Jon's Place in Boca Raton
Last inspected:
22191 Powerline Rd, Boca Raton, FL 33433Jon's Place in Boca Raton has accumulated 199 violations across 28 inspections since 2016, averaging 7.1 per visit. The facility has faced 2 disciplinary actions totaling $400 in fines. Fire safety records document a portable fire extinguisher improperly stored, with a K-Class unit found on the floor rather than properly mounted. Recent inspection patterns show recurring compliance issues, with administrative complaints recommended in four of the last five inspections.
Summary generated from Florida DBPR public inspection records.
Jon's Place in Boca Raton: Comparison to Palm Beach County Averages
This Facility
7.1
violations / inspection
7.1 violations per inspection
Palm Beach County Avg
3.77
violations / inspection
3.77 county average
This Facility
0
emergency closures
0 closures
Palm Beach County Avg
0.24
closures / facility
0.24 county average
Jon's Place in Boca Raton: Fines & Disciplinary Actions (2)
Total fines on record: $400.00
| Action Date | Case Number | Fine | Violation Date | Enforcement Office |
|---|---|---|---|---|
| 2--2025031389 | $200.00 | Mar 6, 2025 | Miami (Doral) | |
| 2--2017017848 | $200.00 | Mar 24, 2017 | Miami (Doral) |
Jon's Place in Boca Raton: Fire Safety & Life Safety Violations (1)
— 1 fire violation
— Routine - Food · 45-05-4 · Inspection Completed - No Further Action
Inspector Observation: Portable fire extinguisher missing from its designated location. For reporting purposes only.
- "K-Class" portable fire extinguisher on floor not mounted properly.
Legal Basis: Reporting: (d) The division, or its agent, shall notify the local firesafety authority or the State Fire Marshal of any readily observable violation of a rule adopted under chapter 633 which relates to public lodging establishments or public food establishments, and the identification of such violation does not require any firesafety inspection certification. For reporting purposes only.
Jon's Place in Boca Raton: Full Inspection History — DBPR (28)
— 1 inspection9 violations · 7 high priority
— Routine - Food· 9 violations (7 high priority)· Administrative complaint recommended
High Priority Violations
Intermediate Violations
Basic Violations
— 4 inspections23 violations · 10 high priority
— Routine - Food· 1 violations · Call Back - Admin. complaint recommended
Basic Violations
— Routine - Food· 8 violations (4 high priority)· Warning Issued
High Priority Violations
Intermediate Violations
Basic Violations
— Routine - Food· 5 violations (2 high priority)· Call Back - Admin. complaint recommended
High Priority Violations
Intermediate Violations
Basic Violations
— Routine - Food· 9 violations (4 high priority)· Administrative complaint recommended
High Priority Violations
Intermediate Violations
Basic Violations
— 4 inspections11 violations · 4 high priority
— Routine - Food· 1 violations · Call Back - Admin. complaint recommended
Basic Violations
— Routine - Food· 4 violations (2 high priority)· Warning Issued
High Priority Violations
Intermediate Violations
Basic Violations
— Routine - Food· 5 violations (2 high priority)· Inspection Completed - No Further Action
High Priority Violations
Intermediate Violations
Basic Violations
— Routine - Food· 1 violations · Call Back - Admin. complaint recommended
Basic Violations
— 1 inspection8 violations · 5 high priority
— Routine - Food· 8 violations (5 high priority)· Warning Issued
High Priority Violations
Intermediate Violations
Basic Violations
— 3 inspections20 violations · 11 high priority
— Routine - Food· 10 violations (6 high priority)· Inspection Completed - No Further Action
High Priority Violations
Intermediate Violations
Basic Violations
— Routine - Food· 0 violations · Call Back - Complied
No violations recorded for this inspection.
