BOSTON'S
40 S OCEAN BLVD, Delray Beach FL 33483 · 561.279.9900
Last inspected Jun 15, 2026 · 9 visits since December 2023
JAN 25
FEB 25
JUL 25
NOV 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation......marinara sauce date marked 12/14/24 in walk in cooler. See stop sale. Manager discarded food.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jun 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate0 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....blue cheese 63F stored in double container in reach in cooler, hot dogs 51F in reach in drawer below grille at kitchen. Food not prepped or portioned today, food being held less than 4 hours. Employee removed food to walk in cooler.
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... cut tomatoes, cut lettuce, coleslaw, salsa at expo line at kitchen. Employee time marked.
Handwash sink not accessible for employee use at all times...stored busspan front of handwashing at kitchen employee removed.
Handwash sink used for purposes other than handwashing...strainer stored in handwashing sink at bar. Employee removed food.
Show the remaining 1 finding ▾
Spray bottle containing toxic substance not labeled...windex spray bottles at bar. Employee removed food labeled.
Nov 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority5 Intermediate1 Basic
Show 8 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands...server handled soiled dishes and then prepped drinks, handle cleaned drink glass without washed hands. Employee washed hands after discussion.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cut tomatoes with cut lettuce 59F in ice bath at expo line, cheddar cheese 60, Swiss cheese 61F, American cheese 60F in middle flip top reach in cooler at kitchen, raw shrimp 53F, raw fish 45F in cold well by the fryer at kitchen, food not prepped or portion today, food being held less than 4 hours. Chef time marked expo line, removed cheese to walk in cooler, cover food with ice in cold well
Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade, employee cleaned
Handwash sink used for purposes other than handwashing....stored a strainer in handwashing sink at bar. Employee removed strainer.
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/
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked...marinara sauce was thawed from yesterday without date marked. Chef date marked.
Spray bottle containing toxic substance not labeled...pink liquid spray bottle at bar. Employee labeled Soap with water.
container with no handle used to dispense food in bread crumbs at kitchen. Employee discarded container.
Jul 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority4 Intermediate1 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....shredded cheese 55F, cut cabbage 55F food stored in double container in flip top reach in cooler next to handwashing sink and caramelized onion 51F, slice cheese 50F in flip top reach in cooler across from grill, quinoa 49F, cut lettuce 50F, rice 50F in flip top reach in cooler across from steamer at kitchen and Coleslaw 58F, salsa 56F in cold holding well at expo line, food not prepped or portion today, food being held less than 4 hours, employee ice down on food and time marked.
Handwash sink used for purposes other than handwashing...strainer, containers stored in handwashing sink by the triple sink at bar, employee removed those things.
Identity of food or food product misrepresented...menu stated that Maine lobster, on the produce box stated came from Canada.
No paper towels or mechanical hand drying device provided at handwash sink at bar, employee provided.
No soap provided at handwash sink at bar, employee provided
container with no handle used to scooped food in cheese at kitchen. Employee removed container.
Feb 17, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Operated placed towels at sink.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observe in water at 72F. Operate removed water.
Jan 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 7 high priority.
7 High priority3 Intermediate1 Basic
Show 11 findings ▾
Food stored in ice used for drinks...water bottle stored in drink ice at bar. See stop sale. Recommend to employee discarded ice.
Nonfood-grade containers used for food storage - direct contact with food...olive oil spray bottle at kitchen. Manager discarded bottle.
Raw animal food stored over/not properly separated from ready-to-eat food...raw tuna with cooked shrimp in same container in walk in cooler. Manager probably stored.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation......marinara sauce date marked 12/14/24 in walk in cooler. See stop sale. Manager discarded food.
