DirtyFLRestaurant Inspection Data

MEAT MARKET BOCA RATON

2000 NW 19 ST

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 6/19/2025

Inspection #: Visit ID: 10862898

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance in ice machine .
  • 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. White fish thawed still in reduced oxygen packaging. Chef removed fish from packaging. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over sauces. Chef moved fish. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled in service area.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels by handwashing sink by cook-line and no paper towels in employee restroom. Chef had paper towels filled Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at handwashing sink by cook line at 80°F. Maintenance repaired handwashing sink hot water to 104°F Corrected On-Site

Inspection Date: 4/25/2025

Inspection #: Visit ID: 10796079

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Three ice machinestogeather with mold like substance by the ice chute openings.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Handwashing sinks at both bars have no handwashing signs
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting cheese with no gloves. Employee discarded cheese that was cut and washed hands and put gloves on. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over open sauces and pickled ready to eat onions. Chef removed beef Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Four draw cooler on cook line at Crab cakes; (48F - Cold Holding); beef empanadas (48F - Cold Holding) chef removed all items to walk in cooler said that they were put there this morning (less than four hours). **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink at outside bar has no paper towels
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at 78°F. Employee fixed water to over85°f

Inspection Date: 3/10/2025

Inspection #: Visit ID: 8740770

  • 08B-38-4:Basic - Food stored on floor. Bags of onions on the floor in prep area. In walk in freezer by fish walk in cooler box of fish on the floor. Chef picked up box Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at front bar.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed fruits and vegetables over open containers of pickles . Chef moved pickles Corrected On-Site
  • 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. Dishwasher at 0 ppm Chef changed buckets and primed unit to 100 ppm Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Egg whites remnants found in handwashing sink on cook line. Chef cleaned handwashing sink Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Soap dispenser at front bar not dispensing soap
  • 02A-01-5:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. No consumer advisory for oysters. Emailed advisory manager printed and posted advisory Corrected On-Site

Inspection Date: 2/14/2024

Inspection #: Visit ID: 8517540

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Main kitchen cook line- observed tongs on oven door handle. Employee removed tongs. Corrected On-Site
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Main kitchen cook line cutting board- observed soiled wiping cloth on cutting board. Operator removed wiping cloth. Corrected On-Site

Inspection Date: 10/3/2023

Inspection #: Visit ID: 8362326

  • 10-08-5:Basic - Ice scoop handle in contact with ice. Outside bar- observed ice scoop handle being stored inside ice. Employee removed ice scoop. Corrected On-Site
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen salad station- observed soiled wiping cloth on cutting board.
  • 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. Main kitchen cook line- observed employee touched ready to eat steak with bare hands to send out for immediate service without washing hands or putting on gloves. Operator had employee was hands and change gloves. **Corrective Action Taken**