NOMADE BOCA
6030 SW 18TH ST STE A 2/3, Boca Raton FL 33433 · 561-576-2534
Last inspected May 7, 2026 · 5 visits since November 2023
5 inspections trending down, 17 points off where it started.
Operating with an expired Division of Hotels and Restaurants license.expired 12/1/23 Expired less than sixty days Confirmation number 236051031
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023034544 | Jun 13, 2023 | Jul 11, 2023 | $200 |
Inspection history
5 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink not accessible for employee use at all times.
Equipment and utensils not properly air-dried - wet nesting.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes (58F - Cold Holding); cooked chicken (65F - Cold Holding) held on expo line for less than 3 hours. Operator stated there was a breaker up issue with the unit preventing proper cold holding. Operator moved items to freezer to quick chill.
Vacuum breaker missing at splitter added to hose bibb.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to operator.
In-use utensil stored in standing water (85F) less than 135 degrees Fahrenheit. Operator placed metal pan on grill to begin heating water for utensils.
Standing water in bottom of reach-in-cooler left of handwashing sink on kitchen prep line.
Thawing commercially processed reduced oxygen packaged mahi-mahi fish bearing a label indicating that it is to remain frozen until time of use not removed from reduced oxygen package. Operator removed from packaging.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Pipes from three compartment sink are sticking into the floor drain, no one inch air gap
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat cut celery and carrots. Chef removed fish
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler on cook line at tuna (51F - Cold Holding); cooked chicken (51F - Cold Holding); cooked shrimp (51F - Cold Holding), items were in double containers, double stacked, Chef removed items to walkincooler and used single containers on other items
Food stored on floor. Box of beef on the floor in the walk in freezer. Chef picked box up
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license.expired 12/1/23 Expired less than sixty days Confirmation number 236051031
Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled. Chef labeled bottles
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Chef discarded drink
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Oyster tags not marked with last date served.
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.