FRESH
8081 CONGRESS AVE, Boca Raton FL 33487 · 855.373.7467
Last inspected Jun 23, 2026 · 14 visits since December 2023
AUG 24
APR 25
AUG 25
APR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
14 visits, newest first
Jun 23, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority4 Intermediate7 Basic
What the inspector wrote — 13 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cottage pie (46-47F - Cooling); Asian beef (45F - Cooling) in deeply filled containers in walk in cooler for more than 6 hours overnight. Items dated 6/14. See stop sale. garlic sauce (55F - Cooling) in deeply filled container in produce walk in cooler for more than 6 hours overnight. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cottage pie (46-47F - Cooling); Asian beef (45F - Cooling) in deeply filled containers in walk in cooler for more than 6 hours overnight. garlic sauce (55F - Cooling) in deeply filled container in produce walk in cooler for more than 6 hours overnight. Items dated 6/14.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. All equipment that injects gases into packaged foods must be removed within 7 days.
No soap provided at handwash sink in warewashing area.
Show the remaining 9 findings ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is still conducting modified atmospheric packaging. Informed employee to open all previous packaged foods. All equipment that injects gases into packaged foods must be removed within 7 days.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water handle not working at warewashing station.
Ceiling tile missing. Multiple throughout establishment.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents soiled with dust at front prep area.
Exterior door has a gap at the threshold that opens to the outside at back door.
Floor soiled/has accumulation of debris in meat walk in cooler.
Hole in or other damage to wall at front prep line.
Multiple cutting boards have cut marks and is no longer cleanable throughout kitchen prep areas.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on white reach in freezer soiled with mold like substance. Mold like substance on wall of walk in cooler. Dust on fan covers in walk in cooler. Mold like substance in handwashing sink at front hot station prep area.
Jun 15, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 3 high priority.
3 High priority4 Intermediate10 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cottage pie (46-47F - Cooling); Asian beef (45F - Cooling) in deeply filled containers in walk in cooler for more than 6 hours overnight. Items dated 6/14. See stop sale. garlic sauce (55F - Cooling) in deeply filled container in produce walk in cooler for more than 6 hours overnight. See stop sale.
Dented/rusted cans present. 1 can Coconut milk dented at kitchen area. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cottage pie (46-47F - Cooling); Asian beef (45F - Cooling) in deeply filled containers in walk in cooler for more than 6 hours overnight. garlic sauce (55F - Cooling) in deeply filled container in produce walk in cooler for more than 6 hours overnight. Items dated 6/14.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. All equipment that injects gases into packaged foods must be removed within 7 days.
No soap provided at handwash sink in warewashing area.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is still conducting modified atmospheric packaging. Informed employee to open all previous packaged foods. All equipment that injects gases into packaged foods must be removed within 7 days.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water handle not working at warewashing station.
Ceiling tile missing. Multiple throughout establishment.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents soiled with dust at front prep area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils at back prep table by walk in cooler.
Exterior door has a gap at the threshold that opens to the outside at back door.
Floor soiled/has accumulation of debris in meat walk in cooler.
Hole in or other damage to wall at front prep line.
Multiple cutting boards have cut marks and is no longer cleanable throughout kitchen prep areas.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on white reach in freezer soiled with mold like substance. Mold like substance on wall of walk in cooler. Dust on fan covers in walk in cooler. Mold like substance in handwashing sink at front hot station prep area.
Raw fruits/vegetables not washed prior to preparation. Observed employee take potatoes directly from original box and began slicing without first washing. Employee washed.
Time/temperature control for safety food thawed in an improper manner. Cannoli cream thawing in standing water at back prep table.
Jun 3, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Establishment is conducting Modified Atmosphere Packaging for cooked and cooled foods that are packaged cold including fish. All foods currently stored using Modified Atmosphere Packaging have been held less than 48 hours. Establishment began removing all sealed tops from packaged food items and re packaging food items using only heat sealing
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is conducting Modified Atmosphere Packaging. All foods currently stored using Modified Atmosphere Packaging have been held less than 48 hours.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverage containers stored on in use prep tables throughout establishment. Operator instructed employees to remove.
Apr 2, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Establishment is conducting Modified Atmosphere Packaging for cooked and cooled foods that are packaged cold including fish. All foods currently stored using Modified Atmosphere Packaging have been held less than 48 hours. Establishment began removing all sealed tops from packaged food items and re packaging food items using only heat sealing
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is conducting Modified Atmosphere Packaging. All foods currently stored using Modified Atmosphere Packaging have been held less than 48 hours.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All provided FRLA certificates expired.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverage containers stored on in use prep tables throughout establishment. Operator instructed employees to remove.
