Neighbourhood
Boynton Beach33437
Restaurants53
Spotless inspections12%
Ordered shut7
Fines$34k
A 19B 10C 6D 6F 9Not rated 3
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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...single serve butter 50F, cut melon 45F in turbo rail cold well bellow turbo oven at front line, food not prepped or portioned today, food being held less than 4 hours. Manager removed food to acceptable walk in cooler.
High priorityPANERA BREAD #4720 →Aug 17, 2026
Single-use gloves not changed as needed after changing tasks or when damaged or soiled...employee putting gloves one, coughing hold hand to mouth and then prep food to serve customers without changed gloves and washing hands. Employee washed hands after discussion.
High priorityOLIVE U MEDITERRANEAN GRILL →Aug 7, 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....front line all cold holding chicken food, feta cheese, hummus, cut tomatoes, cut lettuce, tzatziki sauce, baba gonush being held less than 4 hours. Employee Time marked.
High priorityOLIVE U MEDITERRANEAN GRILL →Aug 7, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Bowl of raw shrimps stored above container of cooked potatoes in cook line flip top. Manager moved shrimps to another cooler.
High prioritySAWA HIBACHI STEAKHOUSE AND SUSHI BAR →Jun 26, 2026
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands...server brought dirty dishes from the customers and handled cleaned dishes, scooping ice to serve customers. All employees washed hands after discussion with operator, manager.
High priorityBAGELS AND →Jun 23, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cream cheese 51F, butter 66F in flip top reach in cooler. Food not prepped or portioned today. Food being held more than 4 hours.
High priorityBAGELS AND →Jun 23, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cream cheese 51F, butter 66F in flip top reach in cooler. Food not prepped or portioned today. Food being held more than 4 hours. Stop sale issue. Manager discarded food.
High priorityBAGELS AND →Jun 23, 2026
Time/temperature control for safety food re-served to customers.... cream cheese 51F, butter 66F in flip top reach in cooler at server station, manager stated that food was brought up from table. Already stop sale issue due to temperature abuse. Manager discarded goods.
High priorityBAGELS AND →Jun 23, 2026
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands....server brought dirty dishes from customers table and then serve food without washing hands. All server washed hands after discussion.
High priorityDUFFYS SPORTS GRILL #13 →Jun 23, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....sour cream 56F, home made ranch dressing 53F, salsa 51F in flip top reach in cooler #12, butter 51F in flip top reach in cooler #11...food not prepped or portioned today, food being held more than 4 hours.
High priorityDUFFYS SPORTS GRILL #13 →Jun 23, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....sour cream 56F, home made ranch dressing 53F, salsa 51F in flip top reach in cooler #12, butter 51F in flip top reach in cooler #11...food not prepped or portioned today, food being held more than 4 hours. Stop sale issue. Manager discarded food....home made ranch dressing 58F, blue cheese dressing 55F in cooler #13, home made dressing 60F, pico de gallo 59F, butter 59F, roasted peppers 60F in flip top reach cooler #2, 4. Food not prepped or portioned today, food being held less than 4 hours. Employee time marked food.
High priorityDUFFYS SPORTS GRILL #13 →Jun 23, 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.. cut tomatoes at kitchen being held less than four hours. Manager discarded food and replace new food with time marked.
High priorityLUCILLE'S BAD TO THE BONE BBQ →Jun 23, 2026