Cinemark Boynton Beach 14
1151 N Congress Avenue, Boynton Beach, FL 33426 · Permanent Food Service · License 6019673
What drove the grade
Live, small flying insects found approximately 6-7 buzzing around at bar.
How the score was calculated
- Starting score100
- Violations at the Oct 5 complaint inspection3 high priority (2 fixed by the Oct 13 follow-up, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 2 basic-16
- Extension granted on Oct 6, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsComplaint inspection
- 2nd follow-up visitOct 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
More time given
Basic1
Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
More time given
- 1st follow-up visitOct 6, 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.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Same.
More time given
Intermediate1
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Same.
More time given
Basic1
Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
Same.
More time given
- First visitOct 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
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. Bar Dishwasher (Chlorine 0ppm)
Code 35, Insects, rodents, pests and animals: Live, small flying insects found approximately 6-7 buzzing around at bar.
Advised operator to kill and remove flying insects.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed Hand soap stored over food service gloves at storage rack near triple sink. Operator stored all products properly.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Portioned cheese sauce at walk in cooler prepped more than 24 hours ago no date mark. Operator dated cheese sauce.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
For chlorine sanitizer at bar dish machine.
Basic2
Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. kitchen Dishwasher (Chlorine - Not Set Up) Per operator, kitchen dish machine is inoperable and not used for sanitation of food contact surfaces.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed Employee food over bacon for customers at walk in cooler.
Fixed on the spot
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.