MOTEK BOCA
5377 TOWN CENTER RD #300, Boca Raton FL 33486 · 561-922-3319
Last inspected Jun 9, 2026 · 10 visits since October 2023
JAN 24
AUG 24
FEB 26
MAY 26
JUN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Walk in cooler. Roasted garlic date marked feb 9th
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026029116 | Feb 24, 2026 | Jun 11, 2026 | $560 |
Inspection history
10 visits, newest first
Jun 9, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
Handwash sink not accessible for employee use at all times. Handwashing sink blocked at cook line, back prep room and by ice machine handwashing sink blocked
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in employee restroom handwashing sink
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Show the remaining 5 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has a black mold like substance by ice drop chute.
Food stored on floor. Several boxes of food on the floor in walk in freezer
Hole in or other damage to wall. Hole in the wall by the dishwasher, and black mold like substance
In-use knife/knives stored in cracks between pieces of equipment. Knives between cooler cracks on cook line and salad station.. Chef removed knives
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Untensils on cook line in standing water. Chef put canister on top of stove.
May 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate10 Basic
Show 17 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary ammonia sanitizer empty at three compartment sink
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over raw vegetables. Chef moved fish
Handwash sink not accessible for employee use at all times.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels by salad station, prep line, by walk in cooler. Manager had paper towels filled
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Water pressure lacking at fixtures that require the use of water.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink by walk in cooler hot water is off
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has a buildup of mold like substance in interior and chute
Cloth used as a food-contact surface. Using cheese cloth and cloth towels to cover food. Chef removed towels chef removed towels
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottles of water on prep counters. Chef removed bottles
Food stored on floor. Box of food on the floor in prep room, Chef picked up.
Hole in or other damage to wall. Hole in wall by the dishwashers
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water, chef removed scoop
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at salad station
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers at the salad station. Chef had them washed after removing stickers
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary sanitizer too strong above 500 ppm. Chef remixed sanitizer solution to 200 ppm
Working containers of food removed from original container not identified by common name. Flour containers not labeled
Apr 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 24, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 6 high priority.
6 High priority4 Intermediate1 Basic
Show 11 findings ▾
Employee touched soiled towel and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hands
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Pantry station, tuna sliced See stop sale.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For salmon received fresh and sold raw as ceviche
Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Establishment only approved for ROP raw meats and poultry, Sous vide of lamb and cook chill of sofrito. Several other special processes being conducted.
Sous vide reduced oxygen packaged food not cooked to required minimum internal temperature. Chicken cooked to 140F. Operator moved chicken to grill to finish cook.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting out of any temperature control, Blanched cauliflower 57f cold holding. Per operator stored for approximately 1 hour and not prepared or portioned today. Operator moved to time control for the remaining time until 2 pm, rechecked at 2:03 pm 4 hour mark product was not discarded. See stop sale Cook line ice baths Raw chicken in batter 56f cold holding, Pooled eggs 46f cold holding Per operator stored for approximately 1 hour and not prepared or portioned today, operator added more ice Pantry cooler, Crushed tomatoes 56f cold holding Feta spread cheese 47f cold holding under grill cooler vacuum sealed bag with raw Beef 57f cold holding Per operator products not prepared or portioned today and stored for approximately 1 hour. Operator removed overstocked items
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Cooked brisket, cooked lamb.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Prep area, Eggplant 66f cooling at 12:30pm, cooling since 11am, 61f cooling at 1pm At this cooling rate product will not cool to 41F within 6 hours, pantry cooler Cut watermelon 46f cooling at 11:30am, cooling since 11am, at 1 pm same temperature at this current cooling rate product will not cool to 41F within 4 hours. Operator moved both products to walk in cooler
Handwash sink not accessible for employee use at all times. Cook line, pizza station blocked by cooler, operator removed. Dishwasher area, blocked by sanitation buckets inside Operator removed
Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cooked brisket and cooked lamb, vacuum sealed cooked below 135F. See Stop Sale
Feb 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 16 high priority.
16 High priority8 Intermediate1 Basic
Show 25 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.at 0 ppm Advised operator to moved sanitation procedures to 3 compartment sink
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee washed hands
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 handled dirty dishes than handled clean dishes without washing hands first. Employee washed hands
Employee touched soiled towel and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hands
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Pantry station, tuna sliced See stop sale.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For salmon received fresh and sold raw as ceviche
Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Establishment only approved for ROP raw meats and poultry, Sous vide of lamb and cook chill of sofrito. Several other special processes being conducted.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer Raw beef over cooked beef Operator stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Flip top cooler pantry Raw tuna over cut vegetables. Walk in cooler Raw beef over cooked brisket Operator stored properly
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Walk in cooler. Roasted garlic date marked feb 9th
Sous vide reduced oxygen packaged food not cooked to required minimum internal temperature. Chicken cooked to 140F. Operator moved chicken to grill to finish cook.
Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Pantry station, tuna sliced See stop sale. Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cooked brisket and cooked lamb, vacuum sealed cooked below 135F. See Stop Sale
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. Sitting out of any temperature control, Blanched cauliflower 57f cold holding. Per operator stored for approximately 1 hour and not prepared or portioned today. Operator moved to time control for the remaining time until 2 pm, rechecked at 2:03 pm 4 hour mark product was not discarded. See stop sale Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting at room temperature with no temperature control. Sauced onions 101f hot holding,Butter 104f hot holding, Eggplant 123f hot holding, Sliced tomatoes 100f hot holding, cooked peppers 120f hot holding, Cooked corn 107f hot holding cut cabbage 78f hot holding Poached eggs with coating -128f hot holding per operator all products stored for approximately 1 hour, operator moved to time control and timed marked. At the 4 hour mark items still in use not discarded. See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting out of any temperature control, Blanched cauliflower 57f cold holding. Per operator stored for approximately 1 hour and not prepared or portioned today. Operator moved to time control for the remaining time until 2 pm, rechecked at 2:03 pm 4 hour mark product was not discarded. See stop sale Cook line ice baths Raw chicken in batter 56f cold holding, Pooled eggs 46f cold holding Per operator stored for approximately 1 hour and not prepared or portioned today, operator added more ice Pantry cooler, Crushed tomatoes 56f cold holding Feta spread cheese 47f cold holding under grill cooler vacuum sealed bag with raw Beef 57f cold holding Per operator products not prepared or portioned today and stored for approximately 1 hour. Operator removed overstocked items
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting at room temperature with no temperature control. Sauced onions 101f hot holding,Butter 104f hot holding, Eggplant 123f hot holding, Sliced tomatoes 100f hot holding, cooked peppers 120f hot holding, Cooked corn 107f hot holding cut cabbage 78f hot holding, Poached eggs with coating -128f per operator all products stored for approximately 1 hour, operator moved to time control and timed marked. At the 4 hour mark items still in use not discarded. See Stop Sale Steam table Yellow rice 101 F hot holding per operator stored for approximately 1 hour. Operator reheated to 171F
Warewashing sanitizing solution exceeding the maximum concentration allowed.at 200ppm+. Chlorine at 3 compartment sink dishwasher area. Advised operator to set up sanitation procedures properly
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Cooked brisket, cooked lamb.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Prep area, Eggplant 66f cooling at 12:30pm, cooling since 11am, 61f cooling at 1pm At this cooling rate product will not cool to 41F within 6 hours, pantry cooler Cut watermelon 46f cooling at 11:30am, cooling since 11am, at 1 pm same temperature at this current cooling rate product will not cool to 41F within 4 hours. Operator moved both products to walk in cooler
Handwash sink not accessible for employee use at all times. Cook line, pizza station blocked by cooler, operator removed. Dishwasher area, blocked by sanitation buckets inside Operator removed
No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink by dry storage area with spices.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No soap provided at handwash sink. At handwashing sink at dry storage and dishwasher area
Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cooked brisket and cooked lamb, vacuum sealed cooked below 135F. See Stop Sale
Aug 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. meat sauce (74F - Cooling); cooked tomato sauce (48F - Cooling); walk in cooler. Not prepped or portioned today. In unit over four hours. At this rate food did not reach 41F within 6 hours. Stored In large covered containers.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw veal walk in cooler Removed
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. meat sauce (74F - Cooling); cooked tomato sauce (48F - Cooling); walk in cooler. Not prepped or portioned today. In unit over four hours. At this rate food did not reach 41F within 6 hours. Stored In large covered containers.
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 Chicken butter Time marked
Handwash sink used for purposes other than handwashing. Bucket in hand sink in pasta room Hand sink at triple sink storing sanitizer buckets
Bowl or other container with no handle used to dispense food. Cup in panko
Old labels stuck to food containers after cleaning. Drying rack
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm) remade Sanitizer Bucket (Quaternary 200ppm)
Working containers of food removed from original container not identified by common name. Flour
Mar 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 12, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Cook line
Clam tags not marked with last date served. Some tags missing dates.
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.
Jan 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 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. dish washer observed handling unclean dishes with gloves and began handling clean dishes. No glove changing in between
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Cook line
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. Garlic in oil Cooked tomatoes Sliced tomatoes
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked tomato sauce (108F - Hot Holding); vodka sauce (84F - Hot Holding); cheese sauce (84F - Hot Holding); clam sauce (74F - Hot Holding); cream (74F - Hot Holding); cooked tomato sauce (112F - Hot Holding); bolognas sauce (112F - Hot Holding); cream (74F - Hot Holding); chicken stock butter (74F - Hot Holding) at cook line. In unit less than four hours. Reheated to 165F.
Clam tags not marked with last date served. Some tags missing dates.
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Time/temperature control for safety food thawed in an improper manner. Lobster sauce
Wiping cloth sanitizing solution stored on the floor. Cook line Pasta room
Working containers of food removed from original container not identified by common name. Pastry area - Sugar flour
Oct 31, 2023Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.