Gary Rack's Farmhouse Kitchen
Last inspected: Mar 4, 2026
70
Score
Gary Rack's Farmhouse Kitchen has been inspected 11 times since 2022. The most recent report on file is from Mar 4, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing four times across the record.
Restaurants in Boca Raton average 74, so Gary Rack's Farmhouse Kitchen trails the local norm. Nothing in the record is alarming, but there's room to improve.
11
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Plumbing Maintained; Sewage Disposal
FL-51
70
Aug 15, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon on menu **Warning** - From follow-up inspection 2025-08-15: **Time Extended**
02B-01-5
90
Aug 13, 2025
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
50
Oct 18, 2024
Complaint Full
4 critical violations. 6 minor violations.
View 10 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef did not wash hands before putting new gloves on to handle cooked bacon after handling raw shrimp. Educated on site. Chef washed hands. **Corrective Action Taken**
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings over French fries in walk in cooler Removed **Corrected On-Site**
08A-05-6
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. nutty chicken (47F - Cold Holding) bottom of flip top cooler across from steam table. Not prepped or portioned today. In unit over four hours. Stored Near door of cooler.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (52F - Cold Holding); flip top cooler near steam table. Not prepped or portioned today. Overstocked above rim. In unit less than four hours. Placed top portions in walk in cooler m nutty chicken (47F - Cold Holding) bottom of flip top cooler across from steam table. Not prepped or portioned today. In unit over four hours. Stored Near door of cooler.
03A-02-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses at bar
24-08-4
Basic - Working containers of food removed from original container not identified by common name. Flour on shelf near fryer
02D-01-5
Basic - Raw fruits/vegetables not washed prior to preparation. In use apples near flip top cooler at cook line and avocados in flip top cooler drawer at cook line contain stickers.
08B-39-4
Basic - Bowl or other container with no handle used to dispense food. Container with no handle used to scoop flour on shelf near fryer
14-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladle for waffle mix in water temped at 74F
10-07-4
Basic - Food stored on floor. Chicken on floor walk in cooler Removed **Corrected On-Site**
08B-38-4
41
Jul 16, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
74
Oct 5, 2023
Routine - Food
No violations found.
100
Oct 4, 2023
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Spray hose at dish sink lower than flood rim of sink. At dish machine Hooked on ring **Corrective Action Taken** **Warning**
29-37-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked onion (54F - Cold Holding); cooked rice (54F - Cold Holding); cooked mushroom (52F - Cold Holding); sliced tomatoes (52F - Cold Holding); sliced tomatoes (52F - Cold Holding); shredded lettuce (52F - Cold Holding); cooked cauliflower (52F - Cold Holding); cooked Brussels (54F - Cold Holding); steak (54F - Cold Holding); burger (54F - Cold Holding); bane Marie cooler across from cook line. Operator states food not prepped or portioned today. In unit over four hours. **Warning**
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. cooked onion (54F - Cold Holding); cooked rice (54F - Cold Holding); cooked mushroom (52F - Cold Holding); sliced tomatoes (52F - Cold Holding); sliced tomatoes (52F - Cold Holding); shredded lettuce (52F - Cold Holding); cooked cauliflower (52F - Cold Holding); cooked Brussels (54F - Cold Holding); steak (54F - Cold Holding); burger (54F - Cold Holding); bane Marie cooler across from cook line. Operator states food not prepped or portioned today. In unit over four hours. **Warning**
01B-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary **Warning**
16-37-1
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Bane Marie cooler in kitchen across from cook line **Warning**
05-09-4
Basic - Time/temperature control for safety food thawed in an improper manner. Fish and shrimp thawing standing water Water ran over food items **Corrected On-Site** **Warning**
06-01-5
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Warning**
21-38-4
50
Jul 26, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw shell eggs were stored over shredded lettuce. The eggs were moved to the bottom shelf. In the reach in freezer, raw beef and raw fish were stored over gelato. The items were not commercially packaged. The raw items were moved to a lower shelf. **Corrected On-Site**
08A-05-6
86
Feb 25, 2023
Routine - Food
No violations found.
100
Feb 24, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line, cooked mushrooms (50F - Cold Holding); cooked onions (50F - Cold Holding); shredded cheese (48F - Cold Holding); blue cheese dressing (48F - Cold Holding); cooked cauliflower (48F - Cold Holding); cooked zucchini (48F - Cold Holding); pizza sauce (48F - Cold Holding); cheese (48F - Cold Holding). Items in cooler longer than 4 hours. Items discarded. See Stop Sale. **Repeat Violation** **Admin Complaint**
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. At front line, cooked mushrooms (50F - Cold Holding); cooked onions (50F - Cold Holding); shredded cheese (48F - Cold Holding); blue cheese dressing (48F - Cold Holding); cooked cauliflower (48F - Cold Holding); cooked zucchini (48F - Cold Holding); pizza sauce (48F - Cold Holding); cheese (48F - Cold Holding). Items in cooler longer than 4 hours. Items discarded. See Stop Sale.
01B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. At dish washer, bottle containing a purple liquid not labeled. Bottle labeled by operator **Corrected On-Site**
41-17-4
67
Jul 14, 2022
Routine - Food
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline flip top cooler, Caesar dressing (50F - Cold Holding); lemon caper dressing (50F - Cold Holding); red wine vinaigrette (50F - Cold Holding); cauliflower (50F - Cold Holding); cooked beets (50F - Cold Holding); goat cheese (50F - Cold Holding); cut tomatoes (50F - Cold Holding); corn salsa (50F - Cold Holding); tzatziki sauce (50F - Cold Holding). Items in cooler less than 2 hours. Items moved to second flip top cooler to chill and cold hold. **Corrective Action Taken**
03A-02-5
86
Frequently Asked Questions
When was Gary Rack's Farmhouse Kitchen last inspected?
The most recent health inspection at Gary Rack's Farmhouse Kitchen on file is from Mar 4, 2026. The public record contains 11 inspections in total.
What is the most common violation at Gary Rack's Farmhouse Kitchen?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Gary Rack's Farmhouse Kitchen.
How does Gary Rack's Farmhouse Kitchen compare to other restaurants in Boca Raton?
Gary Rack's Farmhouse Kitchen most recently scored 70 out of 100, which is lower than the Boca Raton average of 74.
Has Gary Rack's Farmhouse Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Gary Rack's Farmhouse Kitchen have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Gary Rack's Farmhouse Kitchen 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 Gary Rack's Farmhouse Kitchen inspected?
Based on the inspection history on file, Gary Rack's Farmhouse Kitchen is inspected around three times per year on average.
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