Nypd IV
4895 Windward Passage Dr Bay #1, Boynton Beach, FL 33436 · Permanent Food Service · License 6012908
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 28 routine inspection8 high priority (3 no follow-up needed, 5 fixed on the spot), 3 intermediate, 6 basic-39
- Safety score61
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 28, 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.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Walk in cooler:Wings 49°F , Cooked pasta 50°F (cooling overnight. Cooling covered in a deep container. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Flip top at grill: 1)lettuce 43-50°F - doubled pan 2)Butter blend 41-45°F, observed filled above rim line. In unit under 4 hours. Per operator foods not prepared or portioned today. Operator removed food out of temp. And placed in cooler to quick chill.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Walk in cooler:Wings 49°F , Cooked pasta 50°F (cooling overnight. Cooling covered in a deep container. See stop sale.
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 and the time removed from temperature control cannot be determined.
Pizza by the slice - no time marked . Time marked 11:30-3:30pm
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.
Opened package of raw shrimp stored on top of butter. Operator stored properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee rubbed hands together for less than 10-15 seconds while washing hands.
Cook properly washed hands.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Pizza station : observed non-food grade bags covering pizza dough at pizza station.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Bottle of windex stored next to pizza plates. Operator stored properly.
Fixed on the spot
Intermediate3
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.
Portioned cheese cake and tiramisu over 48 hours not date marked in dessert cooler.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting boards at flip top stations.
Code 53, Manager certification and employee training: 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.
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
Freezer: case of chicken and broccoli.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Personal drink on cutting board at pizza station. Operator removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Interior of door reach in cooler by grill has exposed insulation.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
For 4 dirty towels not stored in solution. Operator set up solution and stored towels.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
Hand wash sink at pizza station : water leaking onto floor
Code 35, Insects, rodents, pests and animals: Kitchen exterior door has a gap at the threshold that opens to the outside.
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.