DirtyFLRestaurant Inspection Data

818 HEAT / 818 BAR AND GRILL

Food safety records indicate 818 HEAT / 818 BAR AND GRILL in BOCA RATON has 6 inspections with a 1.5/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 8 months ago · 6 reports on file

7860 GLADES RD STE 120-130

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 6 health inspection reports

All Inspection Reports

6/19/2025· 8mo ago

Visit ID: 10863679

Met Inspection Standards

5 int, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has a black mold like substance
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in kitchen has heavy deposits of dust and grease
  • 08B-38-4:Basic - Food stored on floor. Box of fish on floor in walk in freezer.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen fish left on counter to thaw. Cook put under cool running water. Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tags not marked with last day of use.
  • 11-27-4:Intermediate - 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. No form at time of inspection
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in kitchen
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at handwashing sink in kitchen. Manager refilled Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with Chemicals not labeled

3/31/2025· 11mo ago

Visit ID: 10809933

Follow-up Inspection Required

3 high, 6 int, 2 basic

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas in kitchen and hall
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open and used bottle of water in the reach in cooler. Manager discarded bottles of water Corrected On-Site
  • 29-44-4:High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Pipes by dishwasher has no air gap
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/24 License expired more than sixty days. Paid over phone Confirmation number 246059889. Admin Complaint
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over unwashed cabbage in walk in cooler, Manager moved chicken Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Shell fish tags not saved for ninety days.
  • 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Clam Shellfish tags not labeled with last day of use.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink by cook line full of dished. Manager removed dishes and cleaned handwashing sink. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in kitchen
  • 11-26-1:Intermediate - 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. Form emailed

10/3/2024· 1y 5mo ago

Visit ID: 8992277

Met Inspection Standards

4 high, 5 int, 1 basic

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen beef on the counter in kitchen. Manager returned beef to walk in cooler to thaw. Corrected On-Site
  • 29-44-4:High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Pipe from dishwasher sticking into floor drain.
  • 22-41-4:High Priority - 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. Dishwasher at 0 ppm chlorine. Manager changed bucket and primed to 100 ppm Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw clams over cut cabbage. Chef moved clams Corrected On-Site
  • 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No sneeze guards at pastry open air cooler
  • 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Chef was informed to save tags for 90 days.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink full of cloth towels, manager removed towels Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees expired
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled. Manager labeled bottles Corrected On-Site

8/9/2024· 1y 7mo ago

Visit ID: 8740721

Met Inspection Standards

2 high, 4 int, 3 basic

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  • 36-36-4:Basic - Ceiling tile missing in kitchen.
  • 08B-38-4:Basic - Food stored on floor. Boxes of food on the floor in the walk in freezer. Manager picked up food Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels being used as food liners. Manager discarded paper towels Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish and scallops over vegetables in walk in cooler. Manager moved. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink full of dishes. Manager removed dishes. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • 11-26-1:Intermediate - 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. Form emailed
  • 31B-03-4:Intermediate - No soap provided at handwash sink.

2/15/2024· 2y ago

Visit ID: 8438401

Met Inspection Standards

2 high, 2 int, 1 basic

  • 08B-38-4:Basic - Food stored on floor. Box of food on floor in walk in freezer. Chef picked up Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container.using paper towels as liners for food. Chef removed paper towels Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.license expired 12/1/2023 Paid over phone. Confirmation number is 236053215 Corrected On-Site
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in kitchen.

7/5/2023· 2y 8mo ago

Visit ID: 8362265

Met Inspection Standards

3 int, 1 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • 31B-03-4:Intermediate - No soap provided at handwash sink.
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink in kitchen