GALLAGHERS STEAKHOUSE
2006 NW EXECUTIVE CENTER CIR · BOCA RATON · Palm Beach County · FL 33431-7375
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
13 full violation description(s) documented by the inspector during this visit.
High Priority 8
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. onion soup (68F – Cooling)at 1:30 since yesterday ; veal stock (50F – Cooling)at 1:37 since yesterday in walk-in cooler; food did not reach 41 F within 6 hours; See Stop Sale. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Food cooled in big plastic containers; **Warning**
12A-13-4High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed numerous times numerous employees wiping gloved hands on visibly soiled towels and continued to cook foods; Employees dropped dirty dishes at dishwasher area and went back in the dinning room and handled clean utensils without washing hands first; chef educated; employee washed hands; **Corrected On-Site** **Warning**
12A-25-4High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed two employees touching nose and mouth with gloved hands and touched plates plated with foods fir customers and continued to work with foods without washing hands first and changing gloves; operator educated and employee washed hands; **Corrected On-Site** **Warning**
10-05-5High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- at ice cream station; chef removed utensils and changed water **Corrected On-Site** **Warning**
14-86-1High Priority – Non-food grade wet towel used to cover herbs at expo line; removed **Corrected On-Site** **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. onion soup (68F – Cooling)at 1:30 since yesterday ; veal stock (50F – Cooling)at 1:37 since yesterday in walk-in cooler; food did not reach 41 F within 6 hours; See Stop Sale. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Food cooled in big plastic containers; **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. boiled eggs (49-39F – Cold Holding); cooked chicken (44F – Cold Holding); in the ice well at cook line; food not prepared or portioned today; food place in ice well at cook line; food overstocked and not properly in ice; food out of temperature for approximately 30 minutes; advised to use 4 hour plan or make smaller portions; sliced cheese (66F – Cold Holding); butter (65F – Cold Holding)at cook line; as per operator food not prepared or portioned today; FOD outside for approximately 1 hour; advised to move to cooler or time marked; operator time marked and to be added on the plan; cheese (39-51F – Cold Holding); in cooler at cook line; food not prepared or portioned today; food out of temperature for approximately 1 hour; food overstocked; advised to make smaller portions; **Corrective Action Taken** **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. cooked potatoes (78F – Hot Holding); at cook line; as per operator food cooked earlier and kept at room temperature to be regarded in the friers; advised to keep hot or on 4 hour plan; operator time marked the food; **Corrective Action Taken** **Warning**
Intermediate 5
01C-05-4Intermediate – Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sole (46F – Cooling)at 1:00 to 46-49 F at 2:08 since 11:30; in drawers at cook line; at this rate food will not reach 41 F; food stored in between thick deli paper; food placed in ice; **Corrective Action Taken** **Warning**
02B-01-5Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Salmon and tuna tartare ; operator started to place asterisks during inspection **Corrective Action Taken** **Warning**
16-62-1Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Warning**
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form **Warning**
Inspector observations synchronized from DBPR on September 25, 2026 11:48 AM.
Violation category totals
2 observation(s)
1 observation(s)
5 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.