BOONIES BAR AND GRILL
14555 SOUTHERN BLVD, Loxahatchee FL 33470 · 561.667.3000
Last inspected Feb 11, 2026 · 9 visits since January 2024
MAR 24
OCT 24
DEC 24
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Renewed on site
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026024325 | Feb 11, 2026 | May 14, 2026 | $800 |
| 2--2025008994 | Dec 3, 2024 | Mar 19, 2025 | $200 |
Inspection history
9 visits, newest first
Feb 11, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
What the inspector wrote — 3 findings
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. Observed chef touch clothes then handled clean tray with food; no hand wash. Chef washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: ricotta (49F - Cold Holding); sour cream (48F - Cold Holding); shredded cheeses (48F - Cold Holding); coleslaw (49F - Cold Holding) As per employee, items stored in unit overnight. Not prepped or portioned today. See stop sale.
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.
Feb 10, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 9 high priority.
9 High priority1 Intermediate0 Basic
Show 10 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef handled food wrap that raw chicken on it then began to handle raw beef burger; no hand wash. Advised chef to cook raw beef burger to 165+F and to wash hands.
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. Observed chef touch clothes then handled clean tray with food; no hand wash. Chef washed hands.
Nonfood-grade containers used for food storage - direct contact with food. At reach in freezer: Mozzarella and chicken stored in direct contact with cardboard box. Operator corrected and stored in pans.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: Raw frog legs stored over mozzarella stored openly in cardboard - not all products commercially packaged. Operator stored properly.
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. At flip top cooler: ricotta (49F - Cold Holding); sour cream (48F - Cold Holding); shredded cheeses (48F - Cold Holding); coleslaw (49F - Cold Holding) As per employee, items stored in unit overnight. Not prepped or portioned today. See stop sale. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table: queso (76F at 11:40am; 98F at 12:35pm- 2nd Reheating); house made marinara (116F at 11:40am; 120F at 12:35pm- Reheating); chili (136F at 11:40am; 139F at 12:35pm- 2nd Reheating); Alfredo sauce (60F at 11:40am; 75F at 12:35pm- Reheating); cheese sauce (89F at 12:40am; 97F at 12:35pm- Reheating); brown gravy (93F at 11:40am; 99F at 12:35pm- Reheating) As per employee, all items reheating in steam table since 10:30am. Items did not reheat to 165F for 15 seconds within 2 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: ricotta (49F - Cold Holding); sour cream (48F - Cold Holding); shredded cheeses (48F - Cold Holding); coleslaw (49F - Cold Holding) As per employee, items stored in unit overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table: queso (76F at 11:40am; 98F at 12:35pm- 2nd Reheating); house made marinara (116F at 11:40am; 120F at 12:35pm- Reheating); chili (136F at 11:40am; 139F at 12:35pm- 2nd Reheating); Alfredo sauce (60F at 11:40am; 75F at 12:35pm- Reheating); cheese sauce (89F at 12:40am; 97F at 12:35pm- Reheating); brown gravy (93F at 11:40am; 99F at 12:35pm- Reheating) As per employee, all items reheating in steam table since 10:30am. Items did not reheat to 165F for 15 seconds within 2 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot box: cooked ribs (96F - Hot Holding); cooked corn (102F - Hot Holding); cookedvrice (86F - Hot Holding) As per employee, items reheated and stored 1.5 hours. At steam table: meatballs (127F - Hot Holding) As per employee, reheated and stored approximately 30 mins. Employee placed to reheat to 165+F.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 500+ppm) Operator provided Sanitizer Bucket (Chlorine 100ppm)
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.
Sep 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Sep 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 5 high priority.
