Chez Elda Take Out Restaurant
Last inspected: Mar 4, 2026
74
Score
Across the available record, Chez Elda Take Out Restaurant has 12 inspections on file, the first dated 2022. Chez Elda Take Out Restaurant was last inspected on Mar 4, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
“Food stored on floor” comes up most often, recorded four times in the inspection record.
Chez Elda Take Out Restaurant's latest score of 74 falls below the Boynton Beach average of 79. Nothing in the record is alarming, but there's room to improve.
12
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
2 critical violations.
View 2 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. rice and peas (71F - Cooling) at 9:03; cooling since 1:00am on 3/3 ; djon djon rice (58F - Cooling) at 9:03; cooling since 1:00am on 3/3; white rice (57F - Cooling) at 9:03; cooling since 1:00am on 3/3; cooked pasta (51F - Cooling) at 9:03; cooling since 1:00am on 3/3 Observed in deep covered containers in reach in cooler. At current rate of cooling product did not reach 41F within 6 hours. See stop sale. **Warning** - From follow-up inspection 2026-03-04: 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. White rice 44F cooling at 9:45am; cooling since 12:30am Djon djon rice 52F cooling at 9:45am; cooling since 12:30am 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 - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice and peas (71F - Cooling) at 9:03; cooling since 1:00am on 3/3 ; djon djon rice (58F - Cooling) at 9:03; cooling since 1:00am on 3/3; white rice (57F - Cooling) at 9:03; cooling since 1:00am on 3/3; cooked pasta (51F - Cooling) at 9:03; cooling since 1:00am on 3/3 Observed in deep covered containers in reach in cooler. At current rate of cooling product did not reach 41F within 6 hours. See stop sale. **Warning** - From follow-up inspection 2026-03-04: White rice 44F cooling at 9:45am; cooling since 12:30am Djon djon rice 52F cooling at 9:45am; cooling since 12:30am At current rate of cooling product did not reach 41F within 6 hours. See stop sale. **Admin Complaint**
03D-02-5
74
Mar 3, 2026
Routine - Food
5 critical violations. 4 minor violations.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice and peas (71F - Cooling) at 9:03; cooling since 1:00am on 3/3 ; djon djon rice (58F - Cooling) at 9:03; cooling since 1:00am on 3/3; white rice (57F - Cooling) at 9:03; cooling since 1:00am on 3/3; cooked pasta (51F - Cooling) at 9:03; cooling since 1:00am on 3/3 Observed in deep covered containers in reach in cooler. At current rate of cooling product did not reach 41F within 6 hours. See stop sale. **Warning**
03D-02-5
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. rice and peas (71F - Cooling) at 9:03; cooling since 1:00am on 3/3 ; djon djon rice (58F - Cooling) at 9:03; cooling since 1:00am on 3/3; white rice (57F - Cooling) at 9:03; cooling since 1:00am on 3/3; cooked pasta (51F - Cooling) at 9:03; cooling since 1:00am on 3/3 Observed in deep covered containers in reach in cooler. At current rate of cooling product did not reach 41F within 6 hours. See stop sale. **Warning**
01B-36-5
High Priority - Nonfood-grade bags used in direct contact with food. Raw fish stored and in direct contact with thank you to go bags at reach in freezer. Advised operator to remove fish from to go bags. **Repeat Violation** **Admin Complaint**
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over fully cooked chicken not in commercial packaging at tall reach in freezer. Operator stored products properly. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: chicken legs (127F - hot holding) Per operator, out of temperature for approximately 1 hour. Operator returned product to oven to reheat to 165+F. **Corrective Action Taken** **Warning**
03B-01-6
Basic - Standing water in mop sink. **Warning**
29-20-5
Basic - Old food stuck to clean dishware/utensils. Ladels at clean dish rack soiled with oil and dust residue. **Warning**
16-48-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean dish rack soiled with oil and dust residue. **Warning**
23-03-4
Basic - Food stored on floor. Vinegar stored on floor in dry storage room. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08B-38-4
39
Oct 15, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Nonfood-grade bags used in direct contact with food. Frozen raw pork was stored inside t-shirt bags. The items were removed. **Corrected On-Site**
14-31-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the front counter hand wash sink, paper towels were stored outside of the front counter room. The paper towels were moved to the sink. **Corrected On-Site**
31B-02-4
Basic - Food stored on floor. In the kitchen next to the reach in cooler, a bag of raw carrots was stored on the floor. The carrots were moved. **Corrected On-Site**
08B-38-4
Basic - Food stored in a prohibited area. In the employee restroom, vinegar and oil were stored inside on the shelves. The items were removed. **Corrected On-Site**
08B-37-4
Basic - Equipment in poor repair. The large reach in freezer gasket is torn.
