BOND STREET ALE AND COFFEE
1626 SOUTH FEDERAL HWY, Boynton Beach FL 33435 · 561-877-2462
Last inspected Aug 3, 2026 · 15 visits since November 2023
JAN 25
OCT 25
DEC 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Stop Sale issued due to food not being in a wholesome, sound condition. 1 small flying insect sitting on Dutch apple pie. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $2,160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026000655 | Dec 18, 2026 | Apr 16, 2026 | $800 |
| 2--2023065144 | Nov 1, 2023 | May 22, 2024 | $1,040 |
| 2--2019034146 | Jun 13, 2019 | Sep 17, 2019 | $320 |
Inspection history
15 visits, newest first
Aug 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (76F - Cold Holding) Observed at ambient temperature at cook line. 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.
No paper towels or mechanical hand drying device provided at handwash sink. By prep kitchen area.
No probe thermometer provided to measure temperature of food products. Not available at time of inspection.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Show the remaining 2 findings ▾
Food stored on floor. Avocados in a bucket stored on floor at cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Observed resting on cutting board at cook line.
Feb 20, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For raw salmon gravlax made in house.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon over cooked quinoa at flip top cooler, raw shell eggs and raw chicken over produce at walk in cooler. Operator stored all products properly.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator corrected to 50ppm chlorine sanitizer.
Feb 19, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For raw salmon gravlax made in house.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon over cooked quinoa at flip top cooler, raw shell eggs and raw chicken over produce at walk in cooler. Operator stored all products properly.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw ground turkey over raw ground beef at reach in freezer. Both products not in commercial packaging. Operator stored products properly.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Salmon poke, salmon gravlax sandwich, smoked salmon sandwich not identified as raw on menu. Operator corrected menu board during course of inspection.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator corrected to 50ppm chlorine sanitizer.
Dec 19, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Chicken stored on floor in walk in cooler.
Dec 18, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 12 violations recorded, 8 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
8 High priority1 Intermediate3 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cook stated Sausage and home fries hot held until 10:30 for breakfast (98F - Cooling 1:00pm) left on grill to cool, grill was turned off, more than 2.5 hours ago. See stop sale
Employee touched bare body part her mouth while eating and then started handling utensils on the grill without washing hands. Employee went to wash her hands.
Live, small flying insects found 1 small flying insect sitting on Dutch apple pie. See stop sale 1 small flying insect on the wall at triple sink. 2 small flying insects on speed rack with dirty dishes next to cook line
Non-food grade paper towel used as liner for mint leaves on cook line. Operator removed towel.
Operating with an expired Division of Hotels and Restaurants license. Expired 12.1.25
Stop Sale issued due to food not being in a wholesome, sound condition. 1 small flying insect sitting on Dutch apple pie. See stop sale.
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 70 degrees Fahrenheit within 2 hours. Cook stated Sausage and home fries hot held until 10:30 for breakfast (98F - Cooling 1:00pm) left on grill to cool grill was turned off, more than 2.5 hours ago.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Portioned Butter 77F on prep table at cook line. Cook stated for two hours. Not prepped or portioned today. Cook placed butter in refrigerator.
Handwash sink used for purposes other than handwashing. Employee washing a cloth in hand sink at entrance to kitchen.
2 Employee eating in a food preparation area.
Chicken stored on floor in walk in cooler.
Standing water in bottom of glass door reach-in-cooler at bar.
Oct 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in freezer, raw portioned salmon, not commercially packaged, was stored over ice crew and edamame. The fish was moved down.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the salad station, an employees cell phone was stored over the flip top cooler. The phone was removed.
Food stored on floor. In the kitchen under the prep table shelves, avocados are stored in the floor. The avocados were moved off of the floor.
Mar 24, 2025Call 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 ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Johan Philip Van Edmond 8.19.24 servSafe.
Jan 22, 2025Call 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 ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Johan Philip Van Edmond 8.19.24 servSafe.
Jan 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Employee touched soiled rim of coffee cup after drinking and then put gloves on to cut onions without washing hands first. Employee went to wash her hands and put a fresh pair of gloves on.
