Fresh
Last inspected: Apr 2, 2026
70
Score
Fresh appears in inspection records 13 times, starting in 2022. Inspectors last stopped by on Apr 2, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent inspections have turned up roughly the same number of issues each time, hovering near seven violations per visit.
Across the inspection history, “stop sale issued on time/temperature control” is the issue that surfaces most often, recorded three times.
Compared to other Boca Raton restaurants (averaging 74), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
13
Inspections
0
Critical latest
3
Major latest
1
Minor latest
Inspection History
Apr 2, 2026
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Establishment is conducting Modified Atmosphere Packaging for cooked and cooled foods that are packaged cold including fish. All foods currently stored using Modified Atmosphere Packaging have been held less than 48 hours. Establishment began removing all sealed tops from packaged food items and re packaging food items using only heat sealing **Corrective Action Taken** **Warning** - From follow-up inspection 2026-04-02: No modified atmospheric packaging used on foods stored at time of callback inspection. Heat seal only. Tanks have been disconnected on modified atmospheric packaging system and must stay disconnected until approval. **Time Extended**
03G-43-2
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is conducting Modified Atmosphere Packaging. All foods currently stored using Modified Atmosphere Packaging have been held less than 48 hours. **Warning** - From follow-up inspection 2026-04-02: No modified atmospheric packaging used on foods stored at time of callback inspection. Heat seal only. Tanks have been disconnected on modified atmospheric packaging system and must stay disconnected until approval. **Time Extended**
03G-50-1
Intermediate - - From initial inspection : 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. All provided FRLA certificates expired. **Warning** - From follow-up inspection 2026-04-02: **Time Extended**
53B-05-5
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverage containers stored on in use prep tables throughout establishment. Operator instructed employees to remove. **Corrected On-Site** **Warning** - From follow-up inspection 2026-04-02: Employee water bottles stored on in use prep table. **Time Extended**
12B-07-4
70
Apr 1, 2026
Routine - Food
4 critical violations. 4 major violations. 5 minor violations.
View 13 violations
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. beef chili (46F - Cooling); turkey chili (59F - Cooling) Asian beef (50F - Cooling); cottage pie (46F - Cooling) in deep filled containers in walk in cooler. Per operator, items were cooling for more than 6 hours overnight. **Warning**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef chili (46F - Cooling); turkey chili (59F - Cooling) Asian beef (50F - Cooling); cottage pie (46F - Cooling) in deep filled containers in walk in cooler. Per operator, items were cooling for more than 6 hours overnight. See stop sale. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Non commercially packaged raw salmon stored over non commercially packaged plantains in walk in freezer. Operator reorganized. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch face while wearing gloves and then immediately begin to open canned peppers and handle peppers without first washing hands and changing gloves. Reviewed handwashing and gloves change requirements with operator. **Warning**
12A-09-4
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. All provided FRLA certificates expired. **Warning**
53B-05-5
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Establishment is conducting Modified Atmosphere Packaging for cooked and cooled foods that are packaged cold including fish. All foods currently stored using Modified Atmosphere Packaging have been held less than 48 hours. Establishment began removing all sealed tops from packaged food items and re packaging food items using only heat sealing **Corrective Action Taken** **Warning**
03G-43-2
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef chili (46F - Cooling); turkey chili (59F - Cooling) Asian beef (50F - Cooling); cottage pie (46F - Cooling) in deep filled containers in walk in cooler. Per operator, items were cooling for more than 6 hours overnight. **Warning**
03D-15-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is conducting Modified Atmosphere Packaging. All foods currently stored using Modified Atmosphere Packaging have been held less than 48 hours. **Warning**
03G-50-1
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm at cook line. Operator dumped solution. **Corrected On-Site** **Warning**
21-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses throughout establishment. **Warning**
