Danny's Pizza Kitchen
3501 W Boynton Beach Blvd, Boynton Beach, FL 33436 · Permanent Food Service · License 6020622
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse....
How the score was calculated
- Starting score100
- Violations at the Jul 28 routine inspection7 high priority (2 fixed by the Jul 29 follow-up, 5 fixed on the spot), 8 intermediate (5 fixed on the spot), 2 basic; intermediate violations cost 18 at most-41
- Safety score59
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 29, 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 visitJul 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse....
Time/temperature control for safety food cold held at greater than 41°F... fresh garlic in oil 80°F at kitchen. Food not prepped or portioned today food being held more than 4 hours . ... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours...pizza sauce 46°F in walk in cooler stack pan one of another at walk in cooler . Per opera and date food was prepped yesterday.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F...
fresh garlic in oil 80°F at kitchen. Food not prepped or portioned today food being held more than 4 hours . Stop sale issue . Operator discarded food .
Fixed on the spot
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours...pizza sauce 46°F in walk in cooler stack pan one of another at walk in cooler .
Per opera and date food was prepped yesterday. Stop sale issue . Operator discarded food.
Fixed on the spot
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking..pizza at display case at front line being held less than 4 hours .
Employee time marked.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container in eggplant.
Employee removed paper towel
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Metal stem-type thermometer soiled.
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....chlorine 00 Ppm
Fixed on the spot
Intermediate8
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....eggplant was cooked 3 days ago in reach in cooler and walk in cooler .
Employee date marked.
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...Chlorine
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade .
Employee cleaned .
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times...blocked by rack at pizza station.
Operator removed rack
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink...all handwashing sink .
Employee provided.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled...degreaser spray bottle .
Operator labeled .
Fixed on the spot
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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.
Basic2
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name...multiple sauce, oil , dressing bottles .
Operator labeled
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
- 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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.