Flaming Bowl

2282 N Congress Ave, Boynton Beach, FL 33426 · Permanent Food Service · License 6023238

Official report

out of 100

Grade D

Safety score 61 of 100

Latest visit: Oct 19, 2026 (3 weeks ago)

What drove the grade

Dented/rusted cans present.High priority · 5 other violations

How the score was calculated

Starting score100
Violations at the Oct 19 routine inspection
2 high priority (1 fixed on the spot, 1 repeat), 3 intermediate (fixed on the spot, 1 repeat), 1 basic
-19
Administrative complaint on Oct 19
Counts in full until a follow-up finds the problems fixed
-20
Safety score61

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

Inspection history

1 inspection · 1 visit

Oct192026

Routine inspection

6 violations found

First visitOct 19, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
- 2 High priority
- 3 Intermediate
- 1 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Applesauce dented to seam of can.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed Raw salmon over fully cooked tamago, raw salmon over fully cooked eel at sushi low boy cooler. Operator stored all products properly.
  Fixed on the spotRepeat violationAdministrative complaint
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service. On á la carte menu. Emailed consumer advisory to operator. Operator posted consumer advisory.
  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.
  Hibachi Sliding door cooler: raw shrimp (45°F - Cooling) at 1:27; cooling since 11:27 - 45°F at 1:59 Hibachi open faced cooler: raw beef (48°F - Cooling) at 1:37; cooling since 11:30 - 49°F at 2:06 At current rate of cooling product will not reach 41°F within four hours. Operator placed products in freezer to quick chill.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Rinsing scallions in hand sink at sushi station, dumping boba in hand sink in server station. Operator removed products from hand sink. Educated operator.
  Fixed on the spot
Basic1
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Food storage pans at dish drying rack. Advised operator to separate pans to allow for proper drying.
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

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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.