Turning Point of Boynton Beach LLC
7375 Boynton Beach Blvd Ste 405, Bldg D, Boynton Beach, FL 33437 · Permanent Food Service · License 6023064
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F....cheese 56°F, beyond burger 50°F, salsa 51, pork roll 60°F, ham 61°F , shredded cheeses 56°F, sausages 50°F, mushrooms 60°F, grilled onion 59°F in flip top reach in cooler across from grille , handwashing sink at kitchen.
How the score was calculated
- Starting score100
- Violations at the Sep 21 complaint inspection6 high priority (3 fixed on the spot, 2 repeats), 3 intermediate (1 fixed on the spot), 1 basic (1 repeat)-41
- Administrative complaint on Sep 21Counts in full until a follow-up finds the problems fixed-20
- Safety score39
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitSep 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
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....cheese 56°F, beyond burger 50°F, salsa 51, pork roll 60°F, ham 61°F , shredded cheeses 56°F, sausages 50°F, mushrooms 60°F, grilled onion 59°F in flip top reach in cooler across from grille , handwashing sink at kitchen. Food not prepped or portioned today , food being held more than 4 hours.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F....cheese 56°F, beyond burger 50°F, salsa 51, pork roll 60°F, ham 61°F , shredded cheeses 56°F, sausages 50°F, mushrooms 60°F, grilled onion 59°F in flip top reach in cooler across from grille , handwashing sink at kitchen.
Food not prepped or portioned today , food being held more than 4 hours. Stop sale issued . Manager discarded food due.
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food....smoked salmon stored cheese, ready to eat ham in reach in cooler and walk in cooler .
Manager properly stored. .
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands...dishwasher handled cleaned utensils after handle dirty utensils without washing hands.
Washed hands after discussion.
Fixed on the spot
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.... employee cracked eggs and then handle cleaned plate to serve food without changed gloves and washing hands .
Employee washed hands after discussion.
Repeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container in cheeses at reach in cooler .
Manager discarded food due to temperature abused.
Fixed on the spot
Intermediate3
Code 16, Dishwashing facilities and test kits: Not provided any kind of measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times...blocked by boxes by the prep sink across from walk in cooler .
Manager removed box .
Fixed on the spot
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic1
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation...avocado with stickers stored with cheese, pickle in reach in cooler .
Employee removed avocado.
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.
- Stop sale
- An order that the food can’t be sold or served.