How many inspections has Joseph's Classic Market in Boca Raton had?

Joseph's Classic Market 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 Joseph's Classic Market in Boca Raton find?

Joseph's Classic Market in Boca Raton was most recently inspected by FDACS on April 2, 2026 (Focused Inspection).

Has Joseph's Classic Market in Boca Raton had any stop-sale or stop-use orders?

Yes, Joseph's Classic Market in Boca Raton has 1 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Joseph's Classic Market in Boca Raton

Name: Joseph's Classic Market in Boca Raton Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

6000 Glades Road Unit 1380a, Boca Raton, FL 33431

Palm Beach County · Grocery Store < 15,000 sq ft · FDACS
Owner: Boca Food Market LLC
FDACS Estab #: 394263

Overview

Joseph's Classic Market in Boca Raton, FL has 8 FDACS food safety inspections on record with 35 violations and 1 stop-sale or stop-use enforcement action.

8FDACS Insp.

35Violations

1Stop-Sale Orders

Last inspected FDACS: April 2, 2026

Joseph's Classic Market 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.

2026 — 2 inspections

Apr 2, 2026 — Focused Inspection· Focused Inspection

Inspector: TARIQUL ISLAM, SENIOR SANITATION AND SAFETY SPECIALIST

Person in charge: RICHARD JIMINIAN

Comments: The issues described in request 5154743 were addressed with the person in charge during this inspection.

No violations or enforcement actions recorded for this inspection.

Jan 22, 2026 — Focused Inspection· Focused Inspection

Inspector: TARIQUL ISLAM, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: The issues described in request 5148940 were addressed with the person in charge during this inspection.

No violations or enforcement actions recorded for this inspection.

2025 — 4 inspections

Nov 14, 2025 — Focused Inspection· Focused Inspection

Inspector: TARIQUL ISLAM, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: The issues described in request 5143683 were addressed with the person in charge during this inspection.

No violations or enforcement actions recorded for this inspection.

Oct 27, 2025 — Focused Inspection· Focused Inspection

Inspector: TARIQUL ISLAM

Comments: Conducted USDA Follow-Up Cool Audit.

No violations or enforcement actions recorded for this inspection.

Oct 13, 2025 — Met Sanitation Inspection Requirements· 16 violations· 1 stop-sale order· Met Requirements

Inspector: STEVEN MENTOR, 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]. Please note each observation that has been corrected. Trainee present during inspection. All violations verified by primary inspector.

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 lack of temperatures at receiving, hot holding, lack of consumer advisory, and cooling.

3-203.12 Shellstock tags or labels do not remain attached to the original container until the container is empty; date when the last shellstock from the container is sold or served not recorded on the tag or label; identity of the source of shellstock not maintained by retaining shellstock tags or labels for 90 calendar days from the last date sold or served in chronological order; or shellstock removed from its tagged or labeled container commingled with shellstock from another container before being ordered by the consumer. 3-203.12 PfPf

Seafood: shellfish tags don't have last date sold or stored in chronological order.

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Seafood: can opener blade had old food residue. COS can opener was properly cleaned.

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: cut watermelon from an hour before had an internal temperature of 50-55 degrees F in the retail display cooler. COS watermelon was moved to proper refrigeration to cool. Cut watermelon and melon from the previous days had an internal temperature of 42-48 degrees F in the retail display cooler. COS all melon was voluntarily discarded. x

3-501.16(A)(1) Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) PP

Food service: osso buco in the display steam table had an internal temperature of 122-125 degrees F. Cooked fish in hot box had an internal temperature of 115-134 degrees F. Kitchen: soup in large pot had an internal temperature of 130 degrees F. COS all items were reheated to 165 degrees F and verified. x

3-501.17(B) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day 1. 3-501.17(B) PfPf

Deli: various deli meats in the deli case not date marked with the date deli meat was opened after 24 hours. COS all items were properly date marked x

3-501.18 Ready-to-eat time/temperature control for safety food that requires date marking not discarded when it exceeds the 7-day limit, except time that the product is frozen, or does not bear a date mark and the correct date mark cannot be determined. 3-501.18 PP

Deli: various deli meats marked for discard between 9/27 and 10/10 not discarded. COS all items were voluntarily discarded. 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

Food service: no reminder or discloser for poke which is served raw.

