MORNING LINE ENTERPRISES INC
8898 LYONS RD, Boynton Beach FL 33437 · 561.731.3890
Last inspected Feb 3, 2026 · 6 visits since October 2023
FEB 24
SEP 24
FEB 25
OCT 25
FEB 26
— STEADY
5 inspections within 29 points of each other. Whatever this kitchen does, it does consistently.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cooked tamales date marked 9-15 in walk in cooler. See stop sale.
★ 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--2025026755 | Feb 7, 2025 | Apr 17, 2025 | $200 |
Inspection history
6 visits, newest first
Feb 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed soup 129F hot holding stored on table under no temperature control. Per operator food was held out of temperature less than four hours. Operator moved to hot holding unit to reheat to 165F or higher. Observed cooked beef 95-117F hot holding in steam table. Observed not enough water in steam table. Operator added more water.
No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at handwashing sink in kitchen next to walk in cooler.
Oct 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler cooked pork 45F, cooked rice 45F. Per operator food was prepared yesterday. Observed cooling covered. Observed cooling overnight. 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. Observed in walk in cooler cooked pork 45F, cooked rice 45F. Per operator food was prepared yesterday. Observed cooling covered. Observed cooling overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 6 drawer unit below grill; cheese (55F);. Per op food held in unit less than four hours. Per operator food not prepared or portioned today. Operator moved cheese to quick chill in walk in cooler.
Stored food not covered. Observed in reach in freezer pre cooked chicken tenders not covered. Operator covered.
Feb 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 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. Observed at 6 drawer under grill cheese (52F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at 6 drawer under grill cheese (52F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit more than 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at table near hot holding unit beans (100F - Hot Holding); soup (127F - Hot Holding). Food held of unit less than 2 hours. Observed food hot holding on prep table under no temperature control. Operator moved food back to stove to reheat to 165F or higher.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled at cook line.
Stored food not covered. Observed in reach in freezer multiple items not covered.
Sep 23, 2024Inspection 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 5 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cooked tamales date marked 9-15 in walk in cooler. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked rice (120F - Hot Holding); cooked beans (117F - Hot Holding) being held at room temperature for less than 1 hour. Operator moved to steamer and reheated to 165F and stored in steamer
Handwash sink used for purposes other than handwashing. Hand wash sink used to dump wiping cloth solution. Discussed with operator
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at fire extinguisher outside of walk in cooler
Feb 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Nonfood-grade bags used in direct contact with food. Cooked beef stored in direct contact with plastic handle to go bags, operator moved to food grade containers
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on top of bagged chips. Operator removed
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed in dry storage room
Oct 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above cooked chicken tacos in drawers under grill unit. Operator reorganized
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw beef in walk in cooler. Operator reorganized
Handwash sink used for purposes other than handwashing. Hand wash sink in prep area used for rinsing wiping cloth. Discussed with operator
No probe thermometer provided to measure temperature of food products. Probe thermometer or functional
Food stored on floor. Case of raw chicken for prep stores on floor in prep area. Operator moved to table
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer tested at 0ppm chlorine. Operator remade sanitizer and retested at 100ppm
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.