— Routine - Food· 10 violations (5 high priority)· Warning Issued
High Priority Violations
Intermediate Violations
Basic Violations
— 2 inspections10 violations · 7 high priority
— Routine - Food· 6 violations (4 high priority)· Inspection Completed - No Further Action
High Priority Violations
Intermediate Violations
Basic Violations
— Routine - Food· 4 violations (3 high priority)· Inspection Completed - No Further Action
High Priority Violations
Intermediate Violations
— 4 inspections19 violations · 13 high priority
— Routine - Food· 5 violations (2 high priority)· Inspection Completed - No Further Action
High Priority Violations
Intermediate Violations
Basic Violations
— Routine - Food· 5 violations (4 high priority)· Inspection Completed - No Further Action
High Priority Violations
Basic Violations
— Routine - Food· 1 violations (1 high priority)· Call Back - Complied
High Priority Violations
— Routine - Food· 8 violations (6 high priority)· Warning Issued
High Priority Violations
Intermediate Violations
Basic Violations
— 1 inspection13 violations · 7 high priority
— Routine - Food· 13 violations (7 high priority)· Inspection Completed - No Further Action
High Priority Violations
Intermediate Violations
— 4 inspections45 violations · 24 high priority
— Routine - Food· 13 violations (7 high priority)· Inspection Completed - No Further Action
High Priority Violations
Intermediate Violations
Basic Violations
— Routine - Food· 7 violations (2 high priority)· Call Back - Complied
High Priority Violations
Intermediate Violations
Basic Violations
— Routine - Food· 14 violations (9 high priority)· Warning Issued
High Priority Violations
Intermediate Violations
Basic Violations
— Routine - Food· 11 violations (6 high priority)· Inspection Completed - No Further Action
High Priority Violations
Intermediate Violations
— 3 inspections3 violations · 3 high priority
— Routine - Food· 0 violations · Call Back - Complied
No violations recorded for this inspection.
— Routine - Food· 1 violations (1 high priority)· Call Back - Admin. complaint recommended
High Priority Violations
— Routine - Food· 2 violations (2 high priority)· Warning Issued
— 1 inspection2 violations · 1 high priority
— Routine - Food· 2 violations (1 high priority)· Inspection Completed - No Further Action
Jon's Place in Boca Raton: FDACS Inspection History (8)
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.
— 5 inspections
— Focused Inspection· Focused Inspection
Comments: The issues described in request 5144049 were addressed with the person in charge during this inspection.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Conducted USDA Follow-Up Cool Audit.
No violations or enforcement actions recorded for this inspection.
— Operating Without a Valid Food Permit - Met Sanitation Inspection· 3 violations· Operating Without Permit
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Risk-Based Violations
2-501.11
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 PfPfRepeat
Food establishment does not have any written procedures to address clean up procedures
for accidental vomiting and diarrheal incidents.
Good Retail Practice Violations
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 receiving door.
99
The food establishment is operating without a valid food permit. 500.12, F.S.,
5K-4.020(2), F.A.C. The food establishment shall complete the permitting process within 10 days. Contact
the Business Center at (850) 245-5520 for further assistance.
This food establishment was found to be operating prior to the initial inspection without a
valid food permit.
o
— Met Sanitation Inspection Requirements· 8 violations· 1 stop-sale order· Met Requirements
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Please note each observation that has been corrected.
This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection.
Original Stop Use Order from 6/10/25 remains in effect for the acidification of rice for preservation. Food establishment can visit
https://foodpermit.fdacs.gov or contact the Business Center at (850) 245-5520 when corrections have been made and/or when
required documents have been obtained to request food safety inspector visit for written release of equipment. Failure to comply
with the request for written release may or will result in Administrative Action.
Risk-Based Violations
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Deli: slicer on prep table has old food residue on blade and guide. COS slicer properly
cleaned and verified.
4-602.11(E)
Surface of utensil or equipment contacting food that is not time/temperature control
for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours
for iced tea dispensers and consumer-self service utensils; before restocking consumer self-service
equipment or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed
components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage
and syrup dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency
specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to
preclude accumulation of soil or mold. 4-602.11(E)
Bakery: bread slicer by entrance has old food build up. COS bread slicer properly cleaned
and verified.
8-103.12(B)
Records not maintained or provided for a special process approval granted by the
Florida Department of Agriculture and Consumer Services, or a required HACCP plan accepted by the
Florida Department of Agriculture and Consumer Services. 5K-4.0050(3)(b) and 8-103.12(B) PfPfRepeat
Kitchen (Meat): Old ROP records not maintained.
