FEEDING SOUTH FLORIDA
4925 PARK RIDGE BLVD, Boyton Beach FL 33426 · 954-518-1839
Last inspected Feb 4, 2026 · 8 visits since July 2023
APR 24
SEP 24
JAN 25
SEP 25
FEB 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Black bean salsa marked 6.29.23 in walk in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Feb 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
What the inspector wrote — 4 findings
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: Beef broth (47 - cooling) at 9:50am; cooling since 2/3 at 11:30am Observed in deep covered container. At current rate of cooling product did not reach 41F within 6 hours. 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. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: Beef broth (47 - cooling) at 9:50am; cooling since 2/3 at 11:30am Observed in deep covered container. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Walk in cooler: Pork broth made 1/26, fish stock made 1/14.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available at time of inspection.
Sep 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermo labels or thermometer to read temperature inside hot water dish machine.
No soap provided at handwash sink at entrance to kitchen. Operator provided soap.
Wiping cloth chlorine sanitizing solution not at proper minimum strength 0ppm at cook line. Operator set up fresh solution at 75ppm.
Jan 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 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 touching already cooked, portioned food in Togo containers with her bare hands to flatten the food. Employee put gloves on.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Sweet potatoes in walk in cooler date marked when frozen.
Sep 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Spray bottle containing bleach not labeled in dish area. Operator labeled.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 100ppm in prep area. Operator set up fresh solution at 400ppm.
Apr 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 cracked egg in flat of eggs at prep station.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Susan TAVES, 01/10/2019 ServeSafe Food Manager.
No paper towels or mechanical hand drying device provided at handwash sink. Missing from prep hand sink - operator provided.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items - Cell phone removed from prep surface.
Feb 19, 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 ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Susan TAVES, 01/10/2019 ServeSafe Food Manager.
Jul 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Spaghetti 85°F cooked more than 2 days ago in a covered deep container in walk in cooler. See stop sale Egg noodles 41°F-44°F cooked yesterday in walk in cooler over night. Egg noodles are in deep,large covered containers stacked on top of each other. See stop sale.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Black bean salsa marked 6.29.23 in walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Black bean salsa marked 6.29.23 in walk in cooler. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Spaghetti 85°F cooked more than 2 days ago in a covered deep container in walk in cooler. Egg noodles 41°F-44°F cooked yesterday in walk in cooler over night. Egg noodles are in deep,large covered containers stacked on top of each other.
No soap provided at handwash sink in dish area. Operator provided.
Dish washer beverage container on a food preparation table or over/next to clean equipment/utensils in dish area. Dish washer removed.
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.