ALLEYCAT

Name: ALLEYCAT
Address: 297 E PALMETTO PARK RD, BOCA RATON, FL, 33432, US
Rating: 58.6

297 E PALMETTO PARK RD, BOCA RATON, FL 33432

License #6020907

58.6 Grade F / 100

Failing Health Score

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Latest inspection

June 12, 2026 · 26 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

ALLEYCAT in BOCA RATON currently holds an InspectFL Health Score of 58.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on June 12, 2026. Across those visits, inspectors documented 59 total violations — 12 critical, 16 major, 31 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 11, 2026

The latest inspection on June 12, 2026 shows 26 observation rows: 4 critical, 8 major, and 14 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

70%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

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ALLEYCAT has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restrooms do not have self closing devices installed on any of the three restrooms
[14-01-5] Bowl or other container with no handle used to dispense food. Using a bowl instead of rice scoop. Employee removed bowl.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Two tall co tanks not secured in back room by ice machine.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen
[21-05-5] Cloth used as a food-contact surface. Using cloth kitchen towels as food liners and covers.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in reduced oxygen packaging when thawed out
[14-11-5] Equipment in poor repair. Ice machine by front bar is missing front cover
[08B-38-4] Food stored on floor. Boxes of food on the floor in walk in freezer
[51-13-4] No Heimlich maneuver/choking sign posted.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink at sushi bar and front bar
[29-49-6] Standing water in bottom of reach-in-cooler. Two door flip top cooler on cook line with standing water in unit
[38-05-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Back liquor room by ice machine has no working light .
[29-11-4] Water leaking from pipe and/or faucet/handle. Pipe is leaking at handwashing sink in main kitchen
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar containers not labeled
[29-44-4] Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. By three compartment sink
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Using paper towels to wrap food.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sauces in two door cooler on cook line. Employee moved beef to bottom shelf.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at front bar not cleaned.
[52-01-4] Identity of food or food product misrepresented. Sushi items not marked as being raw
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in sushi bar and front bar
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[11-26-1] 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.
[31B-03-4] No soap provided at handwash sink. No soap at handwashing sink at front bar

Disposition: Warning Issued
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Frozen fish in standing water in triple sink Water turned on
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Raw salmon received fresh, sealed then frozen held less than 48 hrs hours per operator. Food not marked with date and time production. See stop sale.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cheese in glass reach in cooler at end of cook line Raw shell eggs over carrots open walk in cooler Removed
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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. Short rib braised, cooled, sealed and held no longer than 48 hours hours per operator. Ribs braised, cooled, sealed and held no longer than 48 hours. Food items not marked with time and date of production See stop sale Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Raw salmon received fresh, sealed then frozen held less than 48 hrs hours per operator. Food not marked with date and time production. See stop sale.
[03G-50-1] 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. Short rib braised, cooled, sealed and held no longer than 48 hours hours per operator. Ribs braised, cooled, sealed and held no longer than 48 hours. Food items not marked with time and date of production See stop sale
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Since 2020