Max's Grill
Last inspected: Dec 4, 2025
100
Score
Across the available record, Max's Grill has 13 inspections on file, the first dated 2022. The most recent visit was on Dec 4, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have found fewer violations than earlier ones, averaging around two violations lately and about four violations before that.
The most common issue across all inspections has been “cooked/heated time/temperature control”, showing up three times.
Among Boca Raton restaurants, the typical score is 74; Max's Grill is comfortably above that bar. Overall, the inspection record reads well.
13
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 4, 2025
Complaint Full
No violations found.
100
Dec 3, 2025
Complaint Full
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
45
Dec 2, 2025
Routine - Food
No violations found.
100
Jul 1, 2025
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Approved Thawing Methods Used
FL-31
Food Received at Proper Temperature
FL-12
52
Dec 19, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Ceiling tile missing. Multiple tiles missing in kitchen. **Warning** - From follow-up inspection 2024-12-19: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers end of cook line flip top cooler **Warning** - From follow-up inspection 2024-12-19: **Time Extended**
08B-39-4
90
Dec 17, 2024
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef leaving kitchen to get ice. Returned to kitchen and did not change gloves or wash hands before handling food containers. **Warning**
12A-16-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher did not wash hands in between handling dirty and clean dishes. **Warning**
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. eel (48F - Cold Holding); crab meat (50F - Cold Holding); Hamachi (46F - Cold Holding); salmon (44F - Cold Holding); tuna (44F - Cold Holding) in sushi reach in cooler and top cold holding case. Not prepped or portioned today In unit less than four hours. Placed back in walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Food stored on floor. Onions on floor near hand sink at dish wash area **Warning**
08B-38-4
Basic - Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers end of cook line flip top cooler **Warning**
08B-39-4
Basic - Ceiling tile missing. Multiple tiles missing in kitchen. **Warning**
36-36-4
55
Jul 22, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
47
Jan 3, 2024
Routine - Food
No violations found.
100
Nov 1, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. short rib (47-51F - Cooling) in walk in cooler. Chef states food not prepped or portioned. In unit overnight. Tightly covered. Food did not reach 41F within 6 hours. **Warning**
03D-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. short rib (47-51F - Cooling) in walk in cooler. Chef states food not prepped or portioned. In unit overnight. Tightly covered. Food did not reach 41F within 6 hours. **Warning**
01B-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. Sous vide and ROP **Warning**
03G-50-1
67
Jul 13, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over hamburger in the reach in cooler on the cookline. Chef moved the tray of chicken. **Corrected On-Site**
08A-05-6
86
Mar 2, 2023
Complaint Full
No violations found.
100
Feb 3, 2023
Routine - Food
3 critical violations.
View 3 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, tomato sauce (64F - Cooling); chili (54F - Cooling). Items cooling overnight. Items discarded. See Stop Sale **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in freezer, tuna scraps stored in zip lock bags stored over frozen vegetables. Items moved to be stored properly **Corrected On-Site**
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. At walk in cooler, tomato sauce (64F - Cooling); chili (54F - Cooling). Items cooling overnight. Items discarded. See Stop Sale **Repeat Violation** **Admin Complaint**
01B-02-5
64
Jul 19, 2022
Routine - Food
3 critical violations.
View 3 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, tomato sauce (51F - Cooling). Item cooling overnight. Item discarded. See Stop Sale
03D-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. At walk in cooler, tomato sauce (51F - Cooling). Item cooling overnight. Item discarded. See Stop Sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen cold table, broccoli (50F - Cold Holding); butter (50F - Cold Holding). Items in cold table less than 3 hours. Items moved to walk in cooler and replaced with product at appropriate temperature. **Corrective Action Taken**
03A-02-5
64
Frequently Asked Questions
When was Max's Grill last inspected?
The most recent health inspection at Max's Grill on file is from Dec 4, 2025. The public record contains 13 inspections in total.
What is the most common violation at Max's Grill?
Across the inspection record, “cooked/heated time/temperature control” has been cited three times, more than any other issue at Max's Grill.
How does Max's Grill compare to other restaurants in Boca Raton?
Max's Grill most recently scored 100 out of 100, which is higher than the Boca Raton average of 74.
Has Max's Grill's inspection record improved over time?
Yes. Recent inspections at Max's Grill have averaged around two violations per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Max's Grill means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Max's Grill inspected?
Based on the inspection history on file, Max's Grill is inspected around four times per year on average.
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