SHISH GRILL LLC
690 W YAMATO RD STE 7, Boca Raton FL 33431 · 561-634-1900
Last inspected Mar 12, 2026 · 7 visits since September 2023
MAR 24
NOV 24
APR 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
What the inspector wrote — 5 findingsThe state's own report →
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. 1. Dining area.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. 1. License states 50 seats, approximately 60 plus seats inside and outside establishment.
Floor tiles missing and/or in disrepair. 1. Kitchen, missing tiles under range. 2. Prep area by butler table
Show the remaining 1 finding ▾
Hole in or other damage to wall. 1. Next to triple sink.
Mar 11, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 29 recorded, 4 high priority.
4 High priority8 Intermediate17 Basic
Show 29 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. 1. Employee entered kitchen area touching cellphone, then put on gloves and touched cooked chicken for customers order, without washing hands. 2. Dish washing employee entered station placed her hand bag down grabbed clean utensils with bare hands then put on gloves and continued grabbing clean utensils to store away. Reviewed hand washing with employee, employee washed hands and changed gloves.
Employee failed to wash hands before putting on gloves to initiate a task working with food. 1. Employee entered kitchen area touching cellphone, then put on gloves and touched cooked chicken for customers order, without washing hands. 2. Dish washing employee entered station placed her hand bag down grabbed clean utensils with bare hands then put on gloves and continued grabbing clean utensils to store away. Reviewed hand washing with employee, employee washed hands and changed gloves.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 1. Employee entered kitchen area touching cellphone, then put on gloves and touched cooked chicken for customers order, without washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. 1. Walk in cooler; raw shell eggs stored over ready to eat gallon of milk.
Equipment drain line draining into handwash sink. 1. Kitchen handwashing sink in between reach in cooler and reach freezer, observed drain line zip tied to faucet to allow drainage for reach in freezer.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Handwash sink used for purposes other than handwashing. 1. Kitchen handwashing sink in between reach in cooler and reach freezer, observed soiled wiping cloths in sink. Operator removed. 2. Prep area; sanitizer bucket stored in sink, operator removed.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink. 1. Kitchen handwashing sink in between reach in cooler and reach freezer. 2. Cook line hand washing sink in far right corner. 3. Dishwashing station hand washing sink.
No quaternary or chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Sanitizer Bucket (Quaternary 0ppm)
No soap provided at handwash sink. 1. Cook line hand washing sink in far corner. 2. Kitchen handwashing sink in between reach in cooler and reach freezer.
Spray bottle containing toxic substance not labeled. 1. Prep area shelf spay bottle with pink liquid, identified as sanitizer unlabeled.
Accumulation of debris on exterior of warewashing machine.
Ceiling tile missing. 1. Server station 2. Prep area above oven units, water heater and electrical panel. 3. Ware washing area by rear exit door.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. 1. Dining area.
Current Hotel and Restaurant license not displayed. 1. License with an expiration on 12-01-24 displayed.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1. Kitchen area, next to spices and microwave.
Employee eating in a food preparation or other restricted area. 1. Employee eating at server station with gloved hands then returned to cook line and started on customers orders. Reviewed hand washing and glove usage with operator.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Kitchen employee half empty drink on shelf next to microwave and spices. 2. Ware washing area; t shirt and hat hung up on food equipment.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. 1. License states 50 seats, approximately 60 plus seats inside and outside establishment.
Floor area(s) covered with standing water. 1. Prep area under sliding reach in cooler next to water heater.
Floor tiles missing and/or in disrepair. 1. Kitchen, missing tiles under range. 2. Prep area by butler table
Food stored on floor. 1. Walk in cooler packed unable to make entry. 2. Walk in freezer packed unable to make entry.
Hole in or other damage to wall. 1. Next to triple sink.
Interior of oven and microwave has accumulation of black substance/grease/food debris.
