Banana Boat
Last inspected: Dec 30, 2025
67
Score
Banana Boat has been inspected 18 times since 2022. The latest inspection on file is from Dec 30, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded four times.
The city-wide average sits at 79, which Banana Boat's 67 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
18
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Dec 30, 2025
Complaint Full
2 critical violations. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
67
Jul 7, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
55
Apr 29, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Raw tuna stored over/not properly separated from ready-to-eat diced onions in salad prep station. Cook removed tuna. **Corrected On-Site**
08A-05-6
Basic - Employee eating while preparing raw fish in prep area. Cook went to dining room.
12B-01-4
Basic - Employee personal purse stored in or above a food preparation area on chest freezer in salad prep area. Cook removed purse. **Corrected On-Site**
40-06-5
Basic - Employee water container on a food preparation table next to batter on cook line. Cook removed . **Corrected On-Site**
12B-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses in prep area. Cook placed in sanitizer bucket **Corrected On-Site**
21-12-4
70
Feb 19, 2025
Routine - Food
No violations found.
100
Feb 18, 2025
Routine - Food
5 critical violations. 4 minor violations.
View 9 violations
High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches inside right oven on cook line. **Admin Complaint**
35A-05-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Clam chowder 56F-59F, cooked yesterday in deep covered containers in walk in cooler. **Warning**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Clam chowder 56F-59F, cooked yesterday in deep covered containers in walk in cooler. **Warning**
01B-36-5
High Priority - Dish washer handled soiled dishes and utensils and then handled clean dishes and utensils, without washing hands. Dish washer went to wash her hands. **Corrected On-Site** **Warning**
12A-13-4
High Priority - Raw fish stored over ready-to-eat cooked asparagus in walk in cooler #1. Chef removed fish. **Corrected On-Site** **Warning**
08A-05-6
Basic - Floor soiled/has accumulation of debris under shelf and prep table in prep area. **Warning**
36-73-4
Basic - Interior of right oven has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf's of rolling carts. **Warning**
23-03-4
Basic - Wiping cloth sanitizing solution stored on the floor at cook line. Operator placed on shelf. **Corrected On-Site** **Warning**
21-38-4
39
Oct 31, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
74
Jul 24, 2024
Routine - Food
No violations found.
100
Jul 23, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauté station make table - black bean relish (47F - Cold Holding); bean sprouts (47F - Cold Holding) held in top unit operator states not portioned or prepared today held under 4 hours - operator moved to walk in cooler. Grill fry station make table- portioned shrimp (46F - Cold Holding); coconut shrimp (46F - Cold Holding) held in bottom unit drawer, operator states not portioned or prepared today held under 4 hours - operator moved to walk in cooler. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Dish area hand sink - operator removed insert pan. **Corrected On-Site**
31A-11-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Operator provided. **Corrected On-Site**
13-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open thermos from expo line. Operator removed open employee container from chest freezer. **Corrected On-Site**
12B-07-4
70
May 3, 2024
Complaint Full
No violations found.
100
May 2, 2024
Complaint Full
4 critical violations. 4 minor violations.
View 8 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 30 live flies flying around and landing on liquor bottles at bar in dining room. Killed and removed. Area sanitized. **Admin Complaint**
35A-02-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw tuna over brownies in walk in freezer. Not commercially packaged. Removed. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice (49F - Cold holding); cooked pasta (46F - Cold Holding); raw beef (46F - Cold Holding); chicken wings (46F - Cold Holding); marinated raw chicken (45F - Cold Holding); steaks (45F - Cold Holding) in walk in cooler. Out less than four hours. Not prepped or portioned. Door open for delivery. Fans turned off for less than four hours. Moved items to another cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. homemade queso sauce (122F - Hot Holding) in warmer at oven station. In unit less than Four hours. Reheated to 165F. **Corrective Action Taken** **Warning**
03B-01-6
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Two Employee beverages stored with establishment food items in freezer chest end of cook line. **Corrected On-Site** **Warning**
08B-49-4
Basic - Cutting board has cut marks and is no longer cleanable. Sautee station Grill station Salad station **Warning**
14-09-4
Basic - Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers at salad station reach in drawer. **Warning**
08B-39-4
Basic - Wiping cloth sanitizing solution stored on the floor. Across from cook line. **Corrected On-Site** **Warning**
21-38-4
45
Mar 19, 2024
Complaint Full
No violations found.
100
Mar 18, 2024
Complaint Full
5 critical violations.
