Shish Grill
Last inspected: Mar 12, 2026
78
Score
Across the available record, Shish Grill has 10 inspections on file, the first dated 2022. The newest entry in the record is dated Mar 12, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things have been moving the wrong way, with the rolling count rising from around 10 violations to closer to 15 violations per visit.
“No paper towels” comes up most often, recorded eight times in the inspection record.
Shish Grill's latest score of 78 sits above the Boca Raton average of 74. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Mar 12, 2026
Routine - Food
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Warning** - From follow-up inspection 2026-03-12: Observed same **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. 1. Dining area. **Warning** - From follow-up inspection 2026-03-12: Observed same **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. 1. License states 50 seats, approximately 60 plus seats inside and outside establishment. **Warning** - From follow-up inspection 2026-03-12: Observed same per operator she is in contact with the fire department. **Time Extended**
51-09-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. 1. Kitchen, missing tiles under range. 2. Prep area by butler table **Warning** - From follow-up inspection 2026-03-12: Observed same **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Hole in or other damage to wall. 1. Next to triple sink. **Warning** - From follow-up inspection 2026-03-12: Observed same **Time Extended**
36-24-5
78
Mar 11, 2026
Routine - Food
4 critical violations. 8 major violations. 17 minor violations.
View 29 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. 1. Employee entered kitchen area touching cellphone, then put on gloves and touched cooked chicken for customers order, without washing hands. 2. Dish washing employee entered station placed her hand bag down grabbed clean utensils with bare hands then put on gloves and continued grabbing clean utensils to store away. Reviewed hand washing with employee, employee washed hands and changed gloves. **Corrective Action Taken** **Warning**
12A-16-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. 1. Employee entered kitchen area touching cellphone, then put on gloves and touched cooked chicken for customers order, without washing hands. 2. Dish washing employee entered station placed her hand bag down grabbed clean utensils with bare hands then put on gloves and continued grabbing clean utensils to store away. Reviewed hand washing with employee, employee washed hands and changed gloves. **Warning**
12A-07-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 1. Employee entered kitchen area touching cellphone, then put on gloves and touched cooked chicken for customers order, without washing hands. **Warning**
12A-29-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Walk in cooler; raw shell eggs stored over ready to eat gallon of milk. **Warning**
08A-05-6
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 1. Kitchen handwashing sink in between reach in cooler and reach freezer. 2. Cook line hand washing sink in far right corner. 3. Dishwashing station hand washing sink. **Repeat Violation** **Warning**
31B-02-4
Intermediate - No quaternary or chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Sanitizer Bucket (Quaternary 0ppm) **Repeat Violation** **Warning**
16-37-1
Intermediate - No soap provided at handwash sink. 1. Cook line hand washing sink in far corner. 2. Kitchen handwashing sink in between reach in cooler and reach freezer. **Repeat Violation** **Warning**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. 1. Prep area shelf spay bottle with pink liquid, identified as sanitizer unlabeled. **Warning**
41-17-4
Intermediate - Equipment drain line draining into handwash sink. 1. Kitchen handwashing sink in between reach in cooler and reach freezer, observed drain line zip tied to faucet to allow drainage for reach in freezer. **Warning**
31A-10-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Warning**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. 1. Kitchen handwashing sink in between reach in cooler and reach freezer, observed soiled wiping cloths in sink. Operator removed. 2. Prep area; sanitizer bucket stored in sink, operator removed. **Corrected On-Site** **Warning**
31A-11-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Ceiling tile missing. 1. Server station 2. Prep area above oven units, water heater and electrical panel. 3. Ware washing area by rear exit door. **Warning**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. 1. Dining area. **Warning**
36-34-5
Basic - Current Hotel and Restaurant license not displayed. 1. License with an expiration on 12-01-24 displayed. **Warning**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1. Kitchen area, next to spices and microwave. **Repeat Violation** **Warning**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. 1. Employee eating at server station with gloved hands then returned to cook line and started on customers orders. Reviewed hand washing and glove usage with operator. **Corrective Action Taken** **Warning**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Kitchen employee half empty drink on shelf next to microwave and spices. 2. Ware washing area; t shirt and hat hung up on food equipment. **Warning**
40-06-5
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. 1. License states 50 seats, approximately 60 plus seats inside and outside establishment. **Warning**
51-09-4
Basic - Floor area(s) covered with standing water. 1. Prep area under sliding reach in cooler next to water heater. **Warning**
36-22-4
Basic - Floor tiles missing and/or in disrepair. 1. Kitchen, missing tiles under range. 2. Prep area by butler table **Warning**
36-17-5
Basic - Food stored on floor. 1. Walk in cooler packed unable to make entry. 2. Walk in freezer packed unable to make entry. **Warning**
08B-38-4
Basic - Hole in or other damage to wall. 1. Next to triple sink. **Warning**
36-24-5
Basic - Interior of oven and microwave has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - No Heimlich maneuver/choking sign posted. **Warning**
51-13-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. 1. Prep area hand washing sink. **Warning**
29-20-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm), operator changed solution Sanitizer Bucket (Quaternary 400ppm) **Corrected On-Site** **Warning**
21-08-4
11
Oct 10, 2025
Routine - Food
3 critical violations. 5 major violations. 3 minor violations.
