THE STANDARD CUISINE & COCKTAILS

Name: THE STANDARD CUISINE & COCKTAILS
Address: 187 SE MIZNER BLVD 38-39, BOCA RATON, FL, 33432, US
Rating: 76.5

187 SE MIZNER BLVD 38-39, BOCA RATON, FL 33432

License #6011858

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

76.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

THE STANDARD CUISINE & COCKTAILS in BOCA RATON currently holds an InspectFL Health Score of 76.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 13, 2026. Across those visits, inspectors documented 23 total violations — 4 critical, 6 major, 13 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.

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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

March 26, 2026

The latest inspection on May 13, 2026 shows 14 observation rows: 2 critical, 3 major, and 9 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.

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
[29-49-6] Standing water in bottom of reach-in-cooler. Both reach in coolers on cook line had standing water.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance in ice machine and ice machine chute
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour containers had no type of labeling
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. pasta (45F - Cold Holding); burgers (45F - Cold Holding) in reach in cooler on cook line
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl being used as a scoop for flour.
[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.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips, no quaternary test strips
[08B-38-4] Food stored on floor. Bag of Carrots on floor in the walk in cooler
[36-24-5] Hole in or other damage to wall.wall in disrepair under handwashing sink in kitchen, urinal in mens restroom , and by rear exit door
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No handwashing sign at kitchen or bar handwashing sinks, no handwashing sign in either restroom
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta (45F - Cold Holding); burgers (45F - Cold Holding) See stop sale
[51-13-4] No Heimlich maneuver/choking sign posted.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Handwashing drying device at handwashing sink by dishwasher was unplugged. Employee plugged in
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Tanks not secured surrounded bow boxes.

Disposition: Warning Issued
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tower is served raw not identified under consumer advisory on menu. Advised operator to denote any raw items with an asterisk.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Frozen fish in prep sink thawing at room temperature. Advised operator to thaw under running water. Operator turned water on.
[29-49-6] Standing water in bottom of reach-in-cooler. On cook line both flip top coolers had standing water. Advised to remove standing water.
[31A-11-4] Handwash sink used for purposes other than handwashing. Behind bar handwashing sink had perforated pan inside. Advised operator handwashing sink only used for hand washing. Operator removed pan.
[41-07-4] Container of medicine improperly stored. Ibuprofen stored on cook line above container of pecans and bacon bits. Advised operator of proper storage for medicine. Operator moved medicine.
[08B-38-4] Food stored on floor. Bucket of pickles stored on floor in walk in cooler. Advised operator of proper storage.
[12B-14-4] Employee beverage container in ice machine/ice bin. In bar area employee Gatorade and water stored in ice well. Advised operator to remove beverages from ice and burn ice. Operator did.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French onion soup (48F - Cold Holding) per operator was not prepared or portioned today. Held out of cooler for approximately 15 minutes. Advised operator to place back into cooler to bring temperature to 41F. Operator placed on stove to be reheated.
[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. Emailed copy to operator.

Community reaction

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Community pulse