SIXTY VINES
5050 TOWN CENTER CIR 239 · BOCA RATON · Palm Beach County · FL 33486
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
11 full violation description(s) documented by the inspector during this visit.
High Priority 5
12A-07-5High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food.Chef put gloves on without washing hands to cut onions. Educated chefs on site on handwashing before glove use **Warning**
09-01-4High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee garnishing ready to eat pizza with barehands. Employee cutting ready to eat onions with barehands. Chef Instructed employee to use gloves. **Corrective Action Taken** **Warning**
22-57-6High Priority – Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 0). Set up Triple Sink (Quaternary 200ppm). Dish machine in use and ran three times. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked tomatoes (74F – Cold Holding); fresh cut garlic in oil (70F – Cold Holding); on cook line. Not prepped or portioned today. Items out less than four hours. Discussed time as a public health control with operator. Placed back into cooler **Corrective Action Taken** **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter (84F – Hot Holding); on cook line. Out less than four hours. Reheated to 165F. Discussed time as a public health control with chef **Warning**
Intermediate 6
03C-89-4Intermediate – Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Pork loin cooked to 110F for one hour per chef. Document sent to operator. **Corrective Action Taken** **Warning**
31A-04-4Intermediate – Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Prep area outside walk in cooler **Warning**
53A-05-6Intermediate – 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/ Arrived on site **Warning**
01C-01-4Intermediate – No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Mussel tag missing from current batch on cook line Operator placed with batch **Corrected On-Site** **Warning**
53B-13-5Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-14-5Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food handler on site during inspection expired food handler card **Warning**
Inspector observations synchronized from DBPR on September 3, 2026 12:32 PM.
Violation category totals
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.