Flakowitz Rest & Bakery
7410 W Boynton Beach Blvd Ste B11, Boynton Beach, FL 33437 · Permanent Food Service · License 6012928
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 Sep 21 complaint inspection4 high priority (3 fixed on the spot, 1 repeat), 3 intermediate (fixed on the spot), 1 basic-24
- Administrative complaint on Sep 21Counts in full until a follow-up finds the problems fixed-20
- Safety score56
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 visitSep 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
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...French toast 48°F , hamburger 47°F, raw chicken 47°F, cooked fish 47°F, sausage 49°F, potato pan cake 49°F, home fries potatoes 46°F in tall Pepsi reach in cooler at kitchen. Food not prepped or portioned today , food being held more than 4 hours. Manager discarded food. ...Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.....cabbage sauce 56°F, gravy 62°F in big deeper pan in walk in cooler . Per manager food was cooked yesterday.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F...French toast 48°F , hamburger 47°F, raw chicken 47°F, cooked fish 47°F, sausage 49°F, potato pan cake 49°F , home potato fries 46°F in tall Pepsi reach in cooler at kitchen.
Food not prepped or portioned today , food being held more than 4 hours. Manager discarded food.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.....cabbage sauce 56°F, gravy 62°F in big deeper pan in walk in cooler .
Per manager food was cooked yesterday. Stop sale issued . Employee discarded food.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food...raw steak above French toast in Pepsi tall reach in cooler at kitchen.
Manager discarded food due to temperature abused .
Fixed on the spot
Intermediate3
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... with day mark white fish salad was prepped 6 days ago , salmon salad was prep today is 7 days at walk in cooler without date marked .
Manager date marked properly.
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...ambient cooling tuna salad 58°F over stored food with cover in walk in cooler , cooked stuffed cabbage 124°F at walk in freezer . took another temperature after 30 minutes tuna salad is same temperature 58°F , stuffed cabbage 112°F .
Employee lower and uncover food , replace food to walk in freezer .
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade, food container at walk in freezer, bagel toppings container at dry storage .
Employee removed to clean.
Fixed on the spot
Basic1
Code 23, Non-food contact surfaces clean: Can opener holder exterior soiled.
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.