Ricas Pupusas Latin Food
1305 S Federal Hwy, Boynton Beach, FL 33435 · Permanent Food Service · License 6022477
What drove the grade
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Oct 7 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate, 1 basic-13
- Safety score87
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 7, 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 priority2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed Raw chicken over raw beef both at reach in freezer. Both products not in commercial packaging. Operator stored products properly.
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.
Cooked beans and cooked chicken made 10/4 at reach in cooler, no date mark. Advised operator to date mark products.
Code 16, Dishwashing facilities and test kits: Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink.
Operator uses quaternary sanitizer and only has chlorine test kit. Educated operator on proper test kit for quaternary sanitizer.
Basic1
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in chest freezer.
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.