Whistle Stop
Last inspected: Mar 17, 2026
90
Score
The health department has logged 10 inspections at Whistle Stop, the earliest from 2022. On Mar 17, 2026, the health department conducted the most recent visit. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things have been moving in the right direction, with the rolling count dropping from around seven violations to closer to two violations per visit.
Across the inspection history, “no paper towels” is the issue that surfaces most often, recorded three times.
Whistle Stop's latest score of 90 sits above the Boca Raton average of 74. The file should reassure diners considering a visit.
10
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator unable to provide for 3 employees employed less than 60 days. Provided to operator **Warning** - From follow-up inspection 2026-03-17: Next unannounced **Time Extended**
11-26-1
90
Mar 6, 2026
Routine - Food
3 critical violations. 3 major violations.
View 6 violations
Food Obtained from Approved Sources
FL-11
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Wiping Cloths Properly Used and Stored
FL-41
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
47
Nov 24, 2025
Routine - Food
No violations found.
100
Sep 22, 2025
Routine - Food
5 major violations. 3 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Potentially Hazardous Food Held at Proper Temperature
FL-16
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
45
Mar 14, 2025
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink on cook line blocked with coffee pot. Operator moved coffee pot away from access of sink. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Employee can not locate chlorine test for dish machine.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at handwashing sink by three compartment sink. Operator supplied paper towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in 2 door cooler by white chest freezer has a build up of food residue on door handles.
23-24-4
Basic - In-use ice scoop stored on soiled surface between uses. At bar, ice scoops stored on top of ice machine on a spiked surface. Employee removed ice scoop. **Corrected On-Site**
10-12-5
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. On bar, straws stored on bar not wrapped in reach of customers. Not protected from contamination. Bartender removed straws from bar. **Corrective Action Taken**
25-27-4
64
Jan 10, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler, raw shell eggs stored over ready to eat heavy cream, Operator moved eggs to bottom shelf **Corrected On-Site**
08A-05-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In reach in cooler, milk opened more than 24 hours not date marked.
02C-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar, no paper towels provided at handwashing sink.
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. At bar, spray bottle containing sanitizer not labeled with common name. Operator labeled bottle **Corrected On-Site**
41-17-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. In kitchen, knives stored between equipment
10-17-4
Basic - Food stored on floor. In kitchen, fryer oil stored on floor
08B-38-4
58
Feb 12, 2024
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in cooler 1-black beans and rice (51F); white rice (51F); cooked chicken wings (47F); chili (46F). Operator stated items was cooked and placed in cooler yesterday. See Stop Sale. **Warning**
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in cooler 1-black beans and rice (51F); white rice (51F); cooked chicken wings (47F); chili (46F). Operator stated items was cooked and placed in cooler yesterday. See Stop Sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler- observed packages of ground beef at 49 degrees F. Operator stated items been in cooler since yesterday. See Stop Sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler- observed packages of ground beef at 49 degrees F. Operator stated items been in cooler since yesterday. See Stop Sale. **Warning**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with procedures.
11-27-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with form
11-26-1
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.observed in deep freezer.
14-69-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Front counter bar- observed mold like substance on interior of ice machine.
22-20-5
Basic - Silverware/utensils stored upright with the food-contact surface up. Cold holding unit- observed container of clean service spoons being stored with food contact surfaces facing up.
24-18-4
Basic - Reuse of single-service or single-use articles. Deep freezer- observed 2 8 ounce plastic Togo containers being stored inside deep freezer.
25-32-4
35
Sep 13, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
47
Mar 23, 2023
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw beef over vegetables, chef moved **Corrected On-Site**
08A-05-6
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine ppm at 0
22-49-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken on counter at 77°, chef moved to working cooler **Corrective Action Taken**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured. Chef chained **Corrected On-Site**
51-11-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
45
Oct 27, 2022
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
22-49-4
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of raiddiscarted **Corrected On-Site**
41-05-4
Basic - No Heimlich maneuver/choking sign posted. Printed choking poster and posted **Corrected On-Site**
51-13-4
Basic - Working containers of food removed from original container not identified by common name. Flour not labeled, chef labeled flour **Corrected On-Site**
02D-01-5
67
Frequently Asked Questions
When was Whistle Stop last inspected?
The most recent health inspection at Whistle Stop on file is from Mar 17, 2026. The public record contains 10 inspections in total.
What is the most common violation at Whistle Stop?
Across the inspection record, “no paper towels” has been cited three times, more than any other issue at Whistle Stop.
How does Whistle Stop compare to other restaurants in Boca Raton?
Whistle Stop most recently scored 90 out of 100, which is higher than the Boca Raton average of 74.
Has Whistle Stop's inspection record improved over time?
Yes. Recent inspections at Whistle Stop have averaged around two violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Whistle Stop 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 Whistle Stop inspected?
Based on the inspection history on file, Whistle Stop is inspected around three times per year on average.
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