MURPHY'S GRILL
8240 FL 7 STE 100, Boynton Beach FL 33472 · 352-552-0931
Last inspected Mar 20, 2026 · 7 visits since October 2024
OCT 24
FEB 25
AUG 25
MAR 26
≈ ERRATIC
4 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed approximately 3 live roaches inside two drawer flat grill cooler, in kitchen, at cook line. No TCS foods stored inside cooler. Operator killed roaches and sanitized area during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $700
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026036774 | Mar 19, 2026 | Jun 25, 2026 | $200 |
| 2--2025070335 | Aug 27, 2025 | May 5, 2026 | $500 |
Inspection history
7 visits, newest first
Mar 20, 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
Cutting board has cut marks and is no longer cleanable. Observed cutting board, in front of steam table, with deep groove marks.
Mar 19, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority5 Intermediate3 Basic
Show 10 findings ▾
Roach activity present as evidenced by live roaches found. Observed approximately 3 live roaches inside two drawer flat grill cooler, in kitchen, at cook line. No TCS foods stored inside cooler. Operator killed roaches and sanitized area during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (49F - Cold Holding); raw salmon (50F - Cold Holding) inside walk in cooler. Per operator, foods not prepped or portioned today. Cooler door left open, foods out of temperature for approximately three hours. Operator closed cooler door to quick chill foods.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed one soda gun nozzle, at bar, soiled with food debris.
Manager or person in charge lacking proof of food manager certification.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle, containing all purpose cleaner, stored at bar.
Bowl or other container with no handle used to dispense food. Observed plastic condiment cup stored inside cheese sauce, at cook line. Operator removed.
Cutting board has cut marks and is no longer cleanable. Observed cutting board, in front of steam table, with deep groove marks.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on handle of soiled oven door, at cook line.
Aug 27, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled sanitizer bucket and after without washing hands employee handled knife to cut meat, discussed with employee who washed hands.
Floor area(s) covered with standing water. In kitchen puddles of standing after under water filter in front of walk in cooler and in front of reach in coolers at cook line, discussed with operator to clean and sanitize areas.
Water leaking from pipe and/or faucet/handle. In kitchen under three compartment sink drain pipe leaking on to floor. In kitchen water filter leaking onto floor. Discussed with operator to repair leaks.
Aug 26, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 7 high priority.
7 High priority4 Intermediate3 Basic
Show 14 findings ▾
Container of medicine improperly stored. In kitchen bottle of medication stored above flip top cooler, discussed with operator who removed medication.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In kitchen buffalo sauce with butter (82F - Cooling) at 2:20 since 11:00, at this rate of cooling product did not reach 70F within 2 hours see stop sale
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled sanitizer bucket and after without washing hands employee handled knife to cut meat, discussed with employee who washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shrimp stored above bread, discussed with operator who corrected storage of products.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In kitchen buffalo sauce with butter (82F - Cooling) at 2:20 since 11:00, at this rate of cooling product did not reach 70F within 2 hours see stop sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler coleslaw (47F - Cold Holding); egg roll filling (48F - Cold Holding); cooked rice (48F - Cold Holding); cooked broccoli (47F - Cold Holding); cooked peas (47F - Cold Holding); beer cheese (50F - Cold Holding); shredded cheese (48F - Cold Holding); mashed potatoes (48F - Cold Holding); raw shrimp (50F - Cold Holding) per operator products not portioned or prepared today and held in unit overnight see stop sale. In flip top cooler across from cook line sliced tomatoes (53F - Cold Holding); mozzarella cheese (52F - Cold Holding); cooked sausage (53F - Cold Holding); cooked pulled pork (51F - Cold Holding) per operator products not portioned or prepared today and held in unit overnight see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler coleslaw (47F - Cold Holding); egg roll filling (48F - Cold Holding); cooked rice (48F - Cold Holding); cooked broccoli (47F - Cold Holding); cooked peas (47F - Cold Holding); beer cheese (50F - Cold Holding); shredded cheese (48F - Cold Holding); mashed potatoes (48F - Cold Holding); raw shrimp (50F - Cold Holding) per operator products not portioned or prepared today and held in unit overnight see stop sale. In flip top cooler across from cook line sliced tomatoes (53F - Cold Holding); mozzarella cheese (52F - Cold Holding); cooked sausage (53F - Cold Holding); cooked pulled pork (51F - Cold Holding) per operator products not portioned or prepared today and held in unit overnight see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line on flat top Stove cooked onions (88F - Hot Holding) per operator product cooked approximately 2.5 hours ago and hot held until served, discussed with operator who reheated product to 165F+.
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 with operator and emailed big 6 poster to operator.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Reviewed with operator and provided clean up poster via email.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler plastic wrapped bin of cut tomatoes (46F - Cooling) at 2:05 since 10:30 to 46F at 2:25, at this rate of cooling product will not reach 41F within 4 hours discussed with operator who moved product to reach in freezer to rapid chill.
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. Discussed with operator who was unable to provide proof of training.
Floor area(s) covered with standing water. In kitchen puddles of standing after under water filter in front of walk in cooler and in front of reach in coolers at cook line, discussed with operator to clean and sanitize areas.
Water leaking from pipe and/or faucet/handle. In kitchen under three compartment sink drain pipe leaking on to floor. In kitchen water filter leaking onto floor. Discussed with operator to repair leaks.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) discussed with operator who corrected to Sanitizer Bucket (Quaternary 200ppm)
Feb 21, 2025Call Back - Admin. 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pulled pork (60F - Cold Holding); sausage (60F - Cold Holding); sliced tomatoes (60F - Cold Holding); cheese (60F - Cold Holding); cooler on top of prep table at cook line. Not prepped or portioned today. In unit less than four hours. Removed and placed in cooler to cool down
Handwash sink not accessible for employee use at all times. Bread rack blocking hand sink at cook line Stainless steal buckets in hand sink at cook line
Working containers of food removed from original container not identified by common name. Sugar Flour
Feb 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pulled pork (60F - Cold Holding); sausage (60F - Cold Holding); sliced tomatoes (60F - Cold Holding); cheese (60F - Cold Holding); cooler on top of prep table at cook line. Not prepped or portioned today. In unit less than four hours. Removed and placed in cooler to cool down
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shepard pie (122F - Hot Holding); mashed potatoes (109F - Hot Holding); rice (74F - Hot Holding); soup (98F - Hot Holding); cheese (64F - Hot Holding); cooked mushroom (78F - Hot Holding); soup (113F - Hot Holding); butter sauce (90F - Hot Holding); curry sauce (90F - Hot Holding) in steam table. in unit less than four hours. Advised chef to reheat to 165F. Two steam Tables not working properly per chef. burgers (113F - Hot Holding); cooked mushrooms (70F - Hot Holding); cooked onions (70F - Hot Holding) on stove top. Out less than four hours. Advised chef to reheat to 165F.
Handwash sink not accessible for employee use at all times. Bread rack blocking hand sink at cook line Stainless steal buckets in hand sink at cook line
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. Salmon walk In Cooler
Water leaking from pipe and/or faucet/handle. Under hand sink
Working containers of food removed from original container not identified by common name. Sugar Flour
Oct 15, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. So sinks missing.
No soap provided at handwash sink. So sinks missing.
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.