Lucky Palace, 21659 Sr 7, Boca Raton, FL - Restaurant inspection findings and violations

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Business Info

Name: LUCKY PALACE
Type: Permanent Food Service
Address: 21659 Sr 7, Boca Raton, FL 33428
License #: 6010081
Total inspections: 21
Last inspection: 09/08/2014

Restaurant representatives - add corrected or new information about Lucky Palace, 21659 Sr 7, Boca Raton, FL »

Inspection findings

Inspection Date

Type

Disposition

  • Basic - Bowl or other container with no handle used to dispense food.
  • Basic - Ceiling tile missing.
  • Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
  • High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Oil and garlic at 69°, corrective action taken was to move to reach in cooler to bring back to 41°
  • High Priority - Raw animal food stored over ready-to-eat food. Raw beef and raw shrim over booked shrimp and cooked chicken **Corrected On-Site**
  • Intermediate - Ice chute soiled/build up of mold-like substance/slime.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
09/08/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
  • Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. **Corrected On-Site**
  • Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
  • High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Oil and garlic at 47°. Put in reaching cooler. Visit at end of inspection oil and garlic at 43°. **Corrected On-Site**
  • High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Chicken above rte. **Corrected On-Site**
  • Intermediate - Cutting board(s) stained/soiled.
3/24/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
  • Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
  • Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. St cook line. **Corrected On-Site**
  • Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
  • Basic - Reuse of single-use food color bottles with the same label on all bottles, but different items.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
  • High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Oil and garlic at 55° on cook line moved to reaching cooler .
  • High Priority - Live flies in kitchen. 4 flies observed. **Repeat Violation**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice at wIt station at 55°, moved to in reaching cooler by the cook line.
  • High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
  • Intermediate - Cutting board(s) stained/soiled.
  • Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
  • Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
  • Intermediate - Spray bottle containing toxic substance not labeled.
12/31/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Bowl or other container with no handle used to dispense food. At rice container.
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. HANDWASH sink soiled by ice cream freezer.
  • Basic - Build-up of grease/dust/debris on hood filters.
  • Basic - Case of single-service articles stored on floor in dry storage area. Takeout boxes in servers station floor.
  • Basic - Case/container/bag of food stored on floor in walk-in freezer. Ribs on floor at walkin freezer. **Admin Complaint** **Repeat Violation**
  • Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Soiled Drill stored on food shelving at cookline. **Corrected On-Site**
  • Basic - Employee with no hair restraint while engaging in food preparation. **Admin Complaint** **Repeat Violation**
  • Basic - Equipment in poor repair. Cookline cooler not maintaining potentially hazardous foods at 41? F or below. Foods placed in working cooler. **Admin Complaint** **Repeat Violation**
  • Basic - Food storage container cracked or broken.discarded. **Corrected On-Site**
  • Basic - Ice scoop handle in contact with ice.
  • Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline. **Admin Complaint** **Repeat Violation**
  • Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. At rice container.
  • Basic - Interior of microwave soiled with encrusted food debris.
  • Basic - Outer openings of establishment cannot be properly sealed when not in operation. Door on dry storage area hallway leading to outside not tight fitting or sealing. **Admin Complaint** **Repeat Violation**
  • Basic - Reach-in cooler shelves with rust that has pitted the surface. Rusted shelving at cookline flip top cooler.
  • Basic - Reuse of single-service articles. Reuse of tofu containers to store cooked noodles, reuse of duck sauce container to store salt.
  • Basic - Single-service articles not stored inverted or protected from contamination. Takeout containers not properly inverted in servers station.
