Boonies Bar and Grill
Last inspected: Feb 11, 2026
67
Score
Boonies Bar and Grill appears in inspection records 11 times, starting in 2022. Inspectors last stopped by on Feb 11, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about seven violations before that.
Looking across the full record, “raw animal food stored over or with ready-to-eat food” is the recurring theme, flagged two times.
Compared to other Loxahatchee restaurants (averaging 76), there's room to close the gap. On the whole, the file is mixed but not concerning.
11
Inspections
2
Critical latest
1
Major latest
0
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touch clothes then handled clean tray with food; no hand wash. Chef washed hands. **Corrected On-Site** **Warning** - From follow-up inspection 2026-02-11: Observed chef touch clothes then handled clean utensil at flat top grill; no hand wash. Advised operator that employee should wash hands. **Admin Complaint**
12A-28-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: ricotta (49F - Cold Holding); sour cream (48F - Cold Holding); shredded cheeses (48F - Cold Holding); coleslaw (49F - Cold Holding) As per employee, items stored in unit overnight. Not prepped or portioned today. See stop sale. **Warning** - From follow-up inspection 2026-02-11: At flip top cooler: pico de gallo (45F - Cold Holding) Stored less than 4 hours. Removed from one cooler to another. Advised operator to quick chill. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning** - From follow-up inspection 2026-02-11: Same. **Time Extended**
53B-14-5
67
Feb 10, 2026
Routine - Food
6 critical violations. 1 major violation.
View 7 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
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
23
Sep 9, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2025-09-09: Same **Time Extended**
53A-05-6
90
Sep 8, 2025
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
35
Dec 3, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Proper Hot and Cold Holding Temperatures
FL-21
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
52
Oct 14, 2024
Routine - Food
5 critical violations. 1 major violation. 5 minor violations.
View 11 violations
High Priority - Dented/rusted cans present. See stop sale. 1 dented can of cranberry sauce
01B-01-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter kitchen from outside then touched clean pan with clean utensils; no hand wash. Employee washed hands. **Corrected On-Site**
12A-16-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: Raw chicken portioned in metal pan, stored over cheese curds. Advised manager to store properly.
08A-02-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. At cook line, reach in cooler drawers: Commercially processed reduced oxygen packaged raw salmon and raw Mahi Mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen were not removed from reduced oxygen package. Stored overnight in reach in cooler drawers. See stop sale.
01B-13-4
High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. At steam table: Commercially made chili (97F at 11:14am- Reheating) As per manager, reheated since 10:30am and the reheating process is finish. Commercially processed food did not reheat for hot holding to 135F in all parts. Operator stirred and reheated to 165F. **Corrected On-Site**
03E-03-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottles of degreaser, sanitizer and bleach. Manager labelled. **Corrected On-Site**
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
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. At cook line, reach in cooler drawers: Commercially processed reduced oxygen packaged raw salmon and raw Mahi Mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen were not removed from reduced oxygen package. Stored overnight in reach in cooler drawers. See stop sale. **Repeat Violation**
06-09-1
Basic - Food stored on floor. Various buckets of food like sugar, stored on floor. Operator stored properly. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, various unwashed produce like broccoli stored over various prepped and ready to eat items. Advised manager to store properly.
08B-17-4
33
Mar 28, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
70
Jan 10, 2024
Routine - Food
No violations found.
