GRILLE ON CONGRESS (THE)
5101 CONGRESS AVENUE, Boca Raton FL 33431
Last inspected Jun 23, 2026 · 8 visits since August 2023
FEB 25
APR 25
OCT 25
MAY 26
JUN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. calamari (46F - Cold Holding); cooked shrimp (46F - Cold Holding)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jun 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate2 Basic
What the inspector wrote — 9 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna and raw beef over cooked onions and cut vegetables. Chef moved items
Stop Sale issued on time/temperature control for safety food due to temperature abuse. calamari (46F - Cold Holding); cooked shrimp (46F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cook line at calamari (46F - Cold Holding); cooked shrimp (46F - Cold Holding) see stop sale
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/
Show the remaining 5 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at back prep area. Chef filled paper towels.
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.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed poster. Printed and posted sign.
Bowl or other container with no handle used to dispense food. Using a plate as a scoop. Chef removed plate
No Heimlich maneuver/choking sign posted.
May 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Displayed food not properly protected from contamination. Butter left on counter before sitting people exposed to the elements.and also out of temperature
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.raw turkey over raw shrimp.in three door cooler on cook line. Chef moved items
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front bar cooler at Olives with blue cheese; (45F - Cold Holding), manager put bottle in ice. Butter I Left at tables before seating people, Butter; (69F - Cold Holding)
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 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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has a mold like substance by the ice chute.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents with heavy load of dust.
Equipment and utensils not properly air-dried - wet nesting. Pots and pans being stacked wet
No Heimlich maneuver/choking sign posted.
Soda dispenser gun not cleaned at least once every 24 hours. Soda gun displayed a mold like substance on drink dispenser nozzle.
Oct 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked ribs.Cook moved ribs
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked turkey at 46°F left on counter, chef put back in cooler
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler at front counter has rusty shelves
Apr 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch
Feb 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish and raw shrimp. Chef moved chicken
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked vegetables on counter cooling at 54°. Chef moved items to cooler to cool down to 41°
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 emailed
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. A black and slimy mold like substance by the ice chute in the ice machine in back room.
Working containers of food removed from original container not identified by common name. Oil in spray bottle not labeled. Chef labeled bottle
Apr 26, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.two door flip top cooler on cook line at salmon (45F - Cold Holding); mahi (45F - Cold Holding); chicken (45F - Cold Holding), chef put ice on fish and moved chicken to working cooler and called for maintenance
Food stored on floor. Box of food on the floor in the walk in freezer chef picked up box
Jan 11, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 7 high priority.
7 High priority1 Intermediate6 Basic
Show 14 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....00 ppm
Non-food grade paper/paper towel used as liner for food container in cheese, employee removed paper towel
Nonfood-grade containers used for food storage - direct contact with food...oil spray bottle. Operator discarded bottle
Raw animal food stored over/not properly separated from ready-to-eat food....raw chicken above cooked chicken, chicken stock, crabmeat in reach in cooler, employee properly stored
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....onion deep date marked 12/29/23 in 2 door tall reach in cooler at kitchen. Stop sale issue. Employee discarded food.
Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....onion deep date marked 12/29/23 in 2 door tall reach in cooler at kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...slice cheese 49°, turkey 46°, yellow cheese 51°, capers 48°, in flip top coolers at kitchen, food stored double containers, food being held less than 4 hours, employee removed container.... Portion butter in room temperature at bar being held less than 4 hours. Employee time marked
No paper towels or mechanical hand drying device provided at handwash sink at prep station. Employee provided
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food in blue cheese. Employee discarded container
Cleaned and sanitized equipment or utensils not properly stored...ice scoop stored directly on the counter at server station, bar. Employee properly stored
Stored food not covered...cooked apple, sauce in tall two side door reach in cooler. Employee covered
Wet wiping cloth not stored in sanitizing solution between uses at server station. Operator removed
Working containers of food removed from original container not identified by common name...water, sauce, oil squeezed / spray. Employee labeled
Aug 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 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. Used a chlorine test kit and found no chlorine sanitizer residual in the dishwashing machine.Pic corrected by replacing empty bucket with full bucket, then priming to 100 ppm, dishwashing machine was repaired and working properly before inspection was completed. Pic has been reminded to use test kit to verify that dishwashing machine is sanitizing dishes.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door Flip top cooler on cook line at pasta, cooked onions, cheese (44-47F - Cold Holding). pasta, cooked onions, cheese (44-47F - Cold Holding) chef called for maintenance and emptied entire cooler and moved to walk-in cooler
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.