BBQ BOUTIQUE
4209 W HILLSBORO BLVD, Coconut Creek FL 33073 · 754-227-7434
Last inspected Jul 29, 2026 · 9 visits since July 2023
APR 25
APR 25
SEP 25
JAN 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (49F - Cold Holding) on top draw of cook line. Chef put ice on product.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Dented/rusted cans present. See stop sale. Can of beans 111 oz
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken; (125F - Hot Holding) at hot holding, chicken reheated to 174°f
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Show the remaining 3 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open and used bottle of water on prep table next to cutting board. Manager discarded
Equipment and utensils not properly air-dried - wet nesting. Metal pots and pans being stacked wet
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cakes in self sever open air reach in cooler at front counter doesn't have the correct label.
Jan 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
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. Dishwasher at 0 ppm chlorine. Manager changed bucket and primed to 100 ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (49F - Cold Holding) on top draw of cook line. Chef put ice on product.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in kitchen. Manager replaced paper towels
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly tape hanging from ceiling in kitchen. Manager took fly tape down
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Slices of pie packed and placed in front counter area self service cooler with no type of labeling
Sep 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
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. Chlorine ppm at zero. Manager changed bucket and primed to 100 ppm.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose Bibb with a y splitter has no hose Bibb vacuum breaker.
No paper towels or mechanical hand drying device provided at handwash sink., no paper towels at handwashing sink in back prep area.
Ceiling/ceiling tile shows damage or is in disrepair. Holes in the ceiling where pipes go into the ceiling.
Employee with no hair restraint while engaging in food preparation. Employee in food preparation not wearing a hair restraint. Employee put on a hair restraint
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly hanging sticky tape in back prep area.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Pastries in self service cooler by the entrance door had no type of labeling
Time/temperature control for safety food thawed in an improper manner. Beef in packaging being thawed out in standing water. Mangager removed
Apr 30, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in kitchen and cook line, chef filled paper towels
Carbon dioxide/helium tanks not adequately secured. Co tanks in kitchen not secured to anything
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Openused bottle of water on a prep table in kitchen. Chef discarded bottle of water
Apr 3, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Y splitter on mop sink hose Bibb missing hose Bibb vacuum breaker
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink in back prep room. Chef filled paper towels
Ceiling tile missing. Ceiling tile missing at front counter
Insect control device installed over food preparation area. Small bug zapper over reach in flip top cooler. Chef removed zapper
Nov 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two draw cooler at front counter at Chicken wings; (47F - Cold Holding), chef moved wings onto ice, and stored in working cooler.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. There is no Vacuum breaker on splitter
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in back prep room.
Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled. Chef labeled bottles
Jul 2, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. One door flip top cooler at front counter area at cheese (48F - Cold Holding); sausage (48F - Cold Holding), chef removed items to working
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in standing water by the grill. Manager removed all tongs to dishwasher area
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Pie slices offered on the reachin self service open air cooler on sales floor not labeled
Nov 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Open air cooler at front counter at lettuce (46F - Cold Holding); cheese (45F - Cold Holding); tomato salsa (45F - Cold Holding), chef iced all items down, states every thing was prepared after lunch iced all items down and lowered setting
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of water in reach in cooler at front cook line chef discarded
Jul 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above cheese in reach in cooler, raw pork above cooked ribs in reach in cooler. Operator reorganized
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided to operator. Operator had on site employees fill out at time of inspection
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding cook line items on tphc. Items time marked, no written procedure available. Provided written procedure
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment communicating with HACCP Coordinator regarding HAACP plan, establishment packaging raw beef/chicken using an ROP method to be held longer than 48 hours for customer self service
Cutting board has cut marks and is no longer cleanable.
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.