  • Basic - Soil residue build-up on nonfood-contact surface. Dishwashing racks soiled. Servers station cabinet exterior heavily soiled.
  • Basic - Soiled dry wiping cloth in use.
  • Basic - Soiled reach-in cooler gaskets. At cookline cooler. **Admin Complaint** **Repeat Violation**
  • Basic - Stored food not covered in walk-in freezer. Rice. **Admin Complaint** **Repeat Violation**
  • Basic - Walk-in freezer floor soiled.
  • Basic - Working containers of food removed from original container not identified by common name. Spice container in dry storage room.
  • High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Chicken at 52? F, pork at 54? F,beef at 52? F, shrimp at 52? F at cookline flip top cooler. **Admin Complaint** **Repeat Violation**
  • Basic - High Priority - Dead roaches on premises. 3 dead roaches in dishwashing area. **Admin Complaint** **Repeat Violation**
  • High Priority - Live flies in kitchen. 6 observed. **Admin Complaint** **Repeat Violation**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked chicken, EGGROLLS and rice at 82? F at cookline , under no temperature control. Placed in coolers. **Corrected On-Site**
  • High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over wontons at walkin freezer.
  • High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. At cookline . Placed inside cooler. **Corrected On-Site**
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • Intermediate - Cutting board(s) stained/soiled. At cookline. **Admin Complaint** **Repeat Violation**
  • Intermediate - Encrusted material on can opener blade. **Admin Complaint** **Repeat Violation**
  • Intermediate - Handwash sink used for purposes other than handwashing. Used to store ice cream scoop and container. **Admin Complaint** **Repeat Violation**
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Servers station. **Admin Complaint** **Repeat Violation**
  • Intermediate - No soap provided at handwash sink. At servers station.
  • Intermediate - Reach-in cooler shelves soiled with food debris. At cookline flip top cooler.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. EGGROLLS at walkin cooler. **Admin Complaint** **Repeat Violation**
5/14/2013Routine - FoodAdministrative complaint recommended
  • Basic - Ceiling in disrepair. Water damaged near server''s station. **Warning**
  • Basic - Food-contact surface not smooth and easily cleanable. Interior of cabinets in servers station not smooth and easy cleanable. **Warning**
  • Basic - No handwashing sign provided at a hand sink used by food employees. At men''s restroom . **Warning**
  • Basic - Outer openings of establishment cannot be properly sealed when not in operation. Door to dry storage room not tight fitting or sealing. **Warning**
4/1/2013Routine - FoodCall Back - Complied
  • Violation: 53B-08-1 No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 11/7/12. Training booklets have been ordered (check # 2231). I month time extension.
1/7/2013Routine - FoodWarning Issued
  • Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface.HOOD FILTER
10/8/2012Routine - FoodCall Back - Complied
  • Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
  • Critical - No conspicuously located thermometer in holding unit.UPRIGHT REACHIN SIDE STATION AREA
  • Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Observed build-up of grease on nonfood-contact surface.HOOD FILTER
  • Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
  • Critical - Observed expired Food Manager Certification.
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • Critical - Observed screen in door torn/in poor repair.
  • Observed utensils stored in crevices between equipment.
  • Critical - Outer openings not protected with self-closing doors.BACK DOOR
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.COOKED EGG ROLLS WALKI N
  • Critical - Vacuum breaker mising at hose bibb.
7/30/2012Routine - FoodWarning Issued
  • Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details.NATIONAL RESTAURANT SERVE SAFE EXPIRED 9/12
  • Critical - Handwashing cleanser lacking at handwashing lavatory.KITCHEN
  • Critical - Hotel and Restaurant license not properly displayed.
  • Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Critical - No conspicuously located thermometer in holding unit.1 door upright TRUE
  • Critical - No thermometer provided to measure temperature of food product.ONLY HAS AMBIENT GUN TYPE
  • Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.FOIL TORN ON SHELVING
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface.PREPARATION TABLE SHELVING
  • Observed build-up of grease on nonfood-contact surface.HOOD FILTERS
