CHUCK E CHEESE 781
244 N CONGRESS AVE BAY 2A, Boynton Beach FL 33425
Last inspected Aug 15, 2026 · 6 visits since November 2023
4 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Rodent rub marks present along walls/ceilings....rodent biting marks in floor carpet at dining area.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Ordered shut on the spot. 5 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
Show 5 findings ▾
Rodent activity present as evidenced by rodent droppings found.... Approximately 7 rodent droppings underneath seat at dining area.
Rodent rub marks present along walls/ceilings....rodent biting marks in floor carpet at dining area.
Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade. Employee removed to clean.
Clean utensils or equipment stored in dirty drawer or rack....ice scoop stored directly top of ice machine. Manager removed scoop to wash.
Cleaned and sanitized equipment or utensils not properly stored...ice bucket on the floor by the ice machine..manager removed
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Employee touched hair and hat and then engaged in food preparation, making pizzas without washing hands and changing gloves. Employee went to wash hands and put a pair of fresh gloves on.
Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler. Operator placed a sign on designated shelf.
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
Show 3 findings ▾
Non-food grade paper/paper towel used as liner for food container in ready to eat spinach at walk in cooler, employee removed paper towel.
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.... Cheese 49F, ham 46F, chicken 48F, pizza sauce 52F in top cold well at pizza station. 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.... Cheese 49F, ham 46F, chicken 48F, pizza sauce 52F in top cold well at pizza station. Food not prepped or portion today, food being held more than 4 hours. Stop sale issue. Employee discarded food.... Ricotta cheese 48F, mixed salad 46F, potato salad 48F, cheese 47F, spinach 48F in ice bath at front line buffet, food not prepped today, food was was portion over 4 hours ago, employee time marked food.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 5 recorded, 4 high priority.
Show 5 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....00 ppm. Employee set up dishwashing sink to sanitize utensils.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized...employee sanitizing in 3 compartment sink after discussion.
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....shredded cheese 52°, pizza sauce 56°, chicken 50°, beef 49°, sausage 49° in cold well table at pizza station....ricotta cheese 49°, potato salad 50°, boiled eggs 50°, spinach 48°, cut lettuce 49° temperature control with ice self serve salad bar at front line. Per manager food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....shredded cheese 52°, pizza sauce 56°, chicken 50°, beef 49°, sausage 49° in cold well table at pizza station....ricotta cheese 49°, potato salad 50°, boiled eggs 50°, spinach 48°, cut lettuce 49° temperature control with ice self serve salad bar at front line. Per manager food being held more than 4 hours. Stop sale issue. Manager discarded food.
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.
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.