The Boulevard Grill
1403 W Boynton Beach Blvd, Boynton Beach, FL 33426 · Permanent Food Service · License 6004719
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Nov 4 routine inspection3 high priority (fixed by the Nov 5 follow-up, 2 repeats), 2 intermediate (1 fixed on the spot)-18
- Administrative complaint on Nov 4, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 4 visitsLatest inspection
Routine inspection
- Follow-up visitNov 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitNov 4, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
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 cold held at greater than 41°F. Flat top cooler drawers: raw beef patties (49°F - Cold Holding); tall stainless reach in cooler: cooked ribs (47°F - Cold Holding); spinach and cheese dip (47°F - Cold Holding); buttermilk (45°F - Cold Holding); raw beef patties (53°F - Cold Holding); yellow American, Swiss, mozzarella (47°F - Cold Holding); Motak cooler: baked potato soup (48°F - Cold Holding); macaroni and cheese (48°F - Cold Holding); chili (47°F - Cold Holding); chicken pot pie soup (47°F - Cold Holding); American, Colby cheeses (46°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in coolers overnight. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Flat top cooler drawers: raw beef patties (49°F - Cold Holding); tall stainless reach in cooler: cooked ribs (47°F - Cold Holding); spinach and cheese dip (47°F - Cold Holding); buttermilk (45°F - Cold Holding); raw beef patties (53°F - Cold Holding); yellow American, Swiss, mozzarella (47°F - Cold Holding); Motak cooler: baked potato soup (48°F - Cold Holding); macaroni and cheese (48°F - Cold Holding); chili (47°F - Cold Holding); chicken pot pie soup (47°F - Cold Holding); American, Colby cheeses (46°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in coolers overnight. See stop sale.
Repeat violationAdministrative complaint
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 beef opened from commercial packaging over mango at reach in freezer in kitchen. Operator stored products properly.
Repeat violationAdministrative complaint
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
flat top cooler drawers: Fish (47°F - Cooling) at 1:30; cooling since 11:30 - 49°F at 2:10 At current rate of cooling product will not reach 41°F within 4 hours. Operator moved product to another operable cooler.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed employee Rinsing out a pan in hand sink at cook line. Educated employee.
Earlier inspections 1
F49Routine inspection8 violations, 4 high priority · 1 follow-up visit Complaint after follow-up
- Follow-up visitJul 15, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 35, Insects, rodents, pests and animals: Live, small flying insects found 2 by bar area, 1 by cook line, 2 by dish machine.
2 flying insects observed buzzing around cook line area.
- First visitJul 14, 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 priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On prep table: buttermilk dredge (63°F - Cold Holding); sour cream (65°F - Cold Holding) Observed at ambient temperature. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 15 minutes. Advised operator to use time control. Time control procedure emailed to operator. Operator placed time stamp for remaining 3.75 hours.
Fixed on the spotRepeat violationAdministrative complaint
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 sauce at 2 door flip top cooler at cook line, raw beef not in commercial packaging over pepperoni at 2 door freezer in kitchen. Operator stored products properly.
Fixed on the spotRepeat violationAdministrative complaint
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Hose attached at fitting under triple sink.
Repeat violationAdministrative complaint
Code 35, Insects, rodents, pests and animals: Live, small flying insects found 2 by bar area, 1 by cook line, 2 by dish machine.
Flying insects observed buzzing around not landing on food or food contact surfaces. Advised operator to kill and remove flying insects.
Administrative complaint
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed Sanitizer spray bottle not labeled by dry storage and server station by bar. Advised operator to label all chemicals.
Repeat violationAdministrative complaint
Basic3
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Chest freezer door on left hand side is not properly attached to unit.
Ice buildup in reach-in chest freezer.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black mold-like substance in the interior of the ice machine.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.