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

No written procedures provided.

2-401.11 Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11

Kitchen: soda bottle stored with food products under prep table. COS soda moved to appropriate location.

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 at hand sink in cold room. COS soap added.

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 PfPfRepeat

Deli: hand sink had guide from slicer inside. COS guide removed to dish area.

Good Retail Practice Violations

3-501.15(A) Cooling of time/temperature control for safety food not accomplished by effective methods based on the type of food being cooled. 3-501.15(A) Pf

Retail: various melons cut previously put in the retail area covered.

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)

Bakery: Quat sanitizer in sani bucket had a concentration of 00PPM. Pizza: Quat sanitizer in sani bucket had a concentration of 00PPM. COS all buckets were made fresh and tested.

3-304.12(B) During pauses in food preparation or dispensing, utensil stored in food that is not time/temperature control for safety food not stored with their handles above the top of the food within containers or equipment that can be closed. 3-304.12(B)

Kitchen: single use cup without handle stored in rice under prep table. COS cup removed. Pizza: handle of scoop stored in the cornmeal in the walk-in cooler. COS handle removed from product.

5-501.16(B)-(C) Waste receptacle not provided in each area where refuse is generated or commonly discarded, or where recyclables or returnables are placed, or at each lavatory or group of adjacent lavatories where disposable towels are used at handwashing lavatories. 5-501.16(B)-(C)

Kitchen: no trash can provided at hand sink. Meat: no trash can provided at hand sink in meat cold room. COS trash cans provided.

Stop-Sale Orders & Supplemental Actions

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.

Jan 7, 2025 — Focused Inspection· Focused Inspection

Inspector: TARIQUL ISLAM, SENIOR SANITATION AND SAFETY SPECIALIST

Person in charge: RAFAEL ALLENDE

Comments: The issues described in request 5124318 were addressed with the person in charge during this inspection.

No violations or enforcement actions recorded for this inspection.

2024 — 1 inspection

Nov 20, 2024 — Focused Inspection· Focused Inspection

Inspector: SCOTT HOUSE, SANITATION AND SAFETY SPECIALIST

Comments: A copy of this report has been provided to the person in charge of the food establishment and will be available online at https://foodpermit.fdacs.gov/Reports/SearchFoodEntity.aspx . GARY SPRINGSTED, PERSON IN CHARGE SCOTT HOUSE, SANITATION AND SAFETY SPECIALIST

No violations or enforcement actions recorded for this inspection.

2023 — 1 inspection

Jul 17, 2023 — Met Inspection Requirements· 19 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]. Please note each observation that has been corrected. The issues described in request 5099325 and 5099638 were addressed with the person in charge during this inspection. Time as a Public Health Control Requirements provided.

Risk-Based Violations

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

Backroom area: Raw shell eggs stored on prepared food walk in cooler shelf over assorted deli meats and cheese. COS: Raw shell eggs removed by person in charge. 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

Prepared food service area: Internal temperature of chicken milanese, chciken francaise and roast potatoes were 43*-45* fahrenheit in cold holding display case. COS: Out of temperature foods were placed under proper refrigeration by person in charge. x

3-501.19(A) Written procedures not prepared in advance, maintained onsite, or made available upon request for the use of time without temperature control as the public health control for holding or displaying time/temperature control for safety food; or written procedures do not specify methods of compliance. 3-501.19(A) PfPf

Pizza department: Written procedures not available on premises upon request for the use of time without temperature control as the public health control for holding and or displaying food for sell.

Seafood department: Consumer advisory for live molluscan shellfish not posted at the point of sale. COS: Consumer advisory posted by person in charge.

