Ford's Garage

365 N Congress Ave, Boynton Beach, FL 33426 · Permanent Food Service · License 6023339

Official report

out of 100

Grade B

Safety score 85 of 100

Latest visit: Aug 25, 2026

What drove the grade

Dented/rusted cans present.High priority · no follow-up needed · 5 other violations

How the score was calculated

Starting score100
Violations at the Aug 25 routine inspection
4 high priority (1 no follow-up needed, 3 fixed on the spot), 1 intermediate (fixed on the spot), 1 basic
-15
Safety score85

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

Inspection history

1 inspection · 1 visit

Aug252026

Routine inspection

6 violations found

First visitAug 25, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
- 4 High priority
- 1 Intermediate
- 1 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Mandarin oranges dented to seam of can at can rack.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cooler by grill press: sliced cheese (51°F - Cold Holding); ice bath: shrimp (64°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator cut portion of cheese in half and placed in lower portion of cooler. Operator cut portion of shrimp in half and added more ice.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw steak over scallions at cook line drawer cooler, raw ground beef over fully cooked pasta not in commercial packaging at walk in freezer. Operator stored all products properly.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dish machine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Operator placed new bucket of chlorine sanitizer, 100ppm.
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: Soap dispenser at handwash sink not working/unable to dispense soap.
  At bar.
  Fixed on the spot
Basic1
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in ice cream freezer.
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.