HURRICANE DOCKSIDE GRILL
1500 GATEWAY BLVD STE 110, Boynton Beach FL 33426 · 561.877.4562
Last inspected Aug 18, 2026 · 9 visits since November 2023
DEC 24
JAN 25
JUL 25
DEC 25
JUN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken wings (120F-123F - Hot Holding) cooked 30 minutes ago and left in basket on top of fryer. Operator reheated for hot holding to 167F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023070037 | Nov 28, 2023 | Dec 27, 2023 | $200 |
Inspection history
9 visits, newest first
Aug 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 16, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority6 Intermediate2 Basic
Show 11 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp not in commercial packaging over French fries at cook line reach in freezer. Operator stored products properly.
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. walk in cooler: chicken salad (45F - Cold Holding); cooked rice (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for undetermined amount of time. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. walk in cooler: chicken salad (45F - Cold Holding); cooked rice (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for undetermined amount of time. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. At cook line flip top cooler cutting board.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary sanitizer.
No paper towels or mechanical hand drying device provided at handwash sink. At both bar hand wash sinks.
No probe thermometer provided to measure temperature of food products. Not available at time of inspection.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Not available at time of inspection.
No soap provided at handwash sink. At guest restroom.
Accumulation of black/green mold-like substance in the interior of the ice machine in kitchen.
Cutting board has cut marks and is no longer cleanable. At cook line flip top cooler cutting board.
Dec 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate0 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 52F-56F in flip top cooler between fryer and grill. Cook stated chicken came from walk in cooler about 2 hours ago. Cooler was unplugged. Cook moved chicken to another unit and placed ice bags on top. Cook plugged flip top cooler in. At the end of inspection chicken is 46F-48F.
No probe thermometer provided to measure temperature of food products. Probe thermometer doesn't turn on.
No quaternary chemical test kit provided when using sanitizer at three-compartment sink and wiping cloths container.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. PIP unable to answer cold holding questions, reviewed cold holding below 41F. Cook unable to state a cooking temperature for fish.
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.
Jul 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken wings (120F-123F - Hot Holding) cooked 30 minutes ago and left in basket on top of fryer. Operator reheated for hot holding to 167F.
No soap provided at handwash sink at entrance to kitchen. Operator provided.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels in dish area. Operator started a fresh roll.
Employee personal speaker stored in a food preparation area, at cook line. Cook removed.
Tater Tots stored on floor in walk in freezer. Operator placed on a shelf.
Jan 14, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook entering kitchen from outside, where he served food, went to put on gloves at cook line, to start cooking, without washing hands first. Cook went to wash his hands.
Employee switched from working with raw food to ready-to-eat food without washing hands. Cook went from placing raw chicken on the grill, to plating tortillas without washing hands first. Cook went to wash his hands.
No paper towels or mechanical hand drying device provided at handwash sink in dish area.
Floor soiled/has accumulation of debris under beer coolers at bar.
No handwashing sign provided at a hand sink used by food employees in left bathroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The outside of dishmachine, all sides of beer coolers, drain line of the hand sinks at bar and gun line next to hand sink at bar. Beer lines under tap station soiled with mold like substance.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 50ppm at bar. Operator set up fresh solution at 200ppm.
Dec 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Snapper on cook line removed from freezer yesterday 43F.
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. Snapper on cook line removed from freezer yesterday 43F. See stop sale
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour scoop in flour container with handle touching the flour. Cook removed scoop.
Working containers of flour removed from original container not identified by common name in dry storage area. Cook labeled.
Aug 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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. Snapper on cook line and Mahi in walk in cooler, removed from freezer yesterday no longer frozen.
Handwash sink used for dumping beverages, straws and lemon wedges in sink next to entrance to kitchen. Operator removed straws and lemon.
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. Snapper on cook line and Mahi in walk in cooler, removed from freezer yesterday no longer frozen. See stop sale
Plumbing system in disrepair at hand sink to the right at kitchen entrance. Cold water handle freely spinning.
Standing water in bottom of reach-in-cooler across grill.
Feb 7, 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 ▾
Handwash sink not accessible for employee use at all times. Dish area hand sink - rice cooler in front of hand sink - operator removed.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm); operator corrected Sanitizer Bucket (Quaternary 200ppm).
Nov 28, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. After 3 attempts Dishwasher (Chlorine 0ppm); operator contacted technician arrived during inspection recheck Dishwasher (Chlorine 100ppm)
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees working at time of inspection no certified food manager present, certified manager arrived during inspection
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine white plastic flange and Ice scoop bucket.
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.