MYKONOS GRILL LLC
501 NE 20 ST, Boca Raton FL 33431 · 561-639-2282
Last inspected Aug 14, 2026 · 10 visits since August 2023
FEB 25
APR 25
AUG 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/25.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate0 Basic
What the inspector wrote — 2 findings
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink has splitter with no vacuum breaker on hose.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quaternary test kit provided for chlorine sanitizer. Discussed with operator
Aug 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 7 high priority.
7 High priority3 Intermediate4 Basic
Show 14 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face and touched clothing then continued preparing food without removing gloves and washing hands. Advised operator on proper handwashing, employee washed hands.
Nonfood-grade bags used in direct contact with food. Raw frozen ground beef stored in nonfood grade bag. Operator removed and wrapped ground beef in food grade bag.
Raw animal food stored over properly separated from ready-to-eat food. Raw chicken and raw beef stored over cooked rice in cook line drawer reach in cooler right side. Operator moved Cooked rice.
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. Flip top: feta ( 50 cold holding,) American cheese (55F) hummus (50f cold holding). Operator states items have been in unit overnight. Items not prepared or portioned today.
Stop Sale issued. Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Raw salmon fully thawed in reduced oxygen packaging in flip top three door reach in cooler. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top: feta ( 50 cold holding,) American cheese (55F) hummus (50f cold holding). Operator states items have been in unit overnight. Items not prepared or portioned today. See Stop Sale Three door flip top: feta (45F - Cold Holding); cheese (45F - Cold Holding); raw beef burger( 44F); tazki (46F). Operator states items have been in cooler 2 hours. Operator moved to different cooler to quick cool. Flip top tazaki (48F cold holding ), spicy feta (50F cold holding) operator states items portioned 2 hours. Operator set up ice bath on buried items in ice to quick chill. Retook temperatures at 42F-43F
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink has splitter with no vacuum breaker on hose.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened 2 days ago not date marked. Operator date marked.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quaternary test kit provided for chlorine sanitizer. Discussed with operator
No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line Handwashing Sink. Operator provided paper towels.
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. Raw salmon fully thawed in reduced oxygen packaging in flip top three door reach in cooler. See stop sale.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored over containers and utensils. Employee moved bag and properly stored.
Food stored on floor. Container of frozen shrimp stored on floor of freezer. Operator moved and stored properly.
Soiled wet wiping cloth placed in use with fresh solution. Operator set up sanitizer bucket and put towel in sanitizer bucket
Mar 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/25.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and pork stored over cooked potatoes and rice. Advised operator of proper storage. Operator moved potatoes and rice.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw burgers (48F - Cold Holding); cheese (48F - Cold Holding); cut lettuce (50F - Cold Holding) per operator held in cooler overnight, items not prepared or portioned today. Operator discarded 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. Flip top cooler:; tzatziki (52F - Cooling) since 10:30 at 11:40 52F at 12:15; cut tomatoes (58F - Cooling) since 10:00 at 11:40 58F at 12:15. At current rate items will not reach 41F within 4hours. Advised operator to move to working cooler, operator did.
Handwash sink used for purposes other than handwashing. Used to store knives, advised operator of proper handwashing sink use. Operator removed knives.
No paper towels or mechanical hand drying device provided at handwash sink. Operator provided.
Aug 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Using napkins instead of paper towels, Chef filled paper towels
Bowl or other container with no handle used to dispense food. Chef discarded plastic bowl
Carbon dioxide/helium tanks not adequately secured. Tanks not secured in kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of beverage on cutting board, chef discarded.
Employee with no hair restraint while engaging in food preparation. Employee put hair restraint
Apr 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. RawChicken over raw pork in Dukers Cooler. Employer placed chicken on bottom shelf
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched raw chicken and raw pork then continued to make Tzatziki sauce. Employee washed hands and changed gloves.
Carbon dioxide/helium tanks not adequately secured.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open container of drinks on prep table. Operator discard drink
Feb 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Open air cooler on cook line at cut tomatoes (49F - Cold Holding); feta (49F - Cold Holding), manager removed items to working cooler and called for maintenance
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink by cook line. Manager refilled paper towels
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. Form emailed
Carbon dioxide/helium tanks not adequately secured. Co tanks not secured in back room
No Heimlich maneuver/choking sign posted. Not posted
Oct 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
No paper towels or mechanical hand drying device provided at handwash 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. Form was emailed
Spray bottle containing toxic substance not labeled.
Carbon dioxide/helium tanks not adequately secured.
No Heimlich maneuver/choking sign posted.
Feb 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature...raw chicken above raw pork at reach in drawer. Employee properly stored.
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...hummus 47 F, spicy feta 47 F, feta 51 F, cut tomatoes 47 F, cut cabbage 48F in cold hold well at front line,food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...hummus 47 F, spicy feta 47 F, feta 51 F, cut tomatoes 47 F, cut cabbage 48F in cold hold well at front line,food being held more than 4 hours. Stop sale issue. Employee discarded food.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment...not aware calibration thermometer and temperature. Reviewed with manager.
Carbon dioxide/helium tanks not adequately secured by the soda dispenser.
Aug 22, 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.