Hurricane Alley
529 E Ocean Ave, Boynton Beach, FL 33435 · Permanent Food Service · License 6011434
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 Aug 18 complaint inspection1 high priority (fixed by the Aug 19 follow-up), 1 intermediate (fixed on the spot), 2 basic-7
- Safety score93
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitAug 19, 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 visitAug 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
primary walk in: beef patties (46°F - Cold Holding); turkey (45°F - Cold Holding); Alfredo (46°F - Cold Holding); swordfish (45°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to ice down products.
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
lobster bisque (108°F - Cooling) at 11:36; cooling since 11:21 - 96°F at 12:18 - Observed in deep container on ice bath. At current rate of cooling product will not reach 70°F within 2 hours. Operator transferred to shallow pans and placed in freezer. shredded cheese (46°F - Cooling) at 11:52; cooling since 9:30 - 46°F at 12:22 - Observed at salad station. At current rate of cooling product will not reach 41°F within 4 hours. Operator iced down product.
Fixed on the spot
Basic2
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in chest freezer.
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Sanitizer Bucket (Chlorine 200+ppm) Operator added water to chlorine sanitizer, 50ppm.
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.