J ALEXANDER'S RESTAURANT
1400 GLADES RD #200, Boca Raton FL 33431 · 561.347.9875
Last inspected Mar 5, 2026 · 9 visits since August 2023
NOV 23
MAR 25
APR 25
DEC 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 cold held at greater than 41 degrees Fahrenheit. Cooked Ribs; (51F - Cold Holding) left on the counter at cook line, chef stated on counter one hour, Chef moved cooked ribs to walk in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026009930 | Dec 11, 2025 | Feb 26, 2026 | $200 |
Inspection history
9 visits, newest first
Mar 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
What the inspector wrote — 12 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. 1. Employee at cookline using phone then grabbed clean equipment to begin food service. Reviewed handwashing washing with operator.
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. Employee at cookline using phone then grabbed clean equipment to begin food service. Reviewed handwashing washing with operator.
Handwash sink used for purposes other than handwashing. 1. Cookline hand washing sink; employee rinsing a strainer in hand washing sink.
No soap provided at handwash sink. 1. Prep area, operator provided.
Show the remaining 8 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Employee on cookline placed cellphone on cookline counter top, employee removed.
Food storage container/container lid cracked or broken throughout kitchen area.
Ice buildup in reach-in freezer and/or walk-in freezer. 1. Ice cream reach in freezer.
Old labels stuck to food containers after cleaning.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. 1. Bar area hand washing sink facing front doors has very slow draining.
Wall behind dishwasher soiled with accumulated mold like substance in warewashing area.
Water draining onto floor surface. 1. Bar area dump sink on the west side of the bar.
Water leaking from pipe and/or faucet/handle. 1. Bar area dump sink pipe on the west side of the bar. 2. Prep area faucet leaking after turning off water.
Dec 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide sink and surface sanitizer test kit used in sanitizer bucket at time of inspection
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Dec 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority4 Intermediate2 Basic
Show 11 findings ▾
Dented/rusted cans present. Dented can of pumpkin filling. See stop sale.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. On frontline employee apron visibly soiled. Observed employee touch apron and immediately prepared ready to eat sandwich. Operator educated employee. And instructed employee to remove gloves and wash hands
Server handled soiled dishes or utensils and then put on gloves and handled food without washing hands. Observed server carry dirty dishes to dishwasher, placed gloves on and then placing tortilla chips into bowl. No hand washing occurred. Operator educated employee and instructed employee to remove gloves and wash hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. middle flip top: salsa (47F - cold holding). Operator states item has been in unit for 2 hours. Operator discarded and replaced with new batch. homemadr ranch dressing (49F - cold holding). Operator states item has been in unit for 2 hours. Operator moved to walk in cooler to quick chill and replaced. Items not prepared or portioned today 4 drawer next to grill: raw trout (49F - Cold Holding); raw salmon (52F - Cold Holding); raw steak (51F - Cold Holding) raw salmon 48F. Operator states items have been in unit for less than 2 hours, unit is on uneven ground and drawers continuously open. Operator placed ice on top of items
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Heat lamp: cooked chicken (116F - Hot Holding). Employee states chicken was cooked less than 1 hour ago. Employee discarded fresh garlic in oil (82F - Hot Holding) being held next to heat lamp area with no temperature control. Employee states item has been out for approximately 3 hours. Employee discarded
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at bar
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide sink and surface sanitizer test kit used in sanitizer bucket at time of inspection
No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink at prep area did not have paper towels. Operator stocked paper towels into dispenser.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Working containers of food removed from original container not identified by common name. Observed unlabeled bottle containing clear liquid at wait station. Operator discarded
Apr 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Dented/rusted cans present. See stop sale. Dented can of pineapple 6 lbs 12 oz
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Ribs; (51F - Cold Holding) left on the counter at cook line, chef stated on counter one hour, Chef moved cooked ribs to walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Knife between cooler and wall. Chef removed and washed knife
Unwashed fruits/vegetables stored with ready-to-eat food. Avocado on salad prep table with stickers unwashed. Chef had avocados washed before cutting
Mar 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Items for drinks like limes, lemons and olives on the bar counter with no protection from contamination. Chef put lids on all items.
Handwash sink not accessible for employee use at all times. Rack of glasses on the handwashing sink in the water station. Chef removed rack
No soap provided at handwash sink. No soap at handwashing sink on cook line. Chef filled soap
In-use knife/knives stored in cracks between pieces of equipment. Knife between coolers in crack at cook line. Chef removed knife.
No Heimlich maneuver/choking sign posted.
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers at salad station and cook line. Chef removed stickers and had them washed before cutting.
Nov 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ice scoop handle in contact with ice. Front counter bar- observed employee using cup with no handle for scooping ice in ice bin. Operator removed cup.
In-use wet wiping cloth/towel used under cutting board. Main kitchen prep table at oven- observed wiping cloth underneath cutting board. Operator removed wiping cloth.
Soiled dry wiping cloth in use. Cook line at salad station- observed soiled wiping cloth on cutting board.
Aug 11, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 5, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Four draw flip top cooler at the salad station at cooked shrimp, cooked fish, tomato, (45-50F - Cold Holding), chef put ice on some items and moved other items to working cooler and called for maintenance Four draw cooler on the cook line at salmon, tuna, steak, burgers, chicken (49-51F - Cold Holding), Chef moved all items to walk-in cooler
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No heat test strips
Aug 4, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Four draw flip top cooler at the salad station at cooked shrimp, cooked fish, tomato, (45-50F - Cold Holding), chef put ice on some items and moved other items to working cooler and called for maintenance Four draw cooler on the cook line at salmon, tuna, steak, burgers, chicken (49-51F - Cold Holding), Chef moved all items to walk-in cooler
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No heat test strips
No paper towels or mechanical hand drying device provided at handwash sink. I the employees restroom
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.