View 5 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Fry station - smashed potatoes (55F - Cooling) 3:20pm heat cooling 7:15am - see stop sale. **Warning**
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Salad station - Cole slaw (55F - Cold Holding) 3:30pm operator stated ambient cooling since 11am - See Stop Sale. salad station - cut shrimp (48F - Cooling) 3:30pm ambient cooling since 8:00am - overfilled container - see stop sale. Walkin cooler - cut watermelon (48F - Cold Holding) 3:50pm cooling since 8:30am - see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Fry station - smashed potatoes (55F - Cooling) 3:20pm heat cooling since 7:15am - see stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawers - American cheese (45F - Cold Holding); Poultry (45F - Cold Holding); pork rib egg roll (57F - Cold Holding) operator states not portioned or prepared today held under 4 hours - operator moved to freezer. grill/sauté station - spaghetti (54F - Cold Holding); cavatelli pasta (53F - Cold Holding) operator states not portioned or prepared today held under 4 hours - operator moved to cooler. Hot line cubed butter (64F) operator states held under 2 hours sitting on top of ice bath - operator moved to freezer. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Fry station - smashed potatoes (55F - Cooling) 3:20pm heat cooling 7:15am - see stop sale. Salad station - Cole slaw (55F - Cold Holding) 3:30pm operator stated ambient cooling since 11am - See Stop Sale. salad station - cut shrimp (48F - Cooling) 3:30pm ambient cooling since 8:00am - overfilled container - see stop sale. Walkin cooler - cut watermelon (48F - Cold Holding) 3:50pm cooling since 8:30am - see stop sale. **Warning**
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot line - drawn butter (83F) held at room temperature under 2 hours - operator moved to stove. **Warning**
03B-01-6
47
Mar 14, 2024
Complaint Full
1 minor violation.
View 1 violation
Required Records Available; Shellstock Tags/Labels
FL-14
95
Mar 13, 2024
Complaint Full
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sauté station make table - cooked cavatelli pasta portions (43F- 66F - Cold Holding); cooked spaghetti portions (43F-48F - Cold Holding) not portioned or prepared today held under 4 hours in overfilled containers- operator split and moved to walk in cooler. sliced white cheese (48F - Cold Holding) operator states held under 2 hours moved to reach in cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grill station hot holding unit - stir fry sauce (60F - Hot Holding); drawn butter (91F - Hot Holding) operator stated both items were reheated and should have been held at 135F or higher- operator moved to stove to reheat to 165F. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sauté - sliced tomatoes (45F 50F - Cooling) 11:30am ambient cooling since 9:30am recheck 60mins 42F-55F. Held in overfilled container. **Warning**
03D-15-4
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed wet towel from underneath cutting board. **Corrected On-Site** **Warning**
21-04-4
61
Nov 27, 2023
Routine - Food
No violations found.
100
Nov 15, 2023
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. conch chowder (65F - Cooling); clam chowder (60F - Cooling); in walk in cooler. Operator states food not prepped or portioned today. In unit overnight in large covered plastic containers. Food did not reach 41F within 6 hours **Warning**
03D-02-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 0) set up triple Sink (Quaternary 200ppm) **Corrective Action Taken** **Warning**
22-49-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw shrimp walk in cooler Removed **Corrected On-Site** **Warning**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. conch chowder (65F - Cooling); clam chowder (60F - Cooling); in walk in cooler. Operator states food not prepped or portioned today. In unit overnight in large covered plastic containers. Food did not reach 41F within 6 hours **Warning**
01B-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Employee Filling stainless steel container in hand sink at dish machine **Warning**
31A-11-4
50
Mar 6, 2023
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken behind raw calamari in drawers at cook line. Chef reversed. **Corrected On-Site**
08A-20-5
Intermediate - Clam and oyster tags not marked with last date served.
01C-03-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster. Operator printed and displayed. **Corrected On-Site**
11-27-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
64
Nov 7, 2022
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed advisory to Andrew he printed and displayed on wall. **Corrected On-Site**
02B-02-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Liquid butter stored on floor next to walk in cooler. Operator placed on a crate. **Corrected On-Site**
08B-38-4
Basic - Wiping cloth sanitizing solution stored on the floor in prep area. Operator placed on shelf. **Corrected On-Site**
21-38-4
78
Frequently Asked Questions
When was Banana Boat last inspected?
The most recent health inspection at Banana Boat on file is from Dec 30, 2025. The public record contains 18 inspections in total.
What is the most common violation at Banana Boat?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Banana Boat.
How does Banana Boat compare to other restaurants in Boynton Beach?
Banana Boat most recently scored 67 out of 100, which is lower than the Boynton Beach average of 79.
Has Banana Boat's inspection record improved over time?
Results have been roughly steady. Inspections at Banana Boat have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Banana Boat means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Banana Boat inspected?
Based on the inspection history on file, Banana Boat is inspected around six times per year on average.
Nearby Restaurants