Discovery Village at Boynton Beach
4735 NW 7 Ct, Boynton Beach, FL 33426 · Permanent Food Service · License 6022936
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 29 routine inspection4 high priority (2 fixed on the spot, 2 repeats), 3 intermediate (1 fixed on the spot)-30
- Administrative complaint on Jul 29, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score50
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitAug 6, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- 1st follow-up visitJul 30, 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.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
Dish machine <160°F
More time given
- First visitJul 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Ice bath: diced ham (53°F - Cold Holding); cheese (54°F - Cold Holding); liquid whole eggs (46°F - Cold Holding); sliced tomatoes (53°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator decided to use time control. Advised operator to place time stamps for remaining 3.5 hours. Time control procedure emailed to operator. tall Hoshizaki cooler: liquid egg whites (45°F - Cold Holding); diced ham (44°F - Cold Holding); shrimp (44°F - Cold Holding) ; walk in cooler: grilled chicken (44°F - Cold Holding); egg salad (44°F - Cold Holding); seafood salad (44°F - Cold Holding) - Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to place products in freezer to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
by grill: clarified butter (106°F - Hot Holding); alto sham: beef patties (98°F - Hot Holding) Per operator, out of temperature for approximately 15 minutes. Advised operator to reheat products to 165+F
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw smoked salmon over scallions at tall reach in cooler near cook line. Operator stored products properly.
Fixed on the spotRepeat violationAdministrative complaint
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw ground beef over raw fish at walk in cooler. Operator stored products properly.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Smoked salmon platter not identified as raw animal protein on menu. Operator updated menu during course of inspection.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Not available at time of inspection.
Code 22, Food-contact surfaces clean and sanitized: Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160°F) Unable to determine final rinse temperature due to operator unable to provide internal temperature measuring device.
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.