Boondocks Grille and Draft House
Last inspected: Oct 28, 2025
35
Score
The health department has logged seven inspections at Boondocks Grille and Draft House, the earliest from 2022. The most recent report on file is from Oct 28, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have held steady across recent visits, averaging around six violations each.
“Dishmachine chlorine sanitizer not” comes up most often, recorded two times in the inspection record.
Compared to other Florida restaurants (averaging 72), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
7
Inspections
6
Critical latest
0
Major latest
3
Minor latest
Inspection History
Oct 28, 2025
Routine - Food
6 critical violations. 3 minor violations.
View 9 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At dishwasher chlorine 0ppm
22-45-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 0 Pam
22-49-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 0 ppm
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 50F Drawers were used to cool asparagus and warmed the cold hold drawers above 41F all food was removed to walk-in cooler to rapid cool **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over onions on drawers **Corrected On-Site**
08A-05-6
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
06-09-1
Basic - Food stored on floor. Plastic bottles of water on the floor **Corrected On-Site**
08B-38-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
35
Apr 2, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At employee bathroom **Corrected On-Site**
27-16-4
Basic - Accumulation of rust -like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
12B-12-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees in employee bathroom
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled dish shelf in dish room.
23-03-4
70
Sep 5, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (52*F - Cold Holding); potato salad (49*F - Cold Holding); Cole slaw (51*F - Cold Holding)less than 4 hours , recently restocked , relocated to working units
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Utensil in handwash sink **Corrected On-Site**
31A-11-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.lift lid unit in kitchen next to combi oven not cold holding 41 F or below
14-74-7
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
67
Jan 4, 2024
Complaint Full
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Non-pitting surface rust on food-contact equipment . Observed rusting condensation on ice machine
22-31-4
Basic - Bowl or other container with no handle used to dispense food. Side order cup in soy sauce
14-01-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. The walk-in freezer is cold holding at approximately 32-41 F. Service technician was called **Corrective Action Taken**
14-74-7
Basic - Grease on the ground and/or pad around grease receptacle.
33-20-4
Basic - Grease receptacle lid open, broken, or missing.
33-29-4
Basic - microwave has accumulation of black substance/grease/food debris.
22-08-4
70
Sep 28, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice cubes in handwash sink
31A-11-4
Basic - Sugar container stored on floor.
08B-38-4
Basic - Bowl or other container with no handle used to dispense food in sugar
14-01-5
82
Jun 28, 2023
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Evidence of mop/cleaning wastewater dumped onto ground.outside in back near dumpsters at down spout from roof gutter. As per GM the coils on ac on the roof were cleaned yesterday
28-14-5
High Priority - Glass machine at bar chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine
22-41-4
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.
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee at handwash sinks
27-16-4
Basic - In walk-in cooler observed Commercially processed reduced oxygen packaged fish , mahi and tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. **Corrected On-Site**
06-09-1
Basic - Grease on the ground and/or pad around grease receptacle.
33-20-4
50
Oct 19, 2022
Complaint Full
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
Potentially Hazardous Food Held at Proper Temperature
FL-16
47
Frequently Asked Questions
When was Boondocks Grille and Draft House last inspected?
The most recent health inspection at Boondocks Grille and Draft House on file is from Oct 28, 2025. The public record contains seven inspections in total.
What is the most common violation at Boondocks Grille and Draft House?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited two times, more than any other issue at Boondocks Grille and Draft House.
Has Boondocks Grille and Draft House's inspection record improved over time?
Results have been roughly steady. Inspections at Boondocks Grille and Draft House have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Boondocks Grille and Draft House means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Boondocks Grille and Draft House inspected?
Based on the inspection history on file, Boondocks Grille and Draft House is inspected around two times per year on average.
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