Neighbourhood
Boynton Beach33472
Restaurants26
Spotless inspections15%
Ordered shut4
Fines$12k
A 6B 4C 4D 3F 9
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....whipped cream 51F, whipped cream 47F in flip top reach in cooler, food not prepped or portioned today, food being held less than 4 hours. Operator removed food to bottom acceptable cooler.
High prioritySCOOPS ICE CREAM AND MILKSHAKE BAR →Aug 17, 2026
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands...handled paperwork and then handled ice scoop to properly stored without washing hands and putting gloves on hands. Discussed with manager.
High prioritySUSHI YAMA →Aug 17, 2026
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged....raw scallops, raw calamari directly top of sauce, cooked meat at reach in freezer. Cooked chicken stored with raw pork, raw pork stored with commercially pre cooked shrimp at walk in freezer. Employee properly stored.
High prioritySUSHI YAMA →Aug 17, 2026
Raw animal food stored over/not properly separated from ready-to-eat food...raw fish, raw pork above kimchi, soup sauce in reach in cooler. Manager properly stored.
High prioritySUSHI YAMA →Aug 17, 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..according to papa John pizza sauce being held less than 10 hours. Employee time marked.
High priorityPAPA JOHNS PIZZA →Aug 17, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours...observed at 3:55 pm cooling salsa 45F-46F, corn 44F-46F with covered in tall storage reach in cooler at kitchen. Food was prepped at 10:28 am. Unable to cooling food within 4 hours 41F or below.
High priorityCHIPOTLE MEXICAN GRILLE #3059 →Aug 17, 2026
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours...observed at 3:55 pm cooling salsa 45F-46F, corn 44F-46F with covered in tall storage reach in cooler at kitchen. Food was prepped at 10:28 am. Unable to cooling food within 4 hours 41F or below. Stop sale issue. Manager discarded food
High priorityCHIPOTLE MEXICAN GRILLE #3059 →Aug 17, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot holding chicken steak 112F-120F in steam table being held less than 4 hours. Manager stirring food and got temperature 136F143F.
High priorityCHIPOTLE MEXICAN GRILLE #3059 →Aug 17, 2026
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken broth (48F - Cooling) at 11:50 since previous day in excess of 12 hours, at this rate of cooling product never reached 41F within 6 hours, see stop sale.
High priorityDELUCA'S ITALIAN KITCHEN & BAR →Jun 19, 2026
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Triple Sink (Chlorine 0ppm) Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly.
High priorityDELUCA'S ITALIAN KITCHEN & BAR →Jun 19, 2026
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled rubber floor mat and without washing hands employee handled container of pizza sauce, discussed with employee who washed hands.
High priorityDELUCA'S ITALIAN KITCHEN & BAR →Jun 19, 2026
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. chicken broth (48F - Cooling) at 11:50 since previous day in excess of 12 hours, at this rate of cooling product never reached 41F within 6 hours, see stop sale.
High priorityDELUCA'S ITALIAN KITCHEN & BAR →Jun 19, 2026