21-12-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee take cauliflower from original packaging and then immediately begin to slice without first wash. Operator instructed employee to wash produce. **Corrected On-Site** **Warning**
08B-39-4
Basic - Floor area(s) covered with standing water on front prep line. **Warning**
36-22-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverage containers stored on in use prep tables throughout establishment. Operator instructed employees to remove. **Corrected On-Site** **Warning**
12B-07-4
29
Aug 19, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....cooked potatoes 50F, meatballs 51F, chicken breast 52F , corn and beans 48F, cooked ground beef 45F, cheese 47F , butter 48F in walk in cooler #1,2,3,4,5 . Per chef food being held less than 4 hours . Food brought up others all in cooler due to not capable to maintain proper temperature. **Warning** - From follow-up inspection 2025-08-19: Shraded Swiss cheese 51F, slice Swiss48F, Greek yogurt 49F , fresco cheese 48F, pepper jack cheese 46F, Gorgonzola cheese 46F , feta cheese 48F, sour cream 51F in walk in cooler #1 , food being held more than 4 hours . Stop sale issue. Employee removed food from walk in cooler to discarded.**Admin Complaint**...plated chicken 47F , plated beef 48F, plated eggs 48F , plated rice 47F , plated potatoes 48F, plated vegetables 47F in walk in cooler #2,3 . Food being held more than 4 hours . Stop sale issue . **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired....walk in coolers . Chef stated technician working on it during inspection. **Warning** - From follow-up inspection 2025-08-19: Ambient temperature 48F, 47F in cooler #2,3 **Admin Complaint**
14-74-7
Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation...water leaking from cooler AC system at middle main walk in cooler. **Warning** - From follow-up inspection 2025-08-19: Not repaired. **Admin Complaint**
14-36-5
78
Aug 18, 2025
Routine - Food
6 critical violations. 2 major violations. 2 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....beef gravy 60F, cheese sauce 61F, chicken lemon sauce 50F, pork Marsala sauce 57F in walk in cooler #4 . Per chef food was cooked yesterday. Stop sale issue . Recommended to chef discarded food. **Warning**
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw shell eggs directly top of the cheese at walk in cooler . Manager properly stored. **Corrected On-Site** **Warning**
08A-05-6
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....beef gravy 60F, cheese sauce 61F, chicken lemon sauce 50F, pork Marsala sauce 57F in walk in cooler #4 . Per chef food was cooked yesterday. Stop sale issue . Recommended to chef discarded food. ... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours....raggu sauce 45F , per chef food was opened yesterday at walk in cooler #4 **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....cooked potatoes 50F, meatballs 51F, chicken breast 52F , corn and beans 48F, cooked ground beef 45F, cheese 47F , butter 48F in walk in cooler #1,2,3,4,5 . Per chef food being held less than 4 hours . Food brought up others all in cooler due to not capable to maintain proper temperature. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours....raggu sauce 45F , per chef food was opened yesterday at walk in cooler #4 stop sale issue . **Warning**
03D-06-5
High Priority - Toxic substance/chemical improperly stored....glass cleaner spray bottle stored with cooking spray oil in shelf underneath prep table at grilled station. Employee removed. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times...blocked by the racks **Warning**
31A-09-4
Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. **Warning**
03G-49-2
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation...water leaking from cooler AC system at middle main walk in cooler. **Warning**
14-36-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired....walk in coolers . Chef stated technician working on it during inspection. **Warning**
14-74-7
30
Apr 4, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall above 3 Compartment sink
36-27-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
Basic - Ice buildup in walk-in freezer.
14-69-4
74
Aug 29, 2024
Complaint Full
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....orange sauce 45F, chimichuri 45F, Raggo sauce 44-45F, Alfredo 44F in walk in cooler 4 . Food not prepped or portion today , food being held more than 4 hours .stop sale issue. Employee discarded food. **Corrective Action Taken**
03A-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....cooling pork sauce 56F in very dip container with covered in walk in cooler . Food was cooked yesterday. ... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....orange sauce 45F, chimichuri 45F, Raggo sauce 44-45F, Alfredo 44F in walk in cooler 4 . Food not prepped or portion today , food being held more than 4 hours .