View 11 violations
High Priority - Dented/rusted cans present. See stop sale. 5 lb can of eggplant. Manager moved to return to company
01B-01-4
High Priority - Employee washed hands with cold water. Cook at cook line washed hands in cold water. Told them to use handwashing sink in kitchen **Corrected On-Site**
12A-19-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Lamb on roller at Lamb ; (89F - Hot Holding)chef removed kamb to reheat to 165° Reheated to 173°F **Corrected On-Site**
03B-01-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips, no quaternary test strips
16-37-1
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink at cook line has a flour rolling bin blocking handwashing sink. Cook moved bin **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.no paper towels at both handwashing sinks in kitchen
31B-02-4
Intermediate - No soap provided at handwash sink. No handwashing soap at handwashing sink at cook line
31B-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at 77°F at handwashing sink at cook line
27-16-4
Basic - Ceiling tile missing. Ceiling tiles missing in kitchen
36-36-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open and used Bottle of water at cook line and prep table. Employee discarded **Corrected On-Site**
12B-07-4
Basic - Working containers of food removed from original container not identified by common name. Sugar and salt containers not labeled
02D-01-5
33
Apr 24, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Handwash sink not accessible for employee use at all times. Second handwashing sink on cook line blocked by flour bin and table.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink on cook line and by the dishwasher
31B-02-4
Basic - Covered waste receptacle not provided in women's bathroom. Women's restroom is missing a trash can with a lid.
32-12-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water and cup of coffee on cutting board on cook line. Chef discarded items **Corrected On-Site**
12B-07-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Half cut unwashed stickers cucumber at cook line chef discarded and washed the rest and removed stickers **Corrected On-Site**
08B-17-4
67
Nov 4, 2024
Food-Licensing Inspection
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler at Cut tomatoes ; (45F - Cold Holding); cucumber (45F - Cold Holding), manager said it may be in defrost, but he'll check the settings and call for maintenance
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Garbage can was blocking the hand wash sink, manager removed garbage can **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink by stove has no paper towels.
31B-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook had no type of hair restraint, cook put hair restraint on **Corrected On-Site**
13-03-4
Basic - Food stored on floor. Boxes of food on the floor in the walk-in freezer. Manager picked up **Corrected On-Site**
08B-38-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Working containers of food removed from original container not identified by common name. Spray bottle with oil in it not labeled.
02D-01-5
52
Mar 7, 2024
Routine - Food
4 critical violations. 4 major violations. 8 minor violations.
View 16 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked chick peas (51-55F - Cooling); rice (47-49F - Cooling) in walk in cooler.per operator held in cooler overnight. See stop sale.
