Boater's Grill
Last inspected: Nov 17, 2025
74
Score
Inspectors have visited Boater's Grill eight times, with records going back to 2022. The most recent visit was on Nov 17, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
The most common issue across all inspections has been “cutting board has cut marks and is no longer cleanable”, showing up four times.
Restaurants in Key Biscayne average 57, so Boater's Grill is doing better than most peers. Nothing in the record is alarming, but there's room to improve.
8
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Nov 17, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed ceviche held more than 24 hours not properly date marked at walk in cooler.
02C-02-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed shelves rusted at reach in cooler at kitchen. **Repeat Violation**
14-33-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at walk in freezer. **Repeat Violation**
14-69-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen. **Repeat Violation**
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets at kitchen soiled, **Repeat Violation**
23-03-4
74
May 5, 2025
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed big trash can blocking HWS at kitchen, operator removed. **Corrected On-Site**
31A-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Working containers of food removed from original container not identified by common name. Observed container of sugar not identified as its common name by coffee maker.
02D-01-5
78
Mar 18, 2025
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed Kitchen employee, touching dirty apron, and then engage in food preparation.
12A-29-4
Intermediate - 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.
11-27-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Food stored on floor. Observed boxes of Produce on kitchen floor.
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Most kitchen coolers throughout.
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Most kitchen coolers.
14-33-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
45
Dec 6, 2024
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
41
Jun 26, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed kitchen utensils inside hand wash sink near cook line. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed fish ceviche and conch salad on the menu not identified as a raw item.
02B-01-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves located at basement prep area with rust accumulation.
14-33-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of white cutting board located across the cook line. Operator removed immediately. **Corrected On-Site**
21-12-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved white cutting board located across cook line with cut marks and no longer cleanable. **Repeat Violation**
14-09-4
70
Oct 13, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At the time of the inspection observed raw chicken stored over raw beef on the reach in cooler by the kitchen. **Corrected On-Site**
08A-13-5
Intermediate - Handwash sink used for purposes other than handwashing.
31A-11-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed in the kitchen area.
14-09-4
70
Jun 26, 2023
Routine - Food
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Hot and Cold Water Available; Adequate Pressure
FL-25
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Toilet Rooms Maintained
FL-53
41
Oct 17, 2022
Routine - Food
5 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Hands Clean and Properly Washed
FL-08
78
Frequently Asked Questions
When was Boater's Grill last inspected?
The most recent health inspection at Boater's Grill on file is from Nov 17, 2025. The public record contains eight inspections in total.
What is the most common violation at Boater's Grill?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited four times, more than any other issue at Boater's Grill.
How does Boater's Grill compare to other restaurants in Key Biscayne?
Boater's Grill most recently scored 74 out of 100, which is higher than the Key Biscayne average of 57.
Has Boater's Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Boater's Grill have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Boater's Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Boater's Grill inspected?
Based on the inspection history on file, Boater's Grill is inspected around three times per year on average.
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