GRAND CENTRAL
20583 BOCA WEST DR, Boca Raton FL 33434 · (561) 488-6990
Last inspected Mar 20, 2026 · 8 visits since September 2023
JAN 24
JAN 25
APR 25
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Main kitchen front line- observed sausage at 110 degrees F. Operator placed sausage inside oven for reheating.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary ammonium solution approximately 600 ppm. Chef changed water and quaternary solution to 200 ppm
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep station counter. Employee removed phone
In-use utensil stored in standing water less than 135 degrees Fahrenheit. spatula and tongs in standing water at breakfast station. Employee removed utensils and discarded water.
Nov 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink by pizza station has zero hot water.
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. Thawed fish not removed from reduced oxygen packaging. Chef removed fish from reduced oxygen packaging.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop stored in standing water in salad station. Chef removed from water
Apr 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. Garbage can blocking a few handwashing sinks. Chef removed garbage cans
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink at the beginning of cook line water temperature at 77°F to 78°F.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in the room by the dishwasher with mold like substance.
Mar 31, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 28, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Break menu: Nova platter Lunch menu: tuna poke wonton Both menu items do not have a raw animal protein identifier on menu.
Jan 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 6 high priority.
6 High priority1 Intermediate0 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed on ice bath: Cooked mushrooms (47F - cooling) @ 2:10; cooling since 7:30 At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw salmon over corn, both products not in commercial packaging at tall reach in freezer. Operator stored properly.
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. pull out drawers under table top fryer: marinated raw chicken (48F - Cold Holding) at 2:48; cooling since 8:30 At current rate of cooling product did not reach 41F within 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On ice bath: smoked salmon (51F - Cold Holding); shredded cheddar (49F - Cold Holding); omelette station flip top: sliced sausage (47F - Cold Holding); hummus (44F - Cold Holding); shredded mozzarella (44F - Cold Holding); feta (48F - Cold Holding); cooked tomatoes (45F - Cold Holding); fresh mozzarella (45F - Cold Holding); pizza sauce (ingredients added) (44F - Cold Holding); roasted vegetables (50F - Cold Holding); pull out drawers at panini station: seaweed salad (48F - Cold Holding); edamame (51F - Cold Holding); diced tomatoes (49F - Cold Holding); cooked pasta (50F - Cold Holding); sandwich station: tuna salad (47F - Cold Holding); chicken salad (49F - Cold Holding); egg salad (50F - Cold Holding); salmon salad (52F - Cold Holding); seafood salad (45F - Cold Holding); lobster salad (47F - Cold Holding); grill station: hot dogs (60F - Cold Holding); branzino (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature in excess of 4 hours. See stop sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed on ice bath: Cooked mushrooms (47F - cooling) @ 2:10; cooling since 7:30 At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On ice bath: smoked salmon (51F - Cold Holding); shredded cheddar (49F - Cold Holding); omelette station flip top: sliced sausage (47F - Cold Holding); hummus (44F - Cold Holding); shredded mozzarella (44F - Cold Holding); feta (48F - Cold Holding); cooked tomatoes (45F - Cold Holding); fresh mozzarella (45F - Cold Holding); pizza sauce (ingredients added) (44F - Cold Holding); roasted vegetables (50F - Cold Holding); pull out drawers at panini station: seaweed salad (48F - Cold Holding); edamame (51F - Cold Holding); diced tomatoes (49F - Cold Holding); cooked pasta (50F - Cold Holding); sandwich station: tuna salad (47F - Cold Holding); chicken salad (49F - Cold Holding); egg salad (50F - Cold Holding); salmon salad (52F - Cold Holding); seafood salad (45F - Cold Holding); lobster salad (47F - Cold Holding); grill station: hot dogs (60F - Cold Holding); branzino (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature in excess of 4 hours. See stop sale Walk in cooler: smoked salmon (47F - Cold Holding); whole chicken (49F - Cold Holding); chicken salad (52F - Cold Holding); buttermilk (52F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2.5 hours. On-site engineering department presently working on cooler. Advised operator to ice down or move all tcs products to another fully operable cooler.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. pull out drawers under table top fryer: marinated raw chicken (48F - Cold Holding) at 2:48; cooling since 8:30 At current rate of cooling product did not reach 41F within 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked sushi rice (121F - Hot Holding); cooked onions (88F - Hot Holding) Observed on counter in ziplock bag. Per operator, product is left out and to be served at room temperature. Per operator, out of temperature for approximately 3 hours. Advised operator use time control. Advised operator to place time stamp for remaining 1 hour. Time control procedure emailed to operator.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Break menu: Nova platter Lunch menu: tuna poke wonton Both menu items do not have a raw animal protein identifier on menu.
Jan 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Main kitchen dish area- observed employee touched face wearing gloves. Operator immediately stopped employee to wash hands and change gloves.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Main kitchen front line- observed sausage at 110 degrees F. Operator placed sausage inside oven for reheating.
Whole meat roast hot held at less than 130 degrees Fahrenheit. Main kitchen-Auto-sham-; brisket (120F - Hot Holding). Operator placed brisket in oven for reheating.
Handwash sink not accessible for employee use at all times. Main kitchen front line- observed wiping cloth inside hand washing sink. Front line hand washing sink- observed wiping cloth inside hand washing sink. Operator 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.