…But Allowed To Stay Open.
BOCA RATON, FL (BocaNewsNow.com) (Copyright © 2026 MetroDesk Media, LLC) — Motek Boca Raton at 5377 Town Center Road received 17 health code violations during an inspection on Thursday. Despite the numerous violations, Motek was allowed to stay open.
Per BocaNewsNow.com policy, the following is the unedited list of violations filed with the Florida Department of Business and Professional Regulation:
Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has a buildup of mold like substance in interior and chute.
Basic – Cloth used as a food-contact surface. Using cheese cloth and cloth towels to cover food. Chef removed towels chef removed towels.
Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottles of water on prep counters. Chef removed bottles **Corrected On-Site**
Basic – Food stored on floor. Box of food on the floor in prep room, Chef picked up. **Corrected On-Site**
Basic – Hole in or other damage to wall. Hole in wall by the dishwashers
Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water, chef removed scoop **Corrected On-Site**
Basic – No handwashing sign provided at a hand sink used by food employees. No handwashing sign at salad station
Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers at the salad station. Chef had them washed after removing stickers **Corrected On-Site**
Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary sanitizer too strong above 500 ppm. Chef remixed sanitizer solution to 200 ppm **Corrected On-Site**
Basic – Working containers of food removed from original container not identified by common name. Flour containers not labeled
High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary ammonia sanitizer empty at three compartment sink.
High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over raw vegetables. Chef moved fish **Corrected On-Site.**
Intermediate – Handwash sink not accessible for employee use at all times.
Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. No paper towels by salad station, prep line, by walk in cooler. Manager had paper towels filled **Corrected On-Site**
Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Intermediate – Water pressure lacking at fixtures that require the use of water.
Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink by walk in cooler hot water is off.
