THE GRIDDLE

Name: THE GRIDDLE
Address: 275 NORTHEAST SPANISH RIVER BLVD, BOCA RATON, FL, 33431, US
Rating: 64.1

275 NORTHEAST SPANISH RIVER BLVD, BOCA RATON, FL 33431

License #6022241

64.1 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

THE GRIDDLE in BOCA RATON currently holds an InspectFL Health Score of 64.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 3, 2026. Across those visits, inspectors documented 14 total violations — 8 critical, 4 major, 2 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 3, 2026 included 6 critical violations, 4 major, and 1 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*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.

Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked sausage (71F - Cold Holding) being held at room temperature on cook line with no temperature control for approximately 30 minutes. Item received pre cooked, not prepared or portioned today. Operator moved to reach in cooler.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handling ice with for beverages with bare hands. See Stop Sale
[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. Not provided for new employee. Provided to operator
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter hand wash sink. Operator provided
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-25. Observed food handling at time of inspection. Operator renewed at time of inspection
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw smoked salmon with gloved hands then proceed to handle cooked food items without changing gloves and washing hands. Instructed employee to remove gloves and wash hands. Discussed proper handling of raw foods with operator/employee
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 provided, per operator 4 employees currently employed more than 60 days
[21-10-4] Soiled dry wiping cloth in use. Observed soiled dry wiping cloths in use on cook line. Operator moved to sanitizer bucket
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Employee cleaned and sanitized
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer tested at 200+ppm chlorine. Operator remade and retested at at 100ppm chlorine
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handling ice with for beverages with bare hands.

Community reaction

What do locals think?

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Community pulse