Byrds Hot Chicken
1313 W Boynton Beach Blvd Ste 4-5, Boynton Beach, FL 33426 · Permanent Food Service · License 6021987
What drove the grade
Operating with an expired Division of Hotels and Restaurants license.
How the score was calculated
- Starting score100
- Violations at the Oct 29 routine inspection3 high priority (1 fixed on the spot, 1 repeat), 7 basic-24
- Administrative complaint on Oct 29, now extension grantedCounts in full until a follow-up finds the problems fixed-20
- Safety score56
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Routine inspection
- Follow-up visitOct 30, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Same.
More time given
Basic3
Code 32, Restrooms: Bathroom facility in disrepair.
Same.
More time given
Toilet/urinal not flushing/functioning properly.
Same.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Same.
More time given
- First visitOct 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Arctic Air cooler left hand side: butter (52°F - Cold Holding); sliced cabbage (52°F - Cold Holding); macaroni and cheese (50°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to move products to another operable cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Winco steam table: cheese sauce (116°F - Hot Holding) Per operator, out of temperature for approximately 2 hours. Operator turned up steam table to high setting.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
License expired 12/1/25
Repeat violationAdministrative complaint
Basic7
Code 08, Food protection and cross-contamination: Stored food not covered.
Ice cream not covered at chest freezer. Advised operator to cover ice cream.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
At flip top cooler cutting boards in main kitchen area.
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Sanitizer Bucket (Quaternary 50ppm) Operator added more quaternary sanitizer, 400ppm.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Accumulation of food residues inside flip top cooler by range oven.
Code 32, Restrooms: Bathroom facility in disrepair.
Men's restroom door does not close properly.
Toilet/urinal not flushing/functioning properly.
Urinal not flushing.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Accumulation of food debris and grease Under cook line equipment.
Earlier inspections 1
Follow-up to an earlier complaint inspectionFirst visit not on file · 1 follow-up visit Complaint after follow-up
- Follow-up visitAug 6, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Same.
At the first visitRepeat violationAdministrative complaint
License expired 12/1/2025.
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.