HUNTERS RUN MAIN DINING ROOM
3500 CLUBHOUSE LN, Boynton Beach FL 33436 · 561.737.2582
Last inspected Jul 14, 2026 · 9 visits since August 2023
AUG 24
MAR 25
OCT 25
APR 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Seafood salad stored in production walk in cooler date marked 12-28. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Ice buildup in Cookline low boy reach-in freezer.
Jul 14, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
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. 1. Cookline - low boy - cheese (48-50F); tzatziki (48-50F). Per operator items held in unit overnight. No items prepped or portioned today. 2. Cookline - grill drawers - cheese (44-45F); tofu (44-45F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cookline - low boy - cheese (48-50F); tzatziki (48-50F). Per operator items held in unit overnight. No items prepped or portioned today. 2. Cookline - grill drawers - cheese (44-45F); tofu (44-45F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - cooked chicken (108-111F - Hot Holding). Per operator holding approximately 45 minutes. Operator immediately moved to oven to reheat.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw salmon on dinner menu and raw fish items on sushi menu. Operator updated menus during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Small shaved ice unit.
Ice buildup in Cookline low boy reach-in freezer.
Main ice machines - In-use ice scoop stored in visibly soiled container between uses. Operator cleaned.
Apr 8, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at ice bath at cook line cooked onions 42-51F, sourkraut 43-55F. Per operator food not prepared or portioned today. Per operator food held out of temperature for less than four hours. Observed ice level low. Operator added more ice.
Cutting board has cut marks and is no longer cleanable. Observed cut marks no longer cleanable at cook line.
Oct 9, 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes 55F. Per operator food not prepared or portioned today. Food held out of temperature for less than four hours. Observed foods held under no temperature control. Operator moved to walk in cooler.
Mar 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed in walk in freezer raw sushi over bread. Operator stored properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in Hot box; lasagna (133F - Hot Holding. Food held in unit less than four hours. Operator moved food to stove to reheat to 165 or higher.
Aug 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Pesticide-emitting strip present in bar area. Operator removed and discarded
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink with hose attached
Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns soiled at bar
Ceiling tile missing. Observed in warehouse washing area, cook line
Food stored on floor. Multiple items stored on floor in walk in freezer. Operator moved to shelf
Mar 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 6 high priority.
6 High priority5 Intermediate2 Basic
Show 13 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Raw salmon packaged using ROP on site thawed in ROP in production walk in cooler. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above cooked pasta in hot line walk in cooler. Operator reorganized
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Seafood salad stored in production walk in cooler date marked 12-28. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Raw salmon packaged using ROP on site thawed in ROP in production walk in cooler. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. right side flip top: cheese (51F); coleslaw (50F); cooked pasta (52F) being held in tall pans placed inside of shallow hotel pan. Operator states items have been in unit for approximately 2 hours. Operator moved to freezer to quick chill
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hot holding cabinet on cook line: cooked turkey (122F - Hot Holding). Operator states item was cooked approximately 1.5 hours ago. Operator reheated to 165F and turned up hot holding cabinet temperature
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big six and provide
Clam/mussel/oyster tags not marked with last date served.
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 packaging raw fish using an ROP method where fish is not frozen before packaging
Handwash sink not accessible for employee use at all times. Hand wash sink in ware washing area blocked by carts. Operator made accessible
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 packaging multiple items using ROP to be held longer than 48 hours. Discussed with operator. Provided 2017 FDA Food Code Adoption. Special Processes information
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
In-use utensil stored in sanitizer between uses. Utensils stored in quat sanitizer on cook line, operator removed and discarded
Aug 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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.