Neighbourhood
Boynton Beach33426
Restaurants157
Spotless inspections7%
Ordered shut15
Fines$64k
A 32B 26C 18D 16F 55Not rated 10
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Dented/rusted cans present. See stop sale. Mandarin oranges dented to seam of can at can rack.
High priorityFORD'S GARAGE →Aug 25, 2026
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dish machine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Operator placed new bucket of chlorine sanitizer, 100ppm.
High priorityFORD'S GARAGE →Aug 25, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over scallions at cook line drawer cooler, raw ground beef over fully cooked pasta not in commercial packaging at walk in freezer. Operator stored all products properly.
High priorityFORD'S GARAGE →Aug 25, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler by grill press: sliced cheese (51F - Cold Holding); ice bath: shrimp (64F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator cut portion of cheese in half and placed in lower portion of cooler. Operator cut portion of shrimp in half and added more ice.
High priorityFORD'S GARAGE →Aug 25, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath: cut lettuce (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 15 minutes. Operator added fresh ice to ice bath.
High priorityCHIPOTLE MEXICAN GRILL #802 →Aug 21, 2026
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooler: pico de gallo (46F - Cooling) at 1:45; cooling since 9:45 Observed in large covered hotel pan. At current rate of cooling product did not reach 41F within 4 hours. Operator placed product on ice bath inside walk in cooler.
High priorityCHIPOTLE MEXICAN GRILL #802 →Aug 21, 2026
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking for garlic butter. Per operator, out of temperature for approximately 15 minutes. Advised operator to time stamp product for remaining 3.75 hours.
High priorityPIZZA ROX →Aug 21, 2026
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. salmon (132F - Cooking) Operator returned salmon to grill to reach 145+F.
High priorityBONEFISH GRILL →Aug 21, 2026
Non-food grade paper/paper towel used as liner for food container. Mint stored and in direct contact with paper towel at cook line flip top cooler. Operator removed paper towel.
High priorityBONEFISH GRILL →Aug 21, 2026
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw fish over parsley and bread crumb mix not in commercial packaging at walk in freezer. Operator stored products properly.
High priorityBONEFISH GRILL →Aug 21, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. garlic oil (80F - Hot Holding) Observed at ambient temperature near grill area. Per operator, left out overnight. See stop sale.
High priorityBONEFISH GRILL →Aug 21, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. garlic oil (80F - Hot Holding) Observed at ambient temperature near grill area. Per operator, left out overnight. See stop sale.
High priorityBONEFISH GRILL →Aug 21, 2026