Hunters Run Grill Room
3500 Clubhouse Ln, Boynton Beach, FL 33436 · Permanent Food Service · License 6006755
What drove the grade
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......portioned butter 45°F in tall 2 door victory reach in cooler at service area .
How the score was calculated
- Starting score100
- Violations at the Oct 23 routine inspection4 high priority (1 fixed by the Oct 24 follow-up, 3 fixed on the spot), 1 intermediate (fixed on the spot)-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Routine inspection
- Follow-up visitOct 24, 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 visitOct 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 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......portioned butter 45°F in tall 2 door victory reach in cooler at service area .
Butter was portioned yesterday being held more than 4 hours .
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F......portioned butter 45°F in tall 2 door victory reach in cooler at service area .
Butter was portioned yesterday being held more than 4 hours . Stop sale issued. Employee discarded food. coleslaw 49°F, potato salad 47°F, roasted peppers 46°F, cut tomato 49°F at carving station at buffet line . . Food not prepped or portioned today , food being held less than 4 hours. Employee removed food to walk in freezer to chill fast .
Fixed on the spot
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking ...portioned butter at expo line at expo line being held less than 4 hours.
Chef time marked .
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food...French toast batter above ready to eat ham , raw salmon above onion, cheese in reach in drawer .
Chef properly stored.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade .
Employee cleaned.
Fixed on the spot
Earlier inspections 1
B88Routine inspection6 violations, 2 high priority No follow-up needed
- First visitJul 14, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Cookline grill drawers - 7 - 4 ounce packs of unopened reduced oxygen packaged fish. Per operator items removed from freezer yesterday. Reviewed proper procedures. See stop sale.
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Cook cracked raw shell eggs then touched clean utensils without washing hands. Reviewed proper procedures and cook washed hands.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Smoked salmon - Nova Platter and poached eggs. Reviewed menu updating. Operator began updating menus during inspection.
Fixed on the spot
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Cream - Hoshizaki unit - per operator opened 2 days ago. Operator date marked.
Fixed on the spot
Basic2
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Cookline grill drawers - 7 - 4 ounce packs of unopened reduced oxygen packaged fish. Per operator items removed from freezer yesterday. Reviewed proper procedures. See stop sale.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Under Cookline hand sink.
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.