MAX'S GRILL

Name: MAX'S GRILL
Address: 404 PLAZA REAL, BOCA RATON, FL, 33432-3939, US
Rating: 67.8

404 PLAZA REAL, BOCA RATON, FL 33432-3939

License #6009561

🍽️ American ℹ️

67.8 Grade F / 100

Failing Health Score

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Latest inspection

October 16, 2026 · 5 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MAX'S GRILL in BOCA RATON currently holds an InspectFL Health Score of 67.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on October 16, 2026. Across those visits, inspectors documented 35 total violations — 18 critical, 8 major, 9 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 4, 2025

The latest inspection on October 16, 2026 shows 5 observation rows: 3 critical, 2 major, and 0 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

70%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

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DBPR

Community reaction

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Community pulse

Would you eat here?

MAX'S GRILL has a rough inspection history. Would you risk it?

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.

Disposition: Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top kitchen; chicken (55F - Cold Holding) Flip top cookline; Garlic and oil sauce(47F - Cold Holding) per operator in flip tops for 2 hours, operator moved to walk in to quick chill.
[31A-11-4] Handwash sink used for purposes other than handwashing. Sponge, and wire brush stored in sink, operator removed. Bar area used as dump sink. Operator removed items.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar Dishwasher (Chlorine 00ppm), operator changed out chemicals and ran machine tested at 100ppm
[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 handled and loaded dirty dishes then handled clean without washing hand. Informed operator of proper hand washing, employee then washed hands.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi containing raw tuna not marked as raw on menu.

Disposition: Warning Issued
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Advised operator to remove employee beverage. Operator discarded.
[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. Dishwasher went from handling dirty plate ware, before handling clean plate ware without washing hands. Advised operator of proper hand washing procedures. Employee washed hands.
[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. Sushi bar: ; himachi (49F - Cooling) at5:20 since 10:00am ; salmon (49F - Cooling)at 5:20 since 10:00 am see stop sale.
[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. Sushi bar: ; himachi (49F - Cooling) at5:20 since 10:00am ; salmon (49F - Cooling)at 5:20 since 10:00 am see stop sale.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooler #2:from right; butter (49F - Cooling) at 3:50 since 3:00 52 F 5:20 ; cooked pasta (48F - Cooling) at 3:50F since 3:00 46F at 5:20. At current rate items will not reach 41F in 4hours. Advised operator to move items to walk-in cooler. Operator moved items.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand washing sink in ware washing contained dirty pans. Advised operator of proper handwashing sink use. Operator removed pans.
[41-17-4] Spray bottle containing sanitizer not labeled. Advised operator to put a label on spray bottle. Operator labeled.