FRESH

Name: FRESH
Address: 8081 CONGRESS AVE, BOCA RATON, FL, 33487, US
Rating: 0

8081 CONGRESS AVE, BOCA RATON, FL 33487

License #6021051

0 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

FRESH in BOCA RATON currently holds an InspectFL Health Score of 0 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 June 15, 2026. Across those visits, DBPR recorded 50 total findings; InspectFL has detailed violation rows for 43 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 June 15, 2026 shows 11 observation rows: 5 critical, 2 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

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

Inspector notes not available yet — showing violation categories below.

Disposition: Administrative complaint recommended
Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Improper thawing methods for TCS food, and labeling/handling issues for commercially processed reduced-oxygen-packaged fish.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Employee personal beverage container in food prep area; employees handling food or clean equipment without washing hands first or after touching soiled surfaces.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Handwash sink water not at the required minimum 85°F, no hot running water at three-compartment sink, or insufficient water pressure.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
Live insects, roach activity, rodent droppings, or other pest evidence; exterior door gaps that admit pests.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.

Specific inspector observations for this inspection are available in the official DBPR report, but the direct DBPR visit link is missing for this record.

Disposition: Warning Issued
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm at cook line. Operator dumped solution.
[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. All provided FRLA certificates expired.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef chili (46F - Cooling); turkey chili (59F - Cooling) Asian beef (50F - Cooling); cottage pie (46F - Cooling) in deep filled containers in walk in cooler. Per operator, items were cooling for more than 6 hours overnight.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverage containers stored on in use prep tables throughout establishment. Operator instructed employees to remove.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Observed employee take cauliflower from original packaging and then immediately begin to slice without first wash. Operator instructed employee to wash produce.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef chili (46F - Cooling); turkey chili (59F - Cooling) Asian beef (50F - Cooling); cottage pie (46F - Cooling) in deep filled containers in walk in cooler. Per operator, items were cooling for more than 6 hours overnight.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef chili (46F - Cooling); turkey chili (59F - Cooling) Asian beef (50F - Cooling); cottage pie (46F - Cooling) in deep filled containers in walk in cooler. Per operator, items were cooling for more than 6 hours overnight. See stop sale.
[36-22-4] Floor area(s) covered with standing water on front prep line.
[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. Establishment is conducting Modified Atmosphere Packaging. All foods currently stored using Modified Atmosphere Packaging have been held less than 48 hours.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Non commercially packaged raw salmon stored over non commercially packaged plantains in walk in freezer. Operator reorganized.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses throughout establishment.
[03G-43-2] Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Establishment is conducting Modified Atmosphere Packaging for cooked and cooled foods that are packaged cold including fish. All foods currently stored using Modified Atmosphere Packaging have been held less than 48 hours. Establishment began removing all sealed tops from packaged food items and re packaging food items using only heat sealing
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch face while wearing gloves and then immediately begin to open canned peppers and handle peppers without first washing hands and changing gloves. Reviewed handwashing and gloves change requirements with operator.

Disposition: Warning Issued
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food....raw shell eggs directly top of the cheese at walk in cooler . Manager properly stored.
[31A-09-4] Handwash sink not accessible for employee use at all times...blocked by the racks
[41-10-4] Toxic substance/chemical improperly stored....glass cleaner spray bottle stored with cooking spray oil in shelf underneath prep table at grilled station. Employee removed.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation...water leaking from cooler AC system at middle main walk in cooler.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired....walk in coolers . Chef stated technician working on it during inspection.
[03G-49-2] Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....cooked potatoes 50F, meatballs 51F, chicken breast 52F , corn and beans 48F, cooked ground beef 45F, cheese 47F , butter 48F in walk in cooler #1,2,3,4,5 . Per chef food being held less than 4 hours . Food brought up others all in cooler due to not capable to maintain proper temperature.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....beef gravy 60F, cheese sauce 61F, chicken lemon sauce 50F, pork Marsala sauce 57F in walk in cooler #4 . Per chef food was cooked yesterday. Stop sale issue . Recommended to chef discarded food. ... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours....raggu sauce 45F , per chef food was opened yesterday at walk in cooler #4
[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....raggu sauce 45F , per chef food was opened yesterday at walk in cooler #4 stop sale issue .
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....beef gravy 60F, cheese sauce 61F, chicken lemon sauce 50F, pork Marsala sauce 57F in walk in cooler #4 . Per chef food was cooked yesterday. Stop sale issue . Recommended to chef discarded food.

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