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....cooling pork sauce 56F in very dip container with covered in walk in cooler . Food was cooked yesterday. Stop sale issue . Employee discarded food. **Corrective Action Taken**
03D-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime... heavy solid build up in can opener blade and can opener holder . Employee cleaned. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times...stored plastic wrap box in handwashing sink at walk in cooler 4 , employee removed. **Corrected On-Site**
31A-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses...several wet towels stored on the prep table at several station. Employee removed . **Corrected On-Site**
21-12-4
50
Apr 12, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observe raw fish above cooked beef not all commercial packaged. Operator placed raw fish on lower shelf. **Corrected On-Site**
08A-02-6
Intermediate - Can opener surface soiled with food debris, mold-like substance or slime.
22-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Observe some employees without hair restraint. Employee put on hair restraint
13-03-4
Basic - Food stored on floor. Observe cases of sweet potatoes on floor.
08B-38-4
70
Feb 20, 2024
Routine - Food
No violations found.
100
Feb 13, 2024
Routine - Food
3 major violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. **Repeat Violation** **Warning** - From follow-up inspection 2023-12-15: **Time Extended** - From follow-up inspection 2024-02-13: **Time Extended**
03G-43-1
Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. **Warning** - From follow-up inspection 2023-12-15: **Time Extended** - From follow-up inspection 2024-02-13: **Time Extended**
03G-46-1
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Repeat Violation** **Warning** - From follow-up inspection 2023-12-15: **Time Extended** - From follow-up inspection 2024-02-13: **Time Extended**
03G-50-1
74
Dec 15, 2023
Routine - Food
3 major violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. **Repeat Violation** **Warning** - From follow-up inspection 2023-12-15: **Time Extended**
03G-43-1
Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. **Warning** - From follow-up inspection 2023-12-15: **Time Extended**
03G-46-1
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Repeat Violation** **Warning** - From follow-up inspection 2023-12-15: **Time Extended**
03G-50-1
74
Dec 14, 2023
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at Walk-in 6 ; cooked pasta, meatballs, cooked vegetables ,cooked potatoes, cooked chicken (47-51F - Cold Holding). Operator stated the food less then 2 hours and moved to other refrigerator. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. **Repeat Violation** **Warning**
03G-43-1
Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. **Warning**
03G-46-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Repeat Violation** **Warning**
03G-50-1
64
Mar 3, 2023
Routine - Food
4 major violations. 1 minor violation.
View 5 violations
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment using a modified oxygen packaging method for TCS foods that have been cooked and cooled on site.
03G-50-1
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided Cleanup of Vomiting and Diarrheal Events Handout. **Corrected On-Site**
11-27-4
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment is using a modified oxygen packaging system for TCS foods that have been cooked and cooled onsite.
03G-43-1
Intermediate - Handwash sink not accessible for employee use at all times. At sauce room; hand wash sink blocked by large plastic wrap dispenser. Operator removed. **Corrected On-Site**
31A-09-4
Basic - Food-contact surface not smooth and easily cleanable. At walk-in freezer; unsealed wooden pallet used to store bags of ice. Operator removed. **Corrected On-Site**
14-13-4
64
Oct 21, 2022
Complaint Full
No violations found.
100
Frequently Asked Questions
When was Fresh last inspected?
The most recent health inspection at Fresh on file is from Apr 2, 2026. The public record contains 13 inspections in total.
What is the most common violation at Fresh?
Across the inspection record, “stop sale issued on time/temperature control” has been cited three times, more than any other issue at Fresh.
How does Fresh compare to other restaurants in Boca Raton?
Fresh most recently scored 70 out of 100, which is lower than the Boca Raton average of 74.
Has Fresh's inspection record improved over time?
Results have been roughly steady. Inspections at Fresh have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Fresh 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 Fresh inspected?
Based on the inspection history on file, Fresh is inspected around four times per year on average.
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