DRIFTWOOD
2005 S FEDERAL HWY, Boynton Beach FL 33435 · 561-733-4782
Last inspected Aug 19, 2026 · 8 visits since December 2023
OCT 24
FEB 25
DEC 25
JAN 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license 12.1.24. License renewed during the inspection application number 1717893.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026018832 | Jan 21, 2026 | Apr 8, 2026 | $200 |
| 2--2017025105 | Apr 28, 2017 | Jun 7, 2017 | $400 |
Inspection history
8 visits, newest first
Aug 19, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
What the inspector wrote — 8 findingsThe state's own report →
Cook-chill or sous vide reduced oxygen packaged food cooled to and held cold at 41 degrees Fahrenheit or below held for more than 7 days from time packaged. Cooked pork jowel not labeled. Per operator cooked on 8/11. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over sauce at low boy cooler in kitchen. Operator stored products properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cooked pomodoro sauce made in house cooled using traditional cooling method then placed in reduced oxygen packaging observed in freezer. See stop sale. Cook-chill or sous vide reduced oxygen packaged food cooled to and held cold at 41 degrees Fahrenheit or below held for more than 7 days from time packaged. Cooked pork jowel not labeled. Per operator cooked on 8/11. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef patties (47F - Cold Holding) Observed stocked over rim of pan. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator cut portion in half and stored in lower portion of cooler.
Show the remaining 4 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler: rice (48F - Cooling) at 2:50; cooling since 10:00 - 48F at 3:30 Observed on Sheet pan by door of cooler. At current rate of cooling product will not reach 41F within 6 hours. Operator moved to freezer to quick chill.
Spray bottle containing toxic substance not labeled. Chlorine squirt bottle not labeled at dish washing area.
Accumulation of black mold-like substance in the interior of the ice machine.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cooked pomodoro sauce made in house cooled using traditional cooling method then placed in reduced oxygen packaging observed in freezer. See stop sale.
Jan 21, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed Cherry tomatoes, cheese and cilantro stored and in direct contact with paper towels at reach in cooler. Operator removed paper towels.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed Adobo crema (cooked tomato and tomato paste) 1/9, fish dip 1/14 at clear glass reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bechamel (46F - Cold Holding) Observed in upper portion of flip top cooler double panned inside a plastic portion cup. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator, placed product in lower portion of cooler.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance on interior of ice machine.
Dec 11, 2025Inspection 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 ▾
Non-food grade towel used as liner for raw oysters in walk in cooler. Operator removed towel.
Feb 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license 12.1.24. License renewed during the inspection application number 1717893.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Beef talon date marked 1.4.25 not used within 7 days.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Steak Tartar and Ceviche containing raw undercooked foods. Menu was changed during inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit 80F in prep area. Operator discarded.
Oct 17, 2024Inspection 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 ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured. Observed at bar Operator secured tanks.
May 31, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee observed cutting and handling pineapple for juicing with barehands Educated on site. Employee put gloves on.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Homemade caeser dressing made 5/19 glass reach in cooler Roasted beets walk in cooler made 5/19
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 80F front cook line
May 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary
Dec 8, 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 ▾
Equipment and utensils not properly air-dried - wet nesting. Operator separated pan to let dry.
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.