Raw animal food stored over/not properly separated from ready-to-eat food. Smoked salmon over washed spinach at cook line. Cook reversed.
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 and the time baked was 2 hours ago. Strawberry cream cheese croissant 71F, Blueberry cream cheese croissant 72F, spinach feta pastry 72F, cheese danish 70F at front counter. Operator time marked. Butter 75F at cook line removed from refrigerator and portioned 2 hours ago. Cook time marked.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Johan Philip Van Edmond 8.19.24 servSafe.
No paper towels or mechanical hand drying device provided at handwash sink at far end of front counter. Operator provided.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package tuna not removed from package, removed from freezer 1 hour ago. Operator removed tuna from packaging.
Employee coffee container on a food preparation table or over/next to clean equipment/utensils. Employee removed.
Raw onions not washed prior to preparation in prep area. Employee went to wash onions.
Time/temperature control for safety food thawed in an improper manner. Salmon thawing at room temperature in prep area. Operator moved salmon to cooler.
Jul 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 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. sandwich station 2 - sliced short ribs (44F-45 - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sandwich station 2 - sliced short ribs (44F-45 - Cold Holding) operator states not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine >200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm);
Handwash sink used for purposes other than handwashing. At front counter hand sink - ice inside.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Quart containers of cooked beef and short ribs prepared over 24 hours not date marked - operator date marked.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Portioned container of sliced short rib prepared 4 days prior not date marked.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open thermos from prep table.
Wet wiping cloth not stored in sanitizing solution between uses. Wet towels removed from prep table in kitchen.
Mar 29, 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, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Establishment not maintaining oyster tags for 90 days.
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.
Jan 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 6 high priority.
6 High priority6 Intermediate3 Basic
Show 15 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw salmon used in poke bowl and sushi
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef not commercially packaged over cherries not commercially packaged two door freezer across from walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over potatoes in walk in cooler. Removed
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (51F - Cold Holding) on cook line. Not prepped or portioned. Out less than four hours. Placed in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked potatoes (60F - Cold Holding) butter (75F - Cold Holding); at cook line. Not prepped or portioned. Out for less than four hours. Placed in cooler. sliced cheese (48F - Cold Holding) in top flip top cooler across from cook line. Not prepped or portioned. Over stacked. Out less than four hours. Placed inside cooler.
Establishment not maintaining oyster tags for 90 days.
Manager or person in charge lacking proof of food manager certification.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
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.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table across from fryer
Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers
Stored food not covered. Racks of uncovered bread cooling in dining room.
Nov 2, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 1, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Fresh whole shell eggs over olive oil - operator moved to cooler.
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. sandwich make station - sliced ham (47F-56 - Cold Holding); sliced pork (60F - Cold Holding); sliced mozzarella (58F); smoked salmon (50F - Cold Holding); quinoa salad (51F - Cold Holding); cream cheese (51F - Cold Holding) operator states not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen prep station - butter (76F) shredded Gouda (68F) portioned butter (72F) sitting out at room temperature under 4 hours reviewed TPHC procedures and emailed copy to operator. sandwich make station - sliced ham (47F-56 - Cold Holding); sliced pork (60F - Cold Holding); sliced mozzarella (58F); smoked salmon (50F - Cold Holding); quinoa salad (51F - Cold Holding); cream cheese (51F - Cold Holding) operator states not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed copy to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler - tuna salad (68F - Cooling) 3:30pm cooling since 3:00 recheck 4:00 67F - held in a deep covered plastic container- operator moved to shallow pans to facilitate the cooling process. cooked fried chicken (122F - Cooling) 3:10pm cooling since 2:45pm recheck 4:00pm 96F - held on speed rack in kitchen - operator moved to walk in cooler to facilitate the cooling process.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Reviewed and emailed copy to operator.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open beverages from pastry prep table.
Food not stored at least 6 inches off of the floor. Case of corn starch on floor at pastry station - operator moved to shelf.
Time/temperature control for safety food thawed in an improper manner. Frozen salmon sitting out at room temperature - operator moved to cooler.
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.