CORIANDER
3441 W WOOLBRIGHT RD, Boynton Beach FL 33436 · 561-739-3952
Last inspected Jan 15, 2026 · 9 visits since August 2023
AUG 24
JAN 25
MAY 25
SEP 25
JAN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw fish in 1 door stainless reach in cooler. Operator reorganized
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025045990 | May 28, 2025 | Aug 13, 2025 | $200 |
Inspection history
9 visits, newest first
Jan 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
What the inspector wrote — 4 findings
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent soiled with dust above cook line.
Employee with no hair restraint while engaging in food preparation. Observed employee with no hair restraint engaging in food preparation. Discussed with operator employee put on hairnet.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with food debris behind soup station.
Sep 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Employee washed hands with no soap. Observed employee entered back into kitchen from outside and then proceeded to wash hands with no soap. Discussed with operator. Employee washed hands.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed in sliding door cooler yogurt (51-53F). Per operator food was made last night. Observed cooling covered. Observed cooling in large container. See stop sale. Provided cooling procedures poster to operator.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed in sliding door cooler yogurt (51-53F). Per operator food was made last night. Observed cooling covered. Observed cooling in large container. See stop sale. Provided cooling procedures poster to operator.
May 28, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed in beverage air cooler; raw chicken 48-49F. Per operator chicken was prepped yesterday. Observed cooling covered. Chicken held in unit overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on front counter in ice cheese (48-56F). Per operator food not prepared or portioned today. Food held in ice bath less than four hours. Observed food not submerged in ice. Operator placed cheese back into walk in coooler to quick chill.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed in beverage air cooler; raw chicken 48-49F. Per operator chicken was prepped yesterday. Observed cooling covered. Chicken held in unit overnight. See stop sale.
Jan 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in two door reach in cooler at cook line Raw chicken stored next to alfredo cheese and vegetables in cooler. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler across from stove; raw chicken (43-50F - Cold Holding); raw lamb (42-50F - Cold Holding); tofu (43-53F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit less than four hours. Observed food past the fill line. Operator removed food out of temperature to quick chill in walk in cooler.
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle next to bar. Operator labeled glass cleaner.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door at cook line. Operator removed to be washed, rinsed, and sanitized.
Aug 5, 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 ▾
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. Dish machine tested at 0ppm chlorine. Hoses connected to wrong chemicals. Operator corrected hoses and primed, retested at 100ppm
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw fish in 1 door stainless reach in cooler. Operator reorganized
Vents soiled with accumulated dust.
Apr 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. home made yogurt (58F-60F - Cooling) prepared on 1-20-24. Establishment prepares home made yogurt. Item is stored at room temperature for extended amount of time to achieve fermentation and non-tcs PH level. 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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. home made yogurt (58F-60F - Cooling) prepared on 1-20-24. Establishment prepares home made yogurt. Item is stored at room temperature for extended amount of time to achieve fermentation and non-tcs PH level. See stop sale.
Nonfood-grade bags used in direct contact with food. Cooked chicken stored in direct contact with plastic handle to go bags in reach in freezer. Operator removed
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp, scallop, chicken stored above cooked vegetables in 2 door low top reach in on cook line. Operator reorganized
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment preparing home made yogurt by fermentation.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment preparing home made yogurt by fermentation.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed in kitchen above prep area, ware washing area, operator removed and discarded
Aug 22, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cutting board has cut marks and is no longer cleanable.
Stored food not covered. Onion sauce. Walk In Cooler
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.