CHEZ ELDA TAKE OUT RESTAURANT
544 GATEWAY 4, Boynton Beach FL 33435
Last inspected Aug 12, 2026 · 11 visits since October 2023
NOV 24
MAR 25
OCT 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (51F - Cold Holding) Observed in single door cooler in kitchen. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026030944 | Mar 3, 2026 | Jul 7, 2026 | $320 |
| 2--2024012148 | Feb 7, 2024 | Mar 27, 2024 | $400 |
| 2--2022007669 | Feb 11, 2022 | Mar 23, 2022 | $400 |
| 2--2019013982 | Mar 6, 2019 | Jul 11, 2019 | $200 |
Inspection history
11 visits, newest first
Aug 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate2 Basic
What the inspector wrote — 10 findingsThe state's own report →
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm) Operator added more chlorine, 100ppm.
Food stored in a container that previously held a toxic substance. See stop sale. Cooked pork stored in chemical bucket, cooked chicken stored in home depot bucket.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (53F - Cold Holding) Observed in single door cooler in kitchen. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (53F - Cold Holding) Observed in single door cooler in kitchen. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (51F - Cold Holding) Observed in single door cooler in kitchen. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Show the remaining 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (51F - Cold Holding) Observed in single door cooler in kitchen. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked spinach (86F - Cooling) at 9:07; cooling since 8:52 - 84F at 9:30 Observed in deep covered container at reach in freezer. At current rate of cooling product will not reach 70F within 2 hours. Advised operator to cool in shallow uncovered containers.
No paper towels or mechanical hand drying device provided at handwash sink. By front register and employee restroom.
No soap provided at handwash sink. In kitchen.
Plumbing system in disrepair. Hand wash sink leaking onto floor from drain pipe by front register.
Standing water in bottom of reach-in-cooler. 2 door reach in cooler leaking water from condenser fan onto containers of food.
Mar 4, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice and peas (71F - Cooling) at 9:03; cooling since 1:00am on 3/3; djon djon rice (58F - Cooling) at 9:03; cooling since 1:00am on 3/3; white rice (57F - Cooling) at 9:03; cooling since 1:00am on 3/3; cooked pasta (51F - Cooling) at 9:03; cooling since 1:00am on 3/3 Observed in deep covered containers in reach in cooler. 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. rice and peas (71F - Cooling) at 9:03; cooling since 1:00am on 3/3; djon djon rice (58F - Cooling) at 9:03; cooling since 1:00am on 3/3; white rice (57F - Cooling) at 9:03; cooling since 1:00am on 3/3; cooked pasta (51F - Cooling) at 9:03; cooling since 1:00am on 3/3 Observed in deep covered containers in reach in cooler. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Mar 3, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority0 Intermediate4 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice and peas (71F - Cooling) at 9:03; cooling since 1:00am on 3/3; djon djon rice (58F - Cooling) at 9:03; cooling since 1:00am on 3/3; white rice (57F - Cooling) at 9:03; cooling since 1:00am on 3/3; cooked pasta (51F - Cooling) at 9:03; cooling since 1:00am on 3/3 Observed in deep covered containers in reach in cooler. 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. rice and peas (71F - Cooling) at 9:03; cooling since 1:00am on 3/3; djon djon rice (58F - Cooling) at 9:03; cooling since 1:00am on 3/3; white rice (57F - Cooling) at 9:03; cooling since 1:00am on 3/3; cooked pasta (51F - Cooling) at 9:03; cooling since 1:00am on 3/3 Observed in deep covered containers in reach in cooler. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Nonfood-grade bags used in direct contact with food. Raw fish stored and in direct contact with thank you to go bags at reach in freezer. Advised operator to remove fish from to go bags.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over fully cooked chicken not in commercial packaging at tall reach in freezer. 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: chicken legs (127F - hot holding) Per operator, out of temperature for approximately 1 hour. Operator returned product to oven to reheat to 165+F.
Food stored on floor. Vinegar stored on floor in dry storage room.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean dish rack soiled with oil and dust residue.
Old food stuck to clean dishware/utensils. Ladels at clean dish rack soiled with oil and dust residue.
Standing water in mop sink.
Oct 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Nonfood-grade bags used in direct contact with food. Frozen raw pork was stored inside t-shirt bags. The items were removed.
No paper towels or mechanical hand drying device provided at handwash sink. At the front counter hand wash sink, paper towels were stored outside of the front counter room. The paper towels were moved to the sink.
Equipment in poor repair. The large reach in freezer gasket is torn.
Food stored in a prohibited area. In the employee restroom, vinegar and oil were stored inside on the shelves. The items were removed.
