RIVALRIES SPORTS PUB
510 E OCEAN AVE UNIT 101, Boynton Beach FL 33435 · 5613451834
Last inspected May 15, 2026 · 8 visits since November 2023
JAN 24
SEP 24
MAR 25
AUG 25
MAY 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Ready-to-eat, time/temperature control for safety kimchi not consumed/sold within 7 days after opening/preparation. Prepared and date marked 9 days ago. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
May 15, 2026□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 13, 2026Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 2 recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No probe thermometer provided to measure temperature of food products. Not available at time of inspection.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at bar inoperable.
Aug 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate1 Basic
Show 8 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands before putting on a fresh pair of gloves. Cook washed his hands.
Raw animal pork sausage stored over/not properly separated from ready-to-eat shredded beef in cooler across grill. Cook moved sausage to bottom shelf.
Ready-to-eat, time/temperature control for safety kimchi not consumed/sold within 7 days after opening/preparation. Prepared and date marked 9 days ago. See stop sale.
No paper towels or mechanical hand drying device provided at handwash sink on cook line. Cook provided.
No soap provided at handwash sink on cook line. Cook provided.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Curry Sloppy Joe and salsa roja. Operator relabeled, removed from freezer yesterday.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauerkraut in walk in cooler. Chef date marked.
Employee open coke container on cutting board in a food preparation area. Cook removed.
Mar 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Reduced oxygen sword fish not frozen at cook line flip top cooler.
Raw shell eggs stored over grilled onions. In flip top cooler across grill. Cook reversed items.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Reduced oxygen packaged raw Italian sausage in display cooler dated 2.28.25 not discarded after 24 hours. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Reduced oxygen packaged sword fish not frozen at cook line flip top cooler.
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. Reduced oxygen packaged raw Italian sausage in display cooler dated 2.28.25 not discarded after 24 hours. See stop sale
Nov 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee walked into kitchen and started unpacking and storing delivery items, without washing his hands first. Employee washed his hands.
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. Raw chicken, raw pork, raw beef in freezer.
Employee beverage container on a food preparation table next to display cooler. Operator removed.
Jan 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Repackaged raw chicken over raw beef - operator moved chicken to lower shelf.
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. make table - portioned cooked roast beef (45F-46 - Cold Holding) operator states not portioned or prepared today in held in cooler overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table - portioned cooked roast beef (45F-46 - Cold Holding) operator states not portioned or prepared today in held in cooler overnight and more than 4 hours - see stop sale. hot line ice bath - pesto garlic oil (41F-53F - Cold Holding) not portioned or prepared today held above ice under 4 hours - operator moved to cooler.
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. Operator will contact district office - information provided to operator.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can Red Bull at slicer station- operator removed.
Nov 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Handwash sink used for purposes other than handwashing. Bucket stored in hand sink on cook line Removed
Bowl or other container with no handle used to dispense food. Cup as scoop in flour
Insect control device installed over food preparation area. Bug zapper stored on rack with garlic and cookies Removed
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.