Boston's
Last inspected: Nov 18, 2025
43
Score
Boston's has been inspected 10 times since 2022. The newest entry in the record is dated Nov 18, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Things have been moving in the right direction, with the rolling count dropping from around nine violations to closer to five violations per visit.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged three times.
The city-wide average sits at 71, which Boston's 43 doesn't quite reach. The pattern in the record is worth a careful look.
10
Inspections
2
Critical latest
5
Major latest
1
Minor latest
Inspection History
Nov 18, 2025
Routine - Food
2 critical violations. 5 major violations. 1 minor violation.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
43
Jul 17, 2025
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
55
Feb 17, 2025
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
86
Jan 9, 2025
Routine - Food
7 critical violations. 3 major violations. 1 minor violation.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....American cheese 53F, pepper jack cheese 49F, chadder cheese 51F , Caramelized onion 44 F in flip top reach in cooler across from grille at kitchen . Food not prepped or portion today , food being held more than 4 hours . Stop sale issue . Employee discarded food. ....cut tomatoes and cut lettuce 57F in ice bath at expo line . Food being held less than 4 hours . Manager time marked. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Food stored in ice used for drinks. ..water bottle stored in drink ice at bar . See stop sale. Recommend to employee discarded ice.
08B-56-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food...olive oil spray bottle at kitchen. Manager discarded bottle. **Corrected On-Site**
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw tuna with cooked shrimp in same container in walk in cooler . Manager probably stored. **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. .....marinara sauce date marked 12/14/24 in walk in cooler . See stop sale. Manager discarded food. **Corrective Action Taken**
01B-24-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Food stored in ice used for drinks. ..water bottle stored in drink ice at bar . See stop sale. Recommend to employee discarded ice. Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. .....marinara sauce date marked 12/14/24 in walk in cooler .
01B-13-4
High Priority - 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 degrees Fahrenheit.....American cheese 53F, pepper jack cheese 49F, chadder cheese 51F , Caramelized onion 44 F in flip top reach in cooler across from grille at kitchen . Food not prepped or portion today , food being held more than 4 hours .
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....heavy soiled build up in can opener blade . Manager removed to cleaned . **Corrective Action Taken**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen, expo line . Manager provided. **Corrected On-Site**
31B-02-4
Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Admin Complaint**
53B-13-5
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...tuna thawing in reduce oxygen packaging at walk in cooler. Label states to remove before thawing. Manager removed fish from package **Corrected On-Site**
06-09-1
25
Oct 2, 2024
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
High Priority - - From initial inspection : High Priority - 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 degrees Fahrenheit...roasted tomatoes 51F, cooked green beans 52F, fish dip 50F, caramelized onions 52F, blu cheese 51F , mushrooms 52F, cut lettuce 51F , goat cheese 52F, chick peas 52F, quinoa 52F rice 52F in flip top #C9 reach in cooler at kitchen, food not prepped or portion today , food being held more than 4 hours . **Warning** - From follow-up inspection 2024-10-02: Stop sale Issued on time/temperature control for safety food due to temperature abuse, chick pease 50F, feta cheese 47F, quinoa 46F , rice 50F , fish dip 47F in flip top C9 reach in cooler at kitchen. Food not prepped or portion today , food being held more than 4 hours. Stop sale issue . **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...roasted tomatoes 51F, cooked green beans 52F, fish dip 50F, caramelized onions 52F, blu cheese 51F , mushrooms 52F, cut lettuce 51F , goat cheese 52F, chick peas 52F, quinoa 52F rice 52F in flip top #C9 reach in cooler at kitchen, food not prepped or portion today , food being held more than 4 hours . Stop sale issue .... Slice cheeses 63F, caramelized onion 63F,cooked pineapple chutney 62F,quinoa 60F in flip to reach in cooler #C6 at kitchen, and blue cheese sauce 53F, salsa 48F, cut lettuce with cut tomato 58F in ice bath at expo line by the kitchen , food not prepped or portion today , food being held less then 4 hours . Chef time marked. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-10-02: chick pease 50F, feta cheese 47F, quinoa 46F , rice 50F , fish dip 47F in flip top reach in cooler at kitchen. Food not prepped or portion today , food being held more than 4 hours. Stop sale issue . C6 cooler by time marked . Expo line with time marked . **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine....not provided any kind of hot water sanitizer measuring tools or device . **Warning** - From follow-up inspection 2024-10-02: Not provided **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-10-02: Not provided **Time Extended**
53B-13-5
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. **Warning** - From follow-up inspection 2024-10-02: **Time Extended**
53B-14-5
55
Oct 1, 2024
Routine - Food
5 critical violations. 4 major violations. 1 minor violation.
