LISA KITCHEN
21401 POWERLINE RD UNIT 4, Boca Raton FL 33433 · 561-488-1628
Last inspected Feb 3, 2026 · 11 visits since July 2023
FEB 25
JUN 25
OCT 25
JAN 26
FEB 26
— STEADY
5 inspections within 29 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/25 License expired less than sixty days. License paid on my Florida license.com Uploaded to verify, paid in full
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Feb 3, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Pipes going into drain, no air gap
Dented/rusted cans present. See stop sale. 5 lb can of bean sauce. Manager removed can from shell.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shelled eggs left on counter during lunch. Manager moved eggs to walk in cooler
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water below 135°f. Cook heated water up to 150°f
Show the remaining 2 findings ▾
No Heimlich maneuver/choking sign posted.
Self-closing device on bathroom door disconnected/broken. Restroom door has no self closing device
Jan 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Pipes from three compartment sink go into drain, doesn't have a one inch air gap from rim of drain
Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/25 License expired less than sixty days. License paid on my Florida license.com Uploaded to verify, paid in full
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over raw vegetables in walk in cooler. Employee moved eggs
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken balls; (49F - Cold Holding) left on counter after lunch rush. Chef returned to reach in cooler
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. There is no type of self closing device on door to public restroom
Food stored on floor. Bag of corn meal on the floor in prep area. Cook picked up bag.
No Heimlich maneuver/choking sign posted.
Oct 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No probe thermometer provided to measure temperature of food products. Digital thermometer provided not working, needs new battery.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters heavily soiled with grease.
Oct 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork and raw chicken stored on top of buckets of ready to eat sauce in walk in cooler. Employee reorganized.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked pork (48F - Cold Holding); cooked chicken (48F - Cold Holding) not prepared or portioned today stored at to go prep cooler for more than 6 hours overnight per employee. cooked chicken (50F - Cold Holding); cooked pork (50F - Cold Holding); raw shrimp (48F - Cold Holding); raw beef (48F - Cold Holding); raw chicken (48F - Cold Holding); flip top reach in: cooked beef (52F - Cold Holding); tofu (50F - Cold Holding); pork wonton (50F - Cold Holding) not prepared or portioned today stored at cook flip top reach in cooler for more than 6 hours overnight per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (48F - Cold Holding); cooked chicken (48F - Cold Holding) not prepared or portioned today stored at to go prep cooler for more than 6 hours overnight per employee. See stop sale. cooked chicken (50F - Cold Holding); cooked pork (50F - Cold Holding); raw shrimp (48F - Cold Holding); raw beef (48F - Cold Holding); raw chicken (48F - Cold Holding); flip top reach in: cooked beef (52F - Cold Holding); tofu (50F - Cold Holding); pork wonton (50F - Cold Holding) not prepared or portioned today stored at cook flip top reach in cooler for more than 6 hours overnight per operator. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice (133F - Cooling at 1:20, 120F at 2:00) cooling at room temperature at back prep cart at room temperature in deep container. At current rate of cooling, item will not reach 70F within the required 2 hour window. Employee moved item to walk in cooler and mixed rice to increase cooling rate.
No probe thermometer provided to measure temperature of food products. Digital thermometer provided not working, needs new battery.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking on cooked chicken and cooked pork stored at to go prep reach in cooler. Per employee, items were cooked more than 24 hours ago.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters heavily soiled with grease.
Raw fruits/vegetables not washed prior to preparation. Raw broccoli taken directly from original box and cut for prep without first washing produce.
Jun 11, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine 200 ppm. Operator corrected to 100 ppm.
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/
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Mar 3, 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 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/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking observed. Per operator, cooked ribs, cooked shrimp, roast pork, etc. all prepared 24-36 hours prior
Feb 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority4 Intermediate0 Basic
Show 4 findings ▾
Manager or person in charge lacking proof of food manager certification. Manager not on site at time of inspection. All certification locked in office and unavailable to review.
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/
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking observed. Per operator, cooked ribs, cooked shrimp, roast pork, etc. all prepared 24-36 hours prior
Dec 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jul 26, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Bowl or other container with no handle used to dispense food. At prep area plastic bowl with no handle in soy sauce container- operator removed.
Jul 25, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler by end of cookline- Chicken 50F at 2:30 ( cooling overnight), cooked pork at 2:30 ( cooling overnight), cooked pork ribs at 2:30 ( cooling overnight), krab rangoon at 2:30 ( cooling overnight)- food covered - at current rate of cooling food did not reach 41F within 6 hours- see stop sale.
Dented/rusted cans present. See stop sale. At dry storage observed two dented cans of soy sauce- see stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler by end of cookline- Chicken 50F at 2:30 ( cooling overnight), cooked pork at 2:30 ( cooling overnight), cooked pork ribs at 2:30 ( cooling overnight), krab rangoon at 2:30 ( cooling overnight)- food covered - at current rate of cooling food did not reach 41F within 6 hours- see stop sale.
Bowl or other container with no handle used to dispense food. At prep area plastic bowl with no handle in soy sauce container- operator removed.
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.