BIERGARTEN
309 VIA DE PALMAS BLDG 90, BOCA RATON, FL 33432
License #6012959
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Failing Health Score
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The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
BIERGARTEN in BOCA RATON currently holds an InspectFL Health Score of 27.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on September 14, 2026. Across those visits, inspectors documented 44 total violations — 13 critical, 15 major, 16 minor.
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What stands out in this inspection history
The latest inspection on September 14, 2026 shows 11 observation rows: 6 critical, 5 major, and 0 minor.
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- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
BIERGARTEN has a rough inspection history. Would you risk it?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line make top; cut cabbage (45F - Cold Holding). Operator stated not prepared or portioned today, held double panned in make top for less than 2 hours, removed extra pan. At upright glass door reach in cooler; milk (50F - Cold Holding). Operator stated not prepared or portioned today, held in cooler less than 4 hours, moved to walk-in cooler.
- [02B-04-5] Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Creamy Garlic Dressing made with raw shell eggs, served raw, not identified on menu as containing raw eggs. Advised Operator to properly identify as raw on menu. Operator stated will no longer utilize raw shell eggs dressings, will use a ready to eat commercially processed dressing in place of.
- [31B-03-4] No soap provided at bar hand wash sink. Operator provided soap.
- [11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employees working less than 60 days, no employee training completed, no proof informed about reporting responsibilities. Advised Operator reporting agreement to be completed from date of hire/before working begins.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw hamburger stored over ready to eat pasteurized liquid eggs. Operator moved raw hamburger below pasteurized liquid eggs.
- [12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes while washing and rinsing then handled clean/sanitized dishes while placing to store/reuse without washing hands. Operator discussed with employee who then washed hands.
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At flat top butter wheel; butter (108F - Hot Holding). Operator stated butter reheated on stove prior to being held on flat top for 1 hour, moved to be reheated to 165F or above and held at 135F or above.
- [08B-27-4] Food placed in soiled container/equipment. Washed orange used for rind/zest ingredient/garnish in drinks. Operator discarded.
- [12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee walked behind bar from dining room and began handling clean equipment, clean utensils and ingredients used to prepare beverages for customers without washing hands. Operator discussed with employee who then washed hands.
- [31A-10-4] Equipment drain line draining into hand wash sink. Soda gun holster drain line draining into hand washing sink at outside bar. Operator removed from hand washing sink.
- [31B-02-4] No paper towels or mechanical hand drying device provided at bar hand wash sink. Operator provided paper towels.
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