Boynton Diner
500 E Woolbright Rd, Boynton Beach, FL 33435 · Permanent Food Service · License 6010428
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 12 routine inspection4 high priority (1 fixed by the Oct 13 follow-up, 3 fixed on the spot, 4 repeats), 2 intermediate (fixed on the spot, 1 repeat), 1 basic (1 repeat)-27
- Administrative complaint on Oct 12, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score61
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 12, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Sliding door cooler: milk (44°F - Cold Holding); sour cream (48°F - Cold Holding) walk in cooler: meatloaf (47°F - Cold Holding); pot roast (46°F - Cold Holding); chili (45°F - Cold Holding); Cole slaw (47°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to place all products in reach in freezer to quick chill.
Repeat violationAdministrative complaint
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 for shell eggs, butter, corned beef hash, hash browns and cooked potatoes.
Per operator, products out of temperature for approximately 2.25 hours. Operator placed time stamp for remaining 1.75 hours for all products.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed Raw steak and pork over fully cooked eggs at tall stainless reach in cooler, raw ground beef over pasteurized eggs whites at walk in cooler. Operator stored all products properly.
Fixed on the spotRepeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed Hand soap stored over soda syrups at storage rack. Operator stored soap properly.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cooked Corned beef, meatloaf made 10/10 at tall stainless reach in cooler, Cole slaw made 10/10 at walk in cooler no date marks. Operator date marked products.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed rust on can opener blade. Operator removed can opener to be cleaned and sanitized.
Fixed on the spotRepeat violationAdministrative complaint
Basic1
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed at flip top cooler and steam well cutting boards.
Repeat violationAdministrative complaint
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.