The Iron Chef LLC
2310 SE 2nd St Unit 5, Boynton Beach, FL 33435 · Permanent Food Service · License 6022993
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Nov 4 routine inspection2 high priority (1 fixed on the spot, 1 repeat), 3 intermediate (fixed on the spot, 1 repeat), 1 basic-19
- Administrative complaint on Nov 4Counts in full until a follow-up finds the problems fixed-20
- 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 visitNov 4, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Observed Cooked white rice made 10/28, picklez (cut cabbage) made 10/23, chicken gravy made 10/22 at reach in cooler in kitchen.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed Raw beef over plantains at reach in cooler in kitchen. Operator stored products properly.
Fixed on the spotRepeat violationAdministrative complaint
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.
Observed Rice and peas, bean puree made 10/31 at reach in cooler with no date mark.
Fixed on the spotRepeat violationAdministrative complaint
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
pasta (82°F - Cooling) at 3:05; cooling since 2:40 - 80°F at 3:42 Observed in deep covered container at reach in cooler. At current rate of cooling product will not reach 70°F within 2 hours. Operator moved product to freezer to quick chill.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Pots and 5 gallon cooking oil container blocking access to hand wash sink in kitchen.
Fixed on the spot
Basic1
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Sanitizer Bucket (Quaternary 50ppm) Operator got fresh quaternary sanitizer, 200ppm.
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.
- 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.