Embarcadero 41
Last inspected: Mar 19, 2026
61
Score
Across the available record, Embarcadero 41 has 10 inspections on file, the first dated 2022. On Mar 19, 2026, the health department conducted the most recent visit. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have held steady across recent visits, averaging around five violations each.
Across the inspection history, “food stored on floor” is the issue that surfaces most often, recorded four times.
The city-wide average sits at 74, which Embarcadero 41's 61 doesn't quite reach. On the whole, the file is mixed but not concerning.
10
Inspections
1
Critical latest
2
Major latest
3
Minor latest
Inspection History
Mar 19, 2026
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon; (46F - Cold Holding) at front counter cooler , chef put ice on salmon, said it was cut this morning
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. There are no type of measuring device or strip to verify water temperature in dishwasher machine.
16-62-1
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled. Chef labeled bottles. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine by ice chute there is a black substance
22-20-5
Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in women's restroom
32-12-6
Basic - Food stored on floor. In walk in freezer is a couple of food containers on the floor. Chef removed food containers and discarded
08B-38-4
61
Oct 29, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels being used as a food liner in kitchen. Chef discarded paper towels **Corrected On-Site**
14-86-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Octopus ; (45F - Cold Holding); cooked shrimp (45F - Cold Holding) in flip top cooler in kitchen, chef said it was cut earlier
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Garbage can was blocking handwashing sink in kitchen. Cook moved garbage can **Corrected On-Site**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No heat test device or strips to check temperature of machine
16-62-1
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at handwashing sink at front bar has no hot water handle working. Chef fixed hot water handle at handwashing sink. **Corrected On-Site**
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
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 that is longer frozen was not removed from reduced oxygen packaging.
06-09-1
Basic - Food stored on floor. Boxes of fish on the floor in walk in freezer. Chef picked up boxes. **Corrected On-Site**
08B-38-4
Basic - Standing water in bottom of reach-in-cooler. Two door reach in cooler in kitchen with standing water
29-49-6
45
Mar 20, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched garbage can then continue preparing food Employee washed hands and put new gloves on
12A-09-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
27-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
74
Jan 27, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used as a liner for fish. Chef removed paper towels and washed fish. **Corrected On-Site**
14-86-1
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shelled eggs over sauces in walk in cooler. Chef moved eggs. **Corrected On-Site**
08A-02-6
Basic - Faucet/handle missing at plumbing fixture. Handwashing sink in kitchen missing cold water knob.
29-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons put in ice water at cook line. Chef removed from water. **Corrected On-Site**
10-07-4
Basic - Standing water in bottom of reach-in-cooler. Two door reach in coolers at fish station in kitchen with water buildup.
29-49-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers at cook line and sushi station. Chef had stickers taken off avocados and washed before cutting. **Corrected On-Site**
08B-17-4
61
May 29, 2024
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in kitchen. Chef refilled paper towels **Corrected On-Site**
31B-02-4
Basic - Food stored on floor. Boxes of food on the floor in walk in freezer. Chef picked up boxes **Corrected On-Site**
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Fish in standing water thawing out. Chef put under cold running water **Corrected On-Site**
06-01-5
Basic - Bowl or other container with no handle used to dispense food. Plastic bowls used as scoops. Chef discarded plastic bowls **Corrected On-Site**
14-01-5
78
Apr 18, 2024
Complaint Full
3 major violations. 1 minor violation.
View 4 violations
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form was emailed
03F-10-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Manager replaced paper towels at hand wash sinks in kitchen **Corrected On-Site**
31B-02-4
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. Form was emailed
11-26-1
Basic - Food stored on floor. Boxes of food stored on the floor in walk in cooler chef picked up boxes **Corrected On-Site**
08B-38-4
70
Dec 4, 2023
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi bar- observed sushi rice with no time mark. Operator stated sushi rice was cooked at 11:00a.m.. 1.25 hours remaining.
03F-02-5
Basic - In-use tongs stored on equipment door handle between uses. Main kitchen oven- observed tongs hanging on oven door handle. Operator removed tongs. **Corrected On-Site**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Main kitchen food dry storage shelf- observed plastic quart containers being stored inside containers of sugar without no handles.
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. Main kitchen cook line at stove- observed wiping cloth underneath cutting board. Employee removed wiping cloth. **Corrected On-Site**
21-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Main kitchen prep sink at dry storage shelf- observed calamari thawed in prep sink at room temperature. Employee turn on running cold water to thaw calamari. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen cook line prep table at stove- observed wiping cloth on cutting board. Employee removed wiping cloth. **Corrected On-Site**
21-09-4
67
Aug 14, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
52
Mar 15, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top counter sushi cooler at front counter at salmon, corvina, tuna (49-50F - Cold Holding)chef stated items in cooler less than an hour. Chef moved items to working cooler and called for maintenance **Corrective Action Taken**
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 - 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. Some over sixty days no food handler
53B-13-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In restroom. Manager turned hot water on **Corrected On-Site**
27-16-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in kitchen hand wash sinks.
31B-04-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
55
Oct 14, 2022
Food-Licensing Inspection
1 critical violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
78
Frequently Asked Questions
When was Embarcadero 41 last inspected?
The most recent health inspection at Embarcadero 41 on file is from Mar 19, 2026. The public record contains 10 inspections in total.
What is the most common violation at Embarcadero 41?
Across the inspection record, “food stored on floor” has been cited four times, more than any other issue at Embarcadero 41.
How does Embarcadero 41 compare to other restaurants in Boca Raton?
Embarcadero 41 most recently scored 61 out of 100, which is lower than the Boca Raton average of 74.
Has Embarcadero 41's inspection record improved over time?
Results have been roughly steady. Inspections at Embarcadero 41 have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Embarcadero 41 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 Embarcadero 41 inspected?
Based on the inspection history on file, Embarcadero 41 is inspected around three times per year on average.
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