COVE BISTRO
8430 BLUE MOUNTAIN DR, Boynton Beach FL 33473 · 561-877-8631
Last inspected May 26, 2026 · 8 visits since September 2023
FEB 24
NOV 24
MAR 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/25.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026000974 | Oct 29, 2025 | Mar 11, 2026 | $600 |
Inspection history
8 visits, newest first
May 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 25, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/25.
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 whole muscle beef steaks and raw ground beef in same container at walk in freezer. Raw ground beef not in commercial packaging. Operator stored products properly.
Can opener blade soiled with food black mold-like substance.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Not available at time of inspection. Bodily fluids procedure emailed to operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef barley soup made 3/23 no date mark at walk in cooler.
Insect control device installed over coffee maker. Advised operator to move bug zapper.
Ramekin with no handle used to dispense rice.
Oct 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled soiled dishes and without washing hands removed cleaned and sanitized dishes, discussed with operator, employee washed hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee itched face and after without washing hands employee handled clean and sanitized dishes, discussed with operator, employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer plastic wrapped raw fish stored above open container of hot dogs and ice cream, discussed with operator who corrected storage of products. In walk in freezer plastic wrapped raw steak stored above cooked meatloaf, discussed with operator who corrected storage of products.
Toxic substance/chemical improperly stored. In kitchen WD40 grease stored above clean and sanitized dishes, discussed with operator who removed product.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) discussed with operator who corrected to Sanitizer Bucket (Chlorine 100ppm)
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler large pan of cut lettuce (46F - Cooling) at 9:45 since 7:45 to 46F at 10:00, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to walk in freezer to rapid chill. In walk in cooler large plastic wrapped pan of coleslaw (48F - Cooling) at 9:55 since 8:00 to 49F at 10:10, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to walk in freezer to rapid chill.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In kitchen above three compartment sink drink pitchers not inverted, discussed with operator to correct storage of drink pitchers.
Apr 4, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef returning to cook line and put gloves on without washing hands Educated on site
Handwash sink used for purposes other than handwashing.Cutting board on hand sink end of cook line
Mar 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 9 high priority.
9 High priority3 Intermediate2 Basic
Show 14 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef returning to cook line and put gloves on without washing hands Educated on site
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handling unclean dishes to putting away clean dishes without washing hands in between Educated on site
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 0) ran multiple times. Set up Triple Sink (Quaternary 200ppm)
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef patties over cheese slices in walk in freezer Items not commercially packaged Removed
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. eggs (80F - Cold Holding); on cook line. Removed and placed in cooler. Out less than four hours. Discussed Tphc with manager.
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. chicken (50F - Cold Holding) in reach in cooler drawer under cook line. In unit over four hours. Not prepped or portioned today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (50F - Cold Holding) in reach in cooler drawer under cook line. In unit over four hours. Not prepped or portioned today.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (115F - Hot Holding); above stove top. Out less than four hours. Reheated to 165F
Toxic substance/chemical improperly stored. Chemicals stored with deli slicer on shelving rack next to mop sink
Handwash sink used for purposes other than handwashing.Cutting board on hand sink end of cook line
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.Unable to provide
No probe thermometer provided to measure temperature of food products.
Cleaned and sanitized equipment or utensils not properly stored. In use tongs hanging on garbage bin on cook line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone and keys on top of canned items in dry storage
Nov 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Gloves not changed and hands not washed after cracking raw shell eggs and handling clean cooking equipment
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Instructed chef to remake.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Feb 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
8 High priority1 Intermediate1 Basic
Show 10 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized...due to Dishmachine not sanitizing. Manager set up triple sink to sanitize utensils.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired... if run machine twice to sanitize utensils then it tuned black.
Raw animal food stored over/not properly separated from ready-to-eat food....smoke salmon above ready to eat crab meat, cheese in reach in cooler at kitchen. Cook properly stored
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands...server handled dirty dishes and then serve food to customers without washing hands. Discussed with manager, employee washed hands.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less...3 trays of eggs stored in room temperature at cook line. Per Cook egg being held less than an hour, Cook removed 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....sour cream 53F, cream cheese 68 F, milk53 F in glass door reach in cooler at expo line. Food was not prepped or portion today, manager not determined how long food being held out of temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....sour cream 53F, cream cheese 68 F, milk53 F in glass door reach in cooler at expo line. Food was not prepped or portion today, manager not determined how long food being held out of temperature. stop sale issue. Employee discarded food
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding rice 98° at cook line being held less than four hours, Cook discarded food.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine....not provided any kind of temperature measuring dives.
Food stored on floor...several boxes on the floor at walk in freezer, employee properly stored
Sep 11, 2023Inspection 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 ▾
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed ROP sliced tuna thawed. Operator punctured ROP.
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.