Coriander
3441 W Woolbright Rd, Boynton Beach, FL 33436 · Permanent Food Service · License 6021197
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...rice in walk in cooler was cooked yesterday 10/6/26 , prep Date marked for 10/10/26 .
How the score was calculated
- Starting score100
- Violations at the Oct 7 complaint inspection4 intermediate (fixed on the spot), 1 basic-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitOct 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...rice in walk in cooler was cooked yesterday 10/6/26 , prep Date marked for 10/10/26 .
Employee properly date marked.
Fixed on the spot
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again...cooked whole chicken, cooked salmon , cooked lamb in reach in freezer .
Employee date marked.
Fixed on the spot
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...per operator ambient cooling portion rice 49°F in walk in cooler .
Took another temperature after 35 minutes rice temperature 49°F , employee removed food to blast chiller to chill fast .
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing....knives in handwashing sink at prep room .
Employee removed.
Fixed on the spot
Basic1
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner....ice bucket top of ice machine, employee inverted.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.