Stop Sale issued due to food not being in a wholesome, sound condition.... Food stored in ice used for drinks...water bottle stored in drink ice at bar. See stop sale. Recommend to employee discarded ice. Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation......marinara sauce date marked 12/14/24 in walk in 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.....American cheese 53F, pepper jack cheese 49F, chadder cheese 51F, Caramelized onion 44 F in flip top reach in cooler across from grille at kitchen. Food not prepped or portion today, food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....American cheese 53F, pepper jack cheese 49F, chadder cheese 51F, Caramelized onion 44 F in flip top reach in cooler across from grille at kitchen. Food not prepped or portion today, food being held more than 4 hours. Stop sale issue. Employee discarded food.....cut tomatoes and cut lettuce 57F in ice bath at expo line. Food being held less than 4 hours. Manager time marked.
Food-contact surface soiled with food debris, mold-like substance or slime....heavy soiled build up in can opener blade. Manager removed to cleaned.
No paper towels or mechanical hand drying device provided at handwash sink at kitchen, expo line. Manager provided.
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.
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 thawing in reduce oxygen packaging at walk in cooler. Label states to remove before thawing. Manager removed fish from package
Oct 2, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority3 Intermediate0 Basic
Show 5 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...roasted tomatoes 51F, cooked green beans 52F, fish dip 50F, caramelized onions 52F, blu cheese 51F, mushrooms 52F, cut lettuce 51F, goat cheese 52F, chick peas 52F, quinoa 52F rice 52F in flip top #C9 reach in cooler at kitchen, food not prepped or portion today, food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...roasted tomatoes 51F, cooked green beans 52F, fish dip 50F, caramelized onions 52F, blu cheese 51F, mushrooms 52F, cut lettuce 51F, goat cheese 52F, chick peas 52F, quinoa 52F rice 52F in flip top #C9 reach in cooler at kitchen, food not prepped or portion today, food being held more than 4 hours. Stop sale issue.... Slice cheeses 63F, caramelized onion 63F,cooked pineapple chutney 62F,quinoa 60F in flip to reach in cooler #C6 at kitchen, and blue cheese sauce 53F, salsa 48F, cut lettuce with cut tomato 58F in ice bath at expo line by the kitchen, food not prepped or portion today, food being held less then 4 hours. Chef time marked.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine....not provided any kind of hot water sanitizer measuring tools or device.
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.
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.
Oct 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority4 Intermediate1 Basic
Show 10 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands...employee came from outside and then putting gloves on hands, handle cleaned utensils. Employee washed hands after discussion.
Nonfood-grade containers used for food storage - direct contact with food...spray oil bottle at kitchen
Raw animal food stored over/not properly separated from ready-to-eat food...raw hamburger above portion coleslaw in reach in drawer at kitchen. Employee properly stored
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...roasted tomatoes 51F, cooked green beans 52F, fish dip 50F, caramelized onions 52F, blu cheese 51F, mushrooms 52F, cut lettuce 51F, goat cheese 52F, chick peas 52F, quinoa 52F rice 52F in flip top #C9 reach in cooler at kitchen, food not prepped or portion today, food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...roasted tomatoes 51F, cooked green beans 52F, fish dip 50F, caramelized onions 52F, blu cheese 51F, mushrooms 52F, cut lettuce 51F, goat cheese 52F, chick peas 52F, quinoa 52F rice 52F in flip top #C9 reach in cooler at kitchen, food not prepped or portion today, food being held more than 4 hours. Stop sale issue.... Slice cheeses 63F, caramelized onion 63F,cooked pineapple chutney 62F,quinoa 60F in flip to reach in cooler #C6 at kitchen, and blue cheese sauce 53F, salsa 48F, cut lettuce with cut tomato 58F in ice bath at expo line by the kitchen, food not prepped or portion today, food being held less then 4 hours. Chef time marked.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine....not provided any kind of hot water sanitizer measuring tools or device.
No soap provided at handwash sink at kitchen. Chef provided.
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.
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.
Condemn container with no handle used to dispense food in goat cheese, quinoa, bread crumbs at kitchen. Employee removed.
Feb 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Dec 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Bowl or other container with no handle used to dispense food. Observe in feta cheese. Operator removed.
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.