Byrds Hot Chicken
Last inspected: Mar 17, 2026
41
Score
Public records show 10 inspections at Byrds Hot Chicken stretching back to 2022. The most recent report on file is from Mar 17, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The trend has been favorable: violation counts have eased from around 10 violations to closer to five violations per visit over the last few inspections.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited four times.
That's lower than the typical Boynton Beach restaurant, which scores around 79. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
4
Critical latest
2
Major latest
2
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added at mop sink at rear of building. **Repeat Violation** **Admin Complaint**
29-42-4
High Priority - Toxic substance/chemical improperly stored. Degreaser and chlorine stored next to clean food storage containers on shelf over triple sink. **Corrected On-Site** **Warning**
41-10-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/2025 **Admin Complaint**
50-17-3
High Priority - Chemical dispensing hose at dish sink lower than flood rim of sink. **Warning**
29-37-4
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
Intermediate - Spray bottle containing toxic substance not labeled. Chlorine sanitizer spray bottle not labeled by triple sink. Operator labeled spray bottle. **Corrected On-Site** **Warning**
41-17-4
Basic - Cutting board has cut marks and is no longer cleanable. Flip top cooler cutting boards. **Warning**
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top cooler next to range stove has food splatter and food debris inside cooler. **Warning**
23-03-4
41
Jan 14, 2026
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any 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 2025-11-14: **Time Extended** - From follow-up inspection 2026-01-14: Not available at time of inspection. **Admin Complaint**
53B-01-5
Intermediate - - From initial inspection : 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. One employee working at time of inspection without any proof of food safety training and without being informed about his health and activities related to food borne illnesses.**Repeat Violation** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-11-14: Emailed form. **Time Extended** - From follow-up inspection 2026-01-14: **Admin Complaint**
11-26-1
Basic - - From initial inspection : Basic - Unsealed concrete floor in ware washing area. **Warning** - From follow-up inspection 2025-11-14: Tile cover will be provided. **Time Extended** - From follow-up inspection 2026-01-14: **Time Extended**
36-02-5
78
Nov 14, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Employee switched from working with raw chicken to ready-to-eat buns without washing hands. Employee went to wash hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-11-14: Employee not washing his hands when switching from working with raw chicken to ready to eat food. **Admin Complaint**
12A-12-4
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any 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 2025-11-14: **Time Extended**
53B-01-5
Intermediate - - From initial inspection : 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. One employee working at time of inspection without any proof of food safety training and without being informed about his health and activities related to food borne illnesses.**Repeat Violation** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-11-14: Emailed form. **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Unsealed concrete floor in ware washing area. **Warning** - From follow-up inspection 2025-11-14: Tile cover will be provided. **Time Extended**
36-02-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of reach in freezer soiled fan cover next to back door and in ware washing area. **Warning** - From follow-up inspection 2025-11-14: Soiled fan cover on freezer next to back door. **Admin Complaint**
23-03-4
64
Nov 13, 2025
Routine - Food
8 critical violations. 4 major violations. 6 minor violations.
View 18 violations
High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Prep table under microwave soiled with food debris and moisture. **Warning**
22-11-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm, line kinked up. **Warning**
22-43-4
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. Beef dogs 69F, French Fries 65F in a flip top cooler to the left of grill, for at least more than one day. Hot dogs are moldy. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef dogs 69F, French Fries 65F in a flip top cooler to the left of grill, for at least more than one day. Hot dogs are moldy. See stop sale. **Warning**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet. **Warning**
29-42-4
High Priority - 6 Live, small flying insects found on and in hand washing sink in ware washing area. **Warning**
35A-02-7
High Priority - Employee switched from working with raw chicken to ready-to-eat buns without washing hands. Employee went to wash hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-12-4
High Priority - Food with mold-like growth. See stop sale. Hot dogs are moldy in flip top cooler to the left of grill. **Warning**
01B-07-4
Intermediate - Handwash sink used for purposes other than handwashing, pitcher stored in sink at front entrance. Operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31A-11-4
Intermediate - No chemical quaternary test kit provided when using sanitizer at three-compartment sink and wiping cloths.containers. **Repeat Violation** **Admin Complaint**
16-37-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
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. One employee working at time of inspection without any proof of food safety training and without being informed about his health and activities related to food borne illnesses.**Repeat Violation** **Repeat Violation** **Admin Complaint**
11-26-1
Basic - Floor soiled/has accumulation of debris under triple sink and prep table to the right of fryer. **Repeat Violation** **Admin Complaint**
36-73-4
Basic - Working containers of flour removed from original container not identified by common name. Next to hand sink in ware washing area. **Warning**
02D-01-5
Basic - Unsealed concrete floor in ware washing area. **Warning**
36-02-5
Basic - Standing water in bottom of reach-in-cooler in prep area. **Warning**
29-49-6
Basic - Ripped/worn and dirty tin foil used as shelf cover in prep area. **Warning**
14-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of reach in freezer soiled fan cover next to back door and in ware washing area. **Warning**
23-03-4
15
Apr 4, 2025
Routine - Food
2 critical violations. 5 major violations. 4 minor violations.
