DirtyFLRestaurant Inspection Data

GRAND CENTRAL

Boca West Drive
Boca Raton, Florida, 33434
Palm Beach County County

Overall Food Safety Rating

★★★☆☆ (3.4/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 4/10/2025

Inspection #: Visit ID: 10766539

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in the room by the dishwasher with mold like substance.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Garbage can blocking a few handwashing sinks. Chef removed garbage cans Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink at the beginning of cook line water temperature at 77°F to 78°F.

Inspection Date: 3/31/2025

Inspection #: Visit ID: 10767357

  • N/A:No Violations Were Observed

Inspection Date: 1/28/2025

Inspection #: Visit ID: 10766359

  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Break menu: Nova platter Lunch menu: tuna poke wonton Both menu items do not have a raw animal protein identifier on menu. Warning - From follow-up inspection 2025-01-28: Same. **Time Extended**

Inspection Date: 1/27/2025

Inspection #: Visit ID: 8784304

  • 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. Observed on ice bath: Cooked mushrooms (47F - cooling) @ 2:10; cooling since 7:30 At current rate of cooling product did not reach 41F within 6 hours. See stop sale. Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw salmon over corn, both products not in commercial packaging at tall reach in freezer. Operator stored properly. 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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. pull out drawers under table top fryer: marinated raw chicken (48F - Cold Holding) at 2:48; cooling since 8:30 At current rate of cooling product did not reach 41F within 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On ice bath: smoked salmon (51F - Cold Holding); shredded cheddar (49F - Cold Holding); omelette station flip top: sliced sausage (47F - Cold Holding); hummus (44F - Cold Holding); shredded mozzarella (44F - Cold Holding); feta (48F - Cold Holding); cooked tomatoes (45F - Cold Holding); fresh mozzarella (45F - Cold Holding); pizza sauce (ingredients added) (44F - Cold Holding); roasted vegetables (50F - Cold Holding); pull out drawers at panini station: seaweed salad (48F - Cold Holding); edamame (51F - Cold Holding); diced tomatoes (49F - Cold Holding); cooked pasta (50F - Cold Holding); sandwich station: tuna salad (47F - Cold Holding); chicken salad (49F - Cold Holding); egg salad (50F - Cold Holding); salmon salad (52F - Cold Holding); seafood salad (45F - Cold Holding); lobster salad (47F - Cold Holding); grill station: hot dogs (60F - Cold Holding); branzino (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature in excess of 4 hours. See stop sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed on ice bath: Cooked mushrooms (47F - cooling) @ 2:10; cooling since 7:30 At current rate of cooling product did not reach 41F within 6 hours. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On ice bath: smoked salmon (51F - Cold Holding); shredded cheddar (49F - Cold Holding); omelette station flip top: sliced sausage (47F - Cold Holding); hummus (44F - Cold Holding); shredded mozzarella (44F - Cold Holding); feta (48F - Cold Holding); cooked tomatoes (45F - Cold Holding); fresh mozzarella (45F - Cold Holding); pizza sauce (ingredients added) (44F - Cold Holding); roasted vegetables (50F - Cold Holding); pull out drawers at panini station: seaweed salad (48F - Cold Holding); edamame (51F - Cold Holding); diced tomatoes (49F - Cold Holding); cooked pasta (50F - Cold Holding); sandwich station: tuna salad (47F - Cold Holding); chicken salad (49F - Cold Holding); egg salad (50F - Cold Holding); salmon salad (52F - Cold Holding); seafood salad (45F - Cold Holding); lobster salad (47F - Cold Holding); grill station: hot dogs (60F - Cold Holding); branzino (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature in excess of 4 hours. See stop sale Walk in cooler: smoked salmon (47F - Cold Holding); whole chicken (49F - Cold Holding); chicken salad (52F - Cold Holding); buttermilk (52F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2.5 hours. On-site engineering department presently working on cooler. Advised operator to ice down or move all tcs products to another fully operable cooler. 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. pull out drawers under table top fryer: marinated raw chicken (48F - Cold Holding) at 2:48; cooling since 8:30 At current rate of cooling product did not reach 41F within 4 hours. See stop sale. 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. cooked sushi rice (121F - Hot Holding); cooked onions (88F - Hot Holding) Observed on counter in ziplock bag. Per operator, product is left out and to be served at room temperature. Per operator, out of temperature for approximately 3 hours. Advised operator use time control. Advised operator to place time stamp for remaining 1 hour. Time control procedure emailed to operator. Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Break menu: Nova platter Lunch menu: tuna poke wonton Both menu items do not have a raw animal protein identifier on menu. Warning

Inspection Date: 1/11/2024

Inspection #: Visit ID: 8509736

  • N/A:No Violations Were Observed

Inspection Date: 9/25/2023

Inspection #: Visit ID: 8382758

  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Main kitchen dish area- observed employee touched face wearing gloves. Operator immediately stopped employee to wash hands and change gloves. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Main kitchen front line- observed sausage at 110 degrees F. Operator placed sausage inside oven for reheating.
  • 03B-04-5:High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Main kitchen-Auto-sham-; brisket (120F - Hot Holding). Operator placed brisket in oven for reheating.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen front line- observed wiping cloth inside hand washing sink. Front line hand washing sink- observed wiping cloth inside hand washing sink. Operator removed wiping cloth. Corrected On-Site