Carmela's Boca
Last inspected: Feb 3, 2026
39
Score
Public records show nine inspections at Carmela's Boca stretching back to 2022. On Feb 3, 2026, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The trend has not been favorable: recent inspections average around 10 violations each, up from closer to one violation before.
When inspectors have written things up, “stop sale issued on time/temperature control” has been the most frequent reason, cited four times.
The city-wide average sits at 74, which Carmela's Boca's 39 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
3
Critical latest
1
Major latest
8
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels being used as a food liner. Chef removed paper towels **Corrected On-Site**
14-86-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta (47F - Cold Holding) chef said it was made a couple of hours ago
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over lettuce in walk in cooler. Chef moved eggs and lettuce **Corrected On-Site**
08A-05-6
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 - Covered waste receptacle not provided in women's bathroom. Unisex restroom is missing a waste receptacle with a covered
32-12-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup of coffee on cook line table. Chef removed cup of coffee **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. A box of food and bag of potatoes on the floor in walk in cooler. Chef picked up boxes. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water by ice cream freezer. Chef removed water **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Self-closing device on bathroom door disconnected/broken. Self closing device was removed
32-17-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers and tomatoes on cook line cut with stickers on. Chef removed items washed and removed sticker before cutting **Corrected On-Site**
08B-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
39
Sep 15, 2025
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. French onion soup (48F - Cooling) in walk in cooler for more than 6 hours overnight per operator. Operator discarded. See stop sale.
03D-02-5
High Priority - 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. French onion soup (48F - Cooling) in walk in cooler for more than 6 hours overnight per operator. Operator discarded.
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade at back prep table heavily soiled with food debris build up. Operator cleaned. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked by trash cans a dishwashing area. **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Front counter handwashing sink used to store spray cleaner. Operator removed. **Repeat Violation**
31A-11-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine.
22-20-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles above walk in cooler door bent/in disrepair creating open gaps.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vent and surrounding ceiling space soiled soiled with mold and dust.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle stored on salad prep cooler cutting board. Operator removed. **Corrected On-Site**
12B-07-4
Basic - Floor soiled/has accumulation of debris. Floor areas underneath equipments and warewashing storage soiled with food debris/grease/dirt build up.
36-73-4
Basic - Plumbing system in disrepair. Hot water faucet handle on kitchen prep sink in disrepair.
29-08-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
39
Feb 21, 2025
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
45
Sep 3, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
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. In the front line flip top cooler, quinoa (50F - Cold Holding); tuna (55F - Cold Holding); sea bass (50F - Cold Holding); edamame (50F - Cold Holding); baked salmon (55F - Cold Holding); salsa (55F - Cold Holding); cooked mushrooms (55F - Cold Holding); cooked rice (55F - Cold Holding). The items were stored in the cooler overnight. The items were not prepped or portioned today. The items were discarded. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the front line flip top cooler, quinoa (50F - Cold Holding); tuna (55F - Cold Holding); sea bass (50F - Cold Holding); edamame (50F - Cold Holding); baked salmon (55F - Cold Holding); salsa (55F - Cold Holding); cooked mushrooms (55F - Cold Holding); cooked rice (55F - Cold Holding). The items were stored in the cooler overnight. The items were not prepped or portioned today. The items were discarded. See stop sale.
03A-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-03-7
67
Jan 8, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On the cookline, the raw shell eggs were stored behind ready to eat items in the flip top cooler. The chef corrected the storage order. **Corrected On-Site**
08A-05-6
86
Nov 8, 2023
Routine - Food
No violations found.
100
Nov 7, 2023
Routine - Food
3 critical violations.
View 3 violations
High Priority - Roach activity present as evidenced by live roaches found. 8 live roaches found on the walls and floor around the ice machine in the kitchen. 2 of the 8 roaches have been exterminated. The areas have been cleaned and sanitized.
35A-05-4
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. At the front line, spicy tuna (57F - Cold Holding); baked salmon (57F - Cold Holding); spicy salmon (59F - Cold Holding); poked mushrooms (64F - Cold Holding); cooked rice (57F - Cold Holding); sea bass (54F - Cold Holding); cooked tuna (61F - Cold Holding); quinoa (75F - Cold Holding). The items were stored in the cooler overnight. The items were not prepped or portioned today. See Stop Sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the front line, spicy tuna (57F - Cold Holding); baked salmon (57F - Cold Holding); spicy salmon (59F - Cold Holding); poked mushrooms (64F - Cold Holding); cooked rice (57F - Cold Holding); sea bass (54F - Cold Holding); cooked tuna (61F - Cold Holding); quinoa (75F - Cold Holding). The items were stored in the cooler overnight. The items were not prepped or portioned today. See Stop Sale.
03A-02-5
64
Jun 16, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
64
Dec 13, 2022
Routine - Food
4 critical violations. 9 major violations. 1 minor violation.
View 14 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi area:; sushi rice (80°F - Hot Holding) being held at room temperature. Sushi area is a shared space between neighboring business. Unknown time out of temperature. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi area:; sushi rice (80°F - Hot Holding) being held at room temperature. Sushi area is a shared space between neighboring business. Unknown time out of temperature. See Stop Sale **Warning**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above cheese in reach in cooler. Operator reorganized **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment pre cooks poached eggs to be served under consumer advisory. Establishment has no written procedures. **Warning**
01B-13-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit provided for ware washing machine **Warning**
16-37-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Consumer advisory on menu in unreadable. Provided operator consumer advisory and operator posted **Corrected On-Site** **Warning**
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta, cooked quinoa in walk in cooler not date marked. Operator states items were prepared over 24 hours ago **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing orange substance at ware washing area not labeled. Operator labeled **Corrected On-Site** **Warning**
41-17-4
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment pre cooks poached eggs to be served under consumer advisory. Establishment has no written procedures. See Stop Sale **Warning**
03C-89-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Michael C Reichenbach 8-19-15 **Warning**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled **Warning**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi section and poke bowls do not indicate a raw product, however sushi section does indicate cooked items **Corrective Action Taken** **Warning**
02B-01-5
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
21
Frequently Asked Questions
When was Carmela's Boca last inspected?
The most recent health inspection at Carmela's Boca on file is from Feb 3, 2026. The public record contains nine inspections in total.
What is the most common violation at Carmela's Boca?
Across the inspection record, “stop sale issued on time/temperature control” has been cited four times, more than any other issue at Carmela's Boca.
How does Carmela's Boca compare to other restaurants in Boca Raton?
Carmela's Boca most recently scored 39 out of 100, which is lower than the Boca Raton average of 74.
Has Carmela's Boca's inspection record improved over time?
No. Recent inspections at Carmela's Boca have averaged around 10 violations per visit, up from roughly one earlier in the record.
What does a high risk rating mean?
A high risk rating at Carmela's Boca 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 Carmela's Boca inspected?
Based on the inspection history on file, Carmela's Boca is inspected around three times per year on average.
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