6-301.14
Sign or poster notifying food employees to wash their hands not provided at all
handwashing sinks used by food employees, or handwashing signage not clearly visible to food
employees. 6-301.14
Meat: hand washing signs not available at both hand sinks.
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
Meat: no soap or hand drying device at second hand sink. COS soap and paper towels
provided.
Good Retail Practice Violations
3-305.11
Food not stored at least 6 inches above the floor; in a clean, dry location; or food
stored where it is exposed to splash, dust or other contamination. 3-305.11
Kitchen: food stored on the floor in the walk-in freezer. Bakery: food stored on the floor of
both walk-in coolers.
3-305.12
Food stored in a locker room, toilet room, dressing room, garbage room or
mechanical room; or under sewer lines that are not shielded to intercept potential drips, leaking water lines
or sprinkler heads, lines on which water has condensed, open stairwells or other sources of contamination.
3-305.12
Produce: box of pineapples stored under prep sink. COS box of pineapple moved to
appropriate location.
6-501.12
Physical facilities not cleaned as often as necessary to keep them clean, or
cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12
Meat: walk-in cooler has debris and liquid spillage build up.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
— Re-Inspection Required· 32 violations· 6 stop-sale orders· Re-Inspection Required
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Please note each observation that has been corrected.
Trainee present during inspection. All violations verified by primary inspector.
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
Risk-Based Violations
2-103.11(A)-(N)
A pattern of non-compliance is demonstrated with regard to the duties of the person
in charge. 2-103.11(A)-(N) and (P) PfPf
A pattern of non-compliance is shown through hand washing, cooling, cold holding,
consumer advisory, sanitization, and written procedures maintained and implemented.
o
3-304.15(A)
Single-use gloves not used for only one task, used for another purpose, or not
discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PP
Kitchen (non-meat): observed employee touching phone with gloves on and continuing to
work. COS employee removed gloves and washed hands.
x
3-302.11(A)(1)
Raw animal food not separated during storage, preparation, holding or display from
ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and
vegetables before they are washed. 3-302.11(A)(1) PP
Kitchen: raw seafood stored over ready to eat items in the walk-in cooler. COS raw fish
moved to appropriate location.
x
4-702.11
Utensil or food-contact surface of equipment not sanitized before use after
cleaning. 4-702.11 PP
Kitchen (non meat): observed employee washing dishes in dump sink and not sanitizing.
Kitchen (meat): employee washing dishes without sanitizing in the three compartment sink. Meat:
observed utensils being cleaned in prep sink and not being sanitized. COS all items were rewashed,
rinsed, and properly sanitized.
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Deli: slicer has old food residue. COS slicer properly washed and verified.
4-602.11(C)
Equipment food-contact surface or utensil used with time/temperature control for
safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative
cleaning frequency not met. 4-602.11(C) PP
Sushi: knives and cutting boards used for more then 4 hours not washed, rinsed, and
sanitized. COS knives and cutting boards properly washed rinsed and sanitized.
x
4-602.11(E)
Surface of utensil or equipment contacting food that is not time/temperature control
for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours
for iced tea dispensers and consumer-self service utensils; before restocking consumer self-service
equipment or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed
components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage
and syrup dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency
specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to
preclude accumulation of soil or mold. 4-602.11(E)
Bakery: bread slicer has old food debris build up. COS bread slicer properly cleaned and
verified.
3-501.14(B)
Time/temperature control for safety food prepared from ingredients at ambient
temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) PP
Retail: sushi items made earlier in the day displayed at retail with internal temperatures of
47-69 degrees F. COS all items were removed to walk-in cooler to be properly cooled.
x
Print Date: 6/10/2025
Page 2 of 6
18
P
Citation Description: Cooked time/temperature control for safety food not cooled within 2 hours from
135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) P
Observation: Kitchen: chicken cooling from previous night in the walk-in cooler had an internal
temperature of 42-43 degrees F. COS chicken was voluntarily discarded.
x
3-501.16(A)(2)
Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) PP
Kitchen (non meat): beef salami labeled keep refrigerated drying over prep tables with an
internal temperature of 73 degrees F. Stop Sale Order Issued. Meat: various wrapped meat products on
the prep table had an internal temperature of 47 degrees F. COS meat was moved to proper refrigeration.