No Heimlich maneuver/choking sign posted.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. 1. Prep area hand washing sink.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm), operator changed solution Sanitizer Bucket (Quaternary 400ppm)
Oct 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate3 Basic
Show 11 findings ▾
Dented/rusted cans present. See stop sale. 5 lb can of eggplant. Manager moved to return to company
Employee washed hands with cold water. Cook at cook line washed hands in cold water. Told them to use handwashing sink in kitchen
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Lamb on roller at Lamb; (89F - Hot Holding)chef removed kamb to reheat to 165° Reheated to 173°F
Handwash sink not accessible for employee use at all times. Handwashing sink at cook line has a flour rolling bin blocking handwashing sink. Cook moved bin
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips, no quaternary test strips
No paper towels or mechanical hand drying device provided at handwash sink.no paper towels at both handwashing sinks in kitchen
No soap provided at handwash sink. No handwashing soap at handwashing sink at cook line
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at 77°F at handwashing sink at cook line
Ceiling tile missing. Ceiling tiles missing in kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open and used Bottle of water at cook line and prep table. Employee discarded
Working containers of food removed from original container not identified by common name. Sugar and salt containers not labeled
Apr 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Handwash sink not accessible for employee use at all times. Second handwashing sink on cook line blocked by flour bin and table.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink on cook line and by the dishwasher
Covered waste receptacle not provided in women's bathroom. Women's restroom is missing a trash can with a lid.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water and cup of coffee on cutting board on cook line. Chef discarded items
No Heimlich maneuver/choking sign posted.
Unwashed fruits/vegetables stored with ready-to-eat food. Half cut unwashed stickers cucumber at cook line chef discarded and washed the rest and removed stickers
Nov 4, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler at Cut tomatoes; (45F - Cold Holding); cucumber (45F - Cold Holding), manager said it may be in defrost, but he'll check the settings and call for maintenance
Handwash sink not accessible for employee use at all times. Garbage can was blocking the hand wash sink, manager removed garbage can
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink by stove has no paper towels.
Employee with no hair restraint while engaging in food preparation. Cook had no type of hair restraint, cook put hair restraint on
Food stored on floor. Boxes of food on the floor in the walk-in freezer. Manager picked up
No Heimlich maneuver/choking sign posted.
Working containers of food removed from original container not identified by common name. Spray bottle with oil in it not labeled.
Mar 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate8 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked chick peas (51-55F - Cooling); rice (47-49F - Cooling) in walk in cooler.per operator held in cooler overnight. See stop sale.
Raw animal food stored over or with unwashed produce. Observed raw shell eggs over box tomatoes. Operator inverted
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chick peas (51-55F - Cooling); rice (47-49F - Cooling) in walk in cooler.per operator held in cooler overnight.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed lentil soup (131F - Hot Holding) per operator held less than four hours. Operator turned up temperature.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked chick peas (51-55F - Cooling); rice (47-49F - Cooling) stored in deep covered hotel pans in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener surface soiled with food debris, mold-like substance or slime.
No paper towels or mechanical hand drying device provided at handwash sink. Opposite 3 compartment sink
No soap provided at handwash sink. Opposite three compartment sink
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed inside wall of ice machine accumulation of black/green mold-like substance
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open plastic water bottle on prep table. Operator voluntary discarded
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation.
Floor not cleaned when the least amount of food is exposed. Employee swept floor
Food stored on floor. Multiple items on walk in freezer floor.
Time/temperature control for safety food thawed in an improper manner. Observed rack of lamb defrost in plastic bucket. Employee placed in walk-in cooler
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in mop bucket
Sep 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Main kitchen prep area- observed employee helping employee with trash at exit door and returned to prep table put on gloves without washing hands. Operator stopped employee and had employee wash hands and change gloves.
Toxic substance/chemical improperly stored. Main kitchen- observed can of wd40 on prep table at slicer. Operator removed WD40.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Main kitchen prep area- observed container lids being stored no inverted.
Food stored on floor. Main kitchen freezer- observed garage bags and containers of chicken being stored on the floor. Main kitchen walk in cooler- observed cases and plastic containers of chicken being stored on the floors.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Reach in cooler at cold holding unit- observed handle of service spoon inside salad.
Interior of ice machine/bin with rust that has pitted the surface. Observed at ice machine in main kitchen at exit door.
Wet mop not stored in a manner to allow the mop to dry. Main kitchen at exit door- observed mop wet nesting in mop bucket.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen at warmer- observed wiping cloth on prep table.
Working containers of food removed from original container not identified by common name. Main kitchen prep tables- observed wiping cloths on prep tables.
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.