Meat Market Boca Raton
Last inspected: Apr 27, 2026
33
Score
Inspectors have visited Meat Market Boca Raton eight times, with records going back to 2023. On Apr 27, 2026, the health department conducted the most recent visit. High risk indicates the latest inspection turned up problems worth knowing about.
Things have been moving the wrong way, with the rolling count rising from around four violations to closer to seven violations per visit.
“No paper towels” accounts for the largest share of issues, appearing three times across the record.
Meat Market Boca Raton's latest score of 33 falls below the Boca Raton average of 74. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
3
Critical latest
3
Major latest
7
Minor latest
Inspection History
Apr 27, 2026
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
22-43-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Draw at cook line at fish (48F - Cold Holding); beef burgers (48F - Cold Holding), chef topped with ice .
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. 6 lb 10 oz pumpkin
01B-01-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at wait station **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. No handwashing soap at employee wait station
31B-03-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Consumer advisory was emailed and manager posted at front bar and outside bar **Corrected On-Site**
02A-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine have a mold like substance by the ice chutes
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowls being used as scoops for flour canister. Chef removed **Corrected On-Site**
14-01-5
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.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup of coffee on cutting board. Employee discarded coffee **Corrected On-Site**
12B-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at wait station for employees
31B-04-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cut avocados at cook line with stickers, Chef discarded cut avocados and removed stickers and washed before cutting **Corrected On-Site**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. All three flour containers not labeled. Employee labeled flour containers **Corrected On-Site**
02D-01-5
33
Jan 12, 2026
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes 104F at steam table. Observed not enough water in steam table. Operator removed mashed potatoes and placed on stove to reheat to 165F . **Corrective Action Taken**
03B-01-6
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed milk not date marked. Per operator milk was opened yesterday at 10AM, 26 hours has passed. Operator labeled 1/12/26. **Corrected On-Site**
02C-02-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in walk in freezer #2 at back of house has ice buildup on door.
14-69-4
67
Jun 19, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
58
Apr 25, 2025
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting cheese with no gloves. Employee discarded cheese that was cut and washed hands and put gloves on. **Corrected On-Site**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over open sauces and pickled ready to eat onions. Chef removed beef **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Four draw cooler on cook line at Crab cakes; (48F - Cold Holding); beef empanadas (48F - Cold Holding) chef removed all items to walk in cooler said that they were put there this morning (less than four hours). **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink at outside bar has no paper towels
31B-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at 78°F. Employee fixed water to over85°f
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Three ice machinestogeather with mold like substance by the ice chute openings.
22-20-5
Basic - No handwashing sign provided at a hand sink used by food employees. Handwashing sinks at both bars have no handwashing signs
31B-04-4
47
Mar 10, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
55
Feb 14, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - Soiled dry wiping cloth in use. Main kitchen cook line cutting board- observed soiled wiping cloth on cutting board. Operator removed wiping cloth. **Corrected On-Site**
21-10-4
Basic - In-use tongs stored on equipment door handle between uses. Main kitchen cook line- observed tongs on oven door handle. Employee removed tongs. **Corrected On-Site**
10-20-4
90
Oct 3, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Main kitchen cook line- observed employee touched ready to eat steak with bare hands to send out for immediate service without washing hands or putting on gloves. Operator had employee was hands and change gloves. **Corrective Action Taken**
12A-16-4
Basic - Ice scoop handle in contact with ice. Outside bar- observed ice scoop handle being stored inside ice. Employee removed ice scoop. **Corrected On-Site**
10-08-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen salad station- observed soiled wiping cloth on cutting board.
21-09-4
78
Jun 27, 2023
Food-Licensing Inspection
2 major violations. 4 minor violations.
View 6 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink through out kitchen and tiki bar
31B-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Service station 3
27-16-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. Service station 3 and tiki bar
31B-04-4
Basic - Carbon dioxide/helium tanks not adequately secured. Not secured at tiki bar.
51-11-4
67
Frequently Asked Questions
When was Meat Market Boca Raton last inspected?
The most recent health inspection at Meat Market Boca Raton on file is from Apr 27, 2026. The public record contains eight inspections in total.
What is the most common violation at Meat Market Boca Raton?
Across the inspection record, “no paper towels” has been cited three times, more than any other issue at Meat Market Boca Raton.
How does Meat Market Boca Raton compare to other restaurants in Boca Raton?
Meat Market Boca Raton most recently scored 33 out of 100, which is lower than the Boca Raton average of 74.
Has Meat Market Boca Raton's inspection record improved over time?
No. Recent inspections at Meat Market Boca Raton have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Meat Market Boca Raton means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Meat Market Boca Raton inspected?
Based on the inspection history on file, Meat Market Boca Raton is inspected around three times per year on average.
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