Sushi: tuna and salmon in the reach-in cooler had an internal temperature of 43-49 degrees F. COS fish
was voluntarily discarded. Retail: various items in the prepare cooler had an internal temperature of 42-51
degrees F. COS all items over 45 degrees F were voluntarily discarded and those under 45 degrees F
were removed to proper refrigeration. Various items in the cheese retail cooler had an internal
temperature of 45-46 degrees F. All items were removed to proper refrigeration. Various items in salad
cooler had an internal temperature of 44-46 degrees F. All items were removed to proper refrigeration.
o
3-501.17(C)
Refrigerated, ready-to-eat, time/temperature control for safety food ingredient or
portion that is subsequently combined with additional ingredients or portions of food not date marked to
retain the date marking of the earliest-prepared or first-prepared ingredient. 3-501.17(C) PfPf
Kitchen: various soups and prepared salads stored in both walk-in coolers prepared more
then 24 hours previous not date marked. COS all items were properly date marked.
x
3-603.11(A)
Animal food that is raw, undercooked, or not otherwise processed to eliminate
pathogens is served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food without
informing consumers of the significantly increased risk of consuming such foods by way of a disclosure
and reminder using effective written means. 3-603.11(A) PfPf
Retail: sushi sold in the retail display cooler missing disclosure and reminder.
7-204.11
Chemical sanitizer or other chemical antimicrobial applied to food-contact surface
does not meet the requirements specified in 40 CFR 180.940 or 40 CFR 180.2020. 7-204.11 PP
Meat: chlorine sanitizer solution measured at over 200 PPM in the sanitizer bucket. COS
solution was redone and verified.
x
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
Meat: bottle of fabric softener stored over prep table with single use items in the meat
walk-in cooler. COS bottle moved to appropriate location.
7-102.11
Working container of poisonous or toxic materials taken from a bulk supply not
clearly and individually identified with the common name of the material. 7-102.11 PfPf
Meat: bottle of soapy water not labeled with common name. COS common name added.
8-103.12(A)
Establishment not in compliance with the special process approval granted by the
Florida Department of Agriculture and Consumer Services, or a required HACCP plan accepted by the
Florida Department of Agriculture and Consumer Services. 5K-4.0050(3)(a) and 8-103.12(A) PP
Kitchen (meat): establishment is not following the HACCP plan submitted by not
maintaining records, not keeping chicken frozen, not labeling items keep refrigerated, and not labeling
items as soon as they are ROPed. Establishment discarded chicken according to HAACP plan and labeled
items previous packaged.
o
8-103.12(B)
Records not maintained or provided for a special process approval granted by the
Florida Department of Agriculture and Consumer Services, or a required HACCP plan accepted by the
Florida Department of Agriculture and Consumer Services. 5K-4.0050(3)(b) and 8-103.12(B) PfPf
Kitchen (Meat): ROP records not maintained for items ROPed at establishment.
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
Sushi: observed employee changing gloves and task without first washing hands. Kitchen:
observed employee not washing hands prior to putting on gloves. Deli: observed employee changing
gloves and task and not washing hands. COS employees properly washed hands.
x
6-301.14
Sign or poster notifying food employees to wash their hands not provided at all
handwashing sinks used by food employees, or handwashing signage not clearly visible to food
employees. 6-301.14
Meat: no sign at either hand washing sink.
5-205.11
Handwashing sink not maintained so that it is accessible at all times for employee
use or is used for purposes other than handwashing, or an automatic handwashing facility not used in
accordance with manufacturer’s instructions. 5-205.11 PfPf
Kitchen (non meat): hand sink by oven and by entry blocked with rolling racks and trash
can. Kitchen (meat): hand sink blocked with hoses for the fryers. COS all sinks unblocked.
