GALLAGHERS STEAKHOUSE
2006 NW EXECUTIVE CENTER CIR, Boca Raton FL 33431 · 561-559-5800
Last inspected Mar 18, 2026 · 7 visits since September 2023
NOV 24
JAN 25
FEB 25
DEC 25
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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. 1. Hollandaise sauce and butter no time marking per operator item placed on time at 12pm. Operator time marked.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority1 Intermediate8 Basic
What the inspector wrote — 13 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with clean equipment. 1. Salad station employee touched trash can with gloved hands then grabbed a wiping cloth to wipe down station 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. 1. Salad station employee touched trash can with gloved hands then grabbed a wiping cloth to wipe down station without washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. 1.Side station; raw shrimp dumplings stored over cooked ready to eat onions, operator stored properly.
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. 1. Hollandaise sauce and butter no time marking per operator item placed on time at 12pm. Operator time marked.
Show the remaining 9 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of mold-like substance in the interior of the 3 ice machine bins.
Cases of food stored on floor in walk in freezer.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1.Employee purse on food contact surface next to reach in freezer used to store plates, operator stored properly.
Employee with soiled clothing. 1. Salad station employee apron soiled, employee changed apron.
In-use tongs stored on equipment door handle between uses.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. 1. Tongs on cook line oven handle, operator stored properly.
Nonfood-contact surface soiled, reach in cooler gaskets.
Old labels stuck to food containers after cleaning on dying shelf at ware washing station.
Dec 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked lobster and cooked shrimp. Chef moved raw shrimp.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at the front bar with a buildup of debris and slime. Bartender clean all nozzles at front bar
Handwash sink used for purposes other than handwashing. Handwashing sink by dishwasher is being used as a dump sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at handwashing sink in restroom at 77°f, handwashing sink in back prep room at 81°f
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottles of water on the cook line table. Manager discarded bottle of water.
Food stored on floor. Boxes of beef on the floor in walk in meat cooler.
Feb 6, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Items on front bar counter, limes, olives, peels, and other items used for drink on counter with no covering. Exposed to where people walk bye or walk up to counter.
Clam/mussel/oyster tags not marked with last date served. Clam and oyster tags not dated with last day of use.
Water pressure lacking at fixtures that require the use of water. Handwashing sink in back prep room lacking pressure for handwashing
No handwashing sign provided at a hand sink used by food employees. No handwashing sign by the dishwasher and by the walk in cooler handwashing sinks.
Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of Gatorade was in the cooler next to the steaks. Chef discarded bottles
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados at the salad station still had stickers. Chef removed avocados and removed stickers and washed avocados before cutting.
Working containers of food removed from original container not identified by common name. Flour container not labeled.
Jan 3, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 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. Glass washer at front bar at 0 ppm. Bartender changed bucket and primed to 100 ppm
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Fruits and olives on bar counter where people walk by has no protection from contamination
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink with a triple splitter with no hose Bibb vacuum breaker
Clam/mussel/oyster tags not marked with last date served. Oyster and clam tags not mark with last day of use from bag
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No heat strips or heat measuring device at time of inspection
Bowl or other container with no handle used to dispense food. Bowl being used to scoop cut lettuce. Chef discarded bowl.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign in kitchen, prep room and employee restroom
Working containers of food removed from original container not identified by common name.flour containers not labeled
Nov 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate1 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored above cooked mushroom stuffed bone marrow in cook line reach in cooler. Operator reorganized
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hollandaise sauce with liquid egg (113F - Hot Holding) for less than 1 hour. Discussed TPHC with operator. Provided written procedure. Operator time marked to be discarded at the end of 4 hours
Clam/oyster tags not marked with last date served. Most recent tags not marked with last date served. Discussed with operator
Handwash sink not accessible for employee use at all times. Utensils stored in meat prep walk in cooler hand wash sink. Meat preparation observed. Operator removed
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Cook line hand wash sink with a temperature or 81F. Tech arrived at time of inspection. Hot water provided
Cutting board has cut marks and is no longer cleanable. Observed in prep area
Jan 25, 2024Inspection Completed - No Further ActionComplaint Investigation
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Clam/mussel/oyster tags not marked with last date served.
Handwash sink not accessible for employee use at all times. Prep area at walk in cooler- observed Hand washing sink being blocked by Linen basket. Operator removed linen basket.
In-use tongs stored on equipment door handle between uses. Main kitchen cook line- observed tongs hanging on oven door handle.
Soiled dry wiping cloth in use. Main kitchen cook line- observed wiping cloth on cold holding unit preparation table. Employee removed wiping cloth.
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.