TAVERNA KYMA
6298 N FEDERAL HWY, Boca Raton FL 33487 · 561.994.2828
Last inspected Jun 22, 2026 · 15 visits since September 2023
OCT 24
MAR 25
SEP 25
DEC 25
JUN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found..one live flying landing on cleaned plate, capers, cut onion at cook line. Stop sale issue food. Employee killed fly.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024036890 | May 29, 2024 | Jul 18, 2024 | $360 |
| 2--2021037327 | Aug 6, 2021 | Sep 2, 2021 | $400 |
Inspection history
15 visits, newest first
Jun 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 19, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food....raw chicken above hummus at walk in cooler. Employee removed food properly stored.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation......special hummus was prepped 6/8/26 at walk in cooler.... Manager stated that it was old labeled.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....roasted lamb 52F, cooked beef 53F, dolmeds 59F, calamari 49F, smell fish 48F in flip top reach in cooler across from handwashing sink at kitchen. Food not prepped or portioned today, food being held less than 4 hours. Employee removed food to walk in cooler.
Handwash sink used for purposes other than handwashing....spoon, strainer, multiple scrubs stored in handwashing sink at dishwashing area. Manager removed those things.
No paper towels or mechanical hand drying device provided at handwash sink at kitchen employee provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...wrong date marked fish eggs dip at walk in cooler. Employee removed food date marked.
Spray bottle containing toxic substance not labeled....de greaser spray bottle. Manager labeled.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container...open drink cup stored top of the handwashing area at kitchen. Manager removed.
Employee personal food not properly identified and segregated from food to be served to the public...employee personal food in reach in cooler at kitchen. Employee removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust... mold like substance build up in handwashing sink at dishwashing area. Manager cleaned.
Old labels stuck to multiple food containers at walk in cooler.
Dec 30, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 29, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 7 high priority.
7 High priority3 Intermediate1 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours..... cooked Kama eggplant 53F, cooked octopus 51F, spicy feta 53F, stuffed peppers 53F, hummus 53F, blacky sauce 53F, soup 65F, cooked vegetables 53F, lemon chicken 53F, cooked potatoes 54F, spinach pie 54F in walk in cooler. Stop sale issue.
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...chlorine 00 ppm.
Live, small flying insects found..one live flying landing on cleaned plate, capers, cut onion at cook line. Stop sale issue food. Employee killed fly.
Raw animal food stored over/not properly separated from ready-to-eat food...raw calamari above cooked stuffed peppers, raw chicken above opened feta cheese at walk in cooler. Employee properly stored.
Stop Sale issued due to food not being in a wholesome, sound condition.... Live, small flying insects found..one live flying landing on cleaned plate, capers, cut onion at cook line.
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... cooked Kama eggplant 53F, cooked octopus 51F, spicy feta 53F, stuffed peppers 53F, risotto 53F, hummus 53F, cheese 53F, butter 53F, feta cheese 50F, blacky sauce 53F, soup 65F, salsa 52F, tomato purée 51F, lemon garlic dressing 53F with fresh garlic, cooked vegetables 53F, lemon chicken 53F, butter milk 51F, milk 51F, cooked potatoes 54F, spinach pie 54F in walk in cooler...and Lamb roast 45F, stuffed grape leave 45F, meatballs 46F in flip top reach in cooler next to fryer at kitchen. Food not prepped or portioned today, food being held more than 4 hours....Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours..... cooked Kama eggplant 53F, cooked octopus 51F, spicy feta 53F, stuffed peppers 53F, hummus 53F, blacky sauce 53F, soup 65F, cooked vegetables 53F, lemon chicken 53F, cooked potatoes 54F, spinach pie 54F in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit... cooked Kama eggplant 53F, cooked octopus 51F, spicy feta 53F, stuffed peppers 53F, risotto 53F, hummus 53F, cheese 53F, butter 53F, feta cheese 50F, blacky sauce 53F, soup 65F, salsa 52F, tomato purée 51F, lemon garlic dressing 53F with fresh garlic, cooked vegetables 53F, lemon chicken 53F, butter milk 51F, milk 51F, cooked potatoes 54F, spinach pie 54F in walk in cooler...and Lamb roast 45F, stuffed grape leave 45F, meatballs 46F in flip top reach in cooler next to fryer at kitchen. Food not prepped or portioned today, food being held more than 4 hours. Stop sale issue.
Handwash sink not accessible for employee use at all times...stored frozen fish container in handwashing sink at kitchen, stored container in handwashing sink at dishwashing area. Employee removed.
No paper towels or mechanical hand drying device provided at handwash sink at dishwashing area.
Spray bottle containing toxic substance not labeled....blue liquid degreaser bottle. Employee removed.
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.... Grouper thawing in reduce oxygen packaging in handwashing sink. Label states to remove before thawing. Employee removed to walk in freezer.
Sep 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority5 Intermediate1 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....rice 47F, rice 44-45F in walk in cooler stacked pan one another with covered. Hummus 45F in dipper than 4 inches container with covered at walk in cooler. Per date marked and manager rice was cooked yesterday. Stop sale issue. Manager discarded food.
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....chlorine 00 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....rice 47F, rice 44-45F in walk in cooler stacked pan one another with covered. Hummus 45F in dipper than 4 inches container with covered at walk in cooler. Per date marked and manager rice was cooked yesterday.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...lamb 52F, Kofta 50F, tzatziki sauce 48F, stuffed grape leaves 50F in flip top reach in cooler by the fryer at kitchen, food not prepped or portion today, food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...lamb 52F, Kofta 50F, tzatziki sauce 48F, stuffed grape leaves 50F in flip top reach in cooler by the fryer at kitchen, food not prepped or portion today, food being held more than 4 hours. Stop sale issue. Employee discarded food.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...cooling cooked vegetables 107F staked pan one another in walk in cooler. Took another temperature after 30 minutes it was 103F. Employee separated and uncovered food.
