FLAKOWITZ

Name: FLAKOWITZ
Address: 1999 N FEDERAL HWY, BOCA RATON, FL, 33432, US
Rating: 30

1999 N FEDERAL HWY, BOCA RATON, FL 33432

License #6009145

30 Grade F / 100

Failing Health Score

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Latest inspection

July 22, 2026 · 6 findings · 4 critical

Routine - Food (follow-up)

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Minor

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Quick take

FLAKOWITZ in BOCA RATON currently holds an InspectFL Health Score of 30 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on July 22, 2026. Across those visits, inspectors documented 27 total violations — 19 critical, 2 major, 6 minor.

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The latest inspection on July 22, 2026 shows 6 observation rows: 4 critical, 1 major, and 1 minor.

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Inspector notes

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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.

Official DBPR inspection report ↗

Disposition: Call Back - Admin. complaint recommended
[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. Observed dishwasher handle dirty dishes and trash bag then handled clean pans from dish washer; no hand wash. Dishwasher washed hands and cleaned and sanitized pans.
[03D-06-5] At salad cooler: coleslaw (45F at 9:45am; 45F at 10:15am- Cooling); chicken salad (48F at 9:45am; 48F at 10:15am- Cooling); tuna (44F at 9:45am; 44F at 10:15am- Cooling); white fish salad (45F at 9:45am; 44F at 10:15am - Cooling); baked salmon salad (46F at 9:45am; 45F at 10:15am- Cooling); macaroni salad (47F at 9:45am; 45F at 10:15am - Cooling) As per operator, cooling since 7am.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef touch face, hand kerchief on his head, wipe hands on clothes, went outside kitchen through back door then returned and began handling clean pot at cook line; no hand wash. Observed chef touch sides of pan then began to handle clean utensil to make food; no hand wash. Chef washed hands and sanitize items.
[02C-02-5] At walk in cooler: tuna salad, rehydrated matzo balks and beef soup as per operator made 2 days prior; not date marked. Operator to date marked.
[03F-02-5] Old time mark for several items in reach in cooler. Operator corrected; time marked 6:30am.
[08B-17-4] At walk in cooler: several unwashed produce over cut watermelon.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler: Cooked chicken dated 07/09.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour period. See stop sale. Raw shelled eggs ggs, deli meats in steamer, raw shelled eggs, pooled egg yolks, pooled egg whites; packets of butter not discarded after 4 hours. See stop sale.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At display case: butter (50F at 11:33am- Cooling) At salad cooler: coleslaw (52F at 10:35am; 47F at 11:20am - Cooling); chicken salad (48F at 10:35am; 49F at 11:20am- Cooling); white fish salad (45F at 10:35am; 46F at 11:20am- Cooling) As per operator, all products portioned and cooling since 7am. Items did not cool to 41F in a total of 4 hours. See stop sale. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. On shelf along cook line:house made salsa (106F at 10:00am; 119F at 11:21am- Reheating) As per operator, reheating since 1 hour; In pan on flat top grill: cooked potatoes (108F at 9:55am; 120F at 10:15am- Reheating) As per operator, reheating since 8am; Products did not reheat to 165+F in a total of 2 hours. See stop sale.
[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. Observed dishwasher handle dirty dishes and trash bag then handled clean pans from dish washer; no hand wash. Dishwasher washed hands and cleaned and sanitized pans.
[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. No time mark for raw shelled eggs yolk and white; butter packets on expo line. As per operator, stored since 7am; operator time marked.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef touch face, hand kerchief on his head, wipe hands on clothes, went outside kitchen through back door then returned and began handling clean pot at cook line; no hand wash. Observed chef touch sides of pan then began to handle clean utensil to make food; no hand wash. Chef washed hands and sanitize items.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Outside kitchen leading to walk in cooler: Washed pans stored on dish drying rack.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At display case: butter (50F at 11:33am- Cooling) At salad cooler: coleslaw (52F at 10:35am; 47F at 11:20am - Cooling); chicken salad (48F at 10:35am; 49F at 11:20am- Cooling); white fish salad (45F at 10:35am; 46F at 11:20am- Cooling) As per operator, all products portioned and cooling since 7am. Items did not cool to 41F in a total of 4 hours. See stop sale.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At deep freezer: raw salmon stored over frozen bagel - not all products commercially packaged. Operator stored properly.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At flat top grill: cooked potatoes (121F - Hot Holding) As per operator stored since 20mins. On shelf along cook line: cooked sausage (120F - Hot Holding) As per operator stored since 1.75 hours; cooked chicken (111F - Hot Holding) As per operator, stored since 2.5 hours. At steam table near cook line: cooked sausage (116F - Hot Holding) As per operator, stored 1 hour. Advised operator to reheat all products to 165+F.
[01B-01-4] Dented/rusted cans present. See stop sale. 4-3lbs dented and rusted cans of brown gravy
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler: Cooked chicken dated 07/09. See stop sale.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler: Cream cheese mixtures, potato salad; coleslaw; hard boiled eggs; cooked noodles As per operator, prepared over 24 hours; not date marked. Advised operator to date mark.
[03F-04-5] Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour period. See stop sale. Raw shelled eggs, deli meats in steamer, raw shelled eggs, pooled egg yolks, pooled egg whites; packets of butter not discarded after 4 hours. See stop sale.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. On shelf along cook line:house made salsa (106F at 10:00am; 119F at 11:21am- Reheating) As per operator, reheating since 1 hour; In pan on flat top grill: cooked potatoes (108F at 9:55am; 120F at 10:15am- Reheating) As per operator, reheating since 8am; Products did not reheat to 165+F in a total of 2 hours. See stop sale.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler unit : Raw shelled eggs stored over sauerkraut. At walk in cooler: raw sausage stored over cream cheese and drinks. At display case cooler: Cream cheese mixed with raw tuna stored over smoked fish. Operator stored properly.
[24-06-4] Clean glasses stored on dirty rack.
[51-13-4] No Heimlich maneuver/choking sign posted. Emailed to operator.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Unwashed onions over cut onions. Operator stored properly.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash grinder equipment at triple sink with no soap and no sanitizing done. Advised operator to have dishwasher wash with soap and water, rinse with potable running water then sanitize.