  • Observed build-up of grease on nonfood-contact surface.STOVE TOP
  • Observed ceiling in disrepair.STAINS DISHMACHINE AREA
  • Observed employee with no hair restraint.COOK
  • Critical - Observed food stored on floor.
  • Critical - Observed food stored on floor.WALKIN FREEZER
  • Critical - Observed handwash sink used for purposes other than handwashing.UTENSILS IN HANDWASH
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
  • Observed open GREASE CONTANER lid.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.PORK STRIPS Corrected On Site.
  • Critical - Observed raw animal food stored over ready-to-eat food.EGGS OVER VEGES WALKIN Corrected On Site.
  • Critical - Observed soil buildup inside ice bin.HOPPER LID
  • Critical - Observed uncovered food in holding unit/dry storage area.
  • Observed wall in disrepair.NEAR HANDWASH IN KITCHEN
  • Wet mop not hung to dry.
  • Wet wiping cloth not stored in sanitizing solution between uses.
1/31/2012Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
9/16/2011Routine - FoodCall Back - Complied
  • Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details.
  • Food-contact surface not smooth and easily cleanable.LINEN NAPKINS USED AS FOOD COVERING WALKIN
  • Critical - Handwash sink not accessible for employee use at all times.CONTAINER IN HANDWASH KITCHEN END OF COOKSLINE
  • Critical - Handwash sink not accessible for employee use at all times.METAL S RUBBIES IN HANDWASH
  • No copy of latest inspection report.
  • Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
  • Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
  • Nonfood-contact equipment not designed and constructed in a durable manner.RUSTED CHEST FREEZER TOP Repeat Violation.
  • Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.COOKSLINE
  • Observed attached equipment soiled with accumulated dust.CEILING WALKIN
  • Observed ceiling in disrepair.STAINS ABOVE SS STORAGE
  • Observed employee with no hair restraint.FOODHANDLERS COOKSLINE AND PREPARATION AREAS
  • Observed food debris accumulated on kitchen floor. 1 DEAD COCKROACH ON FLOOR NEAR WALKIN DOORWAY
  • Critical - Observed food stored on floor.BAG OF ONIONS KITCHEN FLOOR
  • Observed ice scoop with handle in contact with ice.
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.FLOUR BULK CONTAINER
  • Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.DOUBLE STACKED WALKIN MEATS
  • Critical - Observed live flies in kitchen.
  • Critical - Observed raw animal food stored over ready-to-eat food.RAW EGGS OVER VEGES WALKIN
  • Critical - Observed screen in door torn/in poor repair. CUTS IN SCREEN BACK DOOR
  • Observed single-service articles improperly stored.TO GO CONTAINERS
  • Critical - Observed small flying insects iDRY FOOD STORAGE area.
  • Critical - Observed soil buildup inside ice bin.BLACK STAINS ON HOPPER
  • Critical - Observed soiled reach-in cooler gaskets.COOKSLINE
  • Critical - Observed uncovered food in holding unit/dry storage area. SHRIMP WALKIN
  • Critical - Observed uncovered food in holding unit/dry storage area.FLOUR DRY FOOD STORAGE AREA
  • Observed unnecessary items on the premise.CARDBOARD BOXES BACK DOOR
  • Observed utensils stored in crevices between equipment.COOKSLINE
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.CONTAINERS OF COOKED RICE 124 degrees LESS THAN 4 HRS IN DRY FOOD STORAGE ROOM Corrected On Site.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.COOKED EGG ROLLS SPARE RIBS COOKED WALKIN
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical - Working containers of food removed from original container not identified by common name.WHITE SUBSTANCE SHELVING AT COOKSLINE
7/11/2011Routine - FoodWarning Issued
  • No Violations Were Observed
4/13/2011Routine - FoodCall Back - Complied
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.EGG ROLLS WALKIN
  • Critical. Working containers of food removed from original container not identified by common name.WHITE SUBSTANCE
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.COOKSLINE REACHIN
  • Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.COOKSLINE REACHIN
  • Critical. No thermometer provided to measure temperature of food product.
  • Critical. Observed food stored on floor.WALKIN FREEZER
  • Critical. Observed uncovered food in holding unit/dry storage area.WALKIN
  • Critical. Observed uncovered food in holding unit/dry storage area.DRY FOOD STORAGE ROOM
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.CUP WITH NO HANDLE IN RICE
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.KITCHEN
  • Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.RUSTED TOP FREEZER
  • Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface.CARDBOARD BOXES NEAR BACK DOOR
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface.WALKIN FAN GUARD
  • Observed single-service articles improperly stored.PLASTIC UTENSILS
  • Critical. Vacuum breaker mising at hose bibb.
  • Critical. Observed handwash sink used for purposes other than handwashing.STORAGE OF APRONS HANDWASH BY CHEST FREEZER KITCHEN
  • Critical. Observed handwash sink used for purposes other than handwashing.PLASTIC CONTAINERS IN HANDWASH SINK END OF COOKSLINE
  • Observed open dumpster lid.
  • Critical. Observed live flies in kitchen.SEVERAL IN KITCHEN MANY AT BOXES AT BACK DOORWAY Repeat Violation.
1/10/2011Routine - FoodWarning Issued
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.DUMPLINGS 58f less than 4 hours on ice Corrected On Site.
  • Critical. No conspicuously located thermometer in holding unit.COOKSLINE REACHIN
  • Critical. Observed food stored on floor.WALKIN FREEZER
  • Critical. Observed uncovered food in holding unit/dry storage area.WALKIN
  • Observed ice scoop with handle in contact with ice. Corrected On Site.
  • Observed gaskets/seals on cold holding unit in poor repair.COOKSLINE REACHIN
7/20/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Working containers of food removed from original container not identified by common name.WHITE SUBSTANCES END OF COOKSLINE Repeat Violation.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. COOKED CHICKEN 60 degrees shrimp 62 degrees Repeat Violation. Repeat Violation.
  • Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above.PORK AT 90 degrees less than 4 hours
  • Critical. No thermometer provided to measure temperature of food product.
  • Critical. No conspicuously located thermometer in holding unit. ONE DOOR REACHIN NEAR ICE BIN
  • Critical. Observed food stored on floor.TWO BUSPANS COOKED CHICKEN KITCHEN FLOOR Repeat Violation.
  • Critical. Observed uncovered food in holding unit/dry storage area.BUS PAN COOKED RICE DRY STORAGE
  • In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.SCOOPS IN UNCLEAN DIPPERWELL WATER LINE CUT
  • Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Repeat Violation.
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.COOKSLINE
  • Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.PREPARATION IN KITCHEN NEITHER HANDWASH SINK SUPPLIED SOAP OR PAPER TOWEL THREE FOODHANDLERS WORKING WITH CHICKEN AND CLEAN UTENSILS
  • Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
  • Observed single-service articles improperly stored.HANDLES MIXED PLASTIC UTENSILS KITCHEN
  • Critical. Hand wash sink lacking proper hand drying provisions.KITCHEN HANDWASH
  • Critical. Handwashing cleanser lacking at handwashing lavatory.KITCHEN HANDWASH
  • Critical. Observed live flies in kitchen.
  • Critical. Observed live flies in DRY FOOD STORAGE ROOM 5
  • Critical. Exit signs not properly illuminated. For reporting purposes only.FRONT DOOR
  • Critical. Exit signs not properly illuminated. For reporting purposes only.DINING ROOM SIDE DOOR
  • Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
  • Critical. Establishment operating without a current Hotel and Restaurant license.
  • No copy of latest inspection report.
2/16/2010Routine - FoodAdministrative complaint recommended
  • No Violations Were Observed
12/16/2009Routine - FoodCall Back - Complied
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.COOKED CHICKEN WALKIN
  • Critical. Observed potentially hazardous food thawed at room temperature.GROUND MEAT
  • Critical. Observed food stored on floor.WALKIN FREEZER
  • Critical. Observed uncovered food in holding unit/dry storage area.WALKIN
  • Observed employee with no hair restraint.COOK
  • Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed soiled reach-in cooler gaskets.
  • Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface.WALKIN FAN GRATE
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface.WALKIN SHELVING
  • Observed utensils stored in crevices between equipment.
  • Observed single-service articles improperly stored.
  • Observed open dumpster lid.
  • Critical. Observed live flies in kitchen.
  • Observed wall in disrepair.WALKIN CEILING DRIPPING CONDENSATE
  • Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
10/7/2009Routine - FoodWarning Issued
  • No Violations Were Observed
8/24/2009Routine - FoodCall Back - Complied
No report available. 6/1/2009Routine - FoodWarning Issued
No report available. 10/15/2008Routine - FoodAdministrative complaint recommended
No report available. 8/7/2008Routine - FoodInspection Completed - No Further Action

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