Towneplace Suites Boynton Beach
2450 Quantum Blvd, Boynton Beach, FL 33426 · Permanent Food Service · License 6021542
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 Oct 5 routine inspection2 high priority (fixed on the spot), 2 basic-8
- Safety score92
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 visitOct 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Same.
More time given
- First visitOct 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
on counter: oat milk (57°F - Cold Holding); thermos on counter: coffee creamers (46-58°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Operator decided to add products to time control. Operator added time stamp for remaining 1 hour. ; Motak reach in cooler: boiled eggs (47°F - Cold Holding); butter (48°F - Cold Holding); cream cheese (46°F - Cold Holding) Observed employee with cooler door open for approximately 15 minutes restocking cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 15 minutes. Advised operator to leave cooler shut until products reach 41°F within 3.75 hours.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
waffle batter dispenser: waffle batter (milk) (77°F - Hot Holding) Per operator, out of temperature for approximately 3 hours. Operator decided to add to time control. Operator placed time stamp for remaining 1 hour.
Fixed on the spot
Basic2
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
At table top reach in cooler.
Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Temperature - Not Set Up) Per operator, dish machine not currently used for sanitizing dish ware. Per operator, all sanitation conducted at triple sink with quaternary sanitizer.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.