Bull Top Taste LLC
4707 N Congress Ave, Boynton Beach, FL 33426 · Permanent Food Service · License 6021009
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 16 routine inspection3 high priority (fixed by the Jul 17 follow-up, 2 repeats), 2 intermediate (1 fixed on the spot), 1 basic-19
- Administrative complaint on Jul 16, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score69
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 visitJul 17, 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
Intermediate1
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
Same.
More time given
- First visitJul 16, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. oxtails with gravy (46°F - Cooling) at 11:48; cooling since 5:30pm on 7/15; cow foot (49-50°F - Cooling) at 11:48; cooling since 5:30pm on 7/15 ; curry goat (56-60°F - Cooling) at 11:48; cooling since 5:30pm on 7/15; jerk chicken (63°F - Cooling) at 11:48; cooling since 5:30pm on 7/15 Observed in covered pans in tall stainless reach in cooler in kitchen. At current rate of cooling product did not reach 41°F within 6 hours. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On top of oven: jerk chicken (121°F - hot holding) ; on ledge of steam table: plantains (108°F - Hot Holding); white yams (107°F - Hot Holding) Per operator, out of temperature for approximately 20 minutes. Advised operator to return all products to oven/stove to reheat to 165+F.
Repeat violationAdministrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
oxtails with gravy (46°F - Cooling) at 11:48; cooling since 5:30pm on 7/15; cow foot (49-50°F - Cooling) at 11:48; cooling since 5:30pm on 7/15 ; curry goat (56-60°F - Cooling) at 11:48; cooling since 5:30pm on 7/15; jerk chicken (63°F - Cooling) at 11:48; cooling since 5:30pm on 7/15 Observed in covered pans in tall stainless reach in cooler in kitchen. At current rate of cooling product did not reach 41°F within 6 hours. See stop sale.
Repeat violationAdministrative complaint
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
flip top cooler: sliced cabbage (51°F - Cooling) at 11:43; cooling since 11:00 - 51°F at 12:14 At current rate of cooling product will not reach 41°F within 4 hours. Operator placed ice bags on product.
Fixed on the spot
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Basic1
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
Lid broken on container of beans and sugar
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.
- Stop sale
- An order that the food can’t be sold or served.