BANANA BOAT
739 E OCEAN AVE, Boynton Beach FL 33435 · 561.732.9400
Last inspected Aug 18, 2026 · 19 visits since November 2023
FEB 25
APR 25
JUL 25
DEC 25
JUN 26
▼ IMPROVING
5 inspections trending up, 24 points better than where it started.
Roach activity present as evidenced by live roaches found. 3 live roaches inside right oven on cook line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024020746 | Mar 18, 2024 | May 2, 2024 | $200 |
Inspection history
19 visits, newest first
Aug 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 18, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna bowl served raw.
Jun 17, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw ground beef over raw fish, raw ground beef over raw bacon at walk in cooler. Operator stored products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry flip top cooler: chicken wings (48-51F - Cold Holding); shrimp (53F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to ice down products.; ice bath: poke sauce (oil and fresh garlic) ( - Cold Holding); whole butter (60F - Cold Holding); cooked rice (62F - Cold Holding); garli aioli (pasteurized eggs) (62F - Cold Holding); chimichurri (fresh garlic and oil) (71F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to use time control. Advised operator to place time stamp for remaining 3 hours. Time control procedure emailed to operator.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna bowl served raw.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer.
No paper towels or mechanical hand drying device provided at handwash sink. At inside bar.
Clean utensils stored in dirty pan soiled with food debris.
Equipment and utensils not properly air-dried - wet nesting. Hotel pans at clean dish rack.
Dec 30, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm. Dish washer set up fresh solution at 200ppm.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook placed raw steak on grill and then handled clean to go containers without washing hands and changing gloves. Cook went to wash his hands and changed gloves.
Employee water bottle on a food preparation table in salad prep area. Cook removed bottle.
Raw chives not washed prior to preparation on cutting board in prep area. Cook went to wash cives.
Jul 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
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. Raw shrimp 47F, spring rolls 51F in cook line cooler since yesterday. Both items in double pans, not reaching down into the cold air.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 47F, spring rolls 51F in cook line cooler since yesterday. Both items in double pans, not reaching down into the cold air. Not cooked or portioned today. See stop sale
Handwash sink not accessible for employee use at all times, sanitizer bucket stored in sink next to back door. Operator removed.
Handwash sink used for purposes other than handwashing used as a dump sink next to back door.
Opened employee water bottle in a cold holding unit with food to be served to customers on cook line. Chef removed.
Raw bananas not washed prior to peeling in prep area. Cook washed bananas
Apr 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Raw tuna stored over/not properly separated from ready-to-eat diced onions in salad prep station. Cook removed tuna.
Employee eating while preparing raw fish in prep area. Cook went to dining room.
Employee personal purse stored in or above a food preparation area on chest freezer in salad prep area. Cook removed purse.
Employee water container on a food preparation table next to batter on cook line. Cook removed.
Wet wiping cloth not stored in sanitizing solution between uses in prep area. Cook placed in sanitizer bucket
Feb 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority0 Intermediate4 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Clam chowder 56F-59F, cooked yesterday in deep covered containers in walk in cooler.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Clam chowder 56F-59F, cooked yesterday in deep covered containers in walk in cooler.
Dish washer handled soiled dishes and utensils and then handled clean dishes and utensils, without washing hands. Dish washer went to wash her hands.
Raw fish stored over ready-to-eat cooked asparagus in walk in cooler #1. Chef removed fish.
Roach activity present as evidenced by live roaches found. 3 live roaches inside right oven on cook line.
Floor soiled/has accumulation of debris under shelf and prep table in prep area.
Interior of right oven has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf's of rolling carts.
Wiping cloth sanitizing solution stored on the floor at cook line. Operator placed on shelf.
Oct 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On cold water faucet.
In-use wet wiping cloth/towel used under cutting board in prep area. Chef removed.
Lettuce not washed prior to preparation, lettuce in original wrapper cut in half through package without washing. Chef sanitized knife and cutting board and proceeded unwrapping lettuce and washing before cutting.
Opened employee beverage container in a cold holding unit with food to be served to customers. 2 bottles of water in prep cooler. Chef removed.
Jul 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauté station make table - black bean relish (47F - Cold Holding); bean sprouts (47F - Cold Holding) held in top unit operator states not portioned or prepared today held under 4 hours - operator moved to walk in cooler. Grill fry station make table- portioned shrimp (46F - Cold Holding); coconut shrimp (46F - Cold Holding) held in bottom unit drawer, operator states not portioned or prepared today held under 4 hours - operator moved to walk in cooler.
Handwash sink used for purposes other than handwashing. Dish area hand sink - operator removed insert pan.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open thermos from expo line. Operator removed open employee container from chest freezer.
