Main Kitchen; Marisol Restaurant & Bar, Employee Cafeteria

900 S Ocean Blvd, Boca Raton, FL 33432

Café / Breakfast

Last inspected: Mar 12, 2026

Score

Medium Risk

The health department has logged 11 inspections at Main Kitchen; Marisol Restaurant & Bar, Employee Cafeteria, the earliest from 2022. The most recent visit was on Mar 12, 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 two violations per visit.

Looking across the full record, “raw fruits/vegetables not washed prior to preparation” is the recurring theme, flagged four times.

Compared to other Boca Raton restaurants (averaging 74), there's room to close the gap. The record is unremarkable in either direction.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Mar 12, 2026

Routine - Food

2 critical violations. 2 minor violations.

View 4 violations

Supervisor/Person in Charge Present

FL-01

Employee Health Policies Present

FL-03

No Bare Hand Contact with Ready-to-Eat Food

FL-09

Adequate Handwashing Facilities Supplied and Accessible

FL-10

Oct 24, 2025

Routine - Food

1 minor violation.

View 1 violation

Hands Clean and Properly Washed

FL-08

Jun 3, 2025

Routine - Food

No violations found.

100

Apr 2, 2025

Routine - Food

2 critical violations. 1 major violation. 3 minor violations.

View 6 violations

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. soup (119F - Hot Holding) in employee cafe. Soup out less than four hours. Reheated to 165F **Corrected On-Site** **Warning**

03B-01-6

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (46F - Cold Holding); grilled chicken (46F - Cold Holding) in bottom reach in drawers on beaches cook line. Out less than. Four hours. Not prepped or portioned today. Removed and placed in walk in cooler **Corrective Action Taken** **Warning**

03A-02-5

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. ROP of raw steaks stored over 48 hours in walk in cooler **Warning**

03G-50-1

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 74F standing water at coffee station **Warning**

10-07-4

Basic - Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers -Beaches cook like **Warning**

08B-39-4

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. Tuna removed from package **Warning**

06-09-1

Jan 29, 2025

Routine - Food

3 minor violations.

View 3 violations

Basic - Raw fruits/vegetables not washed prior to preparation. In use Avocados contain stickers

08B-39-4

Basic - No handwashing sign provided at a hand sink used by food employees. Employee cafeteria

31B-04-4

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine near dishwasher

22-20-5

Aug 23, 2024

Routine - Food

No violations found.

100

Mar 7, 2024

Food-Licensing Inspection

1 critical violation.

View 1 violation

Equipment Adequate to Maintain Product Temperature

FL-29

Jan 19, 2024

Routine - Food

1 critical violation. 2 major violations. 5 minor violations.

View 8 violations

High Priority - Stop Sale issued due to adulteration of food product. Ice used for consumption at outdoor bar storing Bloody Mary mix

01B-03-5

Intermediate - Clam/mussel/oyster tags not marked with last date served.

01C-03-4

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket filling up at hand sink at dish machine

31A-11-4

06-09-1

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee cup stored in reach in cooler end of cook line with restaurant food Removed **Corrected On-Site**

08B-49-4

Basic - Raw fruits/vegetables not washed prior to preparation. In use Avocados contain stickers

08B-39-4

Basic - Single-service articles not stored inverted or protected from contamination. Straws at outdoor bar

25-06-4

Basic - Stored food not covered. Ice cream in freezer chest

08B-12-5

Sep 20, 2023

Routine - Food

1 critical violation. 3 major violations. 4 minor violations.

View 8 violations

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes (118F - Hot Holding); on stove top. operator states potatoes cooked less than four hours. Reheated to 165F. **Corrective Action Taken**

03B-01-6

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

01C-05-4

Intermediate - Clam/mussel/oyster tags not marked with last date served.

01C-03-4

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area

31B-02-4

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Produce walk in cooler

36-34-5

Basic - Clams/mussels/oysters removed from original container for long-term storage. Tags placed with clams and mussels

01C-06-5

Basic - Raw fruits/vegetables not washed prior to preparation. Avocados contain stickers on cook line

08B-39-4

Basic - Stored food not covered. Tomatoes in dry storage Produce not covered in produce walk in cooler

08B-12-5

Apr 6, 2023

Routine - Food

2 critical violations.

View 2 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 70 degrees Fahrenheit within 2 hours. Production walk in #2, pomodoro sauce (74F - Cooling); bolo sauce (64F - Cooling), items cooling overnight. Items discarded. See Stop Sale

01B-02-5

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Production walk in #2, pomodoro sauce (74F - Cooling); bolo sauce (64F - Cooling), items cooling overnight. Items discarded. See Stop Sale

03D-01-5

Sep 30, 2022

Routine - Food

No violations found.

100

Show all 11 inspections Show less

Frequently Asked Questions

When was Main Kitchen; Marisol Restaurant & Bar, Employee Cafeteria last inspected?

The most recent health inspection at Main Kitchen; Marisol Restaurant & Bar, Employee Cafeteria on file is from Mar 12, 2026. The public record contains 11 inspections in total.

What is the most common violation at Main Kitchen; Marisol Restaurant & Bar, Employee Cafeteria?

Across the inspection record, “raw fruits/vegetables not washed prior to preparation” has been cited four times, more than any other issue at Main Kitchen; Marisol Restaurant & Bar, Employee Cafeteria.

How does Main Kitchen; Marisol Restaurant & Bar, Employee Cafeteria compare to other restaurants in Boca Raton?

Main Kitchen; Marisol Restaurant & Bar, Employee Cafeteria most recently scored 58 out of 100, which is lower than the Boca Raton average of 74.

Has Main Kitchen; Marisol Restaurant & Bar, Employee Cafeteria's inspection record improved over time?

Results have been roughly steady. Inspections at Main Kitchen; Marisol Restaurant & Bar, Employee Cafeteria have averaged around two violations per visit across the recent record.

What does a medium risk rating mean?

A medium risk rating at Main Kitchen; Marisol Restaurant & Bar, Employee Cafeteria 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 Main Kitchen; Marisol Restaurant & Bar, Employee Cafeteria inspected?

Based on the inspection history on file, Main Kitchen; Marisol Restaurant & Bar, Employee Cafeteria is inspected around three times per year on average.

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