Ditmas Restaurant
Last inspected: Mar 12, 2026
61
Score
Going back to 2022, Ditmas Restaurant has seven inspections in the public record. The latest inspection on file is from Mar 12, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have turned up roughly the same number of issues each time, hovering near three violations per visit.
The pattern that stands out is “no paper towels”, which has been cited two times.
Restaurants in Boca Raton average 74, so Ditmas Restaurant trails the local norm. On the whole, the file is mixed but not concerning.
7
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 12, 2026
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Using paper towels as a food liner in trays and bowls. Chef removed paper towels **Corrected On-Site**
14-86-1
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. Dishwasher chlorine ppm at zero. Chef changed bucket and primed machine to 100 ppm. **Corrected On-Site**
22-41-4
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 - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of water in reach in cooler at cook line. Chef removed bottle of water **Corrected On-Site**
12B-13-4
61
Dec 12, 2025
Food-Licensing Inspection
2 major violations.
View 2 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by bar.
31B-02-4
Intermediate - No soap provided at handwash sink by bar.
31B-03-4
82
May 5, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw (47F - Cold Holding) and cooked carrots (47F - Cold Holding) not prepared or portioned today held in reach in cooler right of cook line for more than 4 hours. Operator discarded. See stop sale.
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. Coleslaw (47F - Cold Holding) and cooked carrots (47F - Cold Holding) not prepared or portioned today held in reach in cooler right of cook line for more than 4 hours. Operator discarded.
01B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Various items including cooked potatoes, mashed potatoes, cooked beef, and cooked chicken wings not date marked after 24 hours. Operator date marked. **Corrected On-Site**
02C-02-5
Basic - Ice buildup in reach-in freezer by walk in cooler.
14-69-4
64
Apr 1, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Package of raw smoked salmon over ready to eat potatoes in walk in cooler. Operator reorganized. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing station next to dish machine used to store bucket. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to dish machine.
31B-02-4
Basic - Ceiling tile missing left of cook line.
36-36-4
67
Mar 25, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
61
Nov 15, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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** - From follow-up inspection 2023-11-15: **Time Extended**
53B-01-5
90
Dec 22, 2022
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Walk-in cooler - wings (52°F - Cooling); green beans blanched (50F - Cooling); sautéed mushrooms (50F - Cooling); baked potatoes (50F - Cooling); pea soup (55F - Cooling); lentil soup (55F - Cooling); chicken cooked (53F - Cooling); veggie cooked (zucchini and squash) (53F - Cooling);, brisket (52F - Cooling) per operator items were cooked yesterday and stored overnight and not moved. See Stop Sale. Observed standing cooler - beef broth cooked (60F - Cooling); mashed potatoes (50F - Cooling); short ribs(51F - Cooling) per operator items were cooked yesterday and stored overnight. See Stop Sale. Advised operators on proper cooling processes and provided cooling handout. Advised operator to use small containers to cool and use ice baths or ice wands to assist with cooling products. Also advised operator to seperate hot containers of food and allow air to escape during cooling process to assist with proper cooking of food products. **Warning**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Walk-in cooler - wings (52°F - Cooling); green beans blanched (50F - Cooling); sautéed mushrooms (50F - Cooling); baked potatoes (50F - Cooling); pea soup (55F - Cooling); lentil soup (55F - Cooling); chicken cooked (53F - Cooling); veggie cooked (zucchini and squash) (53F - Cooling); brisket (52F - Cooling), per operator items were cooked yesterday and stored overnight and not moved. See Stop Sale. Observed standing cooler - beef broth cooked (60F - Cooling); mashed potatoes (50F - Cooling), short ribs(51F - Cooling) per operator items were cooked yesterday and stored overnight. See Stop Sale. **Warning**
01B-36-5
Basic - Equipment in poor repair. Observed gaskets torn at Coca-Cola cooler at front office. **Warning**
14-11-5
Basic - Food stored on floor. Observed soy sauce in containers stored on floor in kitchen. Operator removed from floor. **Warning**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle. Operator removed tongs. **Corrected On-Site** **Warning**
10-20-4
64
Frequently Asked Questions
When was Ditmas Restaurant last inspected?
The most recent health inspection at Ditmas Restaurant on file is from Mar 12, 2026. The public record contains seven inspections in total.
What is the most common violation at Ditmas Restaurant?
Across the inspection record, “no paper towels” has been cited two times, more than any other issue at Ditmas Restaurant.
How does Ditmas Restaurant compare to other restaurants in Boca Raton?
Ditmas Restaurant most recently scored 61 out of 100, which is lower than the Boca Raton average of 74.
Has Ditmas Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Ditmas Restaurant have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Ditmas Restaurant 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 Ditmas Restaurant inspected?
Based on the inspection history on file, Ditmas Restaurant is inspected around two times per year on average.
Nearby Restaurants