Employee with no beard guard/restraint while engaging in food preparation. Operator provided.
May 3, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 2, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority0 Intermediate4 Basic
Show 8 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 30 live flies flying around and landing on liquor bottles at bar in dining room. Killed and removed. Area sanitized.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw tuna over brownies in walk in freezer. Not commercially packaged. Removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice (49F - Cold holding); cooked pasta (46F - Cold Holding); raw beef (46F - Cold Holding); chicken wings (46F - Cold Holding); marinated raw chicken (45F - Cold Holding); steaks (45F - Cold Holding) in walk in cooler. Out less than four hours. Not prepped or portioned. Door open for delivery. Fans turned off for less than four hours. Moved items to another cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. homemade queso sauce (122F - Hot Holding) in warmer at oven station. In unit less than Four hours. Reheated to 165F.
Cutting board has cut marks and is no longer cleanable. Sautee station Grill station Salad station
Employee personal food not properly identified and segregated from food to be served to the public. Two Employee beverages stored with establishment food items in freezer chest end of cook line.
Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers at salad station reach in drawer.
Wiping cloth sanitizing solution stored on the floor. Across from cook line.
Mar 19, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Show 1 finding ▾
- From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Flat top griddle to toast buns using butter.
Mar 18, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 5 high priority.
5 High priority0 Intermediate0 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Fry station - smashed potatoes (55F - Cooling) 3:20pm heat cooling 7:15am - see stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Salad station - Cole slaw (55F - Cold Holding) 3:30pm operator stated ambient cooling since 11am - See Stop Sale. salad station - cut shrimp (48F - Cooling) 3:30pm ambient cooling since 8:00am - overfilled container - see stop sale. Walkin cooler - cut watermelon (48F - Cold Holding) 3:50pm cooling since 8:30am - see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Fry station - smashed potatoes (55F - Cooling) 3:20pm heat cooling since 7:15am - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawers - American cheese (45F - Cold Holding); Poultry (45F - Cold Holding); pork rib egg roll (57F - Cold Holding) operator states not portioned or prepared today held under 4 hours - operator moved to freezer. grill/sauté station - spaghetti (54F - Cold Holding); cavatelli pasta (53F - Cold Holding) operator states not portioned or prepared today held under 4 hours - operator moved to cooler. Hot line cubed butter (64F) operator states held under 2 hours sitting on top of ice bath - operator moved to freezer.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Fry station - smashed potatoes (55F - Cooling) 3:20pm heat cooling 7:15am - see stop sale. Salad station - Cole slaw (55F - Cold Holding) 3:30pm operator stated ambient cooling since 11am - See Stop Sale. salad station - cut shrimp (48F - Cooling) 3:30pm ambient cooling since 8:00am - overfilled container - see stop sale. Walkin cooler - cut watermelon (48F - Cold Holding) 3:50pm cooling since 8:30am - see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot line - drawn butter (83F) held at room temperature under 2 hours - operator moved to stove.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Flat top griddle to toast buns using butter.
Mar 14, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable.
Mar 13, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sauté station make table - cooked cavatelli pasta portions (43F- 66F - Cold Holding); cooked spaghetti portions (43F-48F - Cold Holding) not portioned or prepared today held under 4 hours in overfilled containers- operator split and moved to walk in cooler. sliced white cheese (48F - Cold Holding) operator states held under 2 hours moved to reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grill station hot holding unit - stir fry sauce (60F - Hot Holding); drawn butter (91F - Hot Holding) operator stated both items were reheated and should have been held at 135F or higher- operator moved to stove to reheat to 165F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sauté - sliced tomatoes (45F 50F - Cooling) 11:30am ambient cooling since 9:30am recheck 60mins 42F-55F. Held in overfilled container.
Cutting board has cut marks and is no longer cleanable.
In-use wet wiping cloth/towel used under cutting board. Operator removed wet towel from underneath cutting board.
Nov 27, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 15, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. conch chowder (65F - Cooling); clam chowder (60F - Cooling); in walk in cooler. Operator states food not prepped or portioned today. In unit overnight in large covered plastic containers. Food did not reach 41F within 6 hours
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 0) set up triple Sink (Quaternary 200ppm)
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw shrimp walk in cooler Removed
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. conch chowder (65F - Cooling); clam chowder (60F - Cooling); in walk in cooler. Operator states food not prepped or portioned today. In unit overnight in large covered plastic containers. Food did not reach 41F within 6 hours
Handwash sink used for purposes other than handwashing. Employee Filling stainless steel container in hand sink at dish machine
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.