Handwash sink used for purposes other than handwashing...stored containers in handwashing sink at dishwashing area.
Manager or person in charge lacking proof of food manager certification.
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.
Spray bottle containing toxic substance not labeled...cleaning spray bottle, manager labeled.
Trash receptacles not provided where needed in establishment by the handwashing sink at kitchen.
May 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 29, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
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.
Exterior kitchen door has a gap at the threshold that opens to the outside.
Food stored under dripping water line. Observed in walk in cooler.
No conspicuously located ambient air temperature thermometer in multiple cold holding units.
Mar 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs in walk in cooler stored over raw beef. Operator relocated.
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.
Accumulation of debris inside warewashing machine.
Bowl or other container with no handle used to dispense food. Observed in walk in cooler, a scoop no handle in dressing. Operator removed.
Buildup of food debris/soil residue on cold holding equipment door gaskets.
Exterior kitchen door has a gap at the threshold that opens to the outside.
Food stored under dripping water line. Observed in walk in cooler.
Hood filter missing from automatic fire suppression/exhaust system. Observed five (5) hood filters broken with gaps.
No conspicuously located ambient air temperature thermometer in multiple cold holding units.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Oct 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
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....dolmades 45F, meatballs 47F in reach in cooler at kitchen, food not prepped or portion today, food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....dolmades 45F, meatballs 47F in reach in cooler at kitchen, food not prepped or portion today, food being held more than 4 hours. Stop sale issue. Employee discarded food. Hummus 52 in ice bath at bread station, food not prepped or portion today food being held less than 4 hours. Employee voluntarily discarded food.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....cooling cooked potatoes 77F, musaka 88F with covered stacked pan in walk in cooler... took another temperature after 26 minutes it was same temperature as above. Employee removed food to freezer.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
No paper towels or mechanical hand drying device provided at handwash sink at kitchen, employee provided
May 30, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 29, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 15 violations recorded, 5 high priority.
5 High priority5 Intermediate5 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 49°F, orzo 47°F-50°F, mixed vegetables 47°F-49°F, in walk in cooler cooked yesterday. Foods are in tightly covered, deep and stacked containers. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 49°F, orzo 47°F-50°F, mixed vegetables 47°F-49°F, in walk in cooler cooked yesterday. Foods are in tightly covered, deep and stacked containers.
Employees weren't able to wash hands with soap, no soap available at any hand sinks, except restroom. Operator provided soap. All employees washed their hands with soap.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over peeled onions in walk in cooler. Operator removed chicken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hummus 41°F-52°F, on ice in wait station, for less than 2 hours. Ice is only touching the bottom of the humus container. Operator added ice to cover all sides of the container.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Octopus 12:20, cooked at 11:20 (80°F- cooling); octopus 12:45 (76°F-80°F - Cooling) left out at room temperature on speed rack in kitchen for too long. Freshly cooked potatoes were placed on rack right above octopus preventing it from further cooling. At this cooling rate, octopus will not reach 70°F within 2 hours from cooking. Cook placed octopus in walk in freezer for rapid cooling.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine test kit for Dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink at cook line. Operator provided.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink on cook line and in dish area, the only hand washing sinks, besides restrooms in establishment. Operator provided soap.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee personal phone and coffee cup stored in a food preparation area, on prep table next to mixer next to ice machine. Employee removed items.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In sugar container. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit 76°F on cook line. Cook discarded water.
Working containers of sugar removed from original container not identified by common name next to ice machine.
Jan 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate0 Basic
Show 6 findings ▾
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....hummus 61° temperature control with ice by the toaster at bread station, food was not prepped or portion today, food being held more than 4 hours and....Pulaski sauce 50°, cheese 49°, orzo 50°, stuffed pepper 50°, eggplant 51° roast lamb 50° in walk in cooler, food was not prepped or portion today.. manager not determined how long food being held out of temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....hummus 61° temperature control with ice by the toaster at bread station, food was not prepped or portion today, food being held more than 4 hours and....Pulaski sauce 50°, cheese 49°, orzo 50°, stuffed pepper 50°, eggplant 51° roast lamb 50° in walk in cooler, food was not prepped or portion today.. manager not determined how long food being held out of temperature.Stop sale issue. Employee discarded food.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding cooked potatoes 130° in steam table at kitchen being held less than 4 hours. Employee reheated potatoes at 169°.
Handwash sink not accessible for employee use at all times...stored piles of dirty containers front of the handwashing at kitchen, dishwashing area. Employee moved.
No paper towels or mechanical hand drying device provided at handwash sink...both handwashing sink, employee provided.
No soap provided at handwash sink...both handwashing sink, employee provided
Sep 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 11, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 live small flying insects landing on the walls in the hallway leading from the dining room to the restrooms Approximately 15 live small flying insects landing on the wall over the expo station on the dining room side of the line Approximately 20 live small flying insects landing on boxes of soda syrup next to the ice machine in the prep area of the kitchen Approximately 10 live small flying insects landing on boxes and canned goods in the dry storage area next to the walk in coolers, separate from the kitchen
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table on the cookline, chicken breast (116F - Hot Holding); lamb chop (111F - Hot Holding). The items have been in the steam table less then 1 hour. The items are being reheated to 165°F to hot hold.
Toxic substance/chemical improperly stored. In the dry storage area, WOW chemical stored next to bamboo skewers on the middle shelf. Hand soap stored on the bottom shelf with canned goods and fish n' chips fry batter mix. Items removed to be stored appropriately
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.