Red Pine
Last inspected: Mar 2, 2026
55
Score
Going back to 2023, Red Pine has nine inspections in the public record. The newest entry in the record is dated Mar 2, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
“Bowl or other container with no handle used to dispense food” accounts for the largest share of issues, appearing two times across the record.
Restaurants in Boca Raton average 74, so Red Pine trails the local norm. The inspection history reads as standard for a restaurant of this size.
9
Inspections
2
Critical latest
0
Major latest
6
Minor latest
Inspection History
Mar 2, 2026
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Employee touched face and then handled clean equipment or utensils, without washing hands. At ware washing station. Reviewed hand washing and gloves usage usage with operator. **Corrective Action Taken** **Warning**
12A-25-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. 1. Cookline wok area; kp sauce made with fresh garlic and oil, and cooked rice. Operator time marked. **Corrected On-Site** **Warning**
03F-02-5
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. 1. Left cookline by wok bowl with no handle in cooked beef and cooked chicken containers, operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
14-01-5
Basic - Floor area(s) throughout kitchen covered with standing water. **Warning**
36-22-4
Basic - In-use tongs stored on equipment door handle between uses in kitchen, Operator stored properly. **Corrected On-Site** **Warning**
10-20-4
Basic - Old labels stuck to food containers after cleaning at drying rack by prep area. **Warning**
16-46-4
55
Aug 12, 2025
Routine - Food
No violations found.
100
Aug 11, 2025
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
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. chicken dumplings (48F - Cold Holding); breaded chicken (48F - Cold Holding); egg rolls (45F - Cold Holding); ribs (49F - Cold Holding) in hot apps reach in coolers. Out over four hours. Not prepped or portioned today. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked white rice (64F - Cold Holding); on cook line. Out less than four hours. Not prepped or portioned today. Advised to place back into cooler. chicken dumplings (48F - Cold Holding); breaded chicken (48F - Cold Holding); egg rolls (45F - Cold Holding); ribs (49F - Cold Holding) in hot apps reach in coolers. Out over four hours. Not prepped or portioned today. **Warning**
03A-02-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef touched cellphone and then containers on cook line without washing hands in between. Chef washed Hands **Corrected On-Site** **Warning**
12A-16-4
High Priority - Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Pork short rib and duck being cooked cooled and then vacuum sealed per chef on site Items held over 48 hours. Discarded. See stop sale **Warning**
03G-48-2
Intermediate - Handwash sink used for purposes other than handwashing. Bucket In hand sink on cook line **Warning**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone stored with red bowls at cook line **Warning**
40-06-5
Basic - Bowl or other container with no handle used to dispense food. In multiple food items in flip top cooler on cook line **Warning**
14-01-5
41
Mar 19, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork walk in cooler Removed **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing. Utensils in hand sink At dish machine
31A-11-4
78
Sep 3, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - Time/temperature control for safety food thawed in an improper manner. Ribs at room temperature temperature Placed in cooler **Corrected On-Site**
06-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line Removed **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At rice warmer. Water 75F Removed **Corrected On-Site**
10-07-4
Basic - Standing water in bottom of reach-in-cooler. First flip top cooler on cook line Operator cleaned water **Corrected On-Site**
29-49-6
82
Jan 19, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked lo mein (46F - Cooling); cooked chicken (46F - Cooling) in walk in cooler. Not prepped or portioned. In unit overnight. Food did not reach 41F within 6 hours
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. cooked lo mein (46F - Cooling); cooked chicken (46F - Cooling) in walk in cooler. Not prepped or portioned. In unit overnight. Food did not reach 41F within 6 hours
01B-02-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Temperature 0).
16-55-4
Basic - Single-service articles not stored inverted or protected from contamination. Straws at bar
25-06-4
67
Dec 6, 2023
Routine - Food
No violations found.
100
Oct 4, 2023
Routine - Food
1 major violation.
View 1 violation
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 on site. **Warning**
03G-50-1
90
Jan 30, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Red Pine last inspected?
The most recent health inspection at Red Pine on file is from Mar 2, 2026. The public record contains nine inspections in total.
What is the most common violation at Red Pine?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited two times, more than any other issue at Red Pine.
How does Red Pine compare to other restaurants in Boca Raton?
Red Pine most recently scored 55 out of 100, which is lower than the Boca Raton average of 74.
Has Red Pine's inspection record improved over time?
Results have been roughly steady. Inspections at Red Pine have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Red Pine 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 Red Pine inspected?
Based on the inspection history on file, Red Pine is inspected around three times per year on average.
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