Stage Kitchen and Bar
Last inspected: Feb 27, 2026
55
Score
Going back to 2025, Stage Kitchen and Bar has three inspections in the public record. Stage Kitchen and Bar was last inspected on Feb 27, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The trend has not been favorable: recent inspections average around eight violations each, up from closer to five violations before.
That's lower than the typical Boca Raton restaurant, which scores around 74. The full record sits in fairly typical territory for a working restaurant.
3
Inspections
2
Critical latest
0
Major latest
6
Minor latest
Inspection History
Feb 27, 2026
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Ware washing employees handled soiled equipment or utensils and then handled clean equipment or utensils without washing hands. Reviewed hand washing with operator. **Corrective Action Taken**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cookline right side reach in cooler drawer; raw tuna over ready to eat desserts and cabbage, operator stored properly. **Corrected On-Site**
08A-05-6
Basic - Ceiling tiles soiled with accumulated dust in ware washing station and ware washing station.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Storage shelves by walk in coolers, employee bags stored over unwashed bulk limestone.
40-06-5
Basic - In-use tongs stored on equipment door handle between uses at cookline operator removed. **Corrected On-Site**
10-20-4
Basic - No suitable facilities provided to store employee possessions.
40-01-4
Basic - Bowl or other container with no handle used to dispense food. 1. Cookline bowl with no handle in cooked rice, operator removed. 2. Dry storage cup and bowl with no handle in bulk peas and rice. Operator removed. **Corrected On-Site**
14-01-5
55
Sep 12, 2025
Routine - Food
3 critical violations. 6 major violations. 1 minor violation.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line left side make top; cooked potatoes (54F - Cold Holding); cooked squash (60F - Cold Holding). Operator stated not prepared or portioned today, held in make top less than 2 hours, placed items on ice. **Corrective Action Taken**
03A-02-5
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. Employee touched visibly soiled wiping cloth and then handled clean plates, clean utensils and prepared food without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**
12A-29-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over plastic wrapped/portioned cooked duck. Operator moved raw beef to bottom shelf. **Corrected On-Site**
08A-02-6
Intermediate - No soap provided at cook line hand wash sink. Operator provided soap. **Corrected On-Site**
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. Operator posted during inspection. **Corrected On-Site**
02A-01-5
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment is partially cooking chicken (not to a minimum internal temperature of 165F), cooling and finishing cooking at later date, no written procedures approved. Advised Operator to complete written procedures.
03C-89-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line left side make top; cut tomatoes (62F - Ambient Cooling 12:30/62F 1:10). Operator stated tomatoes cut 1 hour prior, at this rate will not reach 41F within 4 hours, placed on ice to facilitate faster cooling. **Corrective Action Taken**
03D-15-4
Intermediate - Hand wash sink not accessible for employee use at all times. Cook line; hand wash sink blocked by cart and utensils stored in sink. Operator removed cart and utensils, sink accessible. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at cook line hand wash sink. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Basic - Visibly soiled dry wiping cloth in use on cook line cutting board. Operator removed. **Corrected On-Site**
21-10-4
33
Feb 20, 2025
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Stage Kitchen and Bar last inspected?
The most recent health inspection at Stage Kitchen and Bar on file is from Feb 27, 2026. The public record contains three inspections in total.
How does Stage Kitchen and Bar compare to other restaurants in Boca Raton?
Stage Kitchen and Bar most recently scored 55 out of 100, which is lower than the Boca Raton average of 74.
Has Stage Kitchen and Bar's inspection record improved over time?
No. Recent inspections at Stage Kitchen and Bar have averaged around eight violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Stage Kitchen and Bar means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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