Natural Blends

9770 S Military Trl B-1, Boynton Beach, FL 33436 · Permanent Food Service · License 6021816

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Jul 20, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse....High priority · no follow-up needed · 11 other violations

How the score was calculated

Starting score100
Violations at the Jul 20 routine inspection
5 high priority (1 no follow-up needed, 4 fixed on the spot), 3 intermediate, 4 basic
-28
Safety score72

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

Inspection history

1 inspection · 1 visit

Jul202026

Routine inspection

12 violations found

First visitJul 20, 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.
12 violations found:
- 5 High priority
- 3 Intermediate
- 4 Basic
What the inspector cited
High priority5
- 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...sprouts 56°F top of another container at flip top reach in cooler . Food not prepped or portioned today , food 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...sprouts 56°F top of another container at flip top reach in cooler .
  Food not prepped or portioned today , food being held less than 4 hours . Stop sale issue . Manager 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 shell eggs directly top of cut lettuce in reach in cooler .
  Manager properly stored.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands...employee came from shop and then started working without wash hands.
  Employee washed hands after discussion.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized...quaternary ammonium 00 ppm . Sanitizer gallon was empty. Employee replace full gallon of sanitizer
  Fixed on the spot
Intermediate3
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths...quaternary ammonium.
- Code 53, Manager certification and employee training: Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment...big six bacteria name , calibration thermometer.
  Reviewed with manager .
  Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic4
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name....water squeeze bottle on prep table .
  Manager labeled.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength...quat 00 ppm... manager replace sanitizer at 200 Ppm
  Fixed on the spot
  Wet wiping cloth not stored in sanitizing solution between uses... multiple wet cloth stored on prep table , counter at front line ,. ..manager removed.
  Fixed on the spot
- Code 38, Lighting: Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler...no light in walk in cooler.
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.
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.