TRUE FOOD KITCHEN
6000 GLADES RD #1015A, Boca Raton FL 33431 · 561.419.8105
Last inspected Apr 6, 2026 · 8 visits since August 2023
APR 25
JUN 25
OCT 25
FEB 26
APR 26
— STEADY
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwashing sink by dishwasher
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2015019505 | Apr 27, 2015 | Jun 4, 2015 | $400 |
Inspection history
8 visits, newest first
Apr 6, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
What the inspector wrote — 7 findingsThe state's own report →
Employee rubbed hands together for less than 10-15 seconds while washing hands. Discussed with operator. Operator instructed employee to re wash hands for appropriate amount of time
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink with hose attached.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken cooling for 3 hours at 1:30 (59F - Cooling); to 58F at 2pm. Item cooling in cook line flip top cooler. Based on current cooling rate item will not reach 41F within 6 hours. Operator moved to reach in freezer
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. Per operator. Establishment in process of renewing expired food handler certifications
Show the remaining 3 findings ▾
Spray bottle containing toxic substance not labeled. Spray bottle containing blue substance in chemical storage room not labeled. Operator labeled multi surface disinfectant
Employee with no hair restraint while engaging in food preparation. Employee put on hair restraint
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket at 1 door flip top on cook line soiled
Feb 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cookline employee grabbed trash can then grabbed food container with prepped food items. Reviewed proper hand washing with operator, employee washed hands and changed gloves.
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. Operator time marked.
Handwash sink used for purposes other than handwashing. Employee rinsing wiping cloth in hand washing sink.
No paper towels or mechanical hand drying device provided at handwash sink by to go area. Operator provided.
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.
Clean equipment not separated from soiled equipment at dry storage area.
Cutting board has cut marks and is no longer cleanable. At cookline
In-use tongs stored on equipment door handle between uses at cookline, operator stored in hot water 135F.
Old labels stuck to food containers after cleaning on drying rack.
Water leaking from faucet. Hand washing sink by ware washing area. Triple sink Mop sink.
Oct 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 9 draws cooler on cooking line line at rice and beans (47F - Cold Holding); cabbage (47F - Cold Holding), chef moved items to walk in cooler Open air Cheese; (47F - Cold Holding); feta (47F - Cold Holding), chef said they were prepared in the morning, returned to walk-in cooler
No soap provided at handwash sink. No soap at handwashing sink at front bar
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwashing sink at dishwasher, unit handle would not turn.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee with food wearing a watch. Employee removed watch.
No conspicuously located ambient air temperature thermometer in holding unit. In holding unit with 9 draws on cook line
Single-service articles not stored inverted or protected from contamination. Plastic to go containers at cook line not inverted. Chef inverted containers.
Jun 17, 2025Inspection Completed - No Further ActionComplaint Investigation
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 chlorine at 0 ppm. Manager changed bucket and primed chlorine to 100 ppm
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwashing sink by dishwasher
Apr 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 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. Glasswasher at front bar chlorine sanitizer at 0 ppm. Chef change chlorine sanitizer bucket and primed to 100 ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Six draw cooler on cook line at tuna (47F - Cold Holding); beef (47F - Cold Holding), chef said just put in-unit within last 30 minutes, moved items to walk in cooler.
Mar 3, 2025Inspection 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 ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw turkey over raw beef in walk in cooler. Chef moved turkey to bottom shelf.
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers on cook line chef removed had them wash after removing stickers before cutting.
Jan 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line at outside window. Operator provided paper towels.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dish machine storage shelf- observed clean plastic containers on top shelf being stored not inverted. Employee stored containers inverted.
Silverware/utensils stored upright with the food-contact surface up. Front line prep station- observed spoons, knives and forks being stored inside utensil rack with food contact surfaces up. Employee stored utensils properly.
Aug 17, 2023Inspection 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Open air counter top cooler at cheese, tomato, feta (48-51F - Cold Holding), chef removed all items and put into a working cooler and called for maintenance
Handwash sink used for purposes other than handwashing. Hand wash sink at the front bar used as a dump sink, due to dump sink is not working
No soap provided at handwash sink. No soap at hand wash sink at front bar
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.