheated less than four hours. Reheated to 165F.
Handwash sink used for purposes other than handwashing. Plastic bucket in hand sink at end cook line
Food stored on floor. Onions floor walk in cooler
No handwashing sign provided at a hand sink used by food employees. Two hand sinks in kitchen
Working containers of food removed from original container not identified by common name. Salt and flour
Jul 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the prep area flip top cooler, cheese (46-52F - Cold Holding); potato pancakes (46-52F - Cold Holding). The items were stored over stacked above the level of refrigeration. The items were in the flip top portion of the cooler for less than 3 hours. Items were removed to the lower portion of the cooler to chill and cold hold.
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.