Food stored on floor. In the kitchen next to the reach in cooler, a bag of raw carrots was stored on the floor. The carrots were moved.
May 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice and beans 69F, cooked yesterday stated owner. In glass door refrigerator in kitchen covered and stacked. 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. Rice and beans 69F, cooked yesterday stated owner. In glass door refrigerator in kitchen covered and stacked.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over plantains in glass door refrigerator in kitchen. Cook placed eggs to the bottom shelf.
Stop Sale issued due to food not being in a wholesome, sound condition. Shredded chicken date marked 3.13.25 kept more than 7 days in glass door refrigerator.
Handwash sink not accessible for employee use at all times, dishes stored in sink at front counter. Operator removed items.
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. 1 employee in kitchen working hired more than 60 Days ago.
Dumpster overflowing garbage.
Garbage on the ground and/or pad around dumpster.
Open dumpster lid.
Plumbing system in disrepair. Drain removed from hand sink at front counter.
Nov 13, 2024Call Back - Admin. 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 ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Oxtails (96F - Hot Holding); in hot holding alto sham. Hot holding unit not turned on. Operator turned unit on. At recheck 20 minutes later oxtail is 102F. Advised cook to reheat oxtail to 165F on the stove. chicken (118F-138F - Hot Holding); cooked 2 hours ago, sitting on a shelf above stove. Operated reheated chicken to 178F in the oven, for further hot holding.
No handwashing sign provided at a hand sink used by food employees. In restroom
Wood food-contact surface not properly sealed. Observed wood under microwave next to cook line.
Nov 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority3 Intermediate6 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice and beans 54F, pasta 57F, white rice 47-50F. Foods cooked yesterday, all covered and stacked together in deep covered containers. 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. Rice and beans 54F, pasta 57F, white rice 47-50F. Foods cooked yesterday, all covered and stacked together in deep covered containers. See stop sale.
Raw shell eggs stored over or with unwashed celery and carrots in glass door cooler. Operator removed shell eggs.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Oxtails (96F - Hot Holding); in hot holding alto sham. Hot holding unit not turned on. Operator turned unit on. At recheck 20 minutes later oxtail is 102F. Advised cook to reheat oxtail to 165F on the stove. chicken (118F-138F - Hot Holding); cooked 2 hours ago, sitting on a shelf above stove. Operated reheated chicken to 178F in the oven, for further hot holding.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. shredded lettuce (65F - Cooling); sliced tomatoes (64F -Cooling) left out at room temperature on kitchen prep table. Operator stated prepared 20 minutes ago. Operator placed foods in refrigerator.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Jenae Swann 5/25/19
No probe thermometer provided to measure temperature of food products.
1 Dead roach on premises, behind food manager license on the walll in front office.
No handwashing sign provided at a hand sink used by food employees. In restroom
Opened employee juice container in a cold holding unit with food to be served to customers in glass door cooler. Employee removed.
Rice stored on floor in front of stove.
Time/temperature control for safety pork thawed in an improper manner. At room temperature on chest freezer.
Wood food-contact surface not properly sealed. Observed wood under microwave next to cook line.
Feb 7, 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 ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pork (60F - Cooling); pork (50F - Cooling) in freezer chest. Not prepped or portioned today. In unit overnight. Food did not reach 41F within 6 hours. Food in large plastic buckets and covered.
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. pork (60F - Cooling); pork (50F - Cooling) in freezer chest. Not prepped or portioned today. In unit overnight. Food did not reach 41F within 6 hours. Food in large plastic buckets and covered.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (50F - Cold Holding); on top of freezer chest. Operator states food not prepped or portioned. Removed from cooler less than four hours ago. Placed in cooler.
Handwash sink used for purposes other than handwashing. Bag of frozen peas in hand sink
No probe thermometer provided to measure temperature of food products.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Floor tiles missing and/or in disrepair. Floor tiles in kitchen in poor repair
Food stored on floor. Produce on floor By bathroom of kitchen Plantains on floor in kitchen Removed
Oct 11, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 9, 2023Warning 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler - raw shell eggs over plantains - operator removed eggs from reach 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. Glass door reach in cooler - white rice (63F - Cold Holding); black bean rice (59F - Cold Holding); cooked noodles (56F - 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. Glass door reach in cooler - white rice (63F - Cold Holding); black bean rice (59F - Cold Holding); cooked noodles (56F - Cold Holding) operator states not portioned or prepared today held overnight and more than 4 hours - see stop sale
No paper towels or mechanical hand drying device provided at handwash sink. Operator Provided paper towels
No probe thermometer provided to measure temperature of food products.
Stored food not covered. Reach in chest freezer - cooked pork not covered - operator covered.
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.