DirtyFLRestaurant Inspection Data

RED PINE

RED PINE located in BOCA RATON has undergone 7 health department inspections, achieving a 3.5/5 overall safety rating. Recent inspections show improving food safety practices.

1 TOWN CENTER RD STE 100

Overall Food Safety Rating

★★★½☆ (3.5/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 8/12/2025

Inspection #: Visit ID: 13488747

  • N/A:No Violations Were Observed

Inspection Date: 8/11/2025

Inspection #: Visit ID: 10887911

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In multiple food items in flip top cooler on cook line Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone stored with red bowls at cook line Warning
  • 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 touched cellphone and then containers on cook line without washing hands in between. Chef washed Hands Corrected On-Site Warning
  • 03G-48-2:High Priority - Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Pork short rib and duck being cooked cooled and then vacuum sealed per chef on site Items held over 48 hours. Discarded. See stop sale 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. chicken dumplings (48F - Cold Holding); breaded chicken (48F - Cold Holding); egg rolls (45F - Cold Holding); ribs (49F - Cold Holding) in hot apps reach in coolers. Out over four hours. Not prepped or portioned today. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked white rice (64F - Cold Holding); on cook line. Out less than four hours. Not prepped or portioned today. Advised to place back into cooler. chicken dumplings (48F - Cold Holding); breaded chicken (48F - Cold Holding); egg rolls (45F - Cold Holding); ribs (49F - Cold Holding) in hot apps reach in coolers. Out over four hours. Not prepped or portioned today. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bucket In hand sink on cook line Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning

Inspection Date: 3/19/2025

Inspection #: Visit ID: 8878390

  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork walk in cooler Removed Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Utensils in hand sink At dish machine

Inspection Date: 9/3/2024

Inspection #: Visit ID: 8722662

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line Removed Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At rice warmer. Water 75F Removed Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. First flip top cooler on cook line Operator cleaned water Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Ribs at room temperature temperature Placed in cooler Corrected On-Site

Inspection Date: 1/19/2024

Inspection #: Visit ID: 8517459

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Temperature 0).
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Straws at bar
  • 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. cooked lo mein (46F - Cooling); cooked chicken (46F - Cooling) in walk in cooler. Not prepped or portioned. In unit overnight. Food did not reach 41F within 6 hours
  • 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. cooked lo mein (46F - Cooling); cooked chicken (46F - Cooling) in walk in cooler. Not prepped or portioned. In unit overnight. Food did not reach 41F within 6 hours

Inspection Date: 12/6/2023

Inspection #: Visit ID: 8517306

  • N/A:No Violations Were Observed

Inspection Date: 10/4/2023

Inspection #: Visit ID: 8344955

  • 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 on site. Warning