Nicholson Muir Meats
480 E Ocean Ave, Boynton Beach, FL 33435 · Permanent Food Service · License 6022251
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Oct 13 routine inspection4 high priority (3 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot)-22
- Safety score78
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 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.
Vodka sauce (tomato base) made 10/6 at reach in coolers.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw beef over bottled water at meat display case, Raw beef not in commercial packaging over ice cream at reach in freezer. Operator stored all products properly.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Observed Chicken breast and fresh herbs stored and in direct contact without paper towels. Operator removed products from paper towels.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Observed employee washing and rinsing food storage containers without sanitizing at triple sink. Educated operator on proper sanitizing procedures. Operator placed food storage containers in dish machine to clean and sanitize.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed Cooked mushrooms and creamed spinach made 10/10 no date mark at reach in cooler. Operator date marked products.
Fixed on the spot
Code 03, Food out of temperature: Establishment curing food without an approved HACCP plan and Process Waiver from the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Establishment is curing foie gras in sodium nitrate and then held in cooler overnight prior to cooking. No HACCP plan available at time of inspection. Please email dhr.specialprocees@myfloridalicense.com for information regarding HACCPL plans.
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.
- 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.