Robinson BBQ
132 Martin Luther King Blvd, Boynton Beach, FL 33435 · Permanent Food Service · License 6009982
What drove the grade
Roach activity present as evidenced by live roaches found.
How the score was calculated
- Starting score100
- Violations at the Aug 25 routine inspection2 high priority (fixed on the spot, 1 repeat), 4 intermediate (1 repeat), 2 basic (1 repeat)-24
- Administrative complaint on Aug 25, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score64
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 26, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Same.
More time given
Basic1
Code 14, Food-contact surfaces designed and maintained: Wood food-contact surface not properly sealed.
Same.
More time given
- First visitAug 25, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw ground beef over sliced tomatoes at stainless reach in cooler. Operator stored products properly.
Fixed on the spotRepeat violationAdministrative complaint
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
1 live roach observed crawling on top of display cooler. Operator killed and removed roach.
Fixed on the spotAdministrative complaint
Intermediate4
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.
Pigs feet soup made 8/23 at reach in cooler no date mark.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
For chlorine sanitizer.
Repeat violationAdministrative complaint
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
In both restrooms.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Degreaser spray bottle not labeled under prep table. Advised operator to label all chemicals.
Basic2
Code 14, Food-contact surfaces designed and maintained: Wood food-contact surface not properly sealed.
Clean pans and mixing bowls stored on untreated wooden shelf.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Approximately 10 dead roaches in tray of insect control pebbles. Advised operator to remove dead roaches.
Repeat violationAdministrative complaint
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.