View 11 violations
High Priority - Employee touched soiled surface of his cell phone, then engaged in food preparation, handled clean equipment in flip top cooler without washing hands. Employee went to wash his hands. **Corrected On-Site**
12A-29-4
High Priority - Employee switched from working with raw chicken to ready-to-eat bread without washing hands. Employee changed gloves without washing his hands. Employee went to wash his hands. **Corrected On-Site**
12A-12-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Mac n cheese 1:40 cooked 12:45 (126F - Cooling); Mac n cheese 2:30 (119F - Cooling) at room temperature on kitchen prep table, in a container with a lid on. At this rate Mac N Cheese will not reach 70F within 2 hours. Cook placed Mac N Cheese in reach in freezer to catch up with the time left to reach 70F. Provided cooling hand out. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee went to empty and clean a pickle container in hand sink at cook line. Employee went to prep sink. **Corrected On-Site**
31A-11-4
Intermediate - No chemical quat test kit provided when using sanitizer at three-compartment sink and wiping cloths container.
16-37-1
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. 2 new employees started less than 2 weeks ago without any food handler training.
11-26-1
Intermediate - Spray bottle containing windex not labeled next to cook line on floor. Operator labeled.
41-17-4
Basic - Floor soiled/has accumulation of debris under triple sink, next to stove and next to steam table.
36-73-4
Basic - Open container of oil , not covered stored next to hand sink exposed to splash. Operator removed oil and covered.
08B-36-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water in prep sink. **Repeat Violation**
06-01-5
Basic - 2 Bags of flour stored on floor next to hand sink. Operator placed on a shelf. **Corrected On-Site**
08B-38-4
37
Dec 27, 2024
Routine - Food
No violations found.
100
Oct 22, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Raw chicken over/not properly separated from ready-to-eat bread in reach in cooler in prep area. Operator removed bread. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Manager or person in charge lacking proof of food manager certification. Manny Bacallao manager in charge. **Warning**
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided. **Corrected On-Site** **Warning**
31B-02-4
Basic - Working containers of flour and sugar removed from original container not identified by common name next to fryer. Operator labeled container. **Corrected On-Site** **Warning**
02D-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing ware in prep sink. Operator turned water on. **Corrected On-Site** **Warning**
06-01-5
64
Jun 27, 2024
Food-Licensing Inspection
2 major violations. 1 minor violation.
View 3 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quata
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Floor tiles missing and/or in disrepair. Near reach in coolers
36-17-5
78
Nov 16, 2022
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment in poor repair, right door disconnected from flip top cooler across grill. Torn gaskets at reach in freezer. **Warning** - From follow-up inspection 2022-11-16: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease and food debris, across grill. Hot holding drawers under steam table. **Warning** - From follow-up inspection 2022-11-16: **Time Extended**
23-03-4
90
Sep 14, 2022
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Dishmachine QAC sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly 0ppm. **Warning** - From follow-up inspection 2022-09-14: 0ppm QAC, operator will use triple sink to sanitize.. **Time Extended**
22-41-4
86
Frequently Asked Questions
When was Byrds Hot Chicken last inspected?
The most recent health inspection at Byrds Hot Chicken on file is from Mar 17, 2026. The public record contains 10 inspections in total.
What is the most common violation at Byrds Hot Chicken?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Byrds Hot Chicken.
How does Byrds Hot Chicken compare to other restaurants in Boynton Beach?
Byrds Hot Chicken most recently scored 41 out of 100, which is lower than the Boynton Beach average of 79.
Has Byrds Hot Chicken's inspection record improved over time?
Yes. Recent inspections at Byrds Hot Chicken have averaged around five violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Byrds Hot Chicken 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 Byrds Hot Chicken inspected?
Based on the inspection history on file, Byrds Hot Chicken is inspected around three times per year on average.
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