NICHOLSON MUIR MEATS
480 E OCEAN AVE, Boynton Beach FL 33435 · 646.510.4579
Last inspected Mar 27, 2026 · 10 visits since November 2023
JAN 24
SEP 24
MAR 25
DEC 25
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license expired 12.1.25.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Mar 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 18, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 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. Glassware Dishwasher (Chlorine 0ppm)
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator offers raw cured salmon. Proof of parasite destruction not available. Per operator, cured salmon only offered as a feature item and not on regular menu. Per operator, no longer will offer the cured salmon.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 50ppm) Operator dumped sink and placed new quaternary sanitizer, rechecked 400ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over sauces, raw steak over cooked polenta at low boy reach in cooler. Raw pork and raw scallop not in commercial packaging over soy beans at reach in freezer. Operator stored all products properly.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary sanitizer.
Dec 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license 12.1.25. License renewed during inspection.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm. Operator set up fresh solution at 200ppm.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken, pork and beef stored in same container in reach in cooler outside. All items individually wrapped. Operator separated all meats.
Handwash sink used for purposes other than handwashing. Dishes stored in Hand sink in kitchen. Operator removed dishes.
Ice scoop handle in contact with ice at front counter. Operator removed.
May 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license expired 12.1.25.
Raw beef stored over/not properly separated from ready-to-eat oranges in display cooler. Operator removed oranges.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna and steak tartar, sliced blue fin tuna and carpaccio Served raw, not identified on menu.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Nov 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salmon and snapper in refrigerator vacuum packaged on site.
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. See stop sale. Salmon and snapper in refrigerator vacuum packaged on site.
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. Tuna removed from freezer yesterday.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. No process waiver for vacuum packing fish. Salmon and snapper.
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. Tuna removed from freezer yesterday.
Jan 16, 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 4 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. outside 4 door reach in cooler - beef trimmings (49F - Cold Holding); meat sauce (51F - Cold Holding) operator states not portioned or prepared today and held over 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. outside 4 door reach in cooler - beef trimmings (49F - Cold Holding); meat sauce (51F - Cold Holding) operator states not portioned or prepared today and held over 4 hours - see stop sale.
Handwash sink not accessible for employee use at all times. Hot line and outside cooler area hand sinks blocked - operator removed pans and towels.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Operator moved pots to shelf and inverted.
Jan 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 17, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked beans in bottom reach in cooler Removed
Spray hose at dish sink lower than flood rim of sink.
Stop Sale issued due to adulteration of food product. Ice used for consumption storing alcohol bottle. Removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. On site ROP and dry aging
Time/temperature control for safety food thawed in an improper manner. Tuna thawing in standing water Water turned on
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.