OLIVE GARDEN 1081
22161 POWERLINE RD, Boca Raton FL 33433 · 561.750.0786
Last inspected Mar 13, 2026 · 9 visits since October 2023
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Spicy meat sauce.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025089511 | Oct 14, 2025 | Jan 22, 2026 | $200 |
Inspection history
9 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage at steam table at 123°, reheat 183
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents over the ice machine with heavy amounts of dust
A return visit. The problems from the previous inspection had been dealt with.
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
Show 3 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above ready to eat onions in walk in cooler. Raw chicken stored above squeeze container of garlic butter in cook line reach in. Operator reorganized.
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with dust above ice machine.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
Show 2 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Utensils in poor condition. Clean tongs stored above triple sink heavily melted. Operator discarded.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. See stop sale. Spicy Meat sauce 47F @ 2:52, chef states cooling overnight. Sauce hot held on cook line, removed at end of the night and placed in walk in cooler.
Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Operator not able to provide inspector with a HACCP plan. Operator provided proof of HACCP plan on computer at end of inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Spicy meat sauce.
Equipment in poor repair, heat lamp on cook line rusty.
Nonfood-contact surface soiled with mold like substance, walk in cooler out side doors and walls. Mold like substance on food storage containers.
Utensils in poor condition, rubber spatulas burnt and chipped in dish area. Operator discarded rubber spatulas.
Nothing was found. The inspector recorded no violations at all.
Nothing was found. The inspector recorded no violations at all.
Nothing was found. The inspector recorded no violations at all.
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.