CVI.CHE 105 BOCA RATON
Based on 3 health inspections, CVI.CHE 105 BOCA RATON in BOCA RATON has earned a 2.4/5 food safety rating. Recent inspections indicate some food safety concerns.
6000 GLADES RD STE 1230
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection Date: 10/31/2025
Inspection #: Visit ID: 10942364
- 06-09-1:Basic - 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. Raw barramundi with a label indicating to be removed before thawing stored fully thawed in sealed commercially processed reduced oxygen packaging. See Stop Sale Warning
- 08B-38-4:Basic - Food stored on floor. Bins of food items stored on floor in walk in cooler. Operator moved to shelf Corrected On-Site Warning
- 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Observed raw thawed shrimp stored in reduced oxygen packaging which is packaged on site. See stop sale. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored above cooked shrimp in cook line flip top drawers. Operator reversed Corrected On-Site Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Observed raw thawed shrimp stored in reduced oxygen packaging which is packaged on site. 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. Raw barramundi with a label indicating to be removed before thawing stored fully thawed in sealed commercially processed reduced oxygen packaging. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked octopus (53F - Cold Holding) being held in pan on top of pan on cook on cook line for approximately 1 hour. Not prepared or portioned today. Operator moved to reach in cooled section 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. cooked potatoes (111F - Hot Holding). Operator states that potatoes were cooked 1 hour ago and held at room temperature for potato and cheese/cream dish. Discussed process with operator and provided time as a public health control written plan. Operator completed at time of inspection and time marked to potatoes to be discarded at the end of 4 hours. sushi rice (120F - Hot Holding) prepared 2 hours ago. Establishment currently testing each batch of sushi rice for PH. Establishment has no approved HACCP plan. Provided time as a public health control written plan and operator completed at time of inspection and time marked rice to be discarded at the end of 4 hours **Corrective Action Taken** Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Aerosol can of stainless steel cleaner stored next to liquor bottles and at bar area. Operator relocated Corrected On-Site Warning
- 03G-46-2:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Establishment packaging raw thawed shrimp using a reduced oxygen packaging method. Establishment packaging cooked and cooled sauces to be held longer than 48 hours and not using a cook/chill method Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Prep area hand wash sink blocked by storage bins. Operator made accessible Corrected On-Site Repeat Violation Warning
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment preparing sushi rice and recording PH to be render sushi rice non tcs. Establishment packaging raw thawed shrimp using a reduced oxygen packaging method. Establishment packaging cooked and cooled sauces to be held longer than 48 hours and not using a cook/chill method Warning
Inspection Date: 3/6/2025
Inspection #: Visit ID: 10749936
- 08B-38-4:Basic - Food stored on floor. Observed boxes of potatoes on the floor in walk-in cooler
- 10-08-5:Basic - Ice scoop handle in contact with ice. At the bar operator removed. 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. Observed in panko and flour containers the handle in contact with food. Operator removed. Corrected On-Site
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open water bottle in small flip top cooler on cook line. Operator removed.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed squid 36F thawing in sink with no running water. Operator turned on water. Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed wiping cloth sanitizing solution stored on the floor on cook line shelf next.
- 02D-01-5:Basic - Working containers of tempura flour removed from original container not identified by common name. Operator labeled.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed boxes of frozen shrimp in hand washing sink in prep room. Operator removed Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in hand washing sink expo line. Employee removed. 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 quaternary test strips for three compartment sink
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.