Boynton Pizza
1455 W Boynton Beach Blvd, Boynton Beach, FL 33426 · Permanent Food Service · License 6001023
What drove the grade
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
How the score was calculated
- Starting score100
- Violations at the Aug 6 routine inspection6 high priority (3 fixed by the Aug 14 follow-up, 3 fixed on the spot, 2 repeats), 4 intermediate (2 fixed on the spot, 2 repeats), 2 basic-36
- Safety score64
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Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Same.
More time given
- First visitAug 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. 2 cans pineapple chunks dented to seam of can.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
garlic oil (52°F - Cold Holding) - Observed double panned at flip top cooler. ; pizza sauce ingredients added (55°F - Cold Holding) Per operator, left out at ambient temperature for approximately 30 minutes. Per operator, not prepared or portioned today. Advised operator to place products in freezer to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
marinara (114°F - Hot Holding) Observed at steam table. Per operator, out of temperature for approximately 30 minutes. Operator reheated to 170°F.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw beef over mozzarella sticks at reach in freezer, both products removed from commercial packaging.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Bread rolls stored in thank you to go bags at walk in cooler, pizza crust stored in garbage bags at reach in cooler. Operator stored all products properly.
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 100ppm chlorine sanitizer.
Fixed on the spot
Intermediate4
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.
Lasagna made 8/4 no date mark.
Fixed on the spotRepeat violation
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Not available at time of inspection. Time control procedure emailed to operator.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade soiled with food debris. Cutting boards soiled with black mold like substance.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Degreaser not labeled by triple sink. Operator labeled degreaser.
Fixed on the spotRepeat violation
Basic2
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Flip top cooler cutting boards.
Code 29, Plumbing and backflow prevention: Plumbing system improperly installed or repaired.
Air conditioner condenser drain hose draining into sanitizer sink at triple sink.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.