DirtyFLRestaurant Inspection Data

LISA'S KITCHEN

Food safety records indicate LISA'S KITCHEN in BOCA RATON has 6 inspections with a 3.8/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 1 year ago · 6 reports on file

21401 Powerline Road
Boca Raton, Florida, 33433
Palm Beach County County

Overall Food Safety Rating

★★★½☆ (3.8/5)
Based on 6 health inspection reports

All Inspection Reports

3/3/2025· 1y ago

Visit ID: 10789927

Met Inspection Standards

2 int

  • 53A-05-6:Intermediate - - From initial inspection : 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/ Warning - From follow-up inspection 2025-03-03: Time extended until next routine inspection. **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking observed. Per operator, cooked ribs, cooked shrimp, roast pork, etc. all prepared 24-36 hours prior - From follow-up inspection 2025-03-03: Time extended until next routine inspection. **Time Extended**

2/28/2025· 1y ago

Visit ID: 10739747

Follow-up Inspection Required

4 int

  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Manager not on site at time of inspection. All certification locked in office and unavailable to review. Warning
  • 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/ Warning
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 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. No date marking observed. Per operator, cooked ribs, cooked shrimp, roast pork, etc. all prepared 24-36 hours prior

12/10/2024· 1y 3mo ago

Visit ID: 8735197

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

1/18/2024· 2y 1mo ago

Visit ID: 8454283

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

7/26/2023· 2y 7mo ago

Visit ID: 8454041

Met Inspection Standards

1 basic

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. At prep area plastic bowl with no handle in soy sauce container- operator removed. Corrected On-Site - From follow-up inspection 2023-07-26: **Time Extended**

7/25/2023· 2y 7mo ago

Visit ID: 8357000

Follow-up Inspection Required

3 high, 1 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. At prep area plastic bowl with no handle in soy sauce container- operator 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. At reach in cooler by end of cookline- Chicken 50F at 2:30 ( cooling overnight), cooked pork at 2:30 ( cooling overnight), cooked pork ribs at 2:30 ( cooling overnight), krab rangoon at 2:30 ( cooling overnight)- food covered - at current rate of cooling food did not reach 41F within 6 hours- see stop sale.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. At dry storage observed two dented cans of soy sauce- see stop sale.
  • 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. At reach in cooler by end of cookline- Chicken 50F at 2:30 ( cooling overnight), cooked pork at 2:30 ( cooling overnight), cooked pork ribs at 2:30 ( cooling overnight), krab rangoon at 2:30 ( cooling overnight)- food covered - at current rate of cooling food did not reach 41F within 6 hours- see stop sale.