DirtyFLRestaurant Inspection Data

MARYBO LLC

MARYBO LLC maintains a 3.0/5 food safety rating based on 10 health department inspections in BOCA RATON. Recent inspections show improving food safety practices.

100 PLAZA REAL S STE K-L

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 10 health inspection reports

All Inspection Reports

Inspection Date: 8/15/2025

Inspection #: Visit ID: 13491138

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling vents and tiles Warning - From follow-up inspection 2025-08-15: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Hand sink at coffee station missing cold water knob Warning - From follow-up inspection 2025-08-15: **Time Extended**
  • 53B-03-5:Intermediate - - From initial inspection : Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Waitress on site during inspection Warning - From follow-up inspection 2025-08-15: **Time Extended**

Inspection Date: 8/13/2025

Inspection #: Visit ID: 10916745

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Front counter Warning
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling vents and tiles Warning
  • 14-11-5:Basic - Equipment in poor repair. Hand sink at coffee station missing cold water knob Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. One can of peppers on shelf at prep table Warning
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef cracked eggs with gloves. Removed gloves and began handling equipment without washing hands in between. Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef using cellphone and then put gloves on without washing hands. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (54F - Cold Holding); turkey (54F - Cold Holding); ham (54F - Cold Holding); chicken (54F - Cold Holding); cheese (54F - Cold Holding); cut tomatoes (49F - Cold Holding); cooked spinach (49F - Cold Holding) flip top cooler in kitchen. Out less than four hours. Not prepped or portioned today. Placed back into walk in cooler. Front counter-butter (70F - Cold Holding) out less than four hours. Placed back into cooler. Not prepped or portioned today. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 53B-03-5:Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Waitress on site during inspection Warning

Inspection Date: 12/11/2024

Inspection #: Visit ID: 10739153

  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to dish machine Warning - From follow-up inspection 2024-12-11: **Time Extended**
  • 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Next to dish Machine Warning - From follow-up inspection 2024-12-11: **Time Extended**
  • 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 77F at front coffee station Warning - From follow-up inspection 2024-12-11: **Time Extended**

Inspection Date: 12/10/2024

Inspection #: Visit ID: 8846243

  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef observed using cellphone while stirring glaze. Hands were not washed prior to handling food item. Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. turkey (60F - Cold Holding); ham (57F - Cold Holding); mozzarella (50F - Cold Holding); cream cheese (50F - Cold Holding); cheese (57F - Cold Holding); right side sand which flip top cooler. Not prepped or portioned today. In unit less than four hours. Moved to walk in cooler. Repeat Violation Admin Complaint
  • 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
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to dish machine Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Next to dish Machine Warning
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 77F at front coffee station Warning

Inspection Date: 8/1/2024

Inspection #: Visit ID: 8845489

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Hand sink next to dish machine detached from wall Warning - From follow-up inspection 2024-08-01: **Time Extended**

Inspection Date: 7/31/2024

Inspection #: Visit ID: 8753726

  • 14-11-5:Basic - Equipment in poor repair. Hand sink next to dish machine detached from wall Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Spatulas stored between counter and convection oven Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw egg yolks over butter bottom reach in pastry cooler. 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 cold held at greater than 41 degrees Fahrenheit. ham (50F - Cold Holding); eggs (50F - Cold Holding); turkey (50F - Cold Holding); cream cheese (50F - Cold Holding); Swiss cheese (50F - Cold Holding); goat cheese (50F - Cold Holding); tuna (45F - Cold Holding); right side of flip top sand which cooler. Not prepped or portioned. In unit over four hours. Sliced tomatoes (48F - Cold Holding); milk (48F - Cold Holding); turkey (50F - Cold Holding); Swiss (46 - Cold Holding); provolone (46F - Cold Holding); turkey (48F - Cold Holding); ham (48F - Cold Holding); cut melon (50F - Cold Holding); quiche (48F - Cold Holding); salmon (51F - Cold Holding); hard boil eggs (50F - Cold Holding); butter (50F - Cold Holding) walk in cooler. Not prepped or portioned today. In unit over four hours. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (50F - Cold Holding); eggs (50F - Cold Holding); turkey (50F - Cold Holding); cream cheese (50F - Cold Holding); Swiss cheese (50F - Cold Holding); goat cheese (50F - Cold Holding); tuna (45F - Cold Holding); right side of flip top sand which cooler. Not prepped or portioned. In unit over four hours. Sliced tomatoes (48F - Cold Holding); milk (48F - Cold Holding); turkey (50F - Cold Holding); Swiss (46 - Cold Holding); provolone (46F - Cold Holding); turkey (48F - Cold Holding); ham (48F - Cold Holding); cut melon (50F - Cold Holding); quiche (48F - Cold Holding); salmon (51F - Cold Holding); hard boil eggs (50F - Cold Holding); butter (50F - Cold Holding) walk in cooler. Not prepped or portioned today. In unit over four hours. 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. hollandaise (74F - Hot Holding) in steam table. Reheated less than Four hours ago. Steam table not plugged in. Operated plugged in steam table. Rebated food item to 165F. **Corrective Action Taken** Warning
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One waitress on site at time of inspection Warning

Inspection Date: 1/3/2024

Inspection #: Visit ID: 8541529

  • N/A:No Violations Were Observed

Inspection Date: 11/1/2023

Inspection #: Visit ID: 8535828

  • 53A-03-7:Intermediate - - From initial inspection : 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/ Manager at the time of the inspection Juliana Castaneda 4/13/23 Warning - From follow-up inspection 2023-11-01: **Time Extended**
  • 53B-02-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-11-01: **Time Extended**

Inspection Date: 10/25/2023

Inspection #: Visit ID: 8453074

  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cookies on front display Jams on front display Warning
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) set up Triple Sink (Chlorine 100ppm) **Corrective Action Taken** Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sliced tomatoes walk in cooler Corrected On-Site Warning
  • 01B-04-5:High Priority - Stop Sale issued due to food originating from an unapproved source. Homemade jams Warning
  • 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/ Manager at the time of the inspection Juliana Castaneda 4/13/23 Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon Warning
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Inspection Date: 7/24/2023

Inspection #: Visit ID: 8366261

  • 08B-38-4:Basic - Food stored on floor. In the walk in cooler, eggs and cooked spinach were stored on the floor. The items were moved to shelving. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At the front coffee counter, the hand wash sink faucet is missing the hot water side handle. Heat water is not able to be turned on.