CHRIS TAVERNA
4774 N CONGRESS AVE, Boynton Beach FL 33426 · 561 602 5382
Last inspected Aug 7, 2026 · 7 visits since July 2023
AUG 24
DEC 24
JUL 25
JAN 26
AUG 26
▼ IMPROVING
5 inspections trending up, 15 points better than where it started.
Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. cooked potatoes (90F-161 - Reheating) - operator returned to microwave to reach 165F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Aug 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
What the inspector wrote — 4 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) Observed container of detergent connected to sanitizer hose. Operator placed sanitizer hose in chlorine sanitizer bucket. Rechecked, 50ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. green beans (125F - Cooling) at 12:00; cooling since 11:45 - 112F at 12:30 Observed in pans at ambient temperature. At current rate of cooling product will not reach 41F within 2 hours. Operator placed product in freezer to quick chill.
Handwash sink used for purposes other than handwashing. Observed employee Rinsing coffee cup in hand wash sink in prep area.
Dry wiping cloth not stored in sanitizing solution between uses. Observed being stored on cutting board at cook line.
Jan 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 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 0ppm. Lines mixed up. Operator replaced chlorine line. 100ppm.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed 200+ chlorine in dish area. Operator set up fresh solution at 75ppm.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine soiled with food debris. Operator cleaned dish machine during the inspection.
Jul 15, 2025Inspection 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 ▾
Employee water bottle on a food preparation table across dish washer. Operator removed.
Dec 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Dish washer handled soiled dishes and utensils and then handled clean equipment or utensils, without washing hands. Dish washer went to wash his hands.
Aug 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 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. gyro station make table - portioned tzatziki sauce (40F-52F - Cold Holding) operator states not portioned or prepared today held in overfilled container overnight and more than 4 hours - see stop sale. Walk in cooler - marinated chicken breasts (46F-51F - Cold Holding) not portioned or prepared today held in plastic containers overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. gyro station make table - portioned tzatziki sauce (40F-52F - Cold Holding) operator states not portioned or prepared today held in overfilled container overnight and more than 4 hours - see stop sale. Walk in cooler - marinated chicken breasts (46F-51F - Cold Holding) not portioned or prepared today held in plastic containers overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. cooked potatoes (90F-161 - Reheating) - operator returned to microwave to reach 165F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked eggplant with ground beef (135F - Cooling) at 12:00pm heat cooling since 12:00pm recheck 45 mins 121F, at this rate will not reach 70F within 2 hours - operator moved to walk in freezer.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open beverage from clean plate shelf.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing salad wearing bracelets - employee removed bracelets.
Working containers of food removed from original container not identified by common name. Squeeze bottles with oil and water - no labels.
Feb 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Gyro meat in a broiler that is turned off. Operator turned heating unit.
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 chicken tenders over cut French fries - operator moved chicken tenders.
In-use wet wiping cloth/towel used under cutting board. Operator removed wet towel from under cutting board.
Jul 28, 2023Inspection Completed - No Further ActionRoutine Inspection
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 on cook line. Operator provided.
In-use utensil stored in standing water less than 135 degrees Fahrenheit 76°F across dish machine. Operator discarded
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.