The Griddle
Last inspected: Mar 3, 2026
21
Score
The health department has logged nine inspections at The Griddle, the earliest from 2022. Inspectors last stopped by on Mar 3, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
The pattern that stands out is “no paper towels”, which has been cited four times.
Compared to other Boca Raton restaurants (averaging 74), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
6
Critical latest
6
Major latest
1
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
6 critical violations. 6 major violations. 1 minor violation.
View 13 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw smoked salmon with gloved hands then proceed to handle cooked food items without changing gloves and washing hands. Instructed employee to remove gloves and wash hands. Discussed proper handling of raw foods with operator/employee
12A-12-4
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. Observed employee handling ice with for beverages with bare hands. See Stop Sale
09-01-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-25. Observed food handling at time of inspection. Operator renewed at time of inspection **Corrected On-Site**
50-17-3
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Observed employee handling ice with for beverages with bare hands.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked sausage (71F - Cold Holding) being held at room temperature on cook line with no temperature control for approximately 30 minutes. Item received pre cooked, not prepared or portioned today. Operator moved to reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer tested at 200+ppm chlorine. Operator remade and retested at at 100ppm chlorine **Corrected On-Site**
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Employee cleaned and sanitized **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Front counter hand wash sink blocked by rack, items stored in hand wash sink. Operator removed **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter hand wash sink. Operator provided **Corrected On-Site**
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Not provided for new employee. Provided to operator
11-26-1
Intermediate - No soap provided at handwash sink. Observed at front counter hand wash sink. Operator provided **Corrected On-Site**
31B-03-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 provided, per operator 4 employees currently employed more than 60 days
53B-13-5
Basic - Soiled dry wiping cloth in use. Observed soiled dry wiping cloths in use on cook line. Operator moved to sanitizer bucket **Corrected On-Site**
21-10-4
21
Nov 17, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Frozen beef over frozen vegetables in reach in freezer. Manager moved items **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler at cook line at cut tomatoes (45F - Cold Holding); ham (45F - Cold Holding), cook removed items to different cooler.
03A-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl being used as a scoop to scoop frozen fries. Manager discarded **Corrected On-Site**
14-01-5
70
Apr 3, 2025
Routine - Food
No violations found.
100
Feb 26, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
45
Nov 5, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above cooked chicken/cooked sausage in cook line flip top. Operator reorganized **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Aerosol rust oleum stored with food items on cook line shelf. Employee properly stored **Corrected On-Site**
41-10-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed on can opener/mount
22-31-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed on slicer blade/guard. Employee cleaned and sanitized **Corrected On-Site**
22-02-4
Basic - Ice buildup in reach-in freezer. Observed at right side 1 door white on cook line
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at kitchen hand wash sinks. Provided to operator. Operator posted **Corrected On-Site**
31B-04-4
55
Nov 13, 2023
Routine - Food
5 minor violations.
View 5 violations
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 cook line cold holding unit- observed handle of spoon being stored inside egg salad.
10-01-5
Basic - Single-service articles not stored inverted or protected from contamination. Main kitchen expo window storage shelf- observed Togo containers being stored not inverted.
25-06-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Cook line- observed soiled wiping cloth on cutting board.
21-09-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - In-use tongs stored on equipment door handle between uses. Main kitchen oven- observed tongs hanging on oven door handle.
10-20-4
78
Jul 31, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Manager removed **Corrected On-Site**
14-86-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at front counter has no paper towels manager filled **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Manager posted sign **Corrected On-Site**
31B-04-4
67
Nov 1, 2022
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Chemicals in spray no labeled
41-17-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
78
Jul 14, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Manager replaced towels at hand wash sink in kitchen **Corrected On-Site**
31B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at front counter
31B-04-4
86
Frequently Asked Questions
When was The Griddle last inspected?
The most recent health inspection at The Griddle on file is from Mar 3, 2026. The public record contains nine inspections in total.
What is the most common violation at The Griddle?
Across the inspection record, “no paper towels” has been cited four times, more than any other issue at The Griddle.
How does The Griddle compare to other restaurants in Boca Raton?
The Griddle most recently scored 21 out of 100, which is lower than the Boca Raton average of 74.
Has The Griddle's inspection record improved over time?
Results have been roughly steady. Inspections at The Griddle have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at The Griddle 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 The Griddle inspected?
Based on the inspection history on file, The Griddle is inspected around two times per year on average.
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