DEERFIELD-NEWS.COM-DEERFIEDL BEACH, FL-Thirteen is the unlucky number of violations The Meat Market Steakhouse in Boca Raton had on its most recent inspection.
This high-end Boca steakhouse knows better and should do better.
Licensee
Name:
MEAT MARKET BOCA RATON
License Number:
SEA6022827
Rank:
Seating
License Expiration Date:
12/01/2026
Primary Status:
Current
Secondary Status:
Active
Location Address:
2000 NW 19 ST
BOCA RATON, FL 33431
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine – Food
04/27/2026
Met Inspection Standards
During This Visit
More information about inspections.
3
3
7
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation
Observation
Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine have a mold like substance by the ice chutes
Basic – Bowl or other container with no handle used to dispense food. Bowls being used as scoops for flour canister. Chef removed **Corrected On-Site**
Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup of coffee on cutting board. Employee discarded coffee **Corrected On-Site**
Basic – No handwashing sign provided at a hand sink used by food employees. No handwashing sign at wait station for employees
Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Cut avocados at cook line with stickers, Chef discarded cut avocados and removed stickers and washed before cutting **Corrected On-Site**
Basic – Working containers of food removed from original container not identified by common name. All three flour containers not labeled. Employee labeled flour containers **Corrected On-Site**
High Priority – Dented/rusted cans present. See stop sale. 6 lb 10 oz pumpkin
High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Draw at cook line at fish (48F – Cold Holding); beef burgers (48F – Cold Holding), chef topped with ice .
Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at wait station **Repeat Violation**
Intermediate – No soap provided at handwash sink. No handwashing soap at employee wait station
Intermediate – Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Consumer advisory was emailed and manager posted at front bar and outside bar **Corrected On-Site**
