MAIN KITCHEN-ONDA-MARISOL RESTAURANT&BAR-EMPLOYEE CAFETERIA
900 S OCEAN BLVD, Boca Raton FL 33432 · 561-447-3000
Last inspected Mar 12, 2026 · 7 visits since September 2023
JAN 24
JAN 25
APR 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and C. 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. soup (119F - Hot Holding) in employee cafe. Soup out less than four hours. Reheated to 165F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed a operator at the expo line touching fresh ready to eat berries, or seasonal fruit toppings for ready to eat waffles pancakes and french toast; operator had no gloves on
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lowboy cooler x 5; grouper, raw (45F - Cold Holding); snapper raw (45F - Cold Holding). As per operator food in unit not portioned or prepared today. As per operator in unit longer than 4hrs. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lowboy cooler x 5; grouper, raw (45F - Cold Holding); snapper raw (45F - Cold Holding). As per operator food in unit not portioned or prepared today. As per operator in unit longer than 4hrs. See stop sale
In-use ice scoop stored on soiled surface between uses. Observed operator use ice scoop and immediately place it directly on top of ice machine. Operator removed
Show the remaining 1 finding ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils by cook line and flip top inside container submerged in water 67F°. Operator removed
Oct 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Food stored on floor. In the walk in freezer, case of raw shrimp was stored under the shelving. The case was moved up.
Jun 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (46F - Cold Holding); grilled chicken (46F - Cold Holding) in bottom reach in drawers on beaches cook line. Out less than. Four hours. Not prepped or portioned today. Removed and placed in walk in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. soup (119F - Hot Holding) in employee cafe. Soup out less than four hours. Reheated to 165F
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP of raw steaks stored over 48 hours in walk in cooler
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. Tuna removed from package
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 74F standing water at coffee station
Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers -Beaches cook like
Jan 29, 2025Inspection 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 ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine near dishwasher
No handwashing sign provided at a hand sink used by food employees. Employee cafeteria
Raw fruits/vegetables not washed prior to preparation. In use Avocados contain stickers
Jan 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Stop Sale issued due to adulteration of food product. Ice used for consumption at outdoor bar storing Bloody Mary mix
Clam/mussel/oyster tags not marked with last date served.
Handwash sink used for purposes other than handwashing. Sanitizer bucket filling up at hand sink at dish machine
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. Sushi reach in cooler
Employee personal food not properly identified and segregated from food to be served to the public. Employee cup stored in reach in cooler end of cook line with restaurant food Removed
Raw fruits/vegetables not washed prior to preparation. In use Avocados contain stickers
Single-service articles not stored inverted or protected from contamination. Straws at outdoor bar
Stored food not covered. Ice cream in freezer chest
Sep 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes (118F - Hot Holding); on stove top. operator states potatoes cooked less than four hours. Reheated to 165F.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
No paper towels or mechanical hand drying device provided at handwash sink. Prep area
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Produce walk in cooler
Clams/mussels/oysters removed from original container for long-term storage. Tags placed with clams and mussels
Raw fruits/vegetables not washed prior to preparation. Avocados contain stickers on cook line
Stored food not covered. Tomatoes in dry storage Produce not covered in produce 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.