Driftwood

2005 S Federal Hwy, Boynton Beach, FL 33435 · Permanent Food Service · License 6009397

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Oct 28, 2026 (10 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 7 other violations

How the score was calculated

Starting score100
Violations at the Aug 19 routine inspection
4 high priority (2 fixed by the Oct 28 follow-up, 2 fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot), 2 basic (1 repeat)
-21
Safety score79

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug192026

Routine inspection

8 violations found · Inspector came back once

Follow-up visitOct 28, 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 visitAug 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
- 4 High priority
- 2 Intermediate
- 2 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cooked pomodoro sauce made in house cooled using traditional cooling method then placed in reduced oxygen packaging observed in freezer. See stop sale. Cook-chill or sous vide reduced oxygen packaged food cooled to and held cold at 41°F or below held for more than 7 days from time packaged. Cooked pork jowel not labeled. Per operator cooked on 8/11. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  beef patties (47°F - Cold Holding) Observed stocked over rim of pan. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator cut portion in half and stored in lower portion of cooler.
  Fixed on the spotRepeat violation
  Cook-chill or sous vide reduced oxygen packaged food cooled to and held cold at 41°F or below held for more than 7 days from time packaged.
  Cooked pork jowel not labeled. Per operator cooked on 8/11. See stop sale.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw fish over sauce at low boy cooler in kitchen. Operator stored products properly.
  Fixed on the spot
Intermediate2
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Walk in cooler: rice (48°F - Cooling) at 2:50; cooling since 10:00 - 48°F at 3:30 Observed on Sheet pan by door of cooler. At current rate of cooling product will not reach 41°F within 6 hours. Operator moved to freezer to quick chill.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Chlorine squirt bottle not labeled at dish washing area.
  Fixed on the spot
Basic2
- Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
  Cooked pomodoro sauce made in house cooled using traditional cooling method then placed in reduced oxygen packaging observed in freezer. See stop sale.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black mold-like substance in the interior of the ice machine.
  Repeat violation
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.