MEDI TERRA
301 VIA DE PALMAS STE 99, Boca Raton FL 33432
Last inspected Mar 11, 2026 · 8 visits since July 2023
OCT 23
JUL 24
FEB 25
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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 garnishing ready to eat chickpeas with barehands
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
No handwashing sign provided at a hand sink used by food employees. No handwashing signs in both gender bathrooms.
Mar 10, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Food with mold-like growth. See stop sale. Tub of Ricotta cheese stored in Padella reach in cooler, with green mold like substance. Date opened cannot be ascertained. See Stop Sale.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Salmon paste, prepared and stored in reach in cooler on cook line, dated 3/1/26, ( 9 days ago ). Educated manager on storing cooked foods for 7 days or less. Food was discarded. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In True reach in cooler : Cooked Chicken ( 49 F - Cold Holding ). Cooked Rice (48F - Cold Holding); Cooked Yellow Rice (50F - Cold Holding); Cooked Risotto (51F - Cold Holding); Cous Cous (50F - Cold Holding); Heavy Cream (49F - Cold Holding); Milk (48F - Cold Holding); Feta Cheese (49F - Cold Holding); Butter (49F - Cold Holding). Per operator, foods not prepared or portioned today, foods prepared yesterday and 3 days ago. Foods were discarded, and work order was placed to check cooler. See Stop Sale.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with grease and food debris. Can opener was placed in 3 compartment sink to be washed and sanitized.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Two new employees, hired approximately 2 weeks ago, without signed Employee Health Forms. Printed forms for operator.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's cellphone and phone charger stored on shelf above flip top cooler at end of cook line. Educated employee on storing personal items in food preparation areas. Items were removed from food preparation area.
No Heimlich maneuver/choking sign posted. Provided poster to operator.
No handwashing sign provided at a hand sink used by food employees. No handwashing signs in both gender bathrooms.
Nov 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler #3, raw chicken stored over tomato paste. The chicken was moved to another cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler #1, raw chicken stored over raw fish. The chicken was moved to the bottom.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cook line by the expo window, cooked cauliflower (60F - Cold Holding). The cauliflower had been there less than 3 hours. The food was returned to the refrigerator to chill and cold hold.
Establishment not maintaining clam and mussel tags for 90 days.
Feb 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate2 Basic
Show 11 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef using cellphone and using unclean wiping cloth to sanitize surfaces. Began food handling without washing hands.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef handling unclean dishes at triple sink, touched garbage can, and Put on gloves with out washing hands before handling food and clean equipment.
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. Chef wiping hands on unclean apron and then began handling food and equipment.
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 garnishing ready to eat chickpeas with barehands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw lamb over feta cheese and heavy cream in two door reach in
Clam/mussel/oyster tags not marked with last date served.
Handwash sink not accessible for employee use at all times. Garbage bin in front of hand sink on cook line
No paper towels or mechanical hand drying device provided at handwash sink. Next to triple sink
No soap provided at handwash sink. On cook line
Food stored on floor. Produce on floor in upstairs storage
Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water
Jul 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate0 Basic
Show 4 findings ▾
Clam tags not maintained in chronological order according to the last date they were served in the establishment.
Clam tags not marked with last date served.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked asparagus, cooked potatoes, soup, cooked risotto
Dec 6, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 4, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority5 Intermediate2 Basic
Show 9 findings ▾
Observed: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken not commercially packaged over green beans one door freezer storage room Priority: High Priority
Observed: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken not commercially packaged over raw octopus in one door freezer in dry storage upstairs. Priority: High Priority
Observed: Clam tags not maintained in chronological order according to the last date they were served in the establishment. Priority: Intermediate
Observed: Handwash sink used for purposes other than handwashing. Stainless steel container in hand sink bar Priority: Intermediate
Observed: No paper towels or mechanical hand drying device provided at handwash sink. End of cook line Bar hand sink Priority: Intermediate
Observed: 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. Priority: Intermediate
Observed: No soap provided at handwash sink. End of cook line Bar handsink Priority: Intermediate
Observed: Clams removed from original container for long-term storage. Placed in container Priority: Basic
Observed: No handwashing sign provided at a hand sink used by food employees. End of cook line Bar hand sink Priority: Basic
Jul 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler next to the range, smoked salmon was stored directly above anchovies. Smoked salmon moved to seafood cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cookline, butter (74F - Cold Holding). The butter was being held on the cutting board for less than 3 hours. The butter was placed on TPHC. Form emailed and item time marked.
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.