Cluck N Smash
1880 N Congress Ave Unit 108, Boynton Beach, FL 33426 · Permanent Food Service · License 6022934
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Jul 8 routine inspection4 high priority (no follow-up needed), 3 intermediate (2 fixed on the spot, 1 repeat)-20
- Safety score80
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 visitJul 8, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. Tomato paste dented to seam of can.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
walk in cooler: cooked lamb (63°F - Cooling) at 11:10; cooling since 4pm on 7/7. Observed in deep covered container. Educated operator on proper cooling methods. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
yogurt sauce (63°F - Cold Holding) Observed in portion cups stocked above fill line of pan at reach in cooler at customer make table area. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to place in lower portion of cooler.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
walk in cooler: cooked lamb (63°F - Cooling) at 11:10; cooling since 4pm on 7/7. Observed in deep covered container. Educated operator on proper cooling methods. See stop sale.
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade soiled with food debris. Operator cleaned and sanitized can opener blade.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Degreaser spray bottle not labeled at triple sink.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.