RED PINE
1 TOWN CENTER RD STE 100, Boca Raton FL 33486 · 561-901-1949
Last inspected Mar 2, 2026 · 8 visits since October 2023
JAN 24
SEP 24
MAR 25
AUG 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork walk in cooler Removed
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
What the inspector wrote — 8 findingsThe state's own report →
Employee touched face and then handled clean equipment or utensils, without washing hands. At ware washing station. Reviewed hand washing and gloves usage usage with operator.
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. 1. Cookline wok area; kp sauce made with fresh garlic and oil, and cooked rice. Operator time marked.
Accumulation of black mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. 1. Left cookline by wok bowl with no handle in cooked beef and cooked chicken containers, operator removed.
Show the remaining 4 findings ▾
Floor area(s) throughout kitchen covered with standing water.
In-use tongs stored on equipment door handle between uses in kitchen, Operator stored properly.
Old labels stuck to food containers after cleaning at drying rack by prep area.
Open dumpster lid.
Aug 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef touched cellphone and then containers on cook line without washing hands in between. Chef washed Hands
Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Pork short rib and duck being cooked cooled and then vacuum sealed per chef on site Items held over 48 hours. Discarded. 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. chicken dumplings (48F - Cold Holding); breaded chicken (48F - Cold Holding); egg rolls (45F - Cold Holding); ribs (49F - Cold Holding) in hot apps reach in coolers. Out over four hours. Not prepped or portioned today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked white rice (64F - Cold Holding); on cook line. Out less than four hours. Not prepped or portioned today. Advised to place back into cooler. chicken dumplings (48F - Cold Holding); breaded chicken (48F - Cold Holding); egg rolls (45F - Cold Holding); ribs (49F - Cold Holding) in hot apps reach in coolers. Out over four hours. Not prepped or portioned today.
Handwash sink used for purposes other than handwashing. Bucket In hand sink on cook line
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Bowl or other container with no handle used to dispense food. In multiple food items in flip top cooler on cook line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone stored with red bowls at cook line
Mar 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork walk in cooler Removed
Handwash sink used for purposes other than handwashing. Utensils in hand sink At dish machine
Sep 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
In-use knife/knives stored in cracks between pieces of equipment. On cook line Removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At rice warmer. Water 75F Removed
Standing water in bottom of reach-in-cooler. First flip top cooler on cook line Operator cleaned water
Time/temperature control for safety food thawed in an improper manner. Ribs at room temperature temperature Placed in cooler
Jan 19, 2024Inspection 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 ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked lo mein (46F - Cooling); cooked chicken (46F - Cooling) in walk in cooler. Not prepped or portioned. In unit overnight. Food did not reach 41F within 6 hours
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. cooked lo mein (46F - Cooling); cooked chicken (46F - Cooling) in walk in cooler. Not prepped or portioned. In unit overnight. Food did not reach 41F within 6 hours
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Temperature 0).
Single-service articles not stored inverted or protected from contamination. Straws at bar
Dec 6, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 4, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 1 recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP on site.
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.