MARYBO LLC
100 PLAZA REAL S STE K-L, Boca Raton FL 33432 · 561.955.6021
Last inspected Mar 26, 2026 · 12 visits since July 2023
OCT 23
JUL 24
DEC 24
AUG 25
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,150
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025067045 | Aug 13, 2025 | Dec 19, 2025 | $300 |
| 2--2025009864 | Dec 10, 2024 | May 6, 2025 | $250 |
| 2--2023011592 | Feb 23, 2023 | Mar 28, 2023 | $400 |
| 2--2017011154 | Feb 28, 2017 | Mar 23, 2017 | $200 |
Inspection history
12 visits, newest first
Mar 26, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Yves Magnac 7/24/25
No soap provided at handwash sink. No soap at handwash sink in kitchen next to back exit door and 2 door cooler.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's Bathroom door not self closing.
Bowl or other container with no handle used to dispense food. Inside right kitchen flip top, single service container with no handle used as scoop for parmesan.
Mar 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority3 Intermediate7 Basic
Show 13 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. Dishwasher Chlorine 0ppm.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator cutting melons inside kitchen with only one gloved hand. Operator stops cutting melons to answer a phone call. When employee prepares to continue cutting the melons he changes his gloves with no handwash.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top (left); lettuce, cut (51F - Cold Holding); tomatoes, sliced (51F - Cold Holding). As per operator foods in unit not portioned or prepared today. In unit less than 4hrs. Observed lettuce double stacked and flip top kept open. Operator placed bag of ice on lettuce and put sliced tomatoes inside lowboy cooler for quick chill.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Yves Magnac 7/24/25
No soap provided at handwash sink. No soap at handwash sink in kitchen next to back exit door and 2 door cooler.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. 1)Behind front counter paper towel motion sensor not responsive. 2)Next to back door and 2 door cooler in kitchen
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's Bathroom door not self closing.
Bowl or other container with no handle used to dispense food. Inside right kitchen flip top, single service container with no handle used as scoop for parmesan.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with a watch on
Employee with no hair restraint while engaging in food preparation. Employee with no hair restraint preparing food
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Inside bulk container of sugar, handle directly touching sugar
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed food debris inside microwave
Wet wiping cloth not stored in sanitizing solution between uses. Wet rag next to green cutting board, not placed in sanitizer bucket.
Aug 15, 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 ▾
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Waitress on site during inspection
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling vents and tiles
Equipment in poor repair. Hand sink at coffee station missing cold water knob
Aug 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale. One can of peppers on shelf at prep table
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef cracked eggs with gloves. Removed gloves and began handling equipment without washing hands in between.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef using cellphone and then put gloves on without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (54F - Cold Holding); turkey (54F - Cold Holding); ham (54F - Cold Holding); chicken (54F - Cold Holding); cheese (54F - Cold Holding); cut tomatoes (49F - Cold Holding); cooked spinach (49F - Cold Holding) flip top cooler in kitchen. Out less than four hours. Not prepped or portioned today. Placed back into walk in cooler. Front counter-butter (70F - Cold Holding) out less than four hours. Placed back into cooler. Not prepped or portioned today.
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Waitress on site during inspection
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Front counter
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling vents and tiles
Equipment in poor repair. Hand sink at coffee station missing cold water knob
Dec 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Next to dish machine
No soap provided at handwash sink. Next to dish Machine
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 77F at front coffee station
Dec 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority5 Intermediate0 Basic
Show 8 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef observed using cellphone while stirring glaze. Hands were not washed prior to handling food item.
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. turkey (60F - Cold Holding); ham (57F - Cold Holding); mozzarella (50F - Cold Holding); cream cheese (50F - Cold Holding); cheese (57F - Cold Holding); right side sand which flip top cooler. Not prepped or portioned today. In unit less than four hours. Moved to walk in cooler.
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 paper towels or mechanical hand drying device provided at handwash sink. Next to dish machine
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. Next to dish Machine
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 77F at front coffee station
Aug 1, 2024□ 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 ▾
Equipment in poor repair. Hand sink next to dish machine detached from wall
Jul 31, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw egg yolks over butter bottom reach in pastry cooler. Removed
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. ham (50F - Cold Holding); eggs (50F - Cold Holding); turkey (50F - Cold Holding); cream cheese (50F - Cold Holding); Swiss cheese (50F - Cold Holding); goat cheese (50F - Cold Holding); tuna (45F - Cold Holding); right side of flip top sand which cooler. Not prepped or portioned. In unit over four hours. Sliced tomatoes (48F - Cold Holding); milk (48F - Cold Holding); turkey (50F - Cold Holding); Swiss (46 - Cold Holding); provolone (46F - Cold Holding); turkey (48F - Cold Holding); ham (48F - Cold Holding); cut melon (50F - Cold Holding); quiche (48F - Cold Holding); salmon (51F - Cold Holding); hard boil eggs (50F - Cold Holding); butter (50F - Cold Holding) walk in cooler. Not prepped or portioned today. In unit over four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (50F - Cold Holding); eggs (50F - Cold Holding); turkey (50F - Cold Holding); cream cheese (50F - Cold Holding); Swiss cheese (50F - Cold Holding); goat cheese (50F - Cold Holding); tuna (45F - Cold Holding); right side of flip top sand which cooler. Not prepped or portioned. In unit over four hours. Sliced tomatoes (48F - Cold Holding); milk (48F - Cold Holding); turkey (50F - Cold Holding); Swiss (46 - Cold Holding); provolone (46F - Cold Holding); turkey (48F - Cold Holding); ham (48F - Cold Holding); cut melon (50F - Cold Holding); quiche (48F - Cold Holding); salmon (51F - Cold Holding); hard boil eggs (50F - Cold Holding); butter (50F - Cold Holding) walk in cooler. Not prepped or portioned today. In unit over four hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hollandaise (74F - Hot Holding) in steam table. Reheated less than Four hours ago. Steam table not plugged in. Operated plugged in steam table. Rebated food item to 165F.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One waitress on site at time of inspection
Equipment in poor repair. Hand sink next to dish machine detached from wall
In-use knife/knives stored in cracks between pieces of equipment. Spatulas stored between counter and convection oven
Working containers of food removed from original container not identified by common name. Sugar
Jan 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 1, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager at the time of the inspection Juliana Castaneda 4/13/23
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Oct 25, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) set up Triple Sink (Chlorine 100ppm)
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sliced tomatoes walk in cooler
Stop Sale issued due to food originating from an unapproved source. Homemade jams
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager at the time of the inspection Juliana Castaneda 4/13/23
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cookies on front display Jams on front display
Jul 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At the front coffee counter, the hand wash sink faucet is missing the hot water side handle. Heat water is not able to be turned on.
Food stored on floor. In the walk in cooler, eggs and cooked spinach were stored on the floor. The items were moved to shelving.
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.