MOTEK BOCA

Name: MOTEK BOCA
Address: 5377 TOWN CENTER RD #300, BOCA RATON, FL, 33486, US
Rating: 26.6

5377 TOWN CENTER RD #300, BOCA RATON, FL 33486

License #6022880

🥙 Mediterranean ℹ️

26.6 Grade F / 100

Failing Health Score

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Latest inspection

September 16, 2026 · 7 findings · 5 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MOTEK BOCA in BOCA RATON currently holds an InspectFL Health Score of 26.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on September 16, 2026. Across those visits, inspectors documented 69 total violations — 29 critical, 23 major, 17 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 27, 2026

The latest inspection on September 16, 2026 shows 7 observation rows: 5 critical, 2 major, and 0 minor.

Official recordInspection data quality

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Inspection coverage

83%

Inspector notes

Coverage note

Inspector notes linked where available

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F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[01B-01-4] Dented/rusted cans present. 1 dented can in dry storage area. See stop sale.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched phone, arms and pockets then continued preparing food. Informed operator of proper handwashing, employee then washed hands.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. hummus from scratch prepared at 9:30 (48F at 2:50 48F at 3:20 - Cooling) At current rate item will not reach 41F in 6 hours. Operator split up pans and removed lids to cool faster.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand sink in coffee area and bar area used as dump sinks. Operator removed items.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with gloved hand then touched clean equipment and utensils without washing hands. Informed operator of proper handwashing, employee then washed hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza/salad ; cheese (48F - Cold Holding) operator moved to walk in to cool and removed double pan.
[41-10-4] Toxic substance/chemical improperly stored. Chemical cleaning spray stored over and next to single service items in coffee area. Operator removed and stored properly.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has a buildup of mold like substance in interior and chute
[21-05-5] Cloth used as a food-contact surface. Using cheese cloth and cloth towels to cover food. Chef removed towels chef removed towels
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottles of water on prep counters. Chef removed bottles
[08B-38-4] Food stored on floor. Box of food on the floor in prep room, Chef picked up.
[36-24-5] Hole in or other damage to wall. Hole in wall by the dishwashers
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water, chef removed scoop
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No handwashing sign at salad station
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers at the salad station. Chef had them washed after removing stickers
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary sanitizer too strong above 500 ppm. Chef remixed sanitizer solution to 200 ppm
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour containers not labeled
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary ammonia sanitizer empty at three compartment sink
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over raw vegetables. Chef moved fish
[31A-09-4] Handwash sink not accessible for employee use at all times.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels by salad station , prep line, by walk in cooler. Manager had paper towels filled
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
[27-17-4] Water pressure lacking at fixtures that require the use of water.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink by walk in cooler hot water is off

Disposition: Warning Issued
[03G-54-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cooked brisket and cooked lamb , vacuum sealed cooked below 135F . See Stop Sale
[12A-28-4] Observed employees touching soiled towels and handling food preparation after without washing hands
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Pantry station , tuna sliced See stop sale.
[01D-01-5] Unable to provided parasite destruction information for fresh salmon received and sold raw for ceviche
[03G-48-2] name of items vacuum sealed,and HACCP plan not provided
[03G-14-5] Sous vide reduced oxygen packaged food not cooked to required minimum internal temperature. Chicken cooked to 140F. Operator moved chicken to grill to finish cook.
[03A-02-5] Pantry flip top cooled Feta mix 47F cold holding. Overstocked Fry station ice bath , raw chicken 47F cold holding , ice only touching the bottom of the pan. Grill cooler Vacuum sealed raw steak under HACCP 51F cold holding Per operator all products stored for approximately 30 minutes and not prepared or portioned today. Operator removed overstocked feta, transfer raw chicken to time control and timed marked marked, and moved raw steak to walk in cooler
[03G-43-2] Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Cooked brisket, cooked lamb.
[03D-15-4] Pantry cooler Deep pan covered with Cut melon at 10:07am 63F cooling at 10:57am same temperature . At this current cooling rate product will not cool to 41F within 4 hours. Operator removed lid and transferred product to walk in cooler
[31A-09-4] Handwash sink not accessible for employee use at all times. Cook line, pizza station blocked by cooler, operator removed. Dishwasher area , blocked by sanitation buckets inside Operator removed
[03G-49-2] Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan.