14-11-5
67
May 28, 2025
Routine - Food
No violations found.
100
Mar 24, 2025
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Shredded chicken date marked 3.13.25 kept more than 7 days in glass door refrigerator. **Warning**
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over plantains in glass door refrigerator in kitchen. Cook placed eggs to the bottom shelf. **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
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. Rice and beans 69F, cooked yesterday stated owner. In glass door refrigerator in kitchen covered and stacked. **Warning**
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice and beans 69F, cooked yesterday stated owner. In glass door refrigerator in kitchen covered and stacked. See stop sale **Repeat Violation** **Warning**
03D-02-5
Intermediate - Handwash sink not accessible for employee use at all times, dishes stored in sink at front counter. Operator removed items. **Corrected On-Site** **Warning**
31A-09-4
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. 1 employee in kitchen working hired more than 60 Days ago. **Warning**
53B-01-5
Basic - Dumpster overflowing garbage. **Warning**
33-14-4
Basic - Garbage on the ground and/or pad around dumpster. **Warning**
33-19-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Plumbing system in disrepair. Drain removed from hand sink at front counter. **Warning**
29-08-4
37
Nov 13, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
78
Nov 12, 2024
Routine - Food
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Oxtails (96F - Hot Holding); in hot holding alto sham. Hot holding unit not turned on. Operator turned unit on. At recheck 20 minutes later oxtail is 102F. Advised cook to reheat oxtail to 165F on the stove. chicken (118F-138F - Hot Holding); cooked 2 hours ago, sitting on a shelf above stove. Operated reheated chicken to 178F in the oven, for further hot holding. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Raw shell eggs stored over or with unwashed celery and carrots in glass door cooler. Operator removed shell eggs. **Corrected On-Site** **Warning**
08A-04-5
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. Rice and beans 54F , pasta 57F, white rice 47-50F. Foods cooked yesterday, all covered and stacked together in deep covered containers. See stop sale. **Warning**
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice and beans 54F , pasta 57F, white rice 47-50F. Foods cooked yesterday, all covered and stacked together in deep covered containers. See stop sale. **Repeat Violation** **Admin Complaint**
03D-02-5
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation** **Admin Complaint**
05-08-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. shredded lettuce (65F - Cooling) ; sliced tomatoes (64F -Cooling) left out at room temperature on kitchen prep table. Operator stated prepared 20 minutes ago. Operator placed foods in refrigerator. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Jenae Swann 5/25/19 **Warning**
53A-03-7
Basic - 1 Dead roach on premises, behind food manager license on the walll in front office. **Warning**
35A-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. In restroom **Warning**
31B-04-4
Basic - Opened employee juice container in a cold holding unit with food to be served to customers in glass door cooler. Employee removed. **Corrected On-Site** **Warning**
12B-13-4
Basic - Rice stored on floor in front of stove. **Repeat Violation** **Admin Complaint**
08B-38-4
Basic - Time/temperature control for safety pork thawed in an improper manner. At room temperature on chest freezer. **Warning**
06-01-5
Basic - Wood food-contact surface not properly sealed. Observed wood under microwave next to cook line. **Warning**
14-06-4
30
Feb 7, 2024
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
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. pork (60F - Cooling); pork (50F - Cooling) in freezer chest. Not prepped or portioned today. In unit overnight. Food did not reach 41F within 6 hours. Food in large plastic buckets and covered.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pork (60F - Cooling); pork (50F - Cooling) in freezer chest. Not prepped or portioned today. In unit overnight. Food did not reach 41F within 6 hours. Food in large plastic buckets and covered.