Good Retail Practice Violations
30
Special process approval not obtained from the Florida Department of Agriculture
and Consumer Services before smoking food as a method of preservation, curing food, using food
additives or adding components as a method of preservation or to render a food non-time/temperature
control for safety, packaging time/temperature control for safety food using a reduced oxygen method,
operating a molluscan shellfish life-support system, custom processing animals, or sprouting seeds or
beans. 5K-4.0050(1)
No SPA obtained for acidification of rice for preservation.
3-501.15(B)
Time/temperature control for safety food that is cooling is not loosely covered or
uncovered to facilitate heat transfer from the surface of the food, or not arranged in equipment to provide
maximum heat transfer through the container walls. 3-501.15(B)
Kitchen: chickens cooling from the previous night left in closed containers.
3-501.13(E)
Reduced oxygen packaged fish that bears a label indicating it is to be kept frozen
until time of use not removed from the reduced oxygen environment prior to thawing under refrigeration,
or prior to or immediately upon completion of thawing under cold running water. 3-501.13(E)
Sushi: ROP tuna thawing in the bottom of the reach-in cooler not opened. COS tuna
opened.
4-203.11
Food temperature measuring device scaled only in Celsius or dually scaled in
Celsius and Fahrenheit not accurate to ± 1°C in the intended range of use; or if scaled only in Fahrenheit,
not accurate to ± 2°F in the intended range of use. 4-203.11 Pf
Kitchen (Meat): two thermometers when checked for accuracy in an ice bath registered 28
and 50. COS both thermometers were calibrated.
6-501.11
Premises not maintained free of insects and other pests; or not controlled to
eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies;
routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as
trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf
Kitchen (Meat & Non Meat): Numerous flying insects in both kitchens landing on equipment
and prep tables. COS kitchens closed for day and reopened next day after pest control and cleaning.
3-305.12
Food stored in a locker room, toilet room, dressing room, garbage room or
mechanical room; or under sewer lines that are not shielded to intercept potential drips, leaking water lines
or sprinkler heads, lines on which water has condensed, open stairwells or other sources of contamination.
3-305.12
Produce: box of pineapples stored under hand washing sink in the produce area. COS box
of pineapple moved to appropriate location.
3-305.11
Food not stored at least 6 inches above the floor; in a clean, dry location; or food
stored where it is exposed to splash, dust or other contamination. 3-305.11
Kitchen: food stored on the floor of the walk-in freezer. Bakery: food stored on the floor of
both walk-in coolers.
4-301.12(A)-(C)
Sink with at least 3 compartments, that are large enough to accommodate
immersion of the largest equipment or utensil, not provided for manually washing, rinsing, and sanitizing
equipment and utensils; or a warewashing machine or alternative equipment as specified in the Food
Code not used for washing, rinsing, and sanitizing equipment or utensils that are too large for the
warewashing sink. 4-301.12(A)-(C) Pf
Kitchen (meat): sink not large enough to submerge the large pots in the area. STOP USE
order issued.
4-302.14
Test kit or other device that accurately measures the concentration in MG/L of
sanitizing solution not provided. 4-302.14 Pf
No sanitizer test kits provided. COS test kits provided by end of inspection.
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
No hot water in all departments. COS hot water obtained at establishment. Kitchen
(non-meat): hand sink at entrance in disrepair and unable to be used. COS hand sink replaced.
5-501.11
Drains in receptacles or waste handling units for refuse, recyclables, and
returnables do not have drain plugs in place. 5-501.114
Dumpster has no drain plug.
5-501.11
Receptacles and waste handling units for refuse, recyclables, and returnables not
kept covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food
not kept covered when not in continuous use or after they are filled. 5-501.113
Outside: dumpster lid not closed.
6-501.12
Physical facilities not cleaned as often as necessary to keep them clean, or
cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12
Meat: walk-in cooler floor has debris and liquid spillage build up.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Comments: To request a Food Safety Inspector visit for written release when appropriate documentation has been obtained, contact the
Business Center at (850) 245-5520 or [email protected].
Print Date: 6/10/2025
Page 1 of 5
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Conformance With Approved Procedures: Conformance with approved
procedures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and
temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP USE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Conformance With Approved Procedures: Conformance with
approved procedures.
