Chez Elda Take Out Restaurant
544 Gateway 4, Boynton Beach, FL 33435 · Permanent Food Service · License 6021144
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 12 routine inspection5 high priority (4 no follow-up needed, 1 fixed on the spot), 3 intermediate (2 fixed on the spot), 2 basic-24
- Safety score76
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 visitAug 12, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Shell eggs not stored at an ambient air temperature of 45°F or less. raw shell eggs (53°F - Cold Holding) Observed in single door cooler in kitchen. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Time/temperature control for safety food cold held at greater than 41°F. butter (51°F - Cold Holding) Observed in single door cooler in kitchen. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Food stored in a container that previously held a toxic substance.
See stop sale. Cooked pork stored in chemical bucket, cooked chicken stored in home depot bucket.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
butter (51°F - Cold Holding) Observed in single door cooler in kitchen. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Shell eggs not stored at an ambient air temperature of 45°F or less.
raw shell eggs (53°F - Cold Holding) Observed in single door cooler in kitchen. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm) Operator added more chlorine, 100ppm.
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
cooked spinach (86°F - Cooling) at 9:07; cooling since 8:52 - 84°F at 9:30 Observed in deep covered container at reach in freezer. At current rate of cooling product will not reach 70°F within 2 hours. Advised operator to cool in shallow uncovered containers.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
By front register and employee restroom.
Fixed on the spot
No soap provided at handwash sink.
In kitchen.
Fixed on the spot
Basic2
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Hand wash sink leaking onto floor from drain pipe by front register.
Standing water in bottom of reach-in-cooler.
2 door reach in cooler leaking water from condenser fan onto containers of food.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.