SEASONS 52 #4504
2300 NW EXECUTIVE CENTER DR, Boca Raton FL 33431 · 561.998.9952
Last inspected Dec 9, 2025 · 7 visits since August 2023
OCT 24
MAR 25
JUN 25
DEC 25
DEC 25
— STEADY
5 inspections within 11 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line draws at beef (55F - Cold Holding); chicken (55F - Cold Holding); salmon (55F - Cold Holding), chef removed all items to working cooler and called for maintenance
★ 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--2019055252 | Oct 17, 2019 | Nov 21, 2019 | $200 |
Inspection history
7 visits, newest first
Dec 9, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Equipment and utensils not properly air-dried - wet nesting. Pots being stacked wet, chef removed and had them air dried before stacking
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados with stickers at salad station and washed mangos with stickers. Chef removed stacked on avocados and washed removed stickers on mangos and Rewashed.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. One sanitizer bottle at zero, chef emptied and refill with quaternary 200 ppm
Dec 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Glass washer at front bar had chlorine at 0 ppm. Chef changed bucket and primed unit to 100 ppm
Food-contact surface soiled with food debris, mold-like substance or slime. One of the Soda nozzle at front bar soiled with debris
Handwash sink used for purposes other than handwashing. Filling containers, Chef removed containers
Jun 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher not reaching 160°f at final rinse. Manager stopped use and rebooted booster. Dishwasher was corrected to 160°f
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. Thawed fish still in reduced oxygen package. Manager had employee removed reduced oxygen packaging.
Equipment and utensils not properly air-dried - wet nesting. Pans and pots at dishwasher being stacked while still wet, Manager had employee separate items to air dry.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop at salad bar in standing water. Chef removed water.
Mar 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing at the front bar. Chef refilled
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Temperature gauges not working at the time of inspection
Oct 14, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line draws at beef (55F - Cold Holding); chicken (55F - Cold Holding); salmon (55F - Cold Holding), chef removed all items to working cooler and called for maintenance
No paper towels or mechanical hand drying device provided at handwash sink. One of the Handwashing sink at front bar had no paper towels. Chef filled paper towels
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles with dust around exhaust vents in dining area
Feb 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter main kitchen from rear exit door, put on gloves, grab cutting board, return to pantry station. Operator stop employee, made employee wash hands and change gloves. Observed employee enter kitchen from rear exit door, walk to prep table, put on apron and gloves. Operator stopped employee, made employee wash hands and change gloves.
Reuse of single-service or single-use articles. Cook line cold holding unit- observed 2 ounce plastic Togo container being stored in salsa. Operator discarded container.
Aug 15, 2023Inspection 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Six draw on cook line at salmon, scallops, fish (45-47F - Cold Holding). Six draw cooler on salad station.at watermelon, lettuce, tomato, tuna (48-49F - Cold Holding) items were put in freezer cooler emptied completely, and called for maintenance
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at the rest room not hot, chef fixed the adjusted for the hot water
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.