SIXTY VINES
5050 TOWN CENTER CIR 239, Boca Raton FL 33486 · 4695133958
Last inspected Nov 13, 2025 · 11 visits since August 2023
OCT 23
JUL 24
DEC 24
JUL 25
NOV 25
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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 Caramelized onions on cook line
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024044277 | Jul 10, 2024 | Aug 20, 2024 | $160 |
Inspection history
11 visits, newest first
Nov 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped soiled hands on apron then handled cut lettuce for a salad. The employee stopped and washed hands and placed on gloves.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler, raw comminuted beef stored over whole muscle meat filets. The items were reorganized
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. In the flip top cooler on the salad station, butter (58F - Cold Holding) Caesar dressing (61F - Cold Holding); citrus vinaigrette (61F - Cold Holding); cut cheese (61F - Cold Holding). The items were placed in the cooler at approximately 9:00am. The items were not prepped or portioned today. The items were discarded. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top cooler on the salad station, butter (58F - Cold Holding) Caesar dressing (61F - Cold Holding); citrus vinaigrette (61F - Cold Holding); cut cheese (61F - Cold Holding). The items were placed in the cooler at approximately 9:00am. The items were not prepped or portioned today. The items were discarded. See Stop Sale. Under the flat top grill, sausage (53F - Cold Holding); chick peas (49F - Cold Holding); raw fish (47F - Cold Holding); hamburger 45 (47F - Cold Holding); raw chicken (47F - Cold Holding); cooked onions (62F - Cold Holding); cooked mushrooms (62F - Cold Holding); cooked lentils (53F - Cold Holding). The items were placed in the cooler less than 3 hours ago. The items were not prepped or portioned today. The cooler was turned off. The cooler was turned on to chill and cold hold. On the pasta station, rigatoni sauce (57-53F - Cold Holding); butter (47-60F - Cold Holding);. The items were placed in the cooler less than 4 hours ago. They were not prepped or portioned today. They were placed in ice baths to chill and cold hold. At the bar, blue cheese stuffed olives (67F - Cold Holding). The olives were not prepped or portioned today. The olives were out of refrigerator for less than 4 hours. They were moved to the cooler to chill and cold hold.
Handwash sink used for purposes other than handwashing. In the prep area hand sink was a 1 gallon pitcher being filled with water. The pitcher was removed.
Cutting board has cut marks and is no longer cleanable. On the middle of the cook line flip top cooler and some of the smaller ones.
Aug 11, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. Dishwasher (Temperature 0). Set up Triple Sink (Quaternary 200ppm). Dish machine in use and ran three times.
Jul 31, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority6 Intermediate0 Basic
Show 11 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.Chef put gloves on without washing hands to cut onions. Educated chefs on site on handwashing before glove use
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee garnishing ready to eat pizza with barehands. Employee cutting ready to eat onions with barehands. Chef Instructed employee to use gloves.
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. Dishwasher (Temperature 0). Set up Triple Sink (Quaternary 200ppm). Dish machine in use and ran three times.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked tomatoes (74F - Cold Holding); fresh cut garlic in oil (70F - Cold Holding); on cook line. Not prepped or portioned today. Items out less than four hours. Discussed time as a public health control with operator. Placed back into cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter (84F - Hot Holding); on cook line. Out less than four hours. Reheated to 165F. Discussed time as a public health control with chef
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Pork loin cooked to 110F for one hour per chef. Document sent to operator.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Prep area outside walk in cooler
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/ Arrived on site
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Mussel tag missing from current batch on cook line Operator placed with batch
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food handler on site during inspection expired food handler card
Dec 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 4 high priority.
4 High priority0 Intermediate0 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 potatoes (45F - Cooling) in reach in cooler drawer on cook line. Not prepped or portioned today. In unit over four hours. Overstocked and layered.
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. Dishwasher handled dirty dish and then put away clean dishes. Hands not washed in between.
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. Dishwasher (Temperature 0). Triple sink set up quaternary 200 ppm
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 potatoes (45F - Cooling) in reach in cooler drawer on cook line. Not prepped or portioned today. In unit over four hours. Overstocked and layered.
Jul 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority4 Intermediate1 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. roasted peppers (64F - Cold Holding) on cook line. Not prepped or portioned. Out less than four hours. Placed back in cooler
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 Caramelized onions on cook line
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened over 24 hours ago.
No tag on/for original container of raw mussels. In walk in cooler
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator
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 of tri tip and New York strips Sous vide tri tip and New York strips
Wiping cloth sanitizing solution stored on the floor. On cook line Removed
Dec 18, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
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 and sous vide
Oct 19, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/JASON JENEZON 5/24/2018 on site
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 and sous vide
Oct 18, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/JASON JENEZON 5/24/2018 on site
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 and sous vide
Spray bottle containing toxic substance not labeled. Black spray bottle in dining room
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) Operator ran three times
Aug 28, 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.