How many inspections has The Meating Place # 0003 in Boca Raton had?

The Meating Place # 0003 in Boca Raton has 4 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of The Meating Place # 0003 in Boca Raton find?

The Meating Place # 0003 in Boca Raton was most recently inspected by FDACS on December 29, 2025 (Focused Inspection).

Has The Meating Place # 0003 in Boca Raton had any stop-sale or stop-use orders?

No, The Meating Place # 0003 in Boca Raton has no stop-sale or stop-use orders on record with Florida FDACS.

The Meating Place # 0003 in Boca Raton

Name: The Meating Place # 0003 in Boca Raton Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

277 E Palmetto Park Rd, Boca Raton, FL 33432

Palm Beach County · Meat Market Retail · FDACS
Owner: Delor Valeriay
FDACS Estab #: 25058

Overview

The Meating Place # 0003 in Boca Raton, FL has 4 FDACS food safety inspections on record with 14 violations.

4FDACS Insp.

14Violations

Last inspected FDACS: December 29, 2025

The Meating Place # 0003 in Boca Raton: FDACS Inspection History (4)

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 — 4 inspections

Dec 29, 2025 — Focused Inspection· Focused Inspection

Inspector: TARIQUL ISLAM, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: The issues described in request 5147408 were addressed with the person in charge during this inspection.

No violations or enforcement actions recorded for this inspection.

Dec 18, 2025 — Focused Inspection· Focused Inspection

Inspector: BRYAN KIRKCONNELL

Comments: Consultation visit with food establishment management.

No violations or enforcement actions recorded for this inspection.

Dec 12, 2025 — Focused Inspection· Focused Inspection

Inspector: TARIQUL ISLAM, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: This Focused Inspection is being conducted offsite to attach water and sewer bill.

No violations or enforcement actions recorded for this inspection.

Dec 5, 2025 — Met Sanitation Inspection Requirements· 14 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. Employee Health reporting agreement and Norovirus clean up and disinfection guidance provided. The issues described in request 5145681 were addressed with the person in charge during this inspection.

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 beef stored on walk in cooler shelf above celery, carrots and onions. COS: Person in charge relocated raw beef to proper storage areas. 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 area: The internal temperature of rotisserie chicken, and baby back ribs in the hot holding case ranged from 121*-124* fahrenheit when measured with a calibrated accurate thermometer. COS: Out of temperature foods were reheated at 165* Fahrenheit for at least 15 seconds. x

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.

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

Food service area: Opened deli meats oven roasted turkey and chicken breast held in deli case for over 24 hours not date marked. COS: Deli meats were date marked by person in charge. Print Date: 12/5/2025 Page 1 of 3 Y x 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 entity does not have any written procedures to address clean up procedures for accidental vomiting and diarrheal incidents.

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

Food service area: Plastic spray bottle contained window cleaner was not labeled. COS: Chemical spray bottle was labeled by person in charge.

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.Repeat

No certified food protection manager.

Good Retail Practice Violations

3-602.11(B)(1)-(4) Food packaged on site not labeled with: the common name of the food or an adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight; an accurate declaration of the net quantity of contents; the name and place of business of the manufacturer, packer, or distributor; or nutritional labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)

Retail area: Store made self serve tuna, crab salads and cocktail sauce displayed in open air case missing ingredients labels. COS: Misbranded foods products were relabeled during the inspection. x

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: Observed several food employees were not wearing hair nets or caps.

4-903.11(A) Cleaned equipment or utensils, or laundered linens not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. Clean equipment or utensils not stored in a self-draining position that allows air drying, or not covered or inverted. 4-903.11(A) and (B)

Processing area: Cleaned knives stored inside the gap between prep table and wall.

4-903.11(A) Single-service or single-use articles not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. 4-903.11(A)

Food service area: Case of single serve aluminum food containers stored on floor.

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

Backroom area: Air vented metal shelves in walk in freezer not 6" inches off the floor.

4-301.13 Drainboards, utensil racks, or tables not large enough to accommodate all soiled and cleaned items that accumulate during hours of operation or not provided for necessary utensil holding before cleaning and after sanitizing. 4-301.13

Processing area: No drain board installed at 3 compartment sink.

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

Backroom area: Walk in cooler fanguards dusty and floor not clean.

The Meating Place # 0003 in Boca Raton: Frequently Asked Questions

When was The Meating Place # 0003 in Boca Raton last inspected?: The Meating Place # 0003 in Boca Raton was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 29, 2025. Inspection type: Focused Inspection.
How many inspections has The Meating Place # 0003 in Boca Raton had?: The Meating Place # 0003 in Boca Raton has 4 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of The Meating Place # 0003 in Boca Raton find?: The Meating Place # 0003 in Boca Raton was most recently inspected by FDACS on December 29, 2025 (Focused Inspection).
Has The Meating Place # 0003 in Boca Raton had any stop-sale or stop-use orders?: No, The Meating Place # 0003 in Boca Raton has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at The Meating Place # 0003 in Boca Raton?: The most frequently cited FDACS violations at The Meating Place # 0003 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; 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) P; 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) P.