Apr 1, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority4 Intermediate5 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef chili (46F - Cooling); turkey chili (59F - Cooling) Asian beef (50F - Cooling); cottage pie (46F - Cooling) in deep filled containers in walk in cooler. Per operator, items were cooling for more than 6 hours overnight. See stop sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Non commercially packaged raw salmon stored over non commercially packaged plantains in walk in freezer. Operator reorganized.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch face while wearing gloves and then immediately begin to open canned peppers and handle peppers without first washing hands and changing gloves. Reviewed handwashing and gloves change requirements with operator.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef chili (46F - Cooling); turkey chili (59F - Cooling) Asian beef (50F - Cooling); cottage pie (46F - Cooling) in deep filled containers in walk in cooler. Per operator, items were cooling for more than 6 hours overnight.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Establishment is conducting Modified Atmosphere Packaging for cooked and cooled foods that are packaged cold including fish. All foods currently stored using Modified Atmosphere Packaging have been held less than 48 hours. Establishment began removing all sealed tops from packaged food items and re packaging food items using only heat sealing
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef chili (46F - Cooling); turkey chili (59F - Cooling) Asian beef (50F - Cooling); cottage pie (46F - Cooling) in deep filled containers in walk in cooler. Per operator, items were cooling for more than 6 hours overnight.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is conducting Modified Atmosphere Packaging. All foods currently stored using Modified Atmosphere Packaging have been held less than 48 hours.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All provided FRLA certificates expired.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverage containers stored on in use prep tables throughout establishment. Operator instructed employees to remove.
Floor area(s) covered with standing water on front prep line.
Raw fruits/vegetables not washed prior to preparation. Observed employee take cauliflower from original packaging and then immediately begin to slice without first wash. Operator instructed employee to wash produce.
Wet wiping cloth not stored in sanitizing solution between uses throughout establishment.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm at cook line. Operator dumped solution.
Aug 19, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....cooked potatoes 50F, meatballs 51F, chicken breast 52F, corn and beans 48F, cooked ground beef 45F, cheese 47F, butter 48F in walk in cooler #1,2,3,4,5. Per chef food being held less than 4 hours. Food brought up others all in cooler due to not capable to maintain proper temperature.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired....walk in coolers. Chef stated technician working on it during inspection.
Interior of refrigerator or freezer in disrepair/has exposed insulation...water leaking from cooler AC system at middle main walk in cooler.
Aug 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 6 high priority.
6 High priority2 Intermediate2 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....beef gravy 60F, cheese sauce 61F, chicken lemon sauce 50F, pork Marsala sauce 57F in walk in cooler #4. Per chef food was cooked yesterday. Stop sale issue. Recommended to chef discarded food.
Raw animal food stored over/not properly separated from ready-to-eat food....raw shell eggs directly top of the cheese at walk in cooler. Manager properly stored.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....beef gravy 60F, cheese sauce 61F, chicken lemon sauce 50F, pork Marsala sauce 57F in walk in cooler #4. Per chef food was cooked yesterday. Stop sale issue. Recommended to chef discarded food.... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours....raggu sauce 45F, per chef food was opened yesterday at walk in cooler #4
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....cooked potatoes 50F, meatballs 51F, chicken breast 52F, corn and beans 48F, cooked ground beef 45F, cheese 47F, butter 48F in walk in cooler #1,2,3,4,5. Per chef food being held less than 4 hours. Food brought up others all in cooler due to not capable to maintain proper temperature.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours....raggu sauce 45F, per chef food was opened yesterday at walk in cooler #4 stop sale issue.
Toxic substance/chemical improperly stored....glass cleaner spray bottle stored with cooking spray oil in shelf underneath prep table at grilled station. Employee removed.
Handwash sink not accessible for employee use at all times...blocked by the racks
Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired....walk in coolers. Chef stated technician working on it during inspection.
Interior of refrigerator or freezer in disrepair/has exposed insulation...water leaking from cooler AC system at middle main walk in cooler.
Apr 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
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.
Carbon dioxide/helium tanks not adequately secured.
Covered waste receptacle not provided in women's bathroom.
Ice buildup in walk-in freezer.
Wall soiled with accumulated grease, food debris, and/or dust. Wall above 3 Compartment sink
Aug 29, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....cooling pork sauce 56F in very dip container with covered in walk in cooler. Food was cooked yesterday. Stop sale issue. Employee discarded food.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....cooling pork sauce 56F in very dip container with covered in walk in cooler. Food was cooked yesterday.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....orange sauce 45F, chimichuri 45F, Raggo sauce 44-45F, Alfredo 44F in walk in cooler 4. Food not prepped or portion today, food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....orange sauce 45F, chimichuri 45F, Raggo sauce 44-45F, Alfredo 44F in walk in cooler 4. Food not prepped or portion today, food being held more than 4 hours.stop sale issue. Employee discarded food.
Food-contact surface soiled with food debris, mold-like substance or slime... heavy solid build up in can opener blade and can opener holder. Employee cleaned.
Handwash sink not accessible for employee use at all times...stored plastic wrap box in handwashing sink at walk in cooler 4, employee removed.
Wet wiping cloth not stored in sanitizing solution between uses...several wet towels stored on the prep table at several station. Employee removed.
Apr 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observe raw fish above cooked beef not all commercial packaged. Operator placed raw fish on lower shelf.
Can opener surface soiled with food debris, mold-like substance or slime.
Employee with no hair restraint while engaging in food preparation. Observe some employees without hair restraint. Employee put on hair restraint
Food stored on floor. Observe cases of sweet potatoes on floor.
Feb 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 13, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Dec 15, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Dec 14, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at Walk-in 6; cooked pasta, meatballs, cooked vegetables,cooked potatoes, cooked chicken (47-51F - Cold Holding). Operator stated the food less then 2 hours and moved to other refrigerator.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
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.