MAX'S GRILL
404 PLAZA REAL, Boca Raton FL 33432 · 561.368.0080
Last inspected Dec 4, 2025 · 10 visits since July 2023
JUL 24
DEC 24
JUL 25
DEC 25
DEC 25
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon (50F - Cold Holding); raw tuna (50F - Cold Holding) in sushi reach in cooler drawer. Not prepped or portioned. In unit over four hours.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $2,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025011397 | Dec 17, 2024 | Mar 13, 2025 | $200 |
| 2--2021003697 | Jan 21, 2021 | Feb 26, 2021 | $800 |
| 2--2019017136 | Mar 20, 2019 | May 8, 2019 | $600 |
| 2--2019004633 | Jan 18, 2019 | Feb 19, 2019 | $600 |
| 2--2016056491 | Nov 30, 2016 | Feb 13, 2017 | $400 |
| 2--2016025514 | May 10, 2016 | Jun 30, 2016 | $200 |
Inspection history
10 visits, newest first
Dec 4, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 3, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 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 went from handling dirty plate ware, before handling clean plate ware without washing hands. Advised operator of proper hand washing procedures. Employee washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Sushi bar:; himachi (49F - Cooling) at5:20 since 10:00am; salmon (49F - Cooling)at 5:20 since 10:00 am see stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Sushi bar:; himachi (49F - Cooling) at5:20 since 10:00am; salmon (49F - Cooling)at 5:20 since 10:00 am see stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooler #2:from right; butter (49F - Cooling) at 3:50 since 3:00 52 F 5:20; cooked pasta (48F - Cooling) at 3:50F since 3:00 46F at 5:20. At current rate items will not reach 41F in 4hours. Advised operator to move items to walk-in cooler. Operator moved items.
Handwash sink used for purposes other than handwashing. Hand washing sink in ware washing contained dirty pans. Advised operator of proper handwashing sink use. Operator removed pans.
Spray bottle containing sanitizer not labeled. Advised operator to put a label on spray bottle. Operator labeled.
Opened employee beverage container in a cold holding unit with food to be served to customers. Advised operator to remove employee beverage. Operator discarded.
Dec 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jul 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef put gloves on without washing hands before handling equipment and food items
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. Chef plating ready to eat lettuce tomatoes and buns with barehands Waiter garnishing salads with seasoning with barehands
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Butter on cook line Time marked
Handwash sink not accessible for employee use at all times. Garbage bin infront of hand sink on cook line Removed
Handwash sink used for purposes other than handwashing. Chef at sushi station filling container in hand sink
Dec 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling tile missing. Multiple tiles missing in kitchen.
Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers end of cook line flip top cooler
Dec 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef leaving kitchen to get ice. Returned to kitchen and did not change gloves or wash hands before handling food containers.
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 did not wash hands in between handling dirty and clean dishes.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. eel (48F - Cold Holding); crab meat (50F - Cold Holding); Hamachi (46F - Cold Holding); salmon (44F - Cold Holding); tuna (44F - Cold Holding) in sushi reach in cooler and top cold holding case. Not prepped or portioned today In unit less than four hours. Placed back in walk in cooler.
Ceiling tile missing. Multiple tiles missing in kitchen.
Food stored on floor. Onions on floor near hand sink at dish wash area
Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers end of cook line flip top cooler
Jul 22, 2024Inspection 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 ▾
Shell eggs in use or stored with cracks or broken shells. See stop sale. Two cracked eggs in walk in 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. raw salmon (50F - Cold Holding); raw tuna (50F - Cold Holding) in sushi reach in cooler drawer. Not prepped or portioned. In unit over four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon (50F - Cold Holding); raw tuna (50F - Cold Holding) in sushi reach in cooler drawer. Not prepped or portioned. In unit over four hours.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Sushi rice
Floor area(s) covered with standing water. In cracked floor tile on cook line
Floor tiles missing and/or in disrepair. On cook line
Old labels stuck to food containers after cleaning.
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, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. short rib (47-51F - Cooling) in walk in cooler. Chef states food not prepped or portioned. In unit overnight. Tightly covered. Food did not reach 41F within 6 hours.
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. short rib (47-51F - Cooling) in walk in cooler. Chef states food not prepped or portioned. In unit overnight. Tightly covered. Food did not reach 41F within 6 hours.
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. Sous vide and ROP
Jul 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over hamburger in the reach in cooler on the cookline. Chef moved the tray of chicken.
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.