NYPD IV
4895 WINDWARD PASSAGE DR BAY #1, Boynton Beach FL 33436 · 561.737.1616
Last inspected Mar 16, 2026 · 11 visits since August 2023
JAN 24
AUG 24
FEB 25
JUL 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. chicken wings cooked at 11:00 (2:30) (73F - Cooling). See Stop Sale
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $2,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025058334 | Jul 16, 2025 | Sep 4, 2025 | $200 |
| 2--2022003793 | Dec 14, 2021 | Feb 14, 2022 | $400 |
| 2--2020055831 | Oct 5, 2020 | Jan 13, 2021 | $200 |
| 2--2016042949 | Sep 8, 2016 | Oct 20, 2016 | $800 |
| 2--2016027185 | Jun 3, 2016 | Jul 8, 2016 | $400 |
| 2--2016019177 | Apr 5, 2016 | May 4, 2016 | $200 |
Inspection history
11 visits, newest first
Mar 16, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority1 Intermediate7 Basic
Show 9 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. Observed Dishwasher (Chlorine 0ppm)
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ James Lorello 12/19/25
Buildup of food debris/soil residue on equipment door handles. Observed at walk in cooler door handle a buildup of food debris and soil residue.
Cutting board has cut marks and is no longer cleanable at cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee's drink stored on cutting board at cook line. Operator removed.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed exposed insulation at tall reach in refrigerator at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease and food debris at cook line.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelving in walk with cooler with rust that has pittted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall with grease and food debris near end of cook line.
Sep 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable at cook line.
Jul 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler #2; butter (43-51F); cheese (48F). Per operator food not prepared or portioned today. Food held in unit less than four hours. Observed butter and cheese stored past the fill line. Operator placed cheese back in bison refrigerator and butter out of temperature into another cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed meatballs 121-129F. Per operator food held in unit lesss than four hours. Observed not enough water in unit. Operator placed meatballs back onto stove to reheat to 165F or higher.
Toxic substance/chemical improperly stored. Observed chemical oil spray for deli slicer stored over prep table.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk in cooler cooked chicken wings not date marked. Per operator food was made 7/15/25 at 10AM. Operator labeled 7/15/25.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cutting board has cut marks and is no longer cleanable at cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed manager's drink on prep table. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed manager's phone and drink stored on cutting board. Operator removed.
Food storage container/container lid cracked or broken. Observed at ware washing area, cracked containers stored.
Water leaking from pipe at pipes at back of restaurant.
Feb 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate4 Basic
Show 13 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. Observed employee wash hands and then proceeded to dry hands on soiled towel. Advised employee to wash hands.
Raw animal food stored over/not properly separated from ready-to-eat food. #1 Observed in walk in cooler raw veal stored next to cooked noodles. Operator stored properly. #2 Observed in bisco refrigeration raw veal stored over cooked sausages. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at bison refrigeration butter (52F - Cold Holding). Per operator food not prepared or portioned today. Food held out of temperature for less than 4 hours. Operator opts to discard.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator time marked 11:30-3:30
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener heavily soiled. Operator cleaned during time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Operator provided paper towels.
No soap provided at handwash sink. Operator provided soap.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk in cooler cooked chicken wings not date marked. Operator date marked 2/9/25.
Buildup of food debris/soil residue on equipment door handles. Observed at bison refrigeration door handle soiled with residue.
Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards at cookline.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed at pizza station cooler employee Gatorade bottle stored on prep table. Operator stored properly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. #1 Observed at cookline hood filters heavily soiled with food debris and grease. #2 Observed at cookline soiled gaskets.
Aug 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable. Observed on cook line
Aug 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 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. Dish machine tested at 0ppm chlorine. Operator called for service, instructed operator to set up triple sink for manual sanitization
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener heavily soiled. Operator moved to ware washing area
Buildup of food debris/soil residue on equipment door handles.
Cutting board has cut marks and is no longer cleanable. Observed on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets, area around gaskets at cook line flip top soiled. Walk in cooler shelving soiled
Reach-in cooler interior/shelves have accumulation of soil residues.
Wall soiled with accumulated grease, food debris, and/or dust. In prep area
Jan 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 23, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority5 Intermediate1 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. chicken wings cooked at 11:00 (2:30) (73F - Cooling). See Stop Sale
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Establishment holds pizza on TPHC. Pizzas time marked for 11:00 am. Observed at 3:15 pm. See stop sale.
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 provided
Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. Total lack of hot water for entire establishment
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quat test kit provided for chlorine sanitizer
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator. Items time marked
Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 80F at hand wash sink. Total lack of hot water for entire establishment.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line flip top coolers
Jan 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 6 high priority.
6 High priority7 Intermediate4 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. chicken wings cooked at 11:00 (2:30) (73F - Cooling). See Stop Sale
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. chicken wings cooked at 11:00 (2:30) (73F - Cooling). See stop sale.
Metal stem-type thermometer soiled.
Pesticide-emitting strip present in food prep area. Observed throughout kitchen area, operator removed and discarded
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Establishment holds pizza on TPHC. Pizzas time marked for 11:00 am. Observed at 3:15 pm.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Establishment holds pizza on TPHC. Pizzas time marked for 11:00 am. Observed at 3:15 pm. See stop sale.
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 provided
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Operator cleaned and sanitized
Handwash sink not accessible for employee use at all times. Sanitizer bucket stored hand wash sink at pizza line. Operator removed
Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. Total lack of hot water for entire establishment
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quat test kit provided for chlorine sanitizer
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator. Items time marked
Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 80F at hand wash sink. Total lack of hot water for entire establishment.
Floor soiled/has accumulation of debris. Observed under cook line equipment
Food stored on floor. Pot of cooked marinara sauce stored on floor in kitchen
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line flip top coolers
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested at 0ppm chlorine. Operator remade sanitizer bucket and retested at 100ppm
Aug 31, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized...00 ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...shredded cheese 46°, sausage 44°, ham 48° in reach in cooler and pizza sauce on the counter at pizza station being held less than four hours. Employee moved to walk in freezer.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking... pizzas at pizza station being held less than 4 hours. Employee time marked.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths....chlorine test kit for Dishmachine.
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.