Bull Top Taste
Last inspected: Jan 28, 2026
55
Score
Bull Top Taste has been inspected 11 times since 2022. The latest inspection on file is from Jan 28, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
There hasn't been much movement either way: counts have stayed near three violations per visit across recent inspections.
“Stop sale issued on time/temperature control” comes up most often, recorded two times in the inspection record.
By comparison, the average Boynton Beach facility scores 79, putting Bull Top Taste on the weaker side. The inspection history reads as standard for a restaurant of this size.
11
Inspections
4
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
4 critical violations.
View 4 violations
High Priority - - From initial inspection : 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. 2 door stainless reach in cooler: jerk chicken (51F - Cooling) at 10:50; cooling since 6:00pm on 1/26; oxtail (46-49F - Cooling) at 10:55; cooling since 6:00pm on 1/26; curried goat (52-58F- Cooling) at 11:00am; cooling since 6:00pm on 11/26 Observed in deep covered containers. At current rate of cooling product did not reach 41F within 6 hours. See stop sale. **Warning** - From follow-up inspection 2026-01-28: 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. Stainless reach in cooler: Brown stew chicken 64-73F cooling at 10:00; cooling since 1/27 at 6:00pm; cooked oxtail 66-70F cooling at 10:00; cooling since 1/27 at 6:00pm; cooked jerk chicken 54F cooling at 10:00; cooling since 1/27 ay 6:00pm At current rate of cooling product did not reach 41F within 6 hours. See Stop Sale. **Time Extended**
01B-36-5
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink on back dock of restaurant. **Warning** - From follow-up inspection 2026-01-28: Vacuum breaker not installed. **Admin Complaint**
29-42-4
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 2 door stainless reach in cooler: jerk chicken (51F - Cooling) at 10:50; cooling since 6:00pm on 1/26; oxtail (46-49F - Cooling) at 10:55; cooling since 6:00pm on 1/26; curried goat (52-58F- Cooling) at 11:00am; cooling since 6:00pm on 11/26 Observed in deep covered containers. At current rate of cooling product did not reach 41F within 6 hours. See stop sale. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-01-28: High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Stainless reach in cooler: Brown stew chicken 64-73F cooling at 10:00; cooling since 1/27 at 6:00pm; cooked oxtail 66-70F cooling at 10:00; cooling since 1/27 at 6:00pm; cooked jerk chicken 54F cooling at 10:00; cooling since 1/27 ay 6:00pm At current rate of cooling product did not reach 41F within 6 hours. See Stop Sale. **Admin Complaint**
03D-02-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken over cooked peas at stainless reach in cooler by rear entrance to kitchen. Operator stored products properly. **Corrected On-Site** **Warning** - From follow-up inspection 2026-01-28: Observed Raw pork over cooked peas at stainless reach in cooler by rear entrance to kitchen. **Admin Complaint**
08A-05-6
55
Jan 27, 2026
Routine - Food
4 critical violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
47
Sep 2, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Odette Hamilton expired 3.15.2025. **Warning** - From follow-up inspection 2025-09-02: Odette Hamilton expired 3.15.25. **Admin Complaint**
53A-03-7
90
Jul 1, 2025
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Toilet Rooms Maintained
FL-53
58
Dec 20, 2024
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
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. Cooked peas 78F, cooked yesterday in reach in cooler next to back entrance. Cooling in a deep covered container. Cooked cow foot 68F cooked yesterday in covered stacked container.
01B-36-5
High Priority - Raw chicken stored over/not properly separated from ready-to-eat cooked peas in reach in cooler in the back. Operator removed peas. **Corrected On-Site**
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked peas 78F, cooked yesterday in reach in cooler next to back entrance. Cooling in a deep covered container. Cooked cow foot 68F cooked yesterday in covered stacked container. See stop sale
03D-02-5
Basic - Nonfood-contact surface soiled with grease, food debris and dirt bottom of reach in freezer in the back kitchen next to exit door.
23-03-4
61
Aug 1, 2024
Routine - Food
No violations found.
100
Jul 31, 2024
Routine - Food
3 critical violations. 1 minor violation.
View 4 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.kitchen reach in cooler - curried chicken (44F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double door kitchen reach in cooler - curried chicken (44F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. Back hallway double door reach in cooler - cooked beans rice (51F - Cold Holding); marinated raw chicken (51F - Cold Holding) operator states held under 4 hours raise in temperature due to cooler door left open - operator rearranged foods so door could close. **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. Steam table - plaintains (126F - Hot Holding); fried chicken (126F - Hot Holding) held above steam table with no direct heat - operator states held under one hour - operator moved to oven for reheat. **Warning**
03B-01-6
Basic - Time/temperature control for safety food thawed in an improper manner. Ox tail in production sink no running water - operator moved to cooler. **Corrected On-Site** **Warning**
06-01-5
61
Feb 20, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Nonfood-grade bags used in direct contact with food. To go bags used to store fish - operator removed from bag. **Corrected On-Site**
14-31-5
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
41-18-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Double door reach in cooler - oxtail prepared 4 days prior not date marked - operator date marked. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator removed utensils from bucket of water. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board - operator removed. **Corrected On-Site**
21-04-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knives from behind 3 compartment sink. **Corrected On-Site**
10-17-4
58
Aug 30, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
70
Mar 1, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Oxtail 60°F-63°F, cooked yesterday in reach in cooler in kitchen. Stacked and closed container. See stop sale
03D-02-5
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. Oxtail 60°F-63°F, cooked yesterday in reach in cooler in kitchen. Stacked and closed container.
01B-02-5
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. **Corrective Action Taken**
11-27-4
Basic - Employee beverage container on a food preparation table at cook line. Cook removed. **Corrected On-Site**
12B-07-4
64
Oct 18, 2022
Routine - Food
2 critical violations.
View 2 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
74
Frequently Asked Questions
When was Bull Top Taste last inspected?
The most recent health inspection at Bull Top Taste on file is from Jan 28, 2026. The public record contains 11 inspections in total.
What is the most common violation at Bull Top Taste?
Across the inspection record, “stop sale issued on time/temperature control” has been cited two times, more than any other issue at Bull Top Taste.
How does Bull Top Taste compare to other restaurants in Boynton Beach?
Bull Top Taste most recently scored 55 out of 100, which is lower than the Boynton Beach average of 79.
Has Bull Top Taste's inspection record improved over time?
Results have been roughly steady. Inspections at Bull Top Taste have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Bull Top Taste 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 Bull Top Taste inspected?
Based on the inspection history on file, Bull Top Taste is inspected around three times per year on average.
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