BISSLI GRILL
12355 HAGEN RANCH RD UNIT 602, Boynton Beach FL 33437 · 215-906-9615
Last inspected Jan 12, 2026 · 9 visits since August 2023
AUG 24
OCT 24
JUN 25
SEP 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Raw sewage on ground of establishment. From hand wash sink at front counter and triple sink in kitchen. Operator cleared drain. Cleaned and sanitized floors.No sewage observed by the end of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025073759 | Sep 9, 2025 | Nov 3, 2025 | $400 |
| 2--2023065485 | Nov 6, 2023 | Dec 11, 2023 | $160 |
Inspection history
9 visits, newest first
Jan 12, 2026Administrative 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
What the inspector wrote — 4 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat cucumber in refrigerator. Operator moved raw shell eggs to bottom.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked eggplant 52F at 3:40 to 52F at 3:55 (cooling since 3:00). At this current rate of cooling food will not reach 41F or below within 4 hrs. Operator place into fridge to quick chill. Observed in gray refrigerator cooked eggplant 78F at 3:40 to 77F at 3:55. At this current rate of cooling food will not reach 41F or below within 4 hrs. (cooling since 3:00). Corrective Action TakenCorrective Action Taken**
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in gray two door reach in freezer.
Sep 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 6 high priority.
6 High priority1 Intermediate0 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in Frigidaire refrigerator cooked carrots (45F). Per operator food was made last night. Observed cooling covered. See stop sale.
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. Observed in Frigidaire refrigerator cooked carrots (45F). Per operator food was made last night. Observed cooling covered. See stop sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over cooked pork in reach in freezer. Operator stored raw chicken properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over couscous in flip top cooler #2. Operator stored raw chicken properly.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed in flip top cooler #2; macaroni salad (45F);. Per operator food was prepared last night. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed in flip top cooler #2; macaroni salad (45F);. Per operator food was prepared last night. See stop sale.
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.
Jun 18, 2025Inspection 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed below reach in cooler #2 raw chicken over cooked chicken. Operator stored raw chicken properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler #2 raw beef (46-48F). Per operator food not prepared or portioned today. Per operator food held in unit less than four hours. Operator placed raw beef below reach in cooler to quick chill.
No paper towels or mechanical hand drying device provided at handwash sink in cook line. Operator provided paper towels.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice scoop handle in contact with ice inside ice machine. Operator stored scoop properly.
Oct 7, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority6 Intermediate1 Basic
Show 8 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee rinsing wiping cloth with gloved hands then proceed to handle clean utensils and engage in food preparation. Discussed with operator. Operator instructed employee to remove gloves wash hands and put on new gloves
Food-contact surface soiled with food debris, mold-like substance or slime. Wall mounted dicer soiled
Handwash sink used for purposes other than handwashing. Ware washing hand wash sink used to rinse wiping cloths. Discussed with operator
No hot running water at three-compartment sink. Water of 82F provided. Operator reset water heater and temped water at 100F
No paper towels or mechanical hand drying device provided at handwash sink. Observed at prep area hand wash sink. Operator provided
Non-pitting surface rust on food-contact equipment. Observed on can opener/can opener blade
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator reset water heater and temped water at 88F
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing bracelet, watch while preparing food. Employees removed
Aug 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle soiled towel to clean floor then proceed to put on gloves and handle food. Discussed with operator. Operator instructed employee to remove gloves and wash hands
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink with hose attached
No paper towels or mechanical hand drying device provided at handwash sink. Observed at prep area/ ware washing hand wash sinks. Operator refilled
Accumulation of dead insects in control devices. Observed at uv light control device above kitchen door
Interior of microwave has accumulation of black substance/grease/food debris.
Wet wiping cloth not stored in sanitizing solution between uses. Operator set up sanitizer bucket and placed wiping cloths in sanitizer
Jan 31, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Falafel scoop in water at 72F. Operator removed utensils. Now stored dry.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw burgers stored above fries inside reach in cooler on kitchen.
Raw sewage on ground of establishment. From hand wash sink at front counter and triple sink in kitchen. Operator cleared drain. Cleaned and sanitized floors.No sewage observed by the end of inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1)Steam table: Couscous 63F, soup 73F (hot holding). Observed unit turned off. No water in unit. Food in unit less than 3 hours. Operator added water, operator to reheat all foods to 165 F or more. 2) cooked chicken 113F (hot holding) observed under no temperature control. Operator reheated to 165F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cheak peas salad 53F at 1:15 ambient cooling since 11am to 54F at 2pm, cooked eggplant 52F at 1:15 (ambient cooling since 11am)to 53F at 2pm. Potato salad 53Fat 1:15 ambient cooling to 54F at 2:30pm Operator moved all foods to reach in cooler in kitchen to quick chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Flip top cutting board at front counter.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Flip top at front counter next to steam table.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch and 3 bracelets while engaging in food preparation.
Food stored on floor. Observed food cans stored on the floor in storage room.
Ice buildup in reach-in cooler at front counter.
Time/temperature control for safety food thawed in an improper manner. Observed raw beef and chicken thawing at room temperature.
Working containers of food removed from original container not identified by common name. Oil not labeled at grill.
Nov 6, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Aug 30, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Manager or person in charge lacking proof of food manager certification.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Eggplant salad, Beet salad
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
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.