Bon Zouti Restaurant, LLC
1600 North Federal Highway # 6, Boynton Beach, FL 33435 · Permanent Food Service · License 6021667
What drove the grade
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot, 1 repeat), 3 intermediate (2 repeats), 3 basic (1 repeat)-26
- Safety score74
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 27, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw fish over cooked okra at stainless reach in cooler. Operator stored products properly.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Hose bibb no vacuum breaker present at mop sing in rear alley of restaurant.
Repeat violation
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Stainless steel wipes, rust prevention spray stored over and next to canned food and dried beans at dry storage rack. Operator stored chemicals properly.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: 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.
Cooked and frozen turkey, chicken and pork in chest freezer not date tracked. Educated operator on proper date tracking procedures.
Code 05, Thermometers provided and accurate: Probe thermometer not accurate within plus or minus 2°F.
Calibrated thermometer in simmering pot of spinach: Inspector thermometer:187°F Operator thermometer: 180°F
Repeat violation
Code 11, Employee health: 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.
Bodily fluids procedure emailed to operator.
Repeat violation
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Peanuts and cooking oil stored on floor in back storage area.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Storage rack over triple sink soiled with grease residue.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.