NARBONA AT BOCA RATON
5250 TOWN CENTER CIR STE 101, BOCA RATON 33486
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection on 3/29/2024
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 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/PABLO MELGAREJO 12/13/2019 Warning - From follow-up inspection 2024-03-29: **Time Extended**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2024-03-29: **Time Extended**
Food safety inspection conducted on 3/29/2024 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 3/28/2024
High Priority
6
Intermediate
7
Basic
6
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bread crumbs Warning
- 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. Calamari and salmon in walk in cooler Opened on site Warning
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers Warning
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Octopus at room temperature in two compartment sink Warning
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Remade. Sanitizer Bucket (Quaternary 200ppm); on cook line. Corrected On-Site Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar flour bakery prep area of kitchen Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over apples sushi reach in cooler Raw chicken not commercially packaged over cooked onions and peppers in walk in cooler Raw salmon over cheese in reach in cooler end of cook line. Corrected On-Site Warning
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw eggs (84F - Cold Holding); on cook line. Out less than four hours. Placed in cooler. **Corrective Action Taken** Warning
- 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. Hooked behind ring Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Brie (46F - Cold Holding); cream cheese (55F - Cold Holding); at flip top cooler end of cook line. Not prepped or portioned. Items nested above rim line. Placed in cooler below. Out less than four hours. milk (52F - Cold Holding); at coffee station in dining room. Out less than four hours. Placed in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking Empanadas Corrected On-Site Warning
- 35A-02-6:High Priority - small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 30 Dead flies in hand sink at meat department Warning
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation 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/PABLO MELGAREJO 12/13/2019 Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. Outside walk in cooler 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. ROP and sous vide raw meat seafood chicken Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. On floor at bar Warning
Food safety inspection conducted on 3/28/2024 revealed 19 total violations (6 high priority, 7 intermediate, 6 basic).
Inspection on 3/26/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. Warning - From follow-up inspection 2024-01-25: **Time Extended** - From follow-up inspection 2024-03-26: Admin Complaint
Food safety inspection conducted on 3/26/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 1/25/2024
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 29-37-4:High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. Warning - From follow-up inspection 2024-01-25: **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. Warning - From follow-up inspection 2024-01-25: **Time Extended**
Food safety inspection conducted on 1/25/2024 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 1/24/2024
High Priority
3
Intermediate
9
Basic
0
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. 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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. meatballs (54F - Cooling); cooked egg plant lasagna (54F - Cooling); calamari (54F - Cooling); cooked tomato sauce (54F - Cooling) display case in deli. Food prepped over four hours. Food Did not cool to 41F within 4 hours. Warning
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. meatballs (54F - Cooling); cooked egg plant lasagna (54F - Cooling); calamari (54F - Cooling); cooked tomato sauce (54F - Cooling) display case in deli. Food prepped over four hours. Food Did not cool to 41F within 4 hours. Warning
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked quinoa (64F - Cooling); cooked rice (64F - Cooling) at 1 pm since 12:00 pm to 64F at 1:20 pm on cooling rack. Cooling at room temperature. Moved to walk in cooler. Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Shrimp defrosting in hand sink at cook line Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary and chlorine Warning
- 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. In walk in cooler Warning
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice. Emailed operator. 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. Warning
- 02A-01-4: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. Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at ice cream station. Warning
Food safety inspection conducted on 1/24/2024 revealed 12 total violations (3 high priority, 9 intermediate, 0 basic).