Chick-Fil-A Boynton Beach Blvd

1560 W Boynton Beach Blvd, Boynton Beach, FL 33436 · Permanent Food Service · License 6019325

Official report

out of 100

Grade B

Safety score 86 of 100

Latest visit: Oct 12, 2026 (4 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 6 other violations

How the score was calculated

Starting score100
Violations at the Oct 12 routine inspection
3 high priority (no follow-up needed), 4 basic (1 repeat)
-14
Safety score86

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct122026

Routine inspection

7 violations found

First visitOct 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.
7 violations found:
- 3 High priority
- 4 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours. Prep area - cooked chicken - cooling started at 6:28am (72-73°F - Cooling) - current time 10am. Reviewed proper cooling. See stop sale. Time/temperature control for safety food cold held at greater than 41°F. Prep area - flip top - cut tomatoes (47°F); cheese (45-46°F). Per operator items held in unit over 4 hours. No items prepped or portioned today. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Prep area - flip top - cut tomatoes (47°F); cheese (45-46°F). Per operator items held in unit over 4 hours. No items prepped or portioned today. See stop sale.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
  Prep area - cooked chicken - cooling started at 6:28am (72-73°F - Cooling) - current time 10am. Reviewed proper cooling. See stop sale.
Basic4
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Sausage reach in
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Reach in coolers at raw chicken station.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Triple sink area.
  Repeat violation
Official report, on the Florida DBPR website

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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.