SMASH HOUSE BOCA

Name: SMASH HOUSE BOCA
Address: 21065 POWERLINE RD STE C15, BOCA RATON, FL, 33433, US
Rating: 93.7

21065 POWERLINE RD STE C15, BOCA RATON, FL 33433

License #1626073

🏨 Hotel/Resort ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

93.7 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

SMASH HOUSE BOCA in BOCA RATON currently holds an InspectFL Health Score of 93.7 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on December 9, 2025. Across those visits, inspectors documented 12 total violations — 4 critical, 2 major, 6 minor.

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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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 December 9, 2025 shows 8 observation rows: 3 critical, 2 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

Location + actions

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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: Inspection Completed - No Further Action
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled underneath triple sink area.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Bottom shelf of cook line reach in cooler soiled with food debris. Employee cleaned.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. house-made garlic mayo (77F - Cold Holding) not prepared or portioned today stored in individual containers at front sauce line at room temperature. Per operator, item was held out for more than 4 hours. Operator discarded. See stop sale.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Bucket at cook line 0ppm. Operator replaced solution retested at 200ppm
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwashing sink at front prep line blocked by prep table. Operator adjusted.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw ground beef in walk in cooler. Operator reorganized.
[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. house-made garlic mayo (77F - Cold Holding) not prepared or portioned today stored in individual containers at front sauce line at room temperature. Per operator, item was held out for more than 4 hours. Operator discarded.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. fried chicken (72F - Cooling for 1 hour at 3:15, 72F at 3:55) cooling at room temperature on rack next to back fryer air. Operator moved rack to walk in cooler to increase cooling rate.

Community reaction

What do locals think?

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Community pulse