Comments: To request a Food Safety Inspector visit for written release when appropriate documentation has been obtained, contact the
Business Center at (850) 245-5520 or [email protected].
Print Date: 6/10/2025
Page 4 of 5
When the department or its duly authorized agent finds, or has probable cause to believe, that any food or food-processing equipment is in
violation of this chapter or any rule adopted under this chapter so as to be dangerous, unwholesome, fraudulent, or insanitary within the
meaning of this chapter, an agent of the department may issue and enforce a stop-sale, stop-use, removal, or hold order, which order gives
notice that such article or processing equipment is, or is suspected of being, in violation and has been detained or embargoed and which order
warns all persons not to remove, use, or dispose of such article or processing equipment by sale or otherwise until permission for removal, use,
or disposal is given by the department or the court. It is unlawful for any person to remove, use, or dispose of such detained or embargoed
article or processing equipment by sale or otherwise without such permission in accordance with 500.172 (1) Florida Statutes.
Release - Other
The Food Establishment voluntarily agrees to release the products listed in the stop-sale order(s) on page(s) 2, 3 for destruction. The Food
Establishment will not hold the Department liable for any lost revenue or income as a result of the destruction.
___________________________________
Signature of Food Establishment Representative
AN ADMINISTRATIVE HEARING IS AVAILABLE FOR ALL ORDERS, NOTICES, AND REPORTS IN THIS
SUPPLEMENTAL REPORT
If you wish to contest the Department's action, you have the right to request an administrative hearing to be conducted in accordance with
Sections 120.569 and 120.57, Florida Statutes and to be represented by counsel or other qualified representative. Your request for hearing must
contain:
1. Your name, address, and telephone number, and facsimile number (if any).
2. The name, address, and telephone number, and facsimile number of your attorney or qualified representative (if any) upon whom service of
pleadings and other papers shall be made.
3. A statement that you are requesting an administrative hearing and dispute the material facts alleged by the department, in which case you
must identify the material facts that are in dispute (formal hearing), or that you request an administrative hearing and that you do not dispute the
facts alleged by the department (informal hearing).
4. A statement of when (date) you received the Notice and the file number of this Notice.
Your request for a hearing must be received at the address shown on this Notice within twenty-one (21) days of receipt of this
Notice. If you fail to obtain a Release from this Notice or fail to request an administrative hearing within the twenty-one (21) day
deadline you waive your right to a hearing and the Department may enter a Final Order imposing up to the maximum penalties as authorized by
Florida Law.
HEARING WAIVER AND WAIVER OF RIGHTS
I, _____________________________________________________
the person in charge of KOSHER MARKET PLACE hereby waive a notice
Jacob Mizrahi
and a hearing as provided in Chapter 120, Florida Statutes and waive all rights as provided on the last page of this report.
____________________________________________
(Signature)
ACKNOWLEDGEMENT
I acknowledge receipt of a copy of this document.
(Signature of FDACS Representative)
(Signature of Representative)
CAROLYN DRAGONE, QUALITY ASSURANCE AND TRAINING SPEC
JACOB MIZRAHI, MANAGER
Print Name and Title
FDACS-14325 Rev. 07/13
Christine McIver, Sanitation & Safety Specialist
Print Date: 6/10/2025
Page 5 of 5
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
— 1 inspection
— Focused Inspection· Focused Inspection
Comments: Conducted USDA Cool Audit
No violations or enforcement actions recorded for this inspection.
— 2 inspections
— Focused Inspection· Focused Inspection
Comments: The issues described in request 5106843 were addressed with the person in charge during this inspection.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: The issues described in request 5102318 were addressed with the person in charge during this inspection.
No violations or enforcement actions recorded for this inspection.
Jon's Place in Boca Raton: Stop-Sale & Stop-Use Orders (7)
Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.
| Date | Order Type | Product | Brand/Lot | Reason |
|---|---|---|---|---|
| STOP SALE ORDER | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures. | |
| STOP SALE ORDER | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures. Comments:… | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Conformance With Approved Procedures: Conformance with approved procedures. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures. | |
| STOP USE ORDER | — | Number of Packages: | FS 500; FAC 5K-4 Violation of Florida Food Law.* Conformance With Approved Procedures: Conformance with approved procedu… |
Jon's Place in Boca Raton: Frequently Asked Questions
- When was Jon's Place in Boca Raton last inspected?
