Dvash
Last inspected: Feb 27, 2026
45
Score
Public records show 11 inspections at Dvash stretching back to 2022. Inspectors last stopped by on Feb 27, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have held steady across recent visits, averaging around five violations each.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged three times.
By comparison, the average Boca Raton facility scores 74, putting Dvash on the weaker side. There are enough flags in the record to merit a second thought.
11
Inspections
4
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 27, 2026
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes (60F - Cold Holding) held at room temperature on expo line for less than 2 hours per operator. Operator placed items on time. **Corrective Action Taken**
03A-02-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash soiled pans with just soap and water at triple sink and no use of sanitizer. Reviewed sanitizing requirements with operator. Employee sanitized pans. **Corrected On-Site**
22-45-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face and then immediately apply gloves and handle clean food storage containers without first washing hands. Discussed handwashing requirements with operator.
12A-25-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chick peas (115F - Hot Holding); vegetable soup (125F - Hot Holding) prep area steam table for less than 2 hours per operator. Operator placed items on stove top, reheating to 165. Operator increased temperature on hot holding unit. **Corrected On-Site**
03B-01-6
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Food manager arrived while conducting inspection. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Corrected On-Site**
53A-05-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan cover soiled with dust.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Container of lemon salt not labeled at back prep table.
02D-01-5
45
Oct 16, 2025
Routine - Food
7 minor violations.
View 7 violations
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents very dusty
36-34-5
Basic - Carbon dioxide/helium tanks not adequately secured. Co tank at front counter by handwashing sink not secured
51-11-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights not shielded in kitchen
38-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Large gap at rear exit door
35B-01-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee meal on cutting board. Employee moved plate and washed and sanitized area. **Corrected On-Site**
12B-07-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed fish on the cook line cooler still in sealed reduced oxygen packaging
06-09-1
70
May 6, 2025
Routine - Food
No violations found.
100
Mar 7, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (52F - Cold Holding)left on the counter during lunch. Cook moved to reach in cooler **Corrective Action Taken** **Warning**
03A-02-5
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.chlorine ppm at 0 ppm at dishwasher. Chef changed bucket and primed chlorine to 100 ppm **Corrected On-Site**
22-41-4
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 - 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. **Warning**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles containing clear liquid not labeled. Chef labeled bottle **Corrected On-Site** **Warning**
41-17-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish at cook line thawed and still in sealed reduced oxygen package. **Warning**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup of coffee and open bottle of water on the cutting boards. Chef removed drinks **Corrected On-Site** **Warning**
12B-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives at cook line between cracks by reach in cooler. Chef removed knives and placed in dishwasher area. **Corrected On-Site** **Warning**
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sinks at the bar and restroom **Warning**
31B-04-4
45
Dec 5, 2024
Complaint Full
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
61
Sep 20, 2024
Routine - Food
No violations found.
100
Feb 1, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license.12/01/2023 **Warning** - From follow-up inspection 2024-02-01: **Time Extended**
50-17-3
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some 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 2024-02-01: **Time Extended**
53B-13-5
78
Jan 31, 2024
Routine - Food
5 critical violations. 1 major violation. 3 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.12/01/2023 **Warning**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Main kitchen walk in cooler-tomato sauce, tzatziki, sour cream, butter, mascarpone cheese, cut tomatoes, raw shell eggs, ground beef, raw chicken, heavy cream(48-51F - Cold Holding); Operators stated all items been in cooler since yesterday. See Stop Sale **Warning**
03A-02-5
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
12A-28-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Main kitchen cook line- observed cook grab raw chicken, place chicken on grill, dried hands on towel, grab raw onions, place onions on grill, open cooler, grab container or ready to eat chicken and place on grill without washing hands or putting on gloves.
12A-12-4
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. Main kitchen walk in cooler-tomato sauce, tzatziki, sour cream, butter, mascarpone cheese, cut tomatoes, raw shell eggs, ground beef, raw chicken, heavy cream(48-51F - Cold Holding); Operators stated all items been in cooler since yesterday. See Stop Sale **Warning**
01B-02-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen cold holding unit and prep table- observed soiled wiping cloths on prep table.
21-09-4
Basic - In-use tongs stored on equipment door handle between uses. Main kitchen oven- observed tongs hanging on oven door handle.
10-20-4
Basic - Single-service articles not stored inverted or protected from contamination. Main kitchen cold holding unit top shelf- observed Togo containers being stored not inverted.
25-06-4
37
Aug 18, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
61
Mar 15, 2023
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
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 ppm at 0 Use three compartment sink
22-41-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw lamb, raw fish. Chef moved items **Corrected On-Site**
08A-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink discarded **Corrected On-Site**
12B-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in kitchen
31B-04-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between tables, knives removed and washed **Corrected On-Site**
10-17-4
61
Sep 1, 2022
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink by the cook line.
27-16-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Chef filled paper towels also the hand wash sink by the dishwasher **Corrected On-Site**
31B-02-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Chef removed and washed **Corrected On-Site**
10-17-4
Basic - Food stored on floor. Bag of onions on the floor in the walk-in cooler manager picked up **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink by the dishwasher
31B-04-4
70
Frequently Asked Questions
When was Dvash last inspected?
The most recent health inspection at Dvash on file is from Feb 27, 2026. The public record contains 11 inspections in total.
What is the most common violation at Dvash?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Dvash.
How does Dvash compare to other restaurants in Boca Raton?
Dvash most recently scored 45 out of 100, which is lower than the Boca Raton average of 74.
Has Dvash's inspection record improved over time?
Results have been roughly steady. Inspections at Dvash have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Dvash 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 Dvash inspected?
Based on the inspection history on file, Dvash is inspected around three times per year on average.
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