DirtyFLRestaurant Inspection Data

CEK CATERERS

CEK CATERERS maintains a 1.9/5 food safety rating based on 7 health department inspections in BOCA RATON. Recent inspections show improving food safety practices.

Last inspection: 6 months ago · 7 reports on file

17950 MILITARY TRIAL

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 7 health inspection reports

All Inspection Reports

9/10/2025· 6mo ago

Visit ID: 10900150

Met Inspection Standards

2 high, 1 int

  • 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. Observed Dishwasher (Chlorine 0ppm). Operator fixed to Dishwasher (Chlorine 100ppm) Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk in cooler raw chicken stored over raw lamb. Operator stored raw chicken properly. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk in cooler cooked vegetables not date marked. Operator labeled 9/7/25. Corrected On-Site

5/15/2025· 10mo ago

Visit ID: 8891885

Met Inspection Standards

3 high

  • 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Observed in true refrigerator at cook line stuffed grape leaves with mold-like growth. See stop sale.
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed Raw shell eggs 72F stored on counter at bakery section of kitchen. Per operator eggs not prepared or portioned today. Eggs held on counter less than four hours. Operator moved eggs back in refrigerator to quick chill. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beans 121-145F stored on top of stove. Observed beans not fully on stove, so some parts of food were out of temperature. Operator moved beans to fully on stove and reheated back up to 165F or higher. **Corrective Action Taken**

4/22/2025· 10mo ago

Visit ID: 10781258

Met Inspection Standards
  • N/A:No Violations Were Observed

2/17/2025· 1y ago

Visit ID: 10778685

Follow-up Inspection Required

3 high, 1 int

  • 35A-09-4:High Priority - Presence of insects, rodents, or other pests. Observed near dishwashing area away from kitchen 1 small bug. Operator removed. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in hot box by cook line Cheddar sauce 81F. Food in unit overnight. See stop sale. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in hot box by cook line Cheddar sauce 81F. Food in unit overnight. See stop sale. Warning
  • 53B-01-5:Intermediate - 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. Warning

9/17/2024· 1y 5mo ago

Visit ID: 8716937

Met Inspection Standards

1 high, 1 int, 1 basic

  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Observed at kitchen entrance
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Potato flakes stored in non food grade bucket. Operator removed Corrected On-Site
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM present certification expired

2/29/2024· 2y ago

Visit ID: 8533474

Met Inspection Standards

3 high, 1 int, 1 basic

  • 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed over prep area. Operator removed and discarded Corrected On-Site Repeat Violation
  • 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. Dish machine tested at 0ppm. Sanitizer empty, operator replaced and primed. Retested at 100ppm Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-23. Operator renewed at time of inspection Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee enter building wearing gloves and proceed to handle clean utensils. Discussed with operator. Operator instructed employee to remove gloves and wash hands. Operator cleaned and sanitized wares Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Designated Hand wash sink in prep area used for food preparation. Discussed with operator. Operator instructed employee to use prep sink

10/23/2023· 2y 4mo ago

Visit ID: 8338574

Met Inspection Standards

3 high, 2 basic

  • 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly tape over the prep tables and dry storage. Operator removed and discarded Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle stored in contact with rice in dry storage. Operator removed Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw salmon in the walk in freezer. Items not in the original packaging. Operator reorganized. Corrected On-Site
  • 01B-02-5:High Priority - 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. feta cheese (47F - Cold Holding); white fish salad (47F - Cold Holding); cheese (48F - Cold Holding); raw shell eggs ambient (48F); butter (47F - Cold Holding); cream cheese (47F - Cold Holding) being held in walk in cooler. Monitored unit for 1 hour with no changes. All items in unit overnight. Not prepared or portioned today.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. feta cheese (47F - Cold Holding); white fish salad (47F - Cold Holding); cheese (48F - Cold Holding); raw shell eggs ambient (48F); butter (47F - Cold Holding); cream cheese (47F - Cold Holding) being held in walk in cooler. Monitored unit for 1 hour with no changes. All items in unit overnight. Not prepared or portioned today. See Stop Sale. See comments