ORION FRESH MEDITERRANEAN
1654 N FEDERAL HWY, Boca Raton FL 33432 · 954-895-1496
Last inspected Aug 8, 2026 · 10 visits since July 2023
JUL 24
DEC 24
JUL 25
DEC 25
AUG 26
▲ GETTING WORSE
5 inspections trending down, 58 points off where it started.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lentils (118F - Hot Holding) steam table in front. Out less than Four hours. Reheated lentils (165F - Reheating).
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026008445 | Dec 8, 2025 | Mar 3, 2026 | $200 |
Inspection history
10 visits, newest first
Aug 8, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 7, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 6 high priority.
6 High priority1 Intermediate0 Basic
Show 7 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from dining room and began food prep no hand-wash. Operator discussed with employee who then wash 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. Employee handled soiled dishes while carrying to sink then handled clean dishes and prepared food. Employee washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over washed and cut mushrooms and Drink. Operator moved raw shell eggs
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. Walk in cooler: feta cheese (44F - Cold Holding); Tzatziki (44F - Cold Holding); hummus (45F - Cold Holding); Cut lettuce (46F - Cold holding). Operator stated not prepared or portioned today, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: feta cheese (44F - Cold Holding); Tzatziki (44F - Cold Holding); hummus (45F - Cold Holding); Cut lettuce (46F - Cold holding). Operator stated not prepared or portioned today, held in cooler overnight. See stop sale. Flip top cooler: cooked gyro meat (41-47F - Cold Holding); Cooked lamb (41-47F) Front counter cold well; diced tomatoes (48F - Cold Holding); Taziki (45F cold holding ); hummus (48F cold holding). Operator stated not prepared or portion today held in cooler less than four hours, added bags of ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (125F - Hot Holding); cooked meatball (125F - Hot Holding) Per operator holding for 1 hour, operator put food to be reheated to 165F
No probe thermometer provided to measure temperature of food products. No working probe thermometer on premises
Dec 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Per operator dish machine not working, has electrical issue.
Hole in or other damage to wall. Men's restroom.
Dec 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 7 high priority.
7 High priority2 Intermediate8 Basic
Show 17 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered restaurant from outside, put on gloves and began handling food without washing hands. Advised operator of proper handwashing procedures. Employee washed hands.
Nonfood-grade bags used in direct contact with food. Raw chicken held in to go bag. Advised operator of proper storage.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut lettuce (50F - Cooling); cut kale (53F - Cooling) per operator item prepared more than 4 hours prior. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple items on front line cold unit overstocked. Per operator items stored for approximately 3 hours. Per operator items not prepped or portioned today. grape leaves (50F - Cold Holding); tzatziki (50F - Cold Holding); cut tomato (53F - Cold Holding); hummus (52F - Cold Holding); garlic sauce (52F - Cold Holding) advised operator bring items below the fill line. Operator moved overstocked items to wall in cooler.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut lettuce (50F - Cooling); cut kale (53F - Cooling) per operator item prepared more than 4 hours prior. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On front line: cooked rice (123F - Hot Holding); meatballs (123F - Hot Holding) per operator item held in steam table for approximately 45 minutes. Advised operator to reheat items to 165F.
Toxic substance/chemical improperly stored. Windex stored on counter next to dessert display cooler. Advised operator of proper storage operator moved.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. hummus (57F - Cooling) at 2:00 since 11:45 57F at 3:00. Hummus left covered in walk in was not going to reach 41F within 4hours. Advised operators to uncover and put containers on ice to drop the temperature to 41F, operator did it.
Spray bottle containing toxic substance not labeled. Multiple bottles containing degreaser not labeled. Advised operator to label spray bottles.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Per operator dish machine not working, has electrical issue.
Employee beverage container in ice machine/ice bin. Water bottle stored in ice machine, advised operator of proper storage. Operator removed bottle and burned ice.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Advised employee to move container away from prep area. Employee moved.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In dry storage employee purse, and jacket stored over syrups. Advised operator of proper storage. Operator moved.
Food stored on floor. In the walk in cooler fresh garlic and sauces stored on the floor. In dry storage cooking oil stored on floor. Advised operator of proper storage, operator moved items to shelves.
Hole in or other damage to wall. Men's restroom.
Insect control device installed over food preparation area. Bug zapper held over cooked rice hot holders. Advised operator to move zapper, operator moved.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on cook line cutting board. Advised operator once soiled wiping cloths must be stored in sanitizer bucket. Operator discard wiping cloth.
Jul 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw lamb over onions in walk in cooler Removed
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lentils (118F - Hot Holding) steam table in front. Out less than Four hours. Reheated lentils (165F - Reheating).
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine not in use. Per manager dish machine to be removed. Instructed to contact plan review. dhr.planreview@myfloridalicense.com.
Feb 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine not in use during inspection. per manager machine needs to be serviced.
Dec 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef observed using cellphone and began handling cooking equipment. Hands not washed in between.
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.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine not in use during inspection. per manager machine needs to be serviced.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) under steam table at front counter. Remade - quaternary 200 ppm
Jul 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Interior to ice machine
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent covers in walk in cooler
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine not In use. Operator states machine needs to be serviced.
Sep 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Desserts at front display case. Moved behind counter.
Jul 20, 2023Inspection Completed - No Further ActionRoutine 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.