Motor City Pizza and Coney

1538 SW 8th St, Boynton Beach, FL 33426 · Permanent Food Service · License 6020697

Official report

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out of 100

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Not rated yet

Latest visit: Aug 19, 2026

Only a licensing inspection is on record. Grades start with the first routine inspection.

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Inspection history

1 inspection · 2 visits

Aug182026

Licensing inspection

9 violations found · Inspector came back once

Follow-up visitAug 19, 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:
- 1 Intermediate
- 1 Basic
What was still cited
Intermediate1
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  Missing soap at cook line hand wash sink. Operator provided soap.
  More time given
Basic1
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Chlorine Sanitizer bucket 10ppm
  More time given
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.
9 violations found:
- 4 High priority
- 4 Intermediate
- 1 Basic
What 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.
  Tuna salad made 8/10
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Salad station: cheese (53°F - Cold Holding); marinated chicken (51°F - Cold Holding); cooked chicken wings (50°F - Cold Holding); ham (51°F - Cold Holding) ; pizza cooler: Pizza sauce ingredients added (44°F - cold holding); sausage (45°F - cold holding) walk in cooler: cheese (51°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, products out of temperature for approximately 1-1.5 hours. Operator moved products to another operable cooler.
  Fixed on the spot
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking for pizza.
  Per operator, product out of temperature for approximately 30 minutes. Operator set time clock for 3.5 hours.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
  Raw ground beef over raw shrimp at white reach in freezer. Operator stored products properly.
  Fixed on the spot
Intermediate4
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Salad station: sliced tomatoes (50°F - Cooling) at 2:40; cooling since 11:30 - 49°F at 3:11; cut lettuce (54°F - Cooling) at 2:40; cooling since 11:30 - 52°F at 3:11 At current rate of cooling product will not reach 41°F within 4 hours. Operator moved products to another operable 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 soiled with food debris. Operator cleaned and sanitized blade.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  By dry storage.
  Fixed on the spot
  No soap provided at handwash sink.
  By pizza oven and dry storage.
  Fixed on the spot
Basic1
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Sanitizer Bucket (Quaternary 0ppm) Operator got fresh quaternary sanitizer, 400ppm.
  Fixed on the spot
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.
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.