Hunter's Run Snack Shack
3500 Clubhouse Lane, Boynton Beach, FL 33436 · Permanent Food Service · License 6021096
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F...garlic butter 56°F , butter 47°F in tall reach in cooler .
How the score was calculated
- Starting score100
- Violations at the Oct 23 routine inspection4 high priority (2 fixed on the spot, 1 repeat)-20
- Administrative complaint on Oct 23, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score60
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 4 visitsLatest inspection
Routine inspection
- 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.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse....
Stop sale issued . Roasted pepper 49°F, cut melon 49°F, arugula 60°F in flip top reach in cooler , cold table . ...garlic butter 63°F, grilled chicken 45°F, grilled onion 45°F, grilled roasted pepper 45°F in tall reach in cooler . Food not prepped or portioned today , food being held more than 4 hours , cut melon being held less than 4 hours.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F...garlic butter 56°F , butter 47°F in tall reach in cooler .
Roasted pepper 49°F, cut melon 49°F, arugula 60°F in flip top reach in cooler , cold table . ...garlic butter 63°F, grilled chicken 45°F, grilled onion 45°F, grilled roasted pepper 45°F in tall reach in cooler . Food not prepped or portioned today , food being held more than 4 hours , cut melon being held less than 4 hours. Employee removed cut melon to another acceptable cooler .
- First visitOct 23, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
4 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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours... Observed at 4:43Pm cut cabbage 47°F, roasted pepper 47°F in flip top salad reach in cooler. Per chef food was prepped 10:30 am . ... garlic butter 56°F , butter 47°F in tall reach in cooler . Food not prepped or portioned today , food 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...garlic butter 56°F , butter 47°F in tall reach in cooler .
Food not prepped or portioned today , food being held more than 4 hours . Stop sale issued. Employee discarded food. ...turkey 50°F, potato salad 46°F, cut melon 50°F, cut tomatoes 53°F in garnish cold table . Food not prepped or portioned today , food being held less than 4 hours. Employee removed food.
Repeat violation
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours...
Observed at 4:43Pm cut cabbage 47°F, roasted pepper 47°F in flip top salad reach in cooler. Per chef food was prepped 10:30 am . Stop sale issue . Employee discarded food.
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 turkey burger with impossible burger in same container.
Employee discarded food.
Fixed on the spot
Earlier inspections 1
B88Routine inspection6 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:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Observed same.
More time given
- First visitJul 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat 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. Economy Refrigeration unit- cooked chicken (52°F); raw beef (53°F); chicken wings (52°F); cheese (48-51°F). Per operator items in unit overnight. Items not 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. Prep area flip top - flip top - tuna salad (48°F); chicken salad (48°F). Per operator items placed in unit approximately an hour ago. Items not prepped or portioned today. Operator moved items to freezer to quick chill. 2. Economy Refrigeration unit- cooked chicken (52°F); raw beef (53°F); chicken wings (52°F); cheese (48-51°F). Per operator items in unit overnight. Items not prepped or portioned today. See stop sale.
Code 12, Handwashing and hygienic practices: Employee drank from personal drink then handled ready to eat chicken without first removing gloves and washing hands.
Reviewed proper procedures and employee washed hands.
Fixed on the spot
Basic3
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Grill - utensils in water 88°F. Operator moved to grill to heat.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink on Cookline prep table. Operator removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Gaskets on lower left door of flip top not closing tightly.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.