Mission BBQ

1100 N Congress Ave Unit 130, Boynton Beach, FL 33426 · Permanent Food Service · License 6021981

Official report

out of 100

Grade B

Safety score 87 of 100

Latest visit: Oct 30, 2026 (8 days ago)

What drove the grade

Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.High priority · no follow-up needed · 4 other violations

How the score was calculated

Starting score100
Violations at the Oct 30 routine inspection
3 high priority (no follow-up needed), 1 intermediate, 1 basic
-13
Safety score87

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

Inspection history

1 inspection · 1 visit

Oct302026

Routine inspection

5 violations found

First visitOct 30, 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.
5 violations found:
- 3 High priority
- 1 Intermediate
- 1 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
  See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. walk in cooler: brisket (60°F - Cooling) at 2:06; cooling since 10:30pm on 10/29 Observed in tightly wrapped butcher paper. Product did not reach 41°F within 6 hours. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  pulled pork (125°F - Hot Holding) Observed in steam well at cook line. Per operator, out of temperature for approximately 1 hour. Advised operator to reheat pork to 165+F.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  walk in cooler: brisket (60°F - Cooling) at 2:06; cooling since 10:30pm on 10/29 Observed in tightly wrapped butcher paper. Product did not reach 41°F within 6 hours. See stop sale.
Intermediate1
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Not available at time of inspection. Emailed bodily fluids procedure to operator.
Basic1
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed for Food service trays at clean dish rack.
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.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.