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Licensee
Name: TAVERNA KYMA License Number: SEA6019696
Rank: Seating License Expiration Date: 12/01/2024
Primary Status: Current Secondary Status: Active
Location Address: 6298 N FEDERAL HWY
BOCA RATON, FL 33487

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 08/05/2021 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
5 8 10
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
22-20-5    Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning** - From follow-up inspection 2021-08-05: **Time Extended**
35A-03-4    Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead roach located behind ice machine. Operator removed cleaned and sanitized area **Warning** - From follow-up inspection 2021-08-05: **Time Extended**
35B-01-4    Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Large gap at exterior back door **Warning** - From follow-up inspection 2021-08-05: **Time Extended**
35B-08-4    Basic - - From initial inspection : Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape above prep table and microwaves **Warning** - From follow-up inspection 2021-08-05: **Time Extended**
14-69-4    Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on walk in freezer floor causing floor to be extremely slippery **Warning** - From follow-up inspection 2021-08-05: **Time Extended**
14-36-5    Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair. Walk-in freezer floor is in disrepair. Flooring causing a upside V shape **Warning** - From follow-up inspection 2021-08-05: **Time Extended**
38-07-4    Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Located above dry storage area next to back door **Warning** - From follow-up inspection 2021-08-05: **Time Extended**
22-16-4    Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Located at multiple coolers on cook line **Warning** - From follow-up inspection 2021-08-05: **Time Extended**
08B-12-5    Basic - - From initial inspection : Basic - Stored food not covered. Observed tube of raw beef in keg cooler cut in half not covered. Operator covered **Corrected On-Site** **Warning** - From follow-up inspection 2021-08-05: **Time Extended**
06-01-5    Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Raw calamari thawing at room temperature **Warning** - From follow-up inspection 2021-08-05: **Time Extended**
03D-01-5    High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked octopus cooked at 11am(1:55) (94°F - Cooling). Operator states item was cooked at 11 am. Based on current timing octopus has not cooled properly. Operator Discarded immediately **Warning** - From follow-up inspection 2021-08-05: **Time Extended**
35A-02-6    High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 live small flying insects landing on speed rack with cooked peppers, gloves, plastic wrap. Live small flying insects observed landing on plastic wrap and speed rack. Not on peppers. Observed 3 live small flying insects landing on prep table in prep area. Observed 1 live small flying insect landing on in use cutting board where employee is preparing zucchini. Observed 1 live small flying insect landing on pan of lemons on cook line Observed 3 live small flying insects landing on clean wares in ware washing/prep area. Observed approximately 5 live small flying insects at bar. Observed landing on soda guns/pans/liquor bottles/cutting board **Warning** - From follow-up inspection 2021-08-05: **Time Extended**
08A-08-5    High Priority - - From initial inspection : High Priority - Raw animal food stored in same container as ready-to-eat food. Raw steak stored in same container as cooked sausage. **Warning** - From follow-up inspection 2021-08-05: **Time Extended**
01B-02-5    High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door low top next to fryers:; cooked lamb15 (52°F); cooked fish4 (51°F); cooked meatballs (51°F); butter (48°F). Operator states items have been in unit overnight. Monitored unit for 1 hour with no temperature change. Unit has an ambient temperature of 51°F. **Warning** - From follow-up inspection 2021-08-05: **Time Extended**
03A-02-5    High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door low top next to fryers:; cooked lamb15 (52°F); cooked fish4 (51°F); cooked meatballs (51°F); butter (48°F). Operator states items have been in unit overnight. Monitored unit for 1 hour with no temperature change. Unit has an ambient temperature of 51°F. See Stop Sale Cook line drawers: raw salmon (57°F); gyro meat (71°F); raw chicken (65°F-69°F). Operator states items have been in drawers for 2 hours. Operator moved items to walk in cooler and called for service **Warning** - From follow-up inspection 2021-08-05: **Time Extended**
53A-03-7    Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Mihail Pascari 5-15-15 **Warning** - From follow-up inspection 2021-08-05: **Time Extended**
31A-09-4    Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Knife, pan stored in hand wash sink in ware washing area. Operator removed **Corrected On-Site** **Warning** - From follow-up inspection 2021-08-05: **Time Extended**
53A-05-6    Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2021-08-05: **Time Extended**
31B-02-4    Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located at hand wash sink on cook line. Operator provided napkins **Corrected On-Site** **Warning** - From follow-up inspection 2021-08-05: **Time Extended**
03F-10-5    Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter being held at room temperature. Provided TPHC form for operator. Discussed TPHC with operator **Warning** - From follow-up inspection 2021-08-05: **Time Extended**
22-31-4    Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Located on keg cooler shelving **Warning** - From follow-up inspection 2021-08-05: **Time Extended**
02C-02-5    Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items on cook line prepared on a previous day not date marked, I.e. cooked lasagna, cooked orzo, cooked fish **Warning** - From follow-up inspection 2021-08-05: **Time Extended**
53B-05-5    Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2021-08-05: **Time Extended**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

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Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.