When was Herb'n Roots in Boca Raton last inspected?

Herb'n Roots in Boca Raton was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 9, 2025. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has Herb'n Roots in Boca Raton had?

Herb'n Roots in Boca Raton has 3 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Herb'n Roots in Boca Raton find?

Herb'n Roots in Boca Raton was most recently inspected by FDACS on December 9, 2025 (Met Sanitation Inspection Requirements).

Has Herb'n Roots in Boca Raton had any stop-sale or stop-use orders?

No, Herb'n Roots in Boca Raton has no stop-sale or stop-use orders on record with Florida FDACS.

Herb'n Roots in Boca Raton

Name: Herb'n Roots in Boca Raton Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: December 9, 2025

140 Nw 20th St, Boca Raton, FL 33431

Palm Beach County · Specialty Food Shops · FDACS
Owner: Cristina Luque Holdings LLC
FDACS Estab #: 411864

Overview

Herb'N Roots in Boca Raton received an inspection on December 9, 2025 that documented 10 violations, including priority violations for toxic materials stored on a prep table and an employee not washing hands before donning gloves. A chemical spray bottle containing window cleaner was removed on site, and the employee was instructed in proper hand washing procedures after correction. The facility also lacked convenient hand washing access in its processing area, had no paper towels at a hand wash sink (corrected during inspection), and failed to ensure employees understood illness reporting requirements. An earlier inspection on August 20, 2024 found no violations. A December 28, 2022 inspection documented 9 violations while the facility was operating without a valid food permit, including gaps in the person in charge's knowledge of foodborne illness prevention, absence of written procedures for vomiting and diarrheal incident cleanup, and improper direct plumbing of a 3-compartment sink to the sewage system.

Summary generated from Florida FDACS public inspection records.

3FDACS Insp.

19Violations

Last inspected FDACS: December 9, 2025

Herb'n Roots in Boca Raton: FDACS Inspection History (3)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2025 — 1 inspection

Dec 9, 2025 — Met Sanitation Inspection Requirements· 10 violations· Met Requirements

Inspector: TARIQUL ISLAM, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected].

Risk-Based Violations

2-103.11(O) Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf

Person in charge was unable to ensure that food employees were informed in a verifiable manner to report their illness and or symptoms relate to diseases that are transmissible through food.

7-201.11 Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP

Processing area: Plastic spray bottle contained window cleaner stored on top of prep table. COS: Chemical spray bottle removed by person in charge. Y o x

2-301.14 Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PP

Food service area: Observed food employee donning gloves before washing hands first between different tasks. COS: Food employee washed hands after explaining the proper hand washing procedures. x

5-204.11 Handwashing sink not located to allow convenient use by employees in food preparation, food dispensing or warewashing areas; or not located in, or immediately adjacent to, toilet rooms. 5-204.11 PfPf

Processing area: Hand wash sink was not conveniently located to processing area.

6-301.11 Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf

Food service area: No paper towel provided at hand wash sink. COS: Paper towel provided by person in charge.

Good Retail Practice Violations

4-204.11 Temperature measuring device sensor not located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest part of a hot food storage unit; cold or hot holding equipment used for time/temperature control for safety food not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the temperature display; or temperature measuring device not designed to be easily readable. 4-204.112(A), (B) and (D)

Processing area: No thermometer provided in chest freezer.

6-202.15 Outer opening not protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected against the entry of insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air curtains to control flying insects; or other effective means. 6-202.15

Backroom area: Gap under backdoor.

2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11

Processing area: Food employee was not wearing any hair net or cap.

3-304.14(B) Cloths in-use for wiping counters and other equipment surfaces not held between uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B) (1)

Food service area: Wet wiping cloth stored on top of prep reach in cooler between uses. Processing area: Wet wiping cloth stored on top of prep table.

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Processing area: Dried food particles build up underside of prep tables. Food service area: Dried food particles build up underside of prep reach in cooler.

