DISCOVERY VILLAGE AT BOYNTON BEACH
4735 NW 7 CT, Boynton Beach FL 33426 · 561-365-3251
Last inspected Aug 6, 2026 · 9 visits since February 2024
NOV 24
APR 25
NOV 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food re-served to customers. Butter chips left out on all tables. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $440
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025037486 | Apr 22, 2025 | May 29, 2025 | $440 |
Inspection history
9 visits, newest first
Aug 6, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160F) Unable to determine final rinse temperature due to operator unable to provide internal temperature measuring device.
Jul 30, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160F) Unable to determine final rinse temperature due to operator unable to provide internal temperature measuring device.
Jul 29, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority3 Intermediate0 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon over scallions at tall reach in cooler near cook line. Operator stored products properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over raw fish at walk in cooler. Operator stored products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath: diced ham (53F - Cold Holding); cheese (54F - Cold Holding); liquid whole eggs (46F - Cold Holding); sliced tomatoes (53F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator decided to use time control. Advised operator to place time stamps for remaining 3.5 hours. Time control procedure emailed to operator. tall Hoshizaki cooler: liquid egg whites (45F - Cold Holding); diced ham (44F - Cold Holding); shrimp (44F - Cold Holding); walk in cooler: grilled chicken (44F - Cold Holding); egg salad (44F - Cold Holding); seafood salad (44F - Cold Holding) - Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to place products in freezer to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. by grill: clarified butter (106F - Hot Holding); alto sham: beef patties (98F - Hot Holding) Per operator, out of temperature for approximately 15 minutes. Advised operator to reheat products to 165+F
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160F) Unable to determine final rinse temperature due to operator unable to provide internal temperature measuring device.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon platter not identified as raw animal protein on menu. Operator updated menu during course of inspection.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available at time of inspection.
Feb 25, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. Canned vegetable juice deep dent.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw smoked salmon over sliced tomatoes at tall reach in coolers. Operator stored products properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. clarified butter (127F - hot holding) Observed on range oven without flame. Operator returned to heat to reheat to 165+F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Ice bath: sliced tomatoes (47F - Cooling) at 10:02; cooling since 9:02 - 48F at 10:38 Observed in overstocked container on a bed of ice. At current rate of cooling product will not reach 41F within 4 hours. Operator cut portion in half and submerged product in ice.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink in server side station.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance on internal plastic guard of ice machine.
Insect control device installed over food preparation area. Over prep table and deli slicer, over coffee urns in server side stand.
Nov 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Non commercially packaged raw fish stored over non commercially packaged cooked pulled pork in walk in freezer. Operator reorganized.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. diced tomatoes (48F - Cooling for 1/2 hour at 9:15, 48F at 10:00) ambient cooling in deep covered container in dry storage reach in cooler. At current rate of cooling, item will not reach 41F within required 4 hour window. Operator removed covering to increase cooling rate.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at bar area soiled with slime/food debris build up.
Soap dispenser at handwash sink not working/unable to dispense soap at wait station hand sink.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Bucket stored at back prep area 0ppm. Operator changed solution, replaced bucket, retesting at 200ppm.
Jun 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food re-served to customers. Butter chips left out on all tables.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Commercially Boiled eggs 49F, cottage cheese 50F, on breakfast buffet since 1.5 hours. Operator discarded as a precaution.
Time/temperature control for safety food re-served to customers. Butter chips left out on all tables. See stop sale.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lox and Bagel not identified as being a raw item. In addition the consumer advisory has to be on menu.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels at exit to dining room. Operator provided paper towels.
Lights in food preparation area missing the proper shield, sleeve coatings or covers.
Raw onions not washed prior to preparation. Prep cook taking onions out of the delivery bag and cutting onions on prep table without washing them first. Cook went to wash onions.
Nov 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
1 Dented can of pear dices present in dry storage room. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over Alfredo sauce on speed rack in walk in cooler. Operator removed salmon.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Boiled eggs 45F, cut melon 45F-47F, prepared yesterday and cold held over night. Placed on buffet line 1.5 hours ago. Emailed Operator TPHC form. All items are discarded after 2 hours. All buffet items will be timed.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine no thermometer or thermo labels available.
Lights in food preparation, area missing the proper shield, sleeve coatings or covers in front of cook line.
No handwashing sign provided at a hand sink used by food employees at entrance to kitchen.
Raw packaged heads of lettuce not washed prior to cutting, in prep area. Cook washed lettuce.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 0ppm in prep station across walk in cooler. Operator set up fresh solution at 200ppm.
Feb 9, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.