THE EAT SHOP

Name: THE EAT SHOP
Address: 61 SE 1 AVE, BOCA RATON, FL, 33432, US
Rating: 69

61 SE 1 AVE, BOCA RATON, FL 33432

License #6021372

🥗 Healthy/Vegan ℹ️

69 Grade F / 100

Failing Health Score

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Latest inspection

March 24, 2026 · 10 findings · 1 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THE EAT SHOP in BOCA RATON currently holds an InspectFL Health Score of 69 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on March 24, 2026. Across those visits, inspectors documented 47 total violations — 13 critical, 9 major, 25 minor.

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Record snapshot

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Inspections on file

Clean inspections

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Latest clean pass

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The latest inspection on March 24, 2026 shows 10 observation rows: 1 critical, 0 major, and 9 minor.

Official recordInspection data quality

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Inspection coverage

100%

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

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Community reaction

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Community pulse

Would you eat here?

THE EAT SHOP has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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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: Met Inspection Standards
[36-34-5] Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair in kitchen.
[32-12-6] Covered waste receptacle not provided in unisex bathroom in dining and kitchen areas.
[14-11-5] Equipment in poor repair. 1. Observed breaks, cracks, and duct tape used to repair door tracks on reach in freezer in kitchen.
[36-73-4] Floor soiled/has accumulation of debris under cookline in kitchen.
[22-08-4] Interior of microwave has accumulation of black substance/grease/food debris in kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters at cookline in kitchen. 2. Door gaskets and tracks at small and large chest freezers in kitchen. 3. Observed heavily soiled floor drain at hand sink in kitchen.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust next to cookline in kitchen.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on reach in chest freezer lid.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee taking customer order at front counter, then entered kitchen donned new gloves and started to take food from the flip top cooler without first hand washing.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles dusty over bane Marie Vents in walk in cooler
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi Removed
[08B-38-4] Food stored on floor. Onions on floor back storage area
[08B-12-5] Stored food not covered. Chicken wings in Walk in cooler
[29-11-4] Water leaking from pipe and/or faucet/handle. Hand sink in kitchen
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately seven flies at hand sink in kitchen
[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. tuna salad (48F - Cold Holding); chicken wings(48F - Cold Holding); raw chicken (48F - Cold Holding); raw scallop (48F - Cold Holding); grouper (48F - Cold Holding); cooked chicken breast (48F - Cold Holding); pork (48F - Cold Holding) marinated raw chicken (50F - Cold Holding) cheddar cheese (50F - Cold Holding) in walk in cooler. Per operator food not prepped or portioned today. In unit overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna salad (48F - Cold Holding); chicken wings(48F - Cold Holding); raw chicken (48F - Cold Holding); raw scallop (48F - Cold Holding); grouper (48F - Cold Holding); cooked chicken breast (48F - Cold Holding); pork (48F - Cold Holding) marinated raw chicken (50F - Cold Holding) cheddar cheese (50F - Cold Holding) in walk in cooler. Per operator food not prepped or portioned today. In unit overnight.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
[05-08-4] No probe thermometer provided to measure temperature of food products.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food.