Chris Taverna
4774 N Congress Ave, Boynton Beach, FL 33426 · Permanent Food Service · License 6020850
What drove the grade
Administrative complaint
How the score was calculated
- Starting score100
- Administrative complaint on Sep 24, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score88
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
Complaint inspection
- Follow-up visitSep 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
No violations found.
Official report, on the Florida DBPR websiteWhat the inspector cited
01Approved source; food safe and unadulterated ×2
Food obtained from an approved source, in sound condition; shellstock tags kept; parasite destruction for raw or undercooked fish.03Food out of temperature ×3
Cold holding, hot holding, cooking, cooling, reheating, time as a public health control, reduced oxygen packaging.08Food protection and cross-contamination
Separating raw animal foods from each other and from ready-to-eat foods; food protected during preparation, storage and display.22Food-contact surfaces clean and sanitized
Food-contact surfaces of equipment and utensils clean and sanitized.
Earlier inspections 1
B89Routine inspection4 violations, 1 high priority No follow-up needed
- First visitAug 7, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Observed container of detergent connected to sanitizer hose. Operator placed sanitizer hose in chlorine sanitizer bucket. Rechecked, 50ppm.
Fixed on the spotRepeat violation
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
green beans (125°F - Cooling) at 12:00; cooling since 11:45 - 112°F at 12:30 Observed in pans at ambient temperature. At current rate of cooling product will not reach 41°F within 2 hours. Operator placed product in freezer to quick chill.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed employee Rinsing coffee cup in hand wash sink in prep area.
Basic1
Code 21, Wiping cloths and linens: Dry wiping cloth not stored in sanitizing solution between uses.
Observed being stored on cutting board at cook line.
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
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.