Bud's Chicken & Seafood
8801 Boynton Beach Blvd, Boynton Beach, FL 33472 · Permanent Food Service · License 6023287
What drove the grade
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 6-hour limit... observed at 4:54 pm coleslaw time 10:34 am in cold hold table .
How the score was calculated
- Starting score100
- Violations at the Sep 21 routine inspection1 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 1 basic-8
- Safety score92
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 visitSep 21, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 6-hour limit... observed at 4:54 pm coleslaw time 10:34 am in cold hold table .
Per manager food being held less than 6 hours , forgot to change time label. Employee properly time marked.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing...some evidence in handwashing sink at prep line .
Employee cleaned.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink at prep line .
Employee provided
Fixed on the spot
Basic1
Code 08, Food protection and cross-contamination: Food stored on floor...shrimp boxes in walk in freezer .
Employee properly stored.
Fixed on the spot
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.