Hunters Run Main Dining Room

3500 Clubhouse Ln, Boynton Beach, FL 33436 · Permanent Food Service · License 6005514

Official report

out of 100

Grade F

Safety score 50 of 100

Latest visit: Oct 24, 2026 (2 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F...beef 45°F, spinach 47°F, cheese 45°F in reach in cooler across from burner at kitchen.High priority · 11 other violations

How the score was calculated

Starting score100
Violations at the Oct 23 routine inspection
4 high priority (3 fixed on the spot), 5 intermediate (3 fixed on the spot), 3 basic
-30
Administrative complaint on Oct 23, now complaint after follow-up
Counts in full until a follow-up finds the problems fixed
-20
Safety score50

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

Inspection history

2 inspections · 4 visits

Latest inspection

Oct232026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitOct 24, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
- 1 High priority
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F...beef 45°F, spinach 47°F, cheese 45°F in reach in cooler across from burner at kitchen.
  No food stored in this unit . Administrative complaint from 10/23/26
Official report, on the Florida DBPR website
First visitOct 23, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
- 4 High priority
- 5 Intermediate
- 3 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F...beef 45°F, spinach 47°F, cheese 45°F in reach in cooler across from burner at kitchen.
  Food not prepped or portioned today , food being less than 4 hours. Employee removed food to walk in cooler.
  Administrative complaint
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F...Hot holding sushi rice 98°F in sushi station , food 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...raw shell eggs above cut lettuce in tall reach in cooler at sushi station.
  Chef properly stored.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container in chopped parsley.
  Chef discarded food.
  Fixed on the spot
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means.
  Raw animal foods must be fully cooked prior to service...chef print and displayed
  Fixed on the spot
  Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked...beef stock in reach in drawer .
  Chef date marked
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...cut tomatoes 50°F, feta cheese 45°F, spinach 47°F in flip top reach in ice bath across from burner .
  Took another temperature after about 45 minutes it is cut tomatoes 57°F, spinach 50°F, feta cheese 47°F . Chef removed food to acceptable walk in cooler .
  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 .
  Employee cleaned.
  Fixed on the spot
Basic3
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name...flour .
  Chef label .
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F...tong spoons, knife in 77°F water at hot line kitchen.
  Employee removed to burner
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: container with no handle used to dispense food in flour .
  Chef discarded container.
  Fixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 1

Jul142026C72Routine inspection7 violations, 3 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitJul 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in Cookline low boy reach-in freezer.
  Observed same.
  More time given
Official report, on the Florida DBPR website
First visitJul 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
- 3 High priority
- 1 Intermediate
- 3 Basic
What the inspector cited
High priority3
- 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. 1. Cookline - low boy - cheese (48-50°F); tzatziki (48-50°F). Per operator items held in unit overnight. No items prepped or portioned today. 2. Cookline - grill drawers - cheese (44-45°F); tofu (44-45°F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  1. Cookline - low boy - cheese (48-50°F); tzatziki (48-50°F). Per operator items held in unit overnight. No items prepped or portioned today. 2. Cookline - grill drawers - cheese (44-45°F); tofu (44-45°F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
  Repeat violationAdministrative complaint
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Cookline - cooked chicken (108-111°F - Hot Holding). Per operator holding approximately 45 minutes. Operator immediately moved to oven to reheat.
  Fixed on the spot
Intermediate1
- 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.
  Raw salmon on dinner menu and raw fish items on sushi menu. Operator updated menus during inspection.
  Fixed on the spot
Basic3
- Code 10, In-use utensils properly stored: Main ice machines - In-use ice scoop stored in visibly soiled container between uses.
  Operator cleaned.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in Cookline low boy reach-in freezer.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Small shaved ice unit.
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.
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.