100
Jan 8, 2024
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. queso (51F - Cooling); cooked tomato sauce (51F - Cooling); meatballs (51F - Cooling); chili (51F - Cooling) in walk in cooler. Food not prepped or portioned today. In unit over night. Food did not reach 41F within 6 hours. **Warning**
03D-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Renewed on site **Corrected On-Site** **Warning**
50-17-3
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. queso (51F - Cooling); cooked tomato sauce (51F - Cooling); meatballs (51F - Cooling); chili (51F - Cooling) in walk in cooler. Food not prepped or portioned today. In unit over night. Food did not reach 41F within 6 hours. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (53F - Cold Holding); sliced tomatoes (48F - Cold Holding); cut lettuce (53F - Cold Holding) in flip top cooler at end of cook line. Not prepped or portioned today. In unit overnight. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (53F - Cold Holding); sliced tomatoes (48F - Cold Holding); cut lettuce (53F - Cold Holding) in flip top cooler at end of cook line. Not prepped or portioned today. In unit overnight. **Warning**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary **Warning**
16-37-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over dish machine **Warning**
36-34-5
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. Fish in reach in cooler drawers on cook line **Warning**
06-09-1
45
Jun 15, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
74
Sep 7, 2022
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Breaded mahi above French fries inside tall reach in freezer on cook line. Breaded mahi above Mac and cheese portioned inside walk-in freezer. Operator stored properly **Corrected On-Site**
08A-02-6
High Priority - Ready-to-eat, time/temperature control for safety food exceeds 7 days after opening/preparation. Observed inside walk-in cooler the following items dated marked Marinara sauce 8/25 1 gallon, chicken wings cooked 08/29 66 pounds Meatloaf 08/29 5 pounds Lasagna 8/29 1 pound Salsa 08/21 3 pounds Cooked rice 08/31 5 pounds Per operator products prepared and stored for longer than 7 days. See Stop Sale.
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food exceeds 7 days after opening/preparation. Observed inside walk-in cooler the following items dated marked Marinara sauce 8/25 1 gallon, chicken wings cooked 08/29 66 pounds Meatloaf 08/29 5 pounds Lasagna 8/29 1 pound Salsa 08/21 3 pounds Cooked rice 08/31 5 pounds Per operator products prepared and stored for longer than 7 days. See Stop Sale.
01B-24-5
Intermediate - Spray bottle containing toxic substance ( degreaser)not labeled.stored next to hand washing sink by prep sink. Operator labeled **Corrected On-Site**
41-17-4
Basic - Single-service articles( straws, cups, napkins stored inside employee bathroom on a shelf above toilet and hand washing sink. Advised operator to remove this items from employee bathroom **Corrective Action Taken**
25-18-4
Basic - Working containers of food removed from original container not identified by common name. Flour and sugar containers on kitchen area. Operator labeled **Corrected On-Site**
02D-01-5
Basic - 2 cases of tomatoes, 2 buckets of pickles, 3 cases of bottles of water and a bucket of sugar stored on floor on kitchen area and walk-in cooler. Advised operator to stored products properly at least 6 inches from the floor. **Corrective Action Taken**
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
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. Several bags with mahi stored on cooler under grill Operator opened bags **Corrected On-Site**
06-09-1
Basic - Food stored in a prohibited area. Observed several soda bags stored inside employee bathroom. Advised operator to remove sodas from bathroom **Corrective Action Taken**
08B-37-4
Basic - No handwashing sign provided at a hand sink used by food employees.at bar area. Emailed sign to operator **Corrective Action Taken**
31B-04-4
41
Frequently Asked Questions
When was Boonies Bar and Grill last inspected?
The most recent health inspection at Boonies Bar and Grill on file is from Feb 11, 2026. The public record contains 11 inspections in total.
What is the most common violation at Boonies Bar and Grill?
Across the inspection record, “raw animal food stored over or with ready-to-eat food” has been cited two times, more than any other issue at Boonies Bar and Grill.
How does Boonies Bar and Grill compare to other restaurants in Loxahatchee?
Boonies Bar and Grill most recently scored 67 out of 100, which is lower than the Loxahatchee average of 76.
Has Boonies Bar and Grill's inspection record improved over time?
Yes. Recent inspections at Boonies Bar and Grill have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Boonies Bar and Grill 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 Boonies Bar and Grill inspected?
Based on the inspection history on file, Boonies Bar and Grill is inspected around three times per year on average.
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