PAM PI BON
818 FEDERAL HWY, Boynton Beach FL 33435
Last inspected Feb 19, 2025 · 4 visits since November 2023
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
4 inspections within 35 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license 12.1.24.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2019017990 | Apr 4, 2019 | Aug 7, 2019 | $300 |
| 2--2016036468 | Jul 30, 2016 | Oct 11, 2016 | $300 |
Inspection history
4 visits, newest first
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
Operating with an expired Division of Hotels and Restaurants license 12.1.24.
Handwash sink not accessible for employee use at all times. Plastic pan in sink. Operator removed.
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. 9.4.25
Spray bottle containing degreasernot labeled. Operator labeled.
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Turkey cooked yesterday (56F-60F - Cooling) in reach in cooler in kitchen over night. In a big covered bus bin. 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. Turkey cooked yesterday (56F-60F - Cooling) in reach in cooler in kitchen over night. In a big covered bus bin.
Nonfood-grade to go bags used in direct contact with spinach in chest freezer. Operator removed from bag.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Pork 90F-98F, in triple sink. Operator stated she washed the meat with hot water 30 minutes ago. Operator started cooking the meat immediately.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked plantains (117F-124F - Hot Holding) on top of steam table operator stated plantains were cooked about 1 hour ago. Plantains are being reheated above 165F.
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.
Open dumpster lid.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked plantain (120F - Hot Holding) in steam table. In unit less than four hours. Reheated 165f.
Time/temperature control for safety food thawed in an improper manner. Vegetables at room temperature
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked vegetables (50F - Cooling) in reach in cooler. Not prepped or portioned. In large plastic covered container overnight. Food did not reach 41F within 6 hours.
Nonfood-grade containers used for food storage - direct contact with food. Grocery bag storing frozen meat
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 41 degrees Fahrenheit within 6 hours. cooked vegetables (50F - Cooling) in reach in cooler. Not prepped or portioned. In large plastic covered container overnight. Food did not reach 41F within 6 hours.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
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.