03D-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (50F - Cold Holding); on top of freezer chest. Operator states food not prepped or portioned. Removed from cooler less than four hours ago. Placed in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Bag of frozen peas in hand sink
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
05-08-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Basic - Food stored on floor. Produce on floor By bathroom of kitchen Plantains on floor in kitchen Removed **Corrected On-Site**
08B-38-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles in kitchen in poor repair
36-17-5
43
Oct 11, 2023
Routine - Food
No violations found.
100
Oct 9, 2023
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler - raw shell eggs over plantains - operator removed eggs from reach in cooler. **Corrected On-Site** **Warning**
08A-05-6
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. Glass door reach in cooler - white rice (63F - Cold Holding); black bean rice (59F - Cold Holding); cooked noodles (56F - Cold Holding) operator states 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. Glass door reach in cooler - white rice (63F - Cold Holding); black bean rice (59F - Cold Holding); cooked noodles (56F - Cold Holding) operator states not portioned or prepared today held overnight and more than 4 hours - see stop sale **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator Provided paper towels **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Basic - Stored food not covered. Reach in chest freezer - cooked pork not covered - operator covered. **Corrected On-Site** **Repeat Violation** **Warning**
08B-12-5
50
Apr 10, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 93°F in basket on top of fryer. Cook reheated to 190°F for hot holding. **Corrected On-Site**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Cook provided. **Corrected On-Site**
31B-02-4
Basic - Pork and turkey food not covered in chest freezer. Operator covered. **Corrected On-Site**
08B-12-5
Basic - No handwashing sign provided at a hand sink used by food employees in employee rest room .
31B-04-4
70
Dec 19, 2022
Routine - Food
6 critical violations. 2 major violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 50°F-52°F, stew 50°F, over night in 2 door stainless refrigerator. Gaskets torn , ambient temperature in cooler 50°F. See stop sale. **Warning**
03A-02-5
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Too string 200+ chlorine. Operator set up fresh solution at 100ppm. **Corrected On-Site** **Warning**
22-42-4
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. Pork 64°F cooked yesterday. Cooling in a deep covered container. **Warning**
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pork 64°F cooked yesterday. Cooling in a deep covered container. See stop sale. **Warning**
03D-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-2
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. Rice 50°F-52°F, stew 50°F, over night in 2 door stainless refrigerator. Gaskets torn , ambient temperature in cooler 50°F. **Warning**
01B-02-5
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink and wiping cloth container. **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided. **Corrected On-Site** **Warning**
31B-02-4
33
Frequently Asked Questions
When was Chez Elda Take Out Restaurant last inspected?
The most recent health inspection at Chez Elda Take Out Restaurant on file is from Mar 4, 2026. The public record contains 12 inspections in total.
What is the most common violation at Chez Elda Take Out Restaurant?
Across the inspection record, “food stored on floor” has been cited four times, more than any other issue at Chez Elda Take Out Restaurant.
How does Chez Elda Take Out Restaurant compare to other restaurants in Boynton Beach?
Chez Elda Take Out Restaurant most recently scored 74 out of 100, which is lower than the Boynton Beach average of 79.
Has Chez Elda Take Out Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Chez Elda Take Out Restaurant have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Chez Elda Take Out Restaurant 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 Chez Elda Take Out Restaurant inspected?
Based on the inspection history on file, Chez Elda Take Out Restaurant is inspected around four times per year on average.
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