Skillets
Last inspected: Nov 12, 2025
67
Score
The health department has logged 10 inspections at Skillets, the earliest from 2022. The latest inspection on file is from Nov 12, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Inspection results have stayed in a similar range over the last few visits, averaging around three violations each.
“Time/temperature control for safety food” comes up most often, recorded four times in the inspection record.
The city-wide average sits at 74, which Skillets' 67 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
10
Inspections
1
Critical latest
2
Major latest
1
Minor latest
Inspection History
Nov 12, 2025
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. cooked pork sausage (123F - Hot Holding) held in kitchen steam table for less than 2 hours. Operator began reheating items to 165F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Soiled food trays stored on top of handsink by warewashing station. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at warewashing machine.
16-37-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages stored on wire rack above single use napkins on expo line. Operator removed. **Corrected On-Site**
12B-07-4
67
Jul 21, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - Dented/rusted cans present. Heavily dented can of tomatoes stored on dry storage rack. Operator discarded. See stop sale. **Corrected On-Site**
01B-01-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked sausage (105F - Hot Holding) held at cook line steam table for less than 2 hours. Chef added water to steam table and increased temperature on unit to bring item up to 165F. **Corrective Action Taken**
03B-01-6
74
Mar 28, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter the establishment and begin to package customer food containers without first washing hands. Operator educated employee on proper handwashing procedures. Employee washed hands.
12A-16-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid eggs (49F - Cold Holding) in improperly fitted deep pan at left flip top for less than 3 hours. Liquid eggs were not prepared today and were originally moved from the cooler below. Operator placed liquid eggs into a smaller container that properly fit into flip top to ensure proper cold holding. whipped butter packets (55F - Cold Holding) in container placed onto a shallow bed of ice at wait/beverage station for less than 2 hours. Operator moved to reach in cooler to ensure proper cold holding. **Corrective Action Taken**
03A-02-5
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/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by back door. Operator provided. **Corrected On-Site**
31B-02-4
Basic - Ice buildup in reach-in walk-in freezer.
14-69-4
58
Dec 17, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw sausage stored above ready to eat cinnamon apples. Operator relocated to correct shelf. **Corrected On-Site**
08A-05-6
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed in both cook line and prep table. Operator removed. **Corrected On-Site**
12B-07-4
78
May 8, 2024
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with chemicals with no labels. Chef labeled bottles **Corrected On-Site**
41-17-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line put hat on **Corrected On-Site**
13-03-4
86
Jan 25, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell over open cheese. Chef moved items **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Black beans on steam table at 118. Chef reheated to 165° and above **Corrected On-Site**
03B-01-6
74
Oct 9, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
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. Front counter cook line- observed employee leaving cook line, walk to employee locker, open locker, place item in locker, return to front counter cook line and continue to prepare food for service without washing hands or changing gloves.
12A-13-4
Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen prep area at mixer- observed 6th pan being stored inside hand washing sink. Front counter cook line- observed pitcher of water being stored inside hand washing sink. Operator removed items from hand washing sink. Main kitchen at dishwasher- observed soiled wiping cloths being stored inside hand washing sink. **Corrected On-Site**
31A-09-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Main kitchen prep table at oven- observed handle of measuring cup being stored inside container of salt. Operator removed measuring cup. **Corrected On-Site**
10-01-5
Basic - Employee with no hair restraint while engaging in food preparation. Front counter line at stove- observed employee with no Harris restraint cooking eggs.
13-03-4
Basic - Employee eating in a food preparation or other restricted area. Main kitchen- observed employee bowl of oatmeal on prep table.
12B-02-4
Basic - Spatulas stored in cracks between pieces of equipment. Observed in main kitchen in between wall and dishwasher machine table. Operator removed spatula. **Corrected On-Site**
10-17-4
64
Jun 19, 2023
Routine - Food
No violations found.
100
Jun 15, 2023
Routine - Food
6 critical violations. 2 major violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cheese in sauté station cooler. Items rearranged appropriately at time of inspection. **Corrected On-Site**
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sausage gravy in walk-in cooler cooked previous day per manager, 51F, see stop sale. **Warning**
03D-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line hot holding: black beans 101F, sausage gravy 106F, less than 4 hours. Items reheated at time of inspection. Retemped at 194 **Corrected On-Site** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter: pancake/waffle batter 64F, raw shell eggs ambient temp 78F, less than 1 hour per manager. Discussed Time as a Public Health Control and provided form. Items marked at time of inspection. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sausage gravy in walk-in cooler cooked previous day per manager, 51F, see stop sale.
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Sliced Turkey from 6-2-23, sliced ham from 6-7-23, Cream sauce from 6-5-23. See stop sale.
01B-24-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, and no soap at prep area handwash sink. Items restocked at time of inspection. **Corrected On-Site**
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Under side of large mixer head soiled with food debris.
22-02-4
33
Jul 18, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Skillets last inspected?
The most recent health inspection at Skillets on file is from Nov 12, 2025. The public record contains 10 inspections in total.
What is the most common violation at Skillets?
Across the inspection record, “time/temperature control for safety food” has been cited four times, more than any other issue at Skillets.
How does Skillets compare to other restaurants in Boca Raton?
Skillets most recently scored 67 out of 100, which is lower than the Boca Raton average of 74.
Has Skillets' inspection record improved over time?
Results have been roughly steady. Inspections at Skillets have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Skillets 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 Skillets inspected?
Based on the inspection history on file, Skillets is inspected around three times per year on average.
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