HYATT PLACE BOCA RATON

Name: HYATT PLACE BOCA RATON
Address: 100 EAST PALMETTO PARK ROAD, BOCA RATON, FL, 33432, US
Rating: 70.3

100 EAST PALMETTO PARK ROAD, BOCA RATON, FL 33432

License #6021663

🏨 Hotel/Resort ℹ️

70.3 Grade C / 100

Mixed Health Record

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Latest inspection

September 1, 2026 · 3 findings · 0 critical

Routine - Food (follow-up)

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Major

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Minor

Usually lower-risk context.

Quick take

HYATT PLACE BOCA RATON in BOCA RATON currently holds an InspectFL Health Score of 70.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on September 1, 2026. Across those visits, inspectors documented 18 total violations — 6 critical, 8 major, 4 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on September 1, 2026 shows 3 observation rows: no critical rows, 2 major, and 1 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

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HYATT PLACE BOCA RATON has some meaningful issues on record. Would you still eat here?

C 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 - Complied
[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. Per operator one new employee hired approximately 1 month ago with no food training or reporting agreement, discussed with operator and emailed reporting agreement.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment uses time as a public health control for multiple temperature controlled food products at breakfast buffet, establishment has no written procedures in place, emailed form to operator to print and display.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above flip top cooler used to store plates soiled with accumulation of grease and dust, discussed with operator to clean and Sanitize.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above flip top cooler used to store plates soiled with accumulation of grease and dust, discussed with operator to clean and Sanitize.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment uses time as a public health control for multiple temperature controlled food products at breakfast buffet, establishment has no written procedures in place, emailed form to operator to print and display.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. In kitchen large co2 gas cylinder not secured, discussed with operator who latched safety chain.
[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. In reach in cooler at cook line across from oven whipped butter (49F - Cold Holding); shredded cheese (47F - Cold Holding) per operator products not portioned or prepared today and held in unit for more than 6 hours, see stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at cook line across from oven whipped butter (49F - Cold Holding); shredded cheese (47F - Cold Holding) per operator products not portioned or prepared today and held in unit for more than 6 hours, see stop sale.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee preparing food in kitchen with no hair restraint, discussed with operator who is unable to provide hair restraint.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Discussed with operator and emailed copy of vomit and diarrhea clean up procedures.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. In walk in cooler non food grade paper towels used for liner for fruits drying, discussed with operator to removed towel liners.
[35A-02-8] Live, small flying insects found. In kitchen approximately 1 small live flying insect landing on preparation table. Approximately 3 small live flying insects landing on napkins stuck in beer taps, discussed with operator to eliminate flying insects and clean and sanitize areas.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler in large plastic tub cut melon (55F - Cooling) at 9:55 since 9:00 to 54F at 10:15, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator to move to shallow metal pan to allow adequate airflow cooling.
[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. Per operator one new employee hired approximately 1 month ago with no food training or reporting agreement, discussed with operator and emailed reporting agreement.
[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. Employee washing soiled dishes did not wash hands before handling and removing clean dishes from dish washer, discussed with operator, employee washed hands.
[31A-11-4] Handwash sink used for purposes other than handwashing. Operator used hand washing sink to dump ice, discussed with operator.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) discussed with operator who drained sink and refilled and corrected to 200ppm quaternary.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of inspection more than 4 employees present and working in kitchen with no certified food manager on site, discussed with operator.