Boca Grill
Last inspected: Dec 30, 2025
35
Score
Going back to 2022, Boca Grill has nine inspections in the public record. On Dec 30, 2025, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have produced comparable findings, with counts hovering near nine violations per visit.
When inspectors have written things up, “no chemical test kit provided when using sanitizer” has been the most frequent reason, cited four times.
That's lower than the typical Boca Raton restaurant, which scores around 74. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
1
Critical latest
5
Major latest
8
Minor latest
Inspection History
Dec 30, 2025
Complaint Full
1 critical violation. 5 major violations. 8 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice; (110F - Hot Holding), manager removed rice
03B-01-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink by cook line
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Thermometer had weak battery was not working correctly
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
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwashing sink by cook line. Water temperature 75°f
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves showing signs of rust.
14-17-4
Basic - Food stored on floor. Boxes of unwashed vegetables on the floor in the kitchen. Cook picked up boxes. **Corrected On-Site**
08B-38-4
Basic - Equipment in poor repair. Walk in cooler gaskets broken and falling apart
14-11-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Employee with no hair restraint while engaging in food preparation. Person working on the cook line not wearing a hair restraints.
13-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.open bottle of water on prep table on cook line.
12B-07-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
35
Dec 11, 2025
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on December 1, 2024. Operator renewed license while conducting inspection. **Corrected On-Site** **Repeat Violation**
50-17-3
Intermediate - Equipment drain line draining into handwash sink. AC drain line draining into back prep area hand sink.
31A-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink by triple sink used to store cleaning supplies. Handwashing sink at front counter used by employe to clean romaine lettuce.
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products. Operator provided non operational probe thermometer. Operator replaced batteries. **Corrected On-Site**
05-08-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in bucket of standing water at back prep area.
06-01-5
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Interior gasket on walk in cooler door torn preventing door from properly closing.
14-36-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
22-20-5
55
Feb 20, 2025
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
50
Sep 6, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit to test sanitizer. **Warning** - From follow-up inspection 2024-09-06: Observed no chemical test kit to test sanitizer. **Warning** **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed food storage containers on air drying rack upright. Operator properly stored items. **Corrected On-Site** **Warning** - From follow-up inspection 2024-09-06: Observed food storage containers stored upright. Operator properly stored items. **Time Extended** **Corrected On-Site**
24-05-4
86
Sep 5, 2024
Routine - Food
9 critical violations. 2 major violations. 7 minor violations.
View 18 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef over ready to eat hummus at reach in freezer. Items not commercially packaged. Operator properly stored items. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator had expired license and owner paid during inspection. **Corrected On-Site** **Warning**
50-17-3
High Priority - Nonfood-grade bags used in direct contact with food. Observed cooked bread at reach in cooler in non food grade bags. **Warning**
14-31-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels being used as a liner for scallions. Operator removed paper towels. **Corrected On-Site** **Warning**
14-86-1
High Priority - Dented/rusted cans present. See stop sale. Observed 3 large cans of egg plants dented on storage dry rack for food. Operator discarded items. **Warning**
01B-01-4
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed at triple sink for chlorine less than 50ppm. Operator added bleach to 150ppm. **Corrected On-Site** **Warning**
22-42-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed curry chicken cooked (82F - Hot Holding); grilled chicken (83F - Hot Holding) cooked at 1:30pm on top of oven at grill. Operator removed and placed on grill for hot holding. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler 1- prepped at 10:30-Turkish salad (1:00-46F - Cold Holding); prepped at 10:30 chic pea salad (1:00-47F - Cold Holding-2:40-46F); cooked eggplant salad (1:00-47F - Cold Holding-2:40-45F) As per operator all items prepped at 10:30 and placed at reach in cooler. **Warning**
03A-02-5
High Priority - 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. Cooler 1- prepped at 10:30-Turkish salad (1:00-46F - Cold Holding); prepped at 10:30 chic pea salad (1:00-47F - Cold Holding-2:40-46F); cooked eggplant salad (1:00-47F - Cold Holding-2:40-45F) As per operator all items prepped at 10:30 and placed at reach in cooler. **Warning**
01B-02-5
Intermediate - No probe thermometer provided to measure temperature of food products. Observed no probe thermometer during calibration. **Warning**
05-08-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit to test sanitizer. **Warning**
16-37-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed food storage containers on air drying rack upright. Operator properly stored items. **Corrected On-Site** **Warning**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two bottle of water on prep cutting at front counter. Operator removed items. **Corrected On-Site** **Warning**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting at air drying rack by triple sink. **Warning**
24-08-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up at reach in freezer in prep area. **Warning**
14-69-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Warning**
10-08-5
Basic - Raw fruits/vegetables not washed prior to preparation. Observed red bell peppers at prep table being cut with sticker still on red bell peppers. **Warning**
08B-39-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken at room temperature thawing. Operator properly stored item in walk in cooler. **Corrected On-Site** **Warning**
06-01-5
15
Jan 25, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Flat top grill- observed chicken breast at 101 degrees F. Operator move chicken to stove for reheat. Front counter steam table- observed hard boiled eggs at 110 degrees F. Employee removed eggs for reheat. **Corrective Action Taken**
03B-01-6
Basic - Food stored on floor. Front counter underneath oven- observed container of French fries being stored on the floor. Employee removed French fries from the floor. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.main kitchen cold holding unit- observed spoons being stored in standing water at 101 degrees F.
10-07-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Utensil rack at front wait station- observed forks being stored with food contact surfaces up.
24-18-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Front counter cook line- observed soiled cardboard on entire floor.
36-06-4
70
Aug 14, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Wiping Cloths Properly Used and Stored
FL-41
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
67
Mar 9, 2023
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef, chef corrected items. **Corrected On-Site**
08A-20-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired more than sixty days Confirmation number 226 Paid on line during inspection **Corrected On-Site**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Three door cooler on cook line at burger, steak, chicken (45-48F - Cold Holding), chef moved items to working cooler and called for maintenance
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by cook line
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid in spray bottles not labeled. Manager labeled bottles **Corrected On-Site**
41-17-4
Basic - Cloth used as a food-contact surface. Paper towels used to wrap herbs and leafy greens . Chef removed paper towels **Corrected On-Site**
21-05-5
45
Sep 19, 2022
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Food Contact Surfaces Clean and Sanitized
FL-22
50
Frequently Asked Questions
When was Boca Grill last inspected?
The most recent health inspection at Boca Grill on file is from Dec 30, 2025. The public record contains nine inspections in total.
What is the most common violation at Boca Grill?
Across the inspection record, “no chemical test kit provided when using sanitizer” has been cited four times, more than any other issue at Boca Grill.
How does Boca Grill compare to other restaurants in Boca Raton?
Boca Grill most recently scored 35 out of 100, which is lower than the Boca Raton average of 74.
Has Boca Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Boca Grill have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Boca Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Boca Grill inspected?
Based on the inspection history on file, Boca Grill is inspected around three times per year on average.
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