CVI.CHE 105 BOCA RATON

Name: CVI.CHE 105 BOCA RATON
Address: 6000 GLADES RD STE 1230, BOCA RATON, FL, 33431, US
Rating: 83.4

6000 GLADES RD STE 1230, BOCA RATON, FL 33431

License #6013234

83.4 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

CVI.CHE 105 BOCA RATON in BOCA RATON currently holds an InspectFL Health Score of 83.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 23, 2026. Across those visits, DBPR recorded 24 total findings; InspectFL has imported detailed violation rows for 16 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 23, 2026 included 3 critical violations, 1 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero imported notes.

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DBPR

*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: Administrative complaint recommended
[21-10-4] Soiled dry wiping cloth in use at raw bar station, service station. Operator placed wiping cloths in bucket.
[16-46-4] Old labels stuck to food containers after cleaning on drying rack in ware washing area.
[31B-03-4] No soap provided at raw bar handwash sink. Operator provided.
[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. Employee at cookline typing on cellphone then grabbed clean equipment and started cooking food items. Reviewed proper hand washing and glove usage, employee washed hands and put on gloves.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline chicken stock (129F - Hot Holding) observed low heat, operator adjusted temperature.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Reach in freezer at service line raw beef not in commercial packaging over frozen vegetable spring rolls not in commercial packaging. Operator stored properly.

Disposition: Warning Issued
[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. Raw barramundi with a label indicating to be removed before thawing stored fully thawed in sealed commercially processed reduced oxygen packaging. See Stop Sale
[31A-09-4] Handwash sink not accessible for employee use at all times. Prep area hand wash sink blocked by storage bins. Operator made accessible
[41-10-4] Toxic substance/chemical improperly stored. Aerosol can of stainless steel cleaner stored next to liquor bottles and at bar area. Operator relocated
[08B-38-4] Food stored on floor. Bins of food items stored on floor in walk in cooler. Operator moved to shelf
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Observed raw thawed shrimp stored in reduced oxygen packaging which is packaged on site. 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. Raw barramundi with a label indicating to be removed before thawing stored fully thawed in sealed commercially processed reduced oxygen packaging.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes (111F - Hot Holding). Operator states that potatoes were cooked 1 hour ago and held at room temperature for potato and cheese/cream dish. Discussed process with operator and provided time as a public health control written plan. Operator completed at time of inspection and time marked to potatoes to be discarded at the end of 4 hours. sushi rice (120F - Hot Holding) prepared 2 hours ago. Establishment currently testing each batch of sushi rice for PH. Establishment has no approved HACCP plan. Provided time as a public health control written plan and operator completed at time of inspection and time marked rice to be discarded at the end of 4 hours
[03G-46-2] Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Establishment packaging raw thawed shrimp using a reduced oxygen packaging method. Establishment packaging cooked and cooled sauces to be held longer than 48 hours and not using a cook/chill method

Community reaction

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Community pulse