03D-02-5
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over box tomatoes. Operator inverted **Corrected On-Site**
08A-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chick peas (51-55F - Cooling); rice (47-49F - Cooling) in walk in cooler.per operator held in cooler overnight.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed lentil soup (131F - Hot Holding) per operator held less than four hours. Operator turned up temperature. **Corrective Action Taken**
03B-01-6
Intermediate - No soap provided at handwash sink. Opposite three compartment sink
31B-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked chick peas (51-55F - Cooling); rice (47-49F - Cooling) stored in deep covered hotel pans in walk in cooler.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener surface soiled with food debris, mold-like substance or slime.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Opposite 3 compartment sink
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed inside wall of ice machine accumulation of black/green mold-like substance
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open plastic water bottle on prep table. Operator voluntary discarded **Corrected On-Site**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Floor not cleaned when the least amount of food is exposed. Employee swept floor **Corrected On-Site**
36-01-4
Basic - Food stored on floor. Multiple items on walk in freezer floor.
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed rack of lamb defrost in plastic bucket. Employee placed in walk-in cooler
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in mop bucket
42-01-4
25
Sep 27, 2023
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Main kitchen prep area- observed employee helping employee with trash at exit door and returned to prep table put on gloves without washing hands. Operator stopped employee and had employee wash hands and change gloves. **Corrective Action Taken**
12A-07-5
High Priority - Toxic substance/chemical improperly stored. Main kitchen- observed can of wd40 on prep table at slicer. Operator removed WD40. **Corrected On-Site**
41-10-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Food stored on floor. Main kitchen freezer- observed garage bags and containers of chicken being stored on the floor. Main kitchen walk in cooler- observed cases and plastic containers of chicken being stored on the floors.
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Reach in cooler at cold holding unit- observed handle of service spoon inside salad.
10-01-5
Basic - Interior of ice machine/bin with rust that has pitted the surface. Observed at ice machine in main kitchen at exit door.
14-34-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Main kitchen at exit door- observed mop wet nesting in mop bucket.
42-01-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen at warmer- observed wiping cloth on prep table.
21-09-4
Basic - Working containers of food removed from original container not identified by common name. Main kitchen prep tables- observed wiping cloths on prep tables.
02D-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Main kitchen prep area- observed container lids being stored no inverted.
24-05-4
43
May 15, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Handwash sink not accessible for employee use at all times. Large garbage can blocking hand wash sink in kitchen, manager removed **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sinks in kitchen and by the dishwasher
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl being used to scoop cooked rice, manager removed bowl **Corrected On-Site**
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation. In kitchen
13-03-4
Basic - Food stored on floor. Boxes of food on the floor in walk in cooler, manager picked up **Corrected On-Site**
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Boxes of fish left on counter to defrost, manager moved to walk-in cooler **Corrected On-Site**
06-01-5
58
Apr 10, 2023
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch.
29-44-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.one door tall saber cooler on cook line at rice lettuce, garlic with oil sauce, (49-50F - Cold Holding), chef moveditems toworking cooler and called for maintenance
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked rice 49-50
01B-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage cans, manager moved **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Manager filled paper towels **Corrected On-Site**
31B-02-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
Basic - Food stored on floor. Boxes of food on floor in walk in cooler
08B-38-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand wash sink by the stove
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing in standing water moved some items under water and some into working cooler **Corrected On-Site**
06-01-5
33
Aug 25, 2022
Food-Licensing Inspection
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. At the dish washer
29-44-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels or dispenser in kitchen at front counter and kitchen
31B-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In kitchen next to oven in the corner of room
27-16-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
16-37-1
Basic - Covered waste receptacle not provided in women's bathroom. No receptacle in ladies restroom
32-12-5
Basic - Equipment in poor repair. Walk-in cooler seems not to be working at time of inspection, ambient air temperature was 50°, manager said it was working fine, but not during inspection
14-11-5
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink by the three compartment sink leaking from drain pipes
29-11-4
52
Frequently Asked Questions
When was Shish Grill last inspected?
The most recent health inspection at Shish Grill on file is from Mar 12, 2026. The public record contains 10 inspections in total.
What is the most common violation at Shish Grill?
Across the inspection record, “no paper towels” has been cited eight times, more than any other issue at Shish Grill.
How does Shish Grill compare to other restaurants in Boca Raton?
Shish Grill most recently scored 78 out of 100, which is higher than the Boca Raton average of 74.
Has Shish Grill's inspection record improved over time?
No. Recent inspections at Shish Grill have averaged around 15 violations per visit, up from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Shish 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 Shish Grill inspected?
Based on the inspection history on file, Shish Grill is inspected around three times per year on average.
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