California Pizza Kitchen
Last inspected: Feb 23, 2026
37
Score
Going back to 2022, California Pizza Kitchen has nine inspections in the public record. On Feb 23, 2026, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have held steady across recent visits, averaging around four violations each.
“No handwashing sign provided at a hand sink used” accounts for the largest share of issues, appearing four times across the record.
By comparison, the average Boca Raton facility scores 74, putting California Pizza Kitchen on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
3
Critical latest
1
Major latest
3
Minor latest
Inspection History
Feb 23, 2026
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
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
Approved Thawing Methods Used
FL-31
37
Jan 5, 2026
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes (111F - Hot Holding). Operator states that potatoes were cooked 1 hour ago and held at room temperature for potato and cheese/cream dish. Discussed process with operator and provided time as a public health control written plan. Operator completed at time of inspection and time marked to potatoes to be discarded at the end of 4 hours. sushi rice (120F - Hot Holding) prepared 2 hours ago. Establishment currently testing each batch of sushi rice for PH. Establishment has no approved HACCP plan. Provided time as a public health control written plan and operator completed at time of inspection and time marked rice to be discarded at the end of 4 hours **Corrective Action Taken** **Warning** - From follow-up inspection 2026-01-05: Cooked potatoes 63F, per operator item held out of temperature for 1 hour. Advised operator to hold item on TPHC, and discard item after 3 hour more. Operator did. **Admin Complaint** **Corrected On-Site**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Establishment packaging raw thawed shrimp using a reduced oxygen packaging method. Establishment packaging cooked and cooled sauces to be held longer than 48 hours and not using a cook/chill method **Warning** - From follow-up inspection 2026-01-05: Establishment packaging cooked and chilled sauces longer than 48 hours, without approved HACCP plan. See stop sale. Advised operator to contact jose.quinones@myfloridalicense.com to create a HACCP plan. **Admin Complaint**
03G-46-2
Intermediate - - From initial inspection : Intermediate - 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. Establishment preparing sushi rice and recording PH to be render sushi rice non tcs. Establishment packaging raw thawed shrimp using a reduced oxygen packaging method. Establishment packaging cooked and cooled sauces to be held longer than 48 hours and not using a cook/chill method **Warning** - From follow-up inspection 2026-01-05: Establishment packaging cooked and chilled sauces longer than 48 hours, without approved HACCP plan. See stop sale. Advised operator to contact jose.quinones@myfloridalicense.com to create a HACCP plan. **Admin Complaint**
03G-50-1
70
Oct 31, 2025
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
27
Mar 6, 2025
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
47
Dec 26, 2024
Food-Licensing Inspection
2 minor violations.
View 2 violations
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
90
Jan 16, 2024
Routine - Food
No violations found.
100
Jul 20, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink on the cook line chef filled paper towels **Corrected On-Site**
31B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at the cook line And soup station. Chef printed and posted hand wash sign **Corrected On-Site**
31B-04-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
82
Dec 12, 2022
Complaint Full
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Open air cooler at pizza station at Sausage, ham, salami, cooked chicken ; (46-49F - Cold Holding), chef moved items to working cooler and called for maintenance
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - 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.
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink by the dishwasher has no hand wash sign
31B-04-4
52
Aug 10, 2022
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Blythe salad bar hand wash sink manager filled **Corrected On-Site**
31B-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink by soup area not reaching 100° and by dishwasher
27-16-4
Basic - No handwashing sign provided at a hand sink used by food employees.no hand wash sign by soup area and by dishwasher
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. Salt in container not labeled. Manager labeled **Corrected On-Site**
02D-01-5
74
Frequently Asked Questions
When was California Pizza Kitchen last inspected?
The most recent health inspection at California Pizza Kitchen on file is from Feb 23, 2026. The public record contains nine inspections in total.
What is the most common violation at California Pizza Kitchen?
Across the inspection record, “no handwashing sign provided at a hand sink used” has been cited four times, more than any other issue at California Pizza Kitchen.
How does California Pizza Kitchen compare to other restaurants in Boca Raton?
California Pizza Kitchen most recently scored 37 out of 100, which is lower than the Boca Raton average of 74.
Has California Pizza Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at California Pizza Kitchen have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at California Pizza Kitchen 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 California Pizza Kitchen inspected?
Based on the inspection history on file, California Pizza Kitchen is inspected around three times per year on average.
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