Hampton Inn & Suites Boynton Beach
1475 Gateway Blvd, Boynton Beach, FL 33426 · Permanent Food Service · License 6012486
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Nov 2 routine inspection2 high priority (1 repeat), 1 basic-15
- Administrative complaint on Nov 2Counts in full until a follow-up finds the problems fixed-20
- Safety score65
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitNov 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
thermal carafe: milk (62°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2.5 hours. Advised operator to add product to time control. Advised operator to time stamp product for remaining 1.5 hours.
Repeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
waffle batter (milk) (80°F - Hot Holding) Observed in dispenser in dining area. Per operator, out of temperature for approximately 2.5 hours. Advised operator to add product to time control. Advised operator to time stamp product for remaining 1.5 hours.
Basic1
Code 25, Single-service items: Single-service articles improperly stored.
Coffee cups stored on floor in kitchen.
Fixed on the spot
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.