5 High priority3 Intermediate0 Basic
Show 8 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched personal cell phone then proceeded to touched clean utensils without washing hands first. Advised employee to wash hands
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Walk in cooler Mushrooms gravy 8/31 Homemade marinara sauce 8/31
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. Under flat top grill, raw fish 46F cold holding, cheese 46F cold holding, raw shrimp 46F cold holding, raw burgers 47F cold holding Flip top cooler #1 across from fryers, cheese 50F cold holding, coleslaw 50F cold holding, sour cream 50F cold holding Per operator all products stored since yesterday and not prepared or portioned today. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Under flat top grill, raw fish 46F cold holding, cheese 46F cold holding, raw shrimp 46F cold holding, raw burgers 47F cold holding Flip top cooler #1 across from fryers, cheese 50F cold holding, coleslaw 50F cold holding, sour cream 50F cold holding Per operator all products stored since yesterday and not prepared or portioned today. See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box, cheese sauce 117F hot holding, chili 117F hot holding, cooked spinach 130F hot holding. Cooked corn 117F hot holding Per operator products stored for approximately 2.45 hours. Operator moved dialed to a higher temperature to reheat prod to 165F++
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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.
Spray bottle containing toxic substance not labeled. Degreaser not labeled in dishwasher area. Advised operator to labeled
Dec 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 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 (Chlorine 0ppm) Operator primed Dishwasher (Chlorine 100ppm).
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touch garbage bin then touched clean cutting board, open reach in freezer and took food out; no hand wash. Chef washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: raw Philly steak not commercially packaged stored over box of sliced pepperoni. Operator stored properly.
Spray bottle containing toxic substance not labeled. At bar area: Sanitizer in unlabeled spray bottle. Operator labeled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator corrected to Sanitizer Bucket (Quaternary 200ppm).
Oct 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate5 Basic
Show 11 findings ▾
Dented/rusted cans present. See stop sale. 1 dented can of cranberry sauce
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter kitchen from outside then touched clean pan with clean utensils; no hand wash. Employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: Raw chicken portioned in metal pan, stored over cheese curds. Advised manager to store properly.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. At cook line, reach in cooler drawers: Commercially processed reduced oxygen packaged raw salmon and raw Mahi Mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen were not removed from reduced oxygen package. Stored overnight in reach in cooler drawers. See stop sale.
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. At steam table: Commercially made chili (97F at 11:14am- Reheating) As per manager, reheated since 10:30am and the reheating process is finish. Commercially processed food did not reheat for hot holding to 135F in all parts. Operator stirred and reheated to 165F.
Spray bottle containing toxic substance not labeled. Unlabeled bottles of degreaser, sanitizer and bleach. Manager labelled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
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. At cook line, reach in cooler drawers: Commercially processed reduced oxygen packaged raw salmon and raw Mahi Mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen were not removed from reduced oxygen package. Stored overnight in reach in cooler drawers. See stop sale.
Food stored on floor. Various buckets of food like sugar, stored on floor. Operator stored properly.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, various unwashed produce like broccoli stored over various prepped and ready to eat items. Advised manager to store properly.
Mar 28, 2024Inspection 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 ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked tomato sauce (118F - Hot Holding); rice (122F - Hot Holding) steam table. In unit less than four hours. Items stirred-135F
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in walk in cooler
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. In reach in cooler drawer on cook line. Removed from package.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table at cook line
Food stored on floor. Box of oranges and chicken on floor walk in cooler
Jan 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority1 Intermediate2 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. queso (51F - Cooling); cooked tomato sauce (51F - Cooling); meatballs (51F - Cooling); chili (51F - Cooling) in walk in cooler. Food not prepped or portioned today. In unit over night. Food did not reach 41F within 6 hours.
Operating with an expired Division of Hotels and Restaurants license. Renewed on site
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. queso (51F - Cooling); cooked tomato sauce (51F - Cooling); meatballs (51F - Cooling); chili (51F - Cooling) in walk in cooler. Food not prepped or portioned today. In unit over night. Food did not reach 41F within 6 hours. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (53F - Cold Holding); sliced tomatoes (48F - Cold Holding); cut lettuce (53F - Cold Holding) in flip top cooler at end of cook line. Not prepped or portioned today. In unit overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (53F - Cold Holding); sliced tomatoes (48F - Cold Holding); cut lettuce (53F - Cold Holding) in flip top cooler at end of cook line. Not prepped or portioned today. In unit overnight.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over dish machine
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. Fish in reach in cooler drawers on cook line
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.