View 10 violations
High Priority - 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 degrees Fahrenheit...roasted tomatoes 51F, cooked green beans 52F, fish dip 50F, caramelized onions 52F, blu cheese 51F , mushrooms 52F, cut lettuce 51F , goat cheese 52F, chick peas 52F, quinoa 52F rice 52F in flip top #C9 reach in cooler at kitchen, food not prepped or portion today , food being held more than 4 hours . **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw hamburger above portion coleslaw in reach in drawer at kitchen . Employee properly stored **Corrected On-Site** **Warning**
08A-05-6
High Priority - Nonfood-grade containers used for food storage - direct contact with food...spray oil bottle at kitchen **Warning**
14-15-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands...employee came from outside and then putting gloves on hands, handle cleaned utensils. Employee washed hands after discussion. **Corrected On-Site** **Warning**
12A-16-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...roasted tomatoes 51F, cooked green beans 52F, fish dip 50F, caramelized onions 52F, blu cheese 51F , mushrooms 52F, cut lettuce 51F , goat cheese 52F, chick peas 52F, quinoa 52F rice 52F in flip top #C9 reach in cooler at kitchen, food not prepped or portion today , food being held more than 4 hours . Stop sale issue .... Slice cheeses 63F, caramelized onion 63F,cooked pineapple chutney 62F,quinoa 60F in flip to reach in cooler #C6 at kitchen, and blue cheese sauce 53F, salsa 48F, cut lettuce with cut tomato 58F in ice bath at expo line by the kitchen , food not prepped or portion today , food being held less then 4 hours . Chef time marked. **Corrective Action Taken** **Warning**
03A-02-5
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. **Warning**
53B-14-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine....not provided any kind of hot water sanitizer measuring tools or device . **Warning**
16-62-1
Intermediate - No soap provided at handwash sink at kitchen. Chef provided. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Basic - Condemn container with no handle used to dispense food in goat cheese, quinoa, bread crumbs at kitchen. Employee removed. **Corrected On-Site** **Warning**
14-01-5
30
Feb 26, 2024
Routine - Food
No violations found.
100
Dec 12, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - Bowl or other container with no handle used to dispense food. Observe in feta cheese. Operator removed. **Corrected On-Site**
14-01-5
95
Apr 7, 2023
Routine - Food
No violations found.
100
Nov 21, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - Working containers of food removed from original container not identified by common name. Observe yellow substance in unlabeled spray bottle. Operator labeled spray bottle oil. **Corrected On-Site**
02D-01-5
95
Frequently Asked Questions
When was Boston's last inspected?
The most recent health inspection at Boston's on file is from Nov 18, 2025. The public record contains 10 inspections in total.
What is the most common violation at Boston's?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Boston's.
How does Boston's compare to other restaurants in Delray Beach?
Boston's most recently scored 43 out of 100, which is lower than the Delray Beach average of 71.
Has Boston's inspection record improved over time?
Yes. Recent inspections at Boston's have averaged around five violations per visit, down from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Boston's 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 Boston's inspected?
Based on the inspection history on file, Boston's is inspected around three times per year on average.
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