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 department: Chlorine bottle stored on air vented metal shelf over buffalo and barbecue sauce. COS: Chemical bottle placed on bottom shelf by person in charge. x

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

Seafood department: Plastic spray bottle contains sanitizer not labeled. COS: Chemical spray bottle labeled by person in charge.

Produce department: Open employee water bottles stored on prep tables. COS: Open employee drinks discarded by person in charge.

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

Processing area: Observed food employees donning hand gloves before washing hands first. COS: Food employees washed hands after explaining proper hand washing procedures. x

Deli area: Plastic food cart stored in front of hand wash sink. COS: Cart removed by person in charge. Bakery area: Plastic food cart stored in front of hand wash sink. COS: Food cart removed by person in charge.

Good Retail Practice Violations

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12

Processing area: Bulk salt bin not labeled.

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

Produce department: Food employees were not wearing hair nets or caps.

Seafood department: In use wet wiping cloth stored on top of prep table between uses.

4-901.11 After cleaning and sanitizing, equipment or utensils not air-dried or not adequately drained before contact with food, or equipment or utensils dried with a cloth. 4-901.11

Backroom area: Wet nesting in several metal pots and pans stored on dry rack.

4-904.11(A)-(B) Cleaned and sanitized utensils handled, displayed or dispensed without protection from contamination of food- and lip-contact surfaces; or knives, forks or spoons that are not prewrapped are not presented so that only the handles are touched by employees or consumers. 4-904.11(A)-(B)

Bakery department: Spatulas and knives stored in a metal container not inverted. COS: Person in charge inverted the utensils.

4-101.19 Nonfood-contact surface of equipment exposed to splash, spillage, or other food soiling or that requires frequent cleaning not constructed of a corrosion-resistant, nonabsorbent, and smooth material. 4-101.19

Backroom area: Cardboard using as shelf liners in produce walk in cooler.

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 and convection oven. Bakery department: Dried food particles build up underside of prep table. Prepared food service area: Dried food particles and slime like substances build up in door tracks of cold holding display cases.

6-501.18 Plumbing fixtures including but not limited to handwashing sinks, toilets and urinals not cleaned as often as necessary to keep them clean. 6-501.18

Processing area: Hand wash sink not clean. COS: Hand wash sink was cleaned during inspection.

5-501.17 Toilet room used by females not provided with a covered receptacle for sanitary napkins. 5-501.17

Backroom area: No covered trash can provided in unisex restrooms.

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

Processing area: Walk in cooler fan guards and ceiling dusty.

Joseph's Classic Market in Boca Raton: Stop-Sale & Stop-Use Orders (1)

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.

FDACS stop-sale and stop-use orders for Joseph's Classic Market in Boca Raton
Date	Order Type	Product	Brand/Lot	Reason
Oct 13, 2025	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.

Joseph's Classic Market in Boca Raton: Frequently Asked Questions

When was Joseph's Classic Market in Boca Raton last inspected?: Joseph's Classic Market in Boca Raton was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on April 2, 2026. Inspection type: Focused Inspection.
How many inspections has Joseph's Classic Market in Boca Raton had?: Joseph's Classic Market 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 Joseph's Classic Market in Boca Raton find?: Joseph's Classic Market in Boca Raton was most recently inspected by FDACS on April 2, 2026 (Focused Inspection).
Has Joseph's Classic Market in Boca Raton had any stop-sale or stop-use orders?: Yes, Joseph's Classic Market in Boca Raton has 1 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 Joseph's Classic Market in Boca Raton?: The most frequently cited FDACS violations at Joseph's Classic Market in Boca Raton are: 2-401.11: Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11; 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 Pf; 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).
Does Joseph's Classic Market in Boca Raton have any repeat violations?: Yes, Joseph's Classic Market in Boca Raton has had the following violations cited on multiple FDACS inspections: 2-401.11: Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11; 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 Pf; 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).