Burger King #3397
1521 W Boynton Beach Blvd Sui, Boynton Beach, FL 33436 · Permanent Food Service · License 6005937
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitLicensing inspection
- First visitNov 2, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse...Time/temperature control for safety food cold held at greater than 41°F....chocolate milk 47°F, white milk 46°F in reach in cooler at front line .
Food not prepped or portioned today , food being held less than 4 hours.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F....chocolate milk 47°F , white milk 46°F in reach in cooler at front line .
Food not prepped or portioned today , food being held less than 4 hours. Stop sale issued. Manager discarded food .
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found...one live fly , flying around kitchen , employee killed.
Fixed on the spot
Presence of insects, rodents, or other pests...one live moth flying landing next to mop sink by ice machine.
Manager killed.
Fixed on the spot
Basic2
Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container...employee open drink cup at prep station.
Manager discarded.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust...heavy mold like substance buildup ice machine pipe on floor .
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.