BOCA GRILL

Name: BOCA GRILL
Address: 8903 GLADES RD #G10, BOCA RATON, FL, 33434, US
Rating: 64.6

8903 GLADES RD #G10, BOCA RATON, FL 33434

License #6019979

🍽️ American ℹ️

64.6 Grade F / 100

Failing Health Score

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Latest inspection

December 30, 2025 · 14 findings · 1 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BOCA GRILL in BOCA RATON currently holds an InspectFL Health Score of 64.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on December 30, 2025. Across those visits, inspectors documented 53 total violations — 14 critical, 14 major, 25 minor.

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Record snapshot

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The latest inspection on December 30, 2025 shows 14 observation rows: 1 critical, 5 major, and 8 minor.

Official recordInspection data quality

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Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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Community reaction

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BOCA GRILL 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: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.open bottle of water on prep table on cook line.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Person working on the cook line not wearing a hair restraints.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[14-11-5] Equipment in poor repair. Walk in cooler gaskets broken and falling apart
[08B-38-4] Food stored on floor. Boxes of unwashed vegetables on the floor in the kitchen. Cook picked up boxes.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves showing signs of rust.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice; (110F - Hot Holding), manager removed rice
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink by cook line
[05-08-4] No probe thermometer provided to measure temperature of food products. Thermometer had weak battery was not working correctly
[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.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwashing sink by cook line. Water temperature 75°f

Disposition: Warning Issued
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed food storage containers on air drying rack upright. Operator properly stored items.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two bottle of water on prep cutting at front counter. Operator removed items.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting at air drying rack by triple sink.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up at reach in freezer in prep area.
[10-08-5] Ice scoop handle in contact with ice.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Observed red bell peppers at prep table being cut with sticker still on red bell peppers.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw chicken at room temperature thawing. Operator properly stored item in walk in cooler.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed at triple sink for chlorine less than 50ppm. Operator added bleach to 150ppm.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed 3 large cans of egg plants dented on storage dry rack for food. Operator discarded items.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels being used as a liner for scallions. Operator removed paper towels.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed cooked bread at reach in cooler in non food grade bags.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Operator had expired license and owner paid during inspection.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef over ready to eat hummus at reach in freezer. Items not commercially packaged. Operator properly stored items.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler 1- prepped at 10:30-Turkish salad (1:00-46F - Cold Holding); prepped at 10:30 chic pea salad (1:00-47F - Cold Holding-2:40-46F); cooked eggplant salad (1:00-47F - Cold Holding-2:40-45F) As per operator all items prepped at 10:30 and placed at reach in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler 1- prepped at 10:30-Turkish salad (1:00-46F - Cold Holding); prepped at 10:30 chic pea salad (1:00-47F - Cold Holding-2:40-46F); cooked eggplant salad (1:00-47F - Cold Holding-2:40-45F) As per operator all items prepped at 10:30 and placed at reach in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed curry chicken cooked (82F - Hot Holding); grilled chicken (83F - Hot Holding) cooked at 1:30pm on top of oven at grill. Operator removed and placed on grill for hot holding.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit to test sanitizer.
[05-08-4] No probe thermometer provided to measure temperature of food products. Observed no probe thermometer during calibration.