J and P Latin Cuisine Boynton
9804 S Military Trail Ste E8, Boynton, FL 33436 · Permanent Food Service · License 6022034
What drove the grade
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...salsa 47°F, pico de gallo 51°F, cut tomatoes 51°F, cut lettuce 50°F, coleslaw 51°F, ground white cheese 50°F, shredded cheese 51°F, chorizo 51°F, arepas 50°F in flip top reach in cooler at kitchen, food not prepped or portioned today , food being held more than 4 hours.
How the score was calculated
- Starting score100
- Violations at the Aug 3 routine inspection5 high priority (1 no follow-up needed, 4 fixed on the spot), 2 intermediate (fixed on the spot), 1 basic-20
- Safety score80
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 visitAug 3, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
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...salsa 47°F, pico de gallo 51°F, cut tomatoes 51°F, cut lettuce 50°F, coleslaw 51°F, ground white cheese 50°F, shredded cheese 51°F, chorizo 51°F, arepas 50°F in flip top reach in cooler 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...salsa 47°F, pico de gallo 51°F, cut tomatoes 51°F, cut lettuce 50°F, coleslaw 51°F, ground white cheese 50°F, shredded cheese 51°F, chorizo 51°F, arepas 50°F in flip top reach in cooler at kitchen, food not prepped or portioned today , food being held more than 4 hours.
Stop sale issue . Operator discarded food .
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food....raw chicken above cooked pork belly in walk in cooler .
Operator properly stored
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.. ...server came to work and then serve food without washed hands .
Server washed hands after discussion.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Metal stem-type thermometer soiled...operator cleaned
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing....stored red bucket in handwashing at server station, stored pipe in handwashing sink at kitchen.
Operator removed
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink at server station.
Operator provided
Fixed on the spot
Basic1
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses....wet towel stored front of handwashing sink .
Employee removed.
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.
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