HYATT PLACE BOCA RATON
100 EAST PALMETTO PARK ROAD, Boca Raton FL 33432 · 5616727819
Last inspected Dec 22, 2025 · 8 visits since July 2023
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter packets (71F - Cold Holding) at buffet. Out less than four hours. Placed on ice.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024053458 | Aug 5, 2024 | Oct 23, 2024 | $400 |
| 2--2023044075 | Jul 25, 2023 | Sep 11, 2023 | $400 |
Inspection history
8 visits, newest first
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
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 handled soiled wiping cloth while handling pan of food coming out of oven. Advised operator of proper hand washing procedures. Employee washed hands.
Nonfood-grade bags used in direct contact with food. In walk in cooler, Asparagus stored in grocery bag. Advised operator of proper storage of items.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
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.Dishwasher observed handling dirty dishes in triple to clean dishes without changing gloves and handwashing in between
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut melon (52F - Cooling) at 9:22 am to 52F at 9:30 am since 7 am; in walk in cooler. Covered in plastic containers. Removed lid to cool. At this rate Food will not cool to 41F within four hours
No probe thermometer provided to measure temperature of food products. Does not turn on
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on rack with clean equipment by dish machine
Food stored on floor. Fruit In storage room Onions In walk in cooler
Nothing was found. The inspector recorded no violations at all.
A return visit. The problems from the previous inspection had been dealt with.
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
Show 5 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (0F Temperature);set up Triple Sink (Quaternary 200ppm)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter packets (71F - Cold Holding) at buffet. Out less than four hours. Placed on ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. eggs (118F - Hot Holding) on buffet. Out less than four hours. Discussed TPHC with operator. Eggs reheated to 165F. eggs (118F - Hot Holding); cooked potatoes (84F - Hot Holding) in hot holding window in kitchen. Out less than four hours. Discussed TPHC. reheated to 165F
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Unable to provide
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. eggs (120F - Hot Holding); at buffet line. Per operator eggs out less than four hours. Reheated to 165F.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary
Floor soiled/has accumulation of debris. Walk in cooler under racks
No conspicuously located ambient air temperature thermometer in holding unit. Bane Marie in kitchen across from cook line
Standing water in bottom of reach-in-cooler Reach in cooler three
A return visit. The problems from the previous inspection had been dealt with.
Ordered shut on the spot. 1 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
Show 1 finding ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 25 live flies landed on clean and dry food storage containers and utensils in the dish washing area of the kitchen. Approximately 20 live flies landed on the walls of the coffee station portion of the buffet line. This is a separate room from the main buffet line. Approximately 20 live flies landed on the walls of the main buffet line room.
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.