Disposition: Warning Issued
[03G-54-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cooked brisket and cooked lamb , vacuum sealed cooked below 135F . See Stop Sale
[22-41-4] 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.at 0 ppm Advised operator to moved sanitation procedures to 3 compartment sink
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee washed hands
[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. Dishwasher handled dirty dishes than handled clean dishes without washing hands first. Employee washed hands
[12A-28-4] Employee touched soiled towel and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hands
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Pantry station , tuna sliced See stop sale.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For salmon received fresh and sold raw as ceviche
[03G-48-2] Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Establishment only approved for ROP raw meats and poultry, Sous vide of lamb and cook chill of sofrito. Several other special processes being conducted.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer Raw beef over cooked beef Operator stored properly
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Flip top cooler pantry Raw tuna over cut vegetables. Walk in cooler Raw beef over cooked brisket Operator stored properly
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Walk in cooler. Roasted garlic date marked feb 9th
[03G-14-5] Sous vide reduced oxygen packaged food not cooked to required minimum internal temperature. Chicken cooked to 140F. Operator moved chicken to grill to finish cook.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Pantry station , tuna sliced See stop sale. Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cooked brisket and cooked lamb , vacuum sealed cooked below 135F . See Stop Sale
[01B-02-5] 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. Sitting out of any temperature control, Blanched cauliflower 57f cold holding . Per operator stored for approximately 1 hour and not prepared or portioned today. Operator moved to time control for the remaining time until 2 pm, rechecked at 2:03 pm 4 hour mark product was not discarded . See stop sale Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting at room temperature with no temperature control. Sauced onions 101f hot holding,Butter 104f hot holding, Eggplant 123f hot holding , Sliced tomatoes 100f hot holding , cooked peppers 120f hot holding, Cooked corn 107f hot holding cut cabbage 78f hot holding Poached eggs with coating -128f hot holding per operator all products stored for approximately 1 hour, operator moved to time control and timed marked. At the 4 hour mark items still in use not discarded. See Stop Sale
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting out of any temperature control, Blanched cauliflower 57f cold holding . Per operator stored for approximately 1 hour and not prepared or portioned today. Operator moved to time control for the remaining time until 2 pm, rechecked at 2:03 pm 4 hour mark product was not discarded . See stop sale Cook line ice baths Raw chicken in batter 56f cold holding, Pooled eggs 46f cold holding Per operator stored for approximately 1 hour and not prepared or portioned today, operator added more ice Pantry cooler, Crushed tomatoes 56f cold holding Feta spread cheese 47f cold holding under grill cooler vacuum sealed bag with raw Beef 57f cold holding Per operator products not prepared or portioned today and stored for approximately 1 hour. Operator removed overstocked items
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting at room temperature with no temperature control. Sauced onions 101f hot holding,Butter 104f hot holding, Eggplant 123f hot holding , Sliced tomatoes 100f hot holding , cooked peppers 120f hot holding, Cooked corn 107f hot holding cut cabbage 78f hot holding, Poached eggs with coating -128f per operator all products stored for approximately 1 hour, operator moved to time control and timed marked. At the 4 hour mark items still in use not discarded. See Stop Sale Steam table Yellow rice 101 F hot holding per operator stored for approximately 1 hour. Operator reheated to 171F
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed.at 200ppm+. Chlorine at 3 compartment sink dishwasher area. Advised operator to set up sanitation procedures properly
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator
[03G-43-2] Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Cooked brisket, cooked lamb.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Prep area , Eggplant 66f cooling at 12:30pm, cooling since 11am, 61f cooling at 1pm At this cooling rate product will not cool to 41F within 6 hours , pantry cooler Cut watermelon 46f cooling at 11:30am, cooling since 11am, at 1 pm same temperature at this current cooling rate product will not cool to 41F within 4 hours. Operator moved both products to walk in cooler
[31A-09-4] Handwash sink not accessible for employee use at all times. Cook line, pizza station blocked by cooler, operator removed. Dishwasher area , blocked by sanitation buckets inside Operator removed
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink by dry storage area with spices.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[31B-03-4] No soap provided at handwash sink. At handwashing sink at dry storage and dishwasher area
[03G-49-2] Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan.