Grand Central
Last inspected: Mar 20, 2026
78
Score
Public records show nine inspections at Grand Central stretching back to 2022. Inspectors last stopped by on Mar 20, 2026. Low risk means the most recent visit produced few or no significant findings.
Violation counts have held steady across recent visits, averaging around three violations each.
The most common issue across all inspections has been “handwash sink not accessible for employee use”, showing up two times.
That puts the facility ahead of the local pack: the average Boca Raton restaurant scores 74. The file should reassure diners considering a visit.
9
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 20, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Personal Cleanliness
FL-40
Food Contact Surfaces Clean and Sanitized
FL-22
78
Nov 14, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Sewage and Wastewater Properly Disposed
FL-27
Adequate Handwashing Facilities Supplied and Accessible
FL-10
82
Apr 10, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Handwash sink not accessible for employee use at all times. Garbage can blocking a few handwashing sinks. Chef removed garbage cans **Corrected On-Site**
31A-09-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink at the beginning of cook line water temperature at 77°F to 78°F.
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in the room by the dishwasher with mold like substance.
22-20-5
78
Mar 31, 2025
Routine - Food
No violations found.
100
Jan 28, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Break menu: Nova platter Lunch menu: tuna poke wonton Both menu items do not have a raw animal protein identifier on menu. **Warning** - From follow-up inspection 2025-01-28: Same. **Time Extended**
02B-01-5
90
Jan 27, 2025
Routine - Food
6 critical violations. 1 major violation.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked sushi rice (121F - Hot Holding); cooked onions (88F - Hot Holding) Observed on counter in ziplock bag. Per operator, product is left out and to be served at room temperature. Per operator, out of temperature for approximately 3 hours. Advised operator use time control. Advised operator to place time stamp for remaining 1 hour. Time control procedure emailed to operator. **Warning**
03B-01-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw salmon over corn, both products not in commercial packaging at tall reach in freezer. Operator stored properly. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. pull out drawers under table top fryer: marinated raw chicken (48F - Cold Holding) at 2:48; cooling since 8:30 At current rate of cooling product did not reach 41F within 4 hours. See stop sale. **Warning**
03D-06-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed on ice bath: Cooked mushrooms (47F - cooling) @ 2:10; cooling since 7:30 At current rate of cooling product did not reach 41F within 6 hours. See stop sale. **Warning**
03D-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On ice bath: smoked salmon (51F - Cold Holding); shredded cheddar (49F - Cold Holding); omelette station flip top: sliced sausage (47F - Cold Holding); hummus (44F - Cold Holding); shredded mozzarella (44F - Cold Holding); feta (48F - Cold Holding); cooked tomatoes (45F - Cold Holding); fresh mozzarella (45F - Cold Holding); pizza sauce (ingredients added) (44F - Cold Holding); roasted vegetables (50F - Cold Holding); pull out drawers at panini station: seaweed salad (48F - Cold Holding); edamame (51F - Cold Holding); diced tomatoes (49F - Cold Holding); cooked pasta (50F - Cold Holding); sandwich station: tuna salad (47F - Cold Holding); chicken salad (49F - Cold Holding); egg salad (50F - Cold Holding); salmon salad (52F - Cold Holding); seafood salad (45F - Cold Holding); lobster salad (47F - Cold Holding); grill station: hot dogs (60F - Cold Holding); branzino (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature in excess of 4 hours. See stop sale Walk in cooler: smoked salmon (47F - Cold Holding); whole chicken (49F - Cold Holding); chicken salad (52F - Cold Holding); buttermilk (52F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2.5 hours. On-site engineering department presently working on cooler. Advised operator to ice down or move all tcs products to another fully operable cooler. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. pull out drawers under table top fryer: marinated raw chicken (48F - Cold Holding) at 2:48; cooling since 8:30 At current rate of cooling product did not reach 41F within 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On ice bath: smoked salmon (51F - Cold Holding); shredded cheddar (49F - Cold Holding); omelette station flip top: sliced sausage (47F - Cold Holding); hummus (44F - Cold Holding); shredded mozzarella (44F - Cold Holding); feta (48F - Cold Holding); cooked tomatoes (45F - Cold Holding); fresh mozzarella (45F - Cold Holding); pizza sauce (ingredients added) (44F - Cold Holding); roasted vegetables (50F - Cold Holding); pull out drawers at panini station: seaweed salad (48F - Cold Holding); edamame (51F - Cold Holding); diced tomatoes (49F - Cold Holding); cooked pasta (50F - Cold Holding); sandwich station: tuna salad (47F - Cold Holding); chicken salad (49F - Cold Holding); egg salad (50F - Cold Holding); salmon salad (52F - Cold Holding); seafood salad (45F - Cold Holding); lobster salad (47F - Cold Holding); grill station: hot dogs (60F - Cold Holding); branzino (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature in excess of 4 hours. See stop sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed on ice bath: Cooked mushrooms (47F - cooling) @ 2:10; cooling since 7:30 At current rate of cooling product did not reach 41F within 6 hours. See stop sale. **Warning**
01B-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Break menu: Nova platter Lunch menu: tuna poke wonton Both menu items do not have a raw animal protein identifier on menu. **Warning**
02B-01-5
37
Jan 11, 2024
Routine - Food
No violations found.
100
Sep 25, 2023
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Main kitchen dish area- observed employee touched face wearing gloves. Operator immediately stopped employee to wash hands and change gloves. **Corrected On-Site**
12A-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Main kitchen front line- observed sausage at 110 degrees F. Operator placed sausage inside oven for reheating.
03B-01-6
High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Main kitchen-Auto-sham-; brisket (120F - Hot Holding). Operator placed brisket in oven for reheating.
03B-04-5
Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen front line- observed wiping cloth inside hand washing sink. Front line hand washing sink- observed wiping cloth inside hand washing sink. Operator removed wiping cloth. **Corrected On-Site**
31A-09-4
58
Oct 17, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Grand Central last inspected?
The most recent health inspection at Grand Central on file is from Mar 20, 2026. The public record contains nine inspections in total.
What is the most common violation at Grand Central?
Across the inspection record, “handwash sink not accessible for employee use” has been cited two times, more than any other issue at Grand Central.
How does Grand Central compare to other restaurants in Boca Raton?
Grand Central most recently scored 78 out of 100, which is higher than the Boca Raton average of 74.
Has Grand Central's inspection record improved over time?
Results have been roughly steady. Inspections at Grand Central have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Grand Central means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Grand Central inspected?
Based on the inspection history on file, Grand Central is inspected around three times per year on average.
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