BULL TOP TASTE LLC
4707 N CONGRESS AVE, Boynton Beach FL 33426 · 561.386.1414
Last inspected Jul 17, 2026 · 11 visits since August 2023
JUL 24
DEC 24
JUL 25
JAN 26
JUL 26
▲ GETTING WORSE
5 inspections trending down, 13 points off where it started.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in reach in cooler in the back. Cook reversed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026020371 | Jan 28, 2026 | Jun 24, 2026 | $800 |
| 2--2025052607 | Jul 1, 2025 | Sep 10, 2025 | $200 |
| 2--2019007550 | Jan 30, 2019 | Apr 3, 2019 | $200 |
| 2--2016048395 | Oct 10, 2016 | Nov 29, 2016 | $200 |
Inspection history
11 visits, newest first
Jul 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 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/
Jul 16, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. oxtails with gravy (46F - Cooling) at 11:48; cooling since 5:30pm on 7/15; cow foot (49-50F - Cooling) at 11:48; cooling since 5:30pm on 7/15; curry goat (56-60F - Cooling) at 11:48; cooling since 5:30pm on 7/15; jerk chicken (63F - Cooling) at 11:48; cooling since 5:30pm on 7/15 Observed in covered pans in tall stainless reach in cooler in kitchen. At current rate of cooling product did not reach 41F within 6 hours. 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. oxtails with gravy (46F - Cooling) at 11:48; cooling since 5:30pm on 7/15; cow foot (49-50F - Cooling) at 11:48; cooling since 5:30pm on 7/15; curry goat (56-60F - Cooling) at 11:48; cooling since 5:30pm on 7/15; jerk chicken (63F - Cooling) at 11:48; cooling since 5:30pm on 7/15 Observed in covered pans in tall stainless reach in cooler in kitchen. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On top of oven: jerk chicken (121F - hot holding); on ledge of steam table: plantains (108F - Hot Holding); white yams (107F - Hot Holding) Per operator, out of temperature for approximately 20 minutes. Advised operator to return all products to oven/stove to reheat to 165+F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. flip top cooler: sliced cabbage (51F - Cooling) at 11:43; cooling since 11:00 - 51F at 12:14 At current rate of cooling product will not reach 41F within 4 hours. Operator placed ice bags on product.
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/
Food storage container/container lid cracked or broken. Lid broken on container of beans and sugar
Jan 28, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 2 door stainless reach in cooler: jerk chicken (51F - Cooling) at 10:50; cooling since 6:00pm on 1/26; oxtail (46-49F - Cooling) at 10:55; cooling since 6:00pm on 1/26; curried goat (52-58F- Cooling) at 11:00am; cooling since 6:00pm on 11/26 Observed in deep covered containers. At current rate of cooling product did not reach 41F within 6 hours. 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. 2 door stainless reach in cooler: jerk chicken (51F - Cooling) at 10:50; cooling since 6:00pm on 1/26; oxtail (46-49F - Cooling) at 10:55; cooling since 6:00pm on 1/26; curried goat (52-58F- Cooling) at 11:00am; cooling since 6:00pm on 11/26 Observed in deep covered containers. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken over cooked peas at stainless reach in cooler by rear entrance to kitchen. Operator stored products properly.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink on back dock of restaurant.
Jan 27, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 5 high priority.
5 High priority0 Intermediate0 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 2 door stainless reach in cooler: jerk chicken (51F - Cooling) at 10:50; cooling since 6:00pm on 1/26; oxtail (46-49F - Cooling) at 10:55; cooling since 6:00pm on 1/26; curried goat (52-58F- Cooling) at 11:00am; cooling since 6:00pm on 11/26 Observed in deep covered containers. At current rate of cooling product did not reach 41F within 6 hours. 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. 2 door stainless reach in cooler: jerk chicken (51F - Cooling) at 10:50; cooling since 6:00pm on 1/26; oxtail (46-49F - Cooling) at 10:55; cooling since 6:00pm on 1/26; curried goat (52-58F- Cooling) at 11:00am; cooling since 6:00pm on 11/26 Observed in deep covered containers. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken over cooked peas at stainless reach in cooler by rear entrance to kitchen. Operator stored products properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: plantains (109F - Hot Holding); oxtail (116F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Operator returned products to oven to reheat to 165+F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink on back dock of restaurant.
Sep 2, 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/ Odette Hamilton expired 3.15.2025.
Jul 1, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Oxtail 61F-72F in 2 door reach in cooler in prep area. Cooked and date marked yesterday. Containers are covered and stacked. See stop sale.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook filled fryer with raw chicken, then took his gloves off and put a fresh pair on, to work with clean pots, without washing his hands first. Cook went to wash his hands.
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/ Odette Hamilton expired 3.15.2025.
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/ Odette Hamilton 3.15.2020 not on location.
Working containers of sugar removed from original container not identified by common name in dry storage area. Operator labeled.
Dec 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked peas 78F, cooked yesterday in reach in cooler next to back entrance. Cooling in a deep covered container. Cooked cow foot 68F cooked yesterday in covered stacked container. 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. Cooked peas 78F, cooked yesterday in reach in cooler next to back entrance. Cooling in a deep covered container. Cooked cow foot 68F cooked yesterday in covered stacked container.
Raw chicken stored over/not properly separated from ready-to-eat cooked peas in reach in cooler in the back. Operator removed peas.
Nonfood-contact surface soiled with grease, food debris and dirt bottom of reach in freezer in the back kitchen next to exit door.
Aug 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 31, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 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.kitchen reach in cooler - curried chicken (44F - 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. Double door kitchen reach in cooler - curried chicken (44F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. Back hallway double door reach in cooler - cooked beans rice (51F - Cold Holding); marinated raw chicken (51F - Cold Holding) operator states held under 4 hours raise in temperature due to cooler door left open - operator rearranged foods so door could close.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table - plaintains (126F - Hot Holding); fried chicken (126F - Hot Holding) held above steam table with no direct heat - operator states held under one hour - operator moved to oven for reheat.
Time/temperature control for safety food thawed in an improper manner. Ox tail in production sink no running water - operator moved to cooler.
Feb 20, 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 ▾
Nonfood-grade bags used in direct contact with food. To go bags used to store fish - operator removed from bag.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm)
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Double door reach in cooler - oxtail prepared 4 days prior not date marked - operator date marked.
In-use knife/knives stored in cracks between pieces of equipment. Operator removed knives from behind 3 compartment sink.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator removed utensils from bucket of water.
In-use wet wiping cloth/towel used under cutting board - operator removed.
Aug 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in reach in cooler in the back. Cook reversed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked oxtail and fish cooked yesterday not date marked.
In-use utensil stored in standing water less than 135 degrees Fahrenheit 86°F on prep table. Operator discarded.
Working containers of food removed from original container not identified by common name. Sugar container in kitchen not labeled. Cook labeled.
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.