Raising Cane's Restaurant #0731
1550 W Boynton Bch Blvd, Boynton Beach, FL 33436 · Permanent Food Service · License 6022795
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 Nov 2 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 2 basic-11
- Safety score89
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 visitNov 2, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours...coleslaw 47°F in dinning reach in cooler ... observed at 2:20 pm portioned coleslaw 48°F-57°F in drive through board reach in cooler . Food was prepped 9:18am .
Code 03, Food out of temperature: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours...coleslaw 47°F in dinning reach in cooler ... observed at 2:20 pm portioned coleslaw 48°F-57°F in drive through board reach in cooler .
Food was prepped 9:18am . Stop sale issued.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored....glass cleaner spray bottle stored with to go food plate at front line .
Manager removed spray bottle .
Fixed on the spot
Basic2
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer .
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor below prep sink at kitchen.
Manager properly stored.
Fixed on the spot
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.