DirtyFLRestaurant Inspection Data

FRESH

8081 Congress Avenue
Boca Raton, Florida, 33487
Palm Beach County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 4/4/2025

Inspection #: Visit ID: 8783998

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall above 3 Compartment sink
  • 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.

Inspection Date: 8/29/2024

Inspection #: Visit ID: 8862369

  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses...several wet towels stored on the prep table at several station. Employee removed . Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....cooling pork sauce 56F in very dip container with covered in walk in cooler . Food was cooked yesterday. Stop sale issue . Employee discarded food. **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....cooling pork sauce 56F in very dip container with covered in walk in cooler . Food was cooked yesterday. ... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....orange sauce 45F, chimichuri 45F, Raggo sauce 44-45F, Alfredo 44F in walk in cooler 4 . Food not prepped or portion today , food being held more than 4 hours .
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....orange sauce 45F, chimichuri 45F, Raggo sauce 44-45F, Alfredo 44F in walk in cooler 4 . Food not prepped or portion today , food being held more than 4 hours .stop sale issue. Employee discarded food. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime... heavy solid build up in can opener blade and can opener holder . Employee cleaned. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times...stored plastic wrap box in handwashing sink at walk in cooler 4 , employee removed. Corrected On-Site

Inspection Date: 4/12/2024

Inspection #: Visit ID: 8652274

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observe some employees without hair restraint. Employee put on hair restraint
  • 08B-38-4:Basic - Food stored on floor. Observe cases of sweet potatoes on floor.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observe raw fish above cooked beef not all commercial packaged. Operator placed raw fish on lower shelf. Corrected On-Site
  • 22-02-4:Intermediate - Can opener surface soiled with food debris, mold-like substance or slime.

Inspection Date: 2/20/2024

Inspection #: Visit ID: 8611178

  • N/A:No Violations Were Observed

Inspection Date: 2/13/2024

Inspection #: Visit ID: 8575676

  • 03G-43-1:Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Repeat Violation Warning - From follow-up inspection 2023-12-15: **Time Extended** - From follow-up inspection 2024-02-13: **Time Extended**
  • 03G-46-1:Intermediate - - From initial inspection : 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 variance for the method observed in use during the inspection. Warning - From follow-up inspection 2023-12-15: **Time Extended** - From follow-up inspection 2024-02-13: **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : 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. Repeat Violation Warning - From follow-up inspection 2023-12-15: **Time Extended** - From follow-up inspection 2024-02-13: **Time Extended**

Inspection Date: 12/15/2023

Inspection #: Visit ID: 8574820

  • 03G-43-1:Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Repeat Violation Warning - From follow-up inspection 2023-12-15: **Time Extended**
  • 03G-46-1:Intermediate - - From initial inspection : 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 variance for the method observed in use during the inspection. Warning - From follow-up inspection 2023-12-15: **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : 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. Repeat Violation Warning - From follow-up inspection 2023-12-15: **Time Extended**

Inspection Date: 12/14/2023

Inspection #: Visit ID: 8382418

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at Walk-in 6 ; cooked pasta, meatballs, cooked vegetables ,cooked potatoes, cooked chicken (47-51F - Cold Holding). Operator stated the food less then 2 hours and moved to other refrigerator. **Corrective Action Taken** Warning
  • 03G-43-1:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Repeat Violation Warning
  • 03G-46-1: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 variance for the method observed in use during the inspection. 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. Repeat Violation Warning