Chloe's Bistro
Last inspected: Feb 10, 2026
67
Score
Chloe's Bistro appears in inspection records seven times, starting in 2023. Chloe's Bistro was last inspected on Feb 10, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Things are looking better lately, with recent visits averaging around four violations compared to roughly six violations earlier on.
The pattern that stands out is “clam/mussel tags not marked with last date served”, which has been cited two times.
By comparison, the average Boca Raton facility scores 74, putting Chloe's Bistro on the weaker side. The record is unremarkable in either direction.
7
Inspections
1
Critical latest
2
Major latest
0
Minor latest
Inspection History
Feb 10, 2026
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
67
Oct 6, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
55
Mar 28, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Two packages of commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator discarded.
01B-13-4
High Priority - 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. Dishmachine tested at 0ppm. Operator replaced sanitizer solution and primed machine, retesting at 100ppm. Bar Dishwasher tested at 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization or use kitchen dishwasher until dishmachine is repaired and sanitizing properly.
22-41-4
Intermediate - Clam/mussel tags not marked with last date served. Operator labeled. **Corrected On-Site**
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink by salad prep area blocked by prep table. Operator moved prep table. **Corrected On-Site**
31A-09-4
Basic - Two packages of commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator discarded. See stop sale.
06-09-1
58
Dec 9, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
82
Jan 22, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over sauce and raw shrimp over uncovered sauces. Chef moved items. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Chef removed all items **Corrected On-Site**
31A-09-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
74
Jul 25, 2023
Routine - Food
3 critical violations. 5 major violations. 5 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler - spaghetti 49F at 12:20( cooling overnight)- food covered in plastic wrap- at current rate of cooling food did not reach 41F within 6 hours- see stop sale.
03D-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At tall walk in cooler raw chicken stored over raw calamari- operator moved to lower shelf. **Corrected On-Site**
08A-20-5
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. At reach in cooler - spaghetti 49F at 12:20( cooling overnight)- food covered in plastic wrap- at current rate of cooling food did not reach 41F within 6 hours- see stop sale.
01B-02-5
Intermediate - Clam/mussel tags not marked with last date served.
01C-03-4
Intermediate - Clam/mussel/tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink with utensils and pans inside by dishmachine- operator removed. **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At cookline reach in cooler- marinara sauce- made Saturday 07/22/2023 not date marked- operator date marked.
02C-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Basic - Raw fruits/vegetables not washed prior to preparation. At flip top cooler at cookline area- avocado in use with sticker attached- educated operator-;employee removed sticker and washed properly.
08B-39-4
Basic - Food stored on floor. At cookline - container of,oil on floor- operator moved off floor.
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. At two compartment sink-Chicken defrosting in water bath, shrimp being defrosted at room temperature - operator removed to defrost in reach in cooler. **Corrected On-Site**
06-01-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Clams/mussels/oysters removed from original container for long-term storage. Containers of mussels with no tag at tall reach in cooler- operator provided tag with product. **Corrected On-Site**
01C-06-5
30
Apr 20, 2023
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - Flip top cutting board soiled with food debris, mold-like substance or slime.
22-02-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
01C-02-4
Intermediate - Spray bottle containing degreaser not labeled. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
70
Frequently Asked Questions
When was Chloe's Bistro last inspected?
The most recent health inspection at Chloe's Bistro on file is from Feb 10, 2026. The public record contains seven inspections in total.
What is the most common violation at Chloe's Bistro?
Across the inspection record, “clam/mussel tags not marked with last date served” has been cited two times, more than any other issue at Chloe's Bistro.
How does Chloe's Bistro compare to other restaurants in Boca Raton?
Chloe's Bistro most recently scored 67 out of 100, which is lower than the Boca Raton average of 74.
Has Chloe's Bistro's inspection record improved over time?
Yes. Recent inspections at Chloe's Bistro have averaged around four violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Chloe's Bistro 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 Chloe's Bistro inspected?
Based on the inspection history on file, Chloe's Bistro is inspected around two times per year on average.
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