- Jon's Place in Boca Raton was last inspected by Florida DBPR on March 11, 2026. The result was: Administrative complaint recommended.
- What are the most common violations at Jon's Place in Boca Raton?
- The most frequently cited violations at Jon's Place in Boca Raton are: Consumer advisory, Food contact surfaces, Outer openings protected.
- How many health inspections has Jon's Place in Boca Raton had?
- Jon's Place in Boca Raton has had 28 inspections on record with Florida DBPR, averaging 7.1 violations per inspection, above the statewide average of 5.2.
- What did the most recent inspection of Jon's Place in Boca Raton find?
- Jon's Place in Boca Raton was most recently inspected on March 11, 2026 with 10 violation(s), including 2 high-priority violation(s). Disposition: Administrative complaint recommended.
- Has Jon's Place in Boca Raton ever been shut down?
- No, Jon's Place in Boca Raton has no emergency closures on record with Florida DBPR.
- What does Florida violation V09 (No contamination) mean?
- Violation 09 (No contamination) is classified as a high priority violation under Florida DBPR food safety regulations. See the full explanation at floridafoodsafety.org/violation/09.
- What does Florida violation V11 (Food in good condition) mean?
- Violation 11 (Food in good condition) is classified as a high priority violation under Florida DBPR food safety regulations. See the full explanation at floridafoodsafety.org/violation/11.
- What does Florida violation V12 (Shell stock requirements) mean?
- Violation 12 (Shell stock requirements) is classified as a high priority violation under Florida DBPR food safety regulations. See the full explanation at floridafoodsafety.org/violation/12.
- Has Jon's Place in Boca Raton had any fire safety violations?
- Yes, Jon's Place in Boca Raton has 1 fire safety violation(s) on record from Florida state fire inspections.
- Has Jon's Place in Boca Raton faced any disciplinary actions?
- Yes, Jon's Place in Boca Raton has 2 disciplinary action(s) on record with Florida DBPR totaling $400.00 in fines.
- How much has Jon's Place in Boca Raton been fined?
- Jon's Place in Boca Raton has been fined a total of $400.00 across 2 disciplinary action(s) on record with Florida DBPR.
- When was Jon's Place in Boca Raton last inspected?
- Jon's Place in Boca Raton was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 17, 2025. Inspection type: Focused Inspection.
- How many inspections has Jon's Place in Boca Raton had?
- Jon's Place in Boca Raton has 8 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Jon's Place in Boca Raton find?
- Jon's Place in Boca Raton was most recently inspected by FDACS on November 17, 2025 (Focused Inspection).
- Has Jon's Place in Boca Raton had any stop-sale or stop-use orders?
- Yes, Jon's Place in Boca Raton has 7 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.
- What are the most common violations at Jon's Place in Boca Raton?
- The most frequently cited FDACS violations at Jon's Place in Boca Raton are: 6-301.14: Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14; 4-601.11(A): Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf; 4-602.11(E): Surface of utensil or equipment contacting food that is not time/temperature control for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced tea dispensers and consumer-self service utensils; before restocking consumer self-service equipment or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. 4-602.11(E).
- Does Jon's Place in Boca Raton have any repeat violations?
- Yes, Jon's Place in Boca Raton has had the following violations cited on multiple FDACS inspections: 6-301.14: Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14; 4-601.11(A): Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf; 4-602.11(E): Surface of utensil or equipment contacting food that is not time/temperature control for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced tea dispensers and consumer-self service utensils; before restocking consumer self-service equipment or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. 4-602.11(E).
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Editorial Standards & Data Oversight
Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).
Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.
Disclaimer: All data reflects official state records at time of publication. Facilities may have since corrected cited violations, resolved enforcement actions, or changed ownership.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org and is not affiliated with Jon's Place. How we collect and verify this data.