BURTONS GRILL & BAR

Name: BURTONS GRILL & BAR
Address: 5580 N MILITARY TRL #500, BOCA RATON, FL, 33496, US
Rating: 45

5580 N MILITARY TRL #500, BOCA RATON, FL 33496

License #6021823

🍺 Bar/Pub ℹ️

45 Grade F / 100

Failing Health Score

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Latest inspection

September 21, 2026 · 9 findings · 6 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BURTONS GRILL & BAR in BOCA RATON currently holds an InspectFL Health Score of 45 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 15 times from Florida DBPR, with the most recent inspection on September 21, 2026. Across those visits, inspectors documented 57 total violations — 28 critical, 16 major, 13 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 13, 2026

The latest inspection on September 21, 2026 shows 9 observation rows: 6 critical, 0 major, and 3 minor.

Official recordInspection data quality

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Inspection coverage

73%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

BURTONS GRILL & BAR has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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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.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At kitchen area - employee e gaged in food preparation and then proceeded handle clean equipment and food without washing their hands - educated operator- employee washed their hands.
[01B-07-4] Food with mold-like growth. See stop sale. At walk in cooler- mold like substance on strawberries - see stop sale.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. At dishwashing area employee handled dirty dishes then proceeded to wash their hands for approximately 6 seconds without washing their hands- educated operator- employee removed and washed properly.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. No time mark for butter- operator time marked for 1.5 hours.
[25-06-4] Single-service articles not stored inverted or protected from contamination. At server station - Single service coffee filters not protected - operator protected.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler- cut tomatoes 51F-cold holding,-food not prepared or portioned today-food out of temperature for 30 minutes- operator placed food in walk on cooker to quick chill.
[08A-04-5] Raw animal food stored over or with unwashed produce. At walk in cooler raw beef stored over unwashed tomatoes- operator removed and stored properly.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep counter - operator stored properly.
[21-38-4] Wiping cloth sanitizing solution stored on the floor by salad station operator removed.

Disposition: Warning Issued
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. At reach in coolers by cookline- in use avocados with sticker still attached - educated operator - employee removed.
[12A-13-4] 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. At dinning room bar - employee handled dirty handled dirty dishes than handle drink bottles and clean equipment without washing their hands.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. At dishwashing area- employee handled dirty dishes than proceeded to wash their hands for approximately 4 seconds before handling clean utensils- educated operator- employee washed their hands.
[35A-02-7] Live, small flying insects found At back dry storage/ dishwashing/ prep area approximately 28 small flying insects landing on storage shelves, single service articles, clean dishes/equipment and containers of food. At server/ coffee station area across from the cookline approximately 5 small flying insects landing on containers of food and single service items on shelves above the coffee prep counter. At the bar area approximately 3 small flying insects flying at bar area landing on reach in coolers and equipment.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At server station - gallon of milk opened more than 24 hours not dated - operator date marked.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area sink- Alfredo sauce 83-99F at 12:10 to 82-99F at 12:35 ( cooling since 11:25)- at current rate of cooling food will not reach to 70F within remaining time- operator portioned food into small containers and placed in freezer to quick chill.

Disposition: Met Inspection Standards
[33-14-4] Dumpster overflowing garbage.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Cook line employee cellphone on counter sauté food contact surface, operator removed. 2. Cook line prep area; employee backpack stored on hook for measuring cups. Operator
[16-46-4] Old labels stuck to food containers after cleaning at drying rack.
[29-19-4] Standing water in floor drain/floor drain draining very slowly. 1. Ware washing area
[29-11-4] Water leaking from pipe and/or faucet/handle. 1. Bar west side facing hand washing sink, water leaking from pipe.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 1. Employee at cook line removed air pods from ear then continued setting up line, reviewed hand washing with operator.
[11-13-5] Employee with burns on right hand without a single-use glove over an impermeable cover such as a bandage, finger cot or stall covering the wound is handling food, clean equipment or utensils, or unwrapped single-service items. Operator dressed and covered wound.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. 1. Bar area soda gun nozzles.
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. 1. Ware washing area triple sink utilizes sink and surface brand, Unable to test.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. 1. Cook line right side hand washing sink, operator provided.
[31B-03-4] No soap provided at handwash sink. 1. Cook line middle and right hand washing sink, operator provided.

Disposition: Warning Issued
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed leaking pipe below handwashing sink in warewashing area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed soiled wiping cloths stored at cook line. Operator removed.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler cooked zucchini 46F. Per operator food was prepared Sunday. Observed cooling covered. See stop sale.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler cooked zucchini 46F. Per operator food was prepared Sunday. Observed cooling covered. See stop sale.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed 2 cans of tomato sauce dented across the seam. See stop sale.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched dirty towel with gloves on and then proceeded to touch clean handle. Discussed with operator. Employee washed hands.
[35A-02-7] Live, small flying insects found Observed 3 small flying insects in back of kitchen across warewashing area. Observed 5 small flying insects at bar.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed in double door reach in freezer raw beef stored over cookies. Operator stored raw beef properly.
[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. Observed at flip top cooler #4 cooked chicken wings (51F). Per operator food not prepared or portioned today. Food held in unit more than four hours. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at rack at cook line bread butter 57F. Per operator food not prepared or portioned today. Observed food stored under no temperature control. Operator placed into walk in cooler. Observed at flip top cooler #4 cooked chicken wings (51F). Per operator food not prepared or portioned today. Food held in unit more than four hours. See stop sale. Observed at flip top cooler #4 lobster 46F. Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator placed in ice bath. Observed in tall reach in ; blanched fries (48F). Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator moved to walk in cooler to quick chill.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes 119F. Food held in unit less than four hours. Operator placed back on stove to reheat to 165F or higher.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Andrew Holyst 4/5/19
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice handle holder soiled with mold-like substance. Operator removed.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.