IRON CHEF LLC
2310 SE 2ND ST UNIT 5, Boynton Beach FL 33435 · 561-877-6905
Last inspected Mar 24, 2026 · 8 visits since May 2024
MAY 24
OCT 24
MAY 25
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef stew (116F-128F - Hot Holding) in steam table, steam table set on low. Stew was cooked 2 hours ago. Operation reheated stew to 171F and adjusted steam table to Medium.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Operator added more quaternary sanitizer, rechecked 400ppm.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw pork over fully cooked gyro meat at reach in freezer, both products not in commercial packaging. Operator stored products properly.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Picklez (cut cabbage) no date mark. Operator unable to determine production date. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. American cheese (47F - Cold Holding) Observed overstocked above rim of food storage pan at flip top cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator placed in lower portion of cooler.
Show the remaining 2 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Picklez (cut cabbage) no date mark. Operator unable to determine production date. See stop sale.
Food stored on floor. Cooking oil stored on floor in kitchen.
Jan 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Establishment is using Victoria Bay Sanitizer to wash dishes. Operator set up fresh sanitizer solution with chlorine 100ppm.
Stop Sale issued due to food not being in a wholesome, sound condition. Cooked turkey date marked 11.1.25, cooked chicken wings date marked 10.20.25 and cooked pork date marked 11.8.25.in 2 door reach in cooler in kitchen. See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef stew (116F-128F - Hot Holding) in steam table, steam table set on low. Stew was cooked 2 hours ago. Operation reheated stew to 171F and adjusted steam table to Medium.
No probe thermometer provided to measure temperature of food products. Provided DBPR Manual thermometer.
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. 1 employee hired more than 60 days ago.
May 29, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink not accessible for employee use at all times. Handwashing sink left of cook line blocked by steam table. Operator shifted steam table.
Dec 27, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Manager or person in charge lacking proof of food manager certification. Mariala Verna, manager.
No chemical chlorine test kit provided when using sanitizer at three-compartment sink and wiping cloths container.
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.
Oct 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Container of medicine improperly stored on shelf with dry goods and seasoning. Operator removed.
Nonfood-grade containers used for pork storage in direct contact with pork, in reach in freezer. Operator removed bag.
Manager or person in charge lacking proof of food manager certification. Mariala Verna, manager.
No chemical chlorine test kit provided when using sanitizer at three-compartment sink and wiping cloths container.
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.
In-use tongs stored on oven door handle between uses. Cook removed.
May 30, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit. Advised Operator to acquire chlorine test kit.
No handwashing sign provided at a hand sink used by food employees. Advised Operator to provide hand washing signs at all hand wash sinks,
May 28, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 6 recorded.
0 High priority4 Intermediate2 Basic
Show 6 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit. Advised Operator to acquire chlorine test kit.
No paper towels or mechanical hand drying device provided at handwash sink. Advised Operator to provide paper towels at all hand wash sinks.
No probe thermometer provided to measure temperature of food products. Advised Operator to acquire probe thermometer.
No soap provided at handwash sink. Advised Operator to provide soap at all hand wash sinks.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. At kitchen; ceiling tiles porous, absorbent and not easily cleanable. Advised Operator to replace/paint ceiling tiles.
No handwashing sign provided at a hand sink used by food employees. Advised Operator to provide hand washing signs at all hand wash sinks,
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.