2024 — 1 inspection

Aug 20, 2024 — Focused Inspection· Focused Inspection

Inspector: TARIQUL ISLAM, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: The issues described in request 5117648 were addressed with the person in charge during this inspection.

No violations or enforcement actions recorded for this inspection.

2022 — 1 inspection

Dec 28, 2022 — Operating Without a Valid Food Permit· 9 violations· Operating Without Permit

Inspector: TARIQUL ISLAM, SANITATION AND SAFETY SPECIALIST

Comments: Employee Health Guidelines and reporting agreement and Norovirus clean up and disinfection handouts provided. Payments can be made online at https://foodpermit.fdacs.gov or can be mailed to Florida Department of Agriculture and Consumer Services, P.O. Box 6720, Tallahassee FL 32314-6720. Checks and money orders are to be payable to Florida Department of Agriculture and Consumer Services. All payments must include the Food Establishment number and reason of payment type in the memo section of the check or money order. Thank you for submitting your food establishment permit application. To complete the application process, you must remit payment in full. To expedite the processing of your food permit application, electronic online payment is available at https://foodpermit.fdacs.gov. Follow the instructions on the portal page for payment processing. Payment by check or money order is also accepted, but must be made payable to FDACS and remitted to Florida Department of Agriculture and Consumer Services, PO Box 6720, Tallahassee, FL 32314-6720. Please note that payment by check or money order may delay the processing of your food permit application.

Risk-Based Violations

2-102.11(C) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C) (2)-(3) and (17) PfPf

Pic was unable to correctly respond to questions relate to food borne disease and symptoms that maycause food borne disease. Also, was unable to relate conditions of restriction and exclusion. o

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

Food establishment does not have any written procedures to address clean up procedures foraccidental vomiting and diarrheal incidents. o Print Date: 12/28/2022 Page 1 of 4

Good Retail Practice Violations

Processing area: No thermometer provided in chest freezer. o

Processing area: Gap under backdoor leading outside through processing room. Backroom area: Gapunder back door next to restroom. o

Processing area: Food employees were not wearing any hair nets or caps. o

4-402.12 Floor-mounted equipment that is not easily movable not sealed to the floor or elevated on legs that provide at least a 6-inch clearance between the floor and the equipment; or counter-mounted equipment that is not easily moveable not elevated on legs that provide at least a 4-inch clearance between the table and the equipment. 4-402.12

Processing area: Several metal storage shelves not 6" inches off the floor. o

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Processing area: Dried food particles build up underside of prep tables. o

5-402.11 Direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. 5-402.11 Pf

Processing area: 3 compartment sink directly plumbed. o

99 The food establishment is operating without a valid food permit. An application for a food permit has been submitted. Food Establishment shall remit payment of appropriate fee within 10 days. 500.12(1) (a)F.S., 5K-4.020(4)(b) F.A.C.

This food establishment was found to be operating prior to the initial inspection without a valid food permit. o

Herb'n Roots in Boca Raton: Frequently Asked Questions

When was Herb'n Roots in Boca Raton last inspected?: Herb'n Roots in Boca Raton was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 9, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Herb'n Roots in Boca Raton had?: Herb'n Roots in Boca Raton has 3 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Herb'n Roots in Boca Raton find?: Herb'n Roots in Boca Raton was most recently inspected by FDACS on December 9, 2025 (Met Sanitation Inspection Requirements).
Has Herb'n Roots in Boca Raton had any stop-sale or stop-use orders?: No, Herb'n Roots in Boca Raton has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Herb'n Roots in Boca Raton?: The most frequently cited FDACS violations at Herb'n Roots in Boca Raton are: 2-103.11(O): Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) Pf; 2-301.14: Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 P; 5-204.11: Handwashing sink not located to allow convenient use by employees in food preparation, food dispensing or warewashing areas; or not located in, or immediately adjacent to, toilet rooms. 5-204.11 Pf.