Juniors Pizza & Subs
1787 Congress Ave Unit B, Boynton Beach, FL 33426 · Permanent Food Service · License 6019562
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection4 high priority (3 fixed by the Oct 1 follow-up, 1 fixed on the spot), 2 intermediate, 3 basic-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 1, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
More time given
Basic1
Code 25, Single-service items: Single-service articles improperly stored
Same.
More time given
- First visitSep 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 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 due to food not being in a wholesome, sound condition.
Alfredo sauce 9/12, cooked sausage 9/23, cooked peppers 9/22, tuna salad 9/17. Observed in tall stainless steel cooler.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
chicken wings (119°F - Hot Holding) observed in fryer basket. Per operator out of temperature for approximately 20 minutes. Advised operator to add to time control. Advised operator to time stamp product for remaining 3 hours 40 minutes.
Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 200+ppm) operator added more water, rechecked 100ppm chlorine sanitizer.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed approximately 5-6 small flying insects in dry storage buzzing around. Observed approximately 2 small flying insects on dry storage shelf. Advised operator to kill and remove flying insects.
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
Must be reinstalled in the same location where removed. Observed at front register area. Per operator new sink will be installed upon delivery.
Code 53, Manager certification and employee training: Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
Asked food handling employee second reheating temperature requirement for commercially made meat balls. Employee unable to answer question. Educated employee on reheating procedures.
Basic3
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
-observed Portion cups used as scoops in seasoning containers in prep kitchen area.
Fixed on the spot
Code 25, Single-service items: Single-service articles improperly stored
-Observed pizza boxes stored on floor in back storage area.
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed Employee beverage over flip top cooler.
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.
- Stop sale
- An order that the food can’t be sold or served.