Courtyard by Marriott Boynton Beach
Last inspected: Jan 23, 2026
55
Score
Courtyard by Marriott Boynton Beach has been inspected nine times since 2022. The most recent report on file is from Jan 23, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Performance has remained roughly level over recent inspections, averaging near three violations each time.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing four times across the record.
Courtyard by Marriott Boynton Beach's latest score of 55 falls below the Boynton Beach average of 79. On the whole, the file is mixed but not concerning.
9
Inspections
3
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 23, 2026
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken not in commercial packaging over raw ground beef at walk in freezer. Operator stored products properly. **Corrected On-Site**
08A-17-6
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. Cook line Flip top cooler: link sausage (45-46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, unclear when product went out of temperature. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line Flip top cooler: link sausage (45-46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, unclear when product went out of temperature. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Walk in cooler: Hummus opened 1/17 not date marked. **Corrected On-Site**
02C-03-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm) Operator put new bottle of sanitizer at triple sink and refilled sanitizer bucket. Rechecked 400ppm quaternary sanitizer. **Corrected On-Site**
21-08-4
55
Jul 8, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter chips 59F, cream cheese portioned 60F, left out for approximately 30 minutes, stated cook. Items were placed in walk in cooler. **Corrective Action Taken**
03A-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler under turbo chef gaskets and frame soiled with food debris and mold like substance.
23-03-4
Basic - Employee beverage container on a food preparation table at cook line. Employee removed. **Corrected On-Site**
12B-07-4
78
Feb 28, 2025
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Sep 6, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel used for cooked chicken. Cook removed paper towel. **Corrected On-Site**
14-86-1
High Priority - Employee cracked raw shell eggs and then handled clean equipment and utensils, preparing potatoes in fryer, without washing hands. Cook washed her hands. **Corrected On-Site**
12A-27-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Hard boiled egg in sliding glass door refrigerator. Cook labeled and segrated. **Corrected On-Site** **Repeat Violation**
08B-49-4
Basic - Old labels stuck to food containers after cleaning on shelf in dish area. Cook removed labels. **Corrected On-Site**
16-46-4
67
Mar 8, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink - scrubbing pad inside operator removed. **Corrected On-Site**
31A-11-4
Basic - Food not stored at least 6 inches off of the floor. Walk in freezer - Case of bakery goods on floor - operator moved to shelf.
08B-47-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee coats on shelf with clean utensils - operator removed. **Corrected On-Site**
40-06-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food above customer food in glass door reach in cooler - operator moved to bottom shelf. **Corrected On-Site**
08B-49-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open containers from prep surface. **Corrected On-Site**
12B-07-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle touching brown sugar - operator removed. **Corrected On-Site**
10-06-5
70
Jul 21, 2023
Routine - Food
No violations found.
100
Jul 20, 2023
Routine - Food
2 critical violations.
View 2 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. Milk 47°F, sour cream 50°F, Hummus 50°F, half and half 47°F, in reach in cooler over night, on bottom shelf. Foods on the top shelf's are in temperature, there could be a cold air circulation problem. Recommended placing non temperature controlled fruits to the bottom and temperature controlled items on the top shelf's. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 47°F, sour cream 50°F, Hummus 50°F, half and half 47°F, in reach in cooler in kitchen over night, on bottom shelf. Not prepped today. Foods on the top shelf's are in temperature, there could be a cold air circulation problem. Recommended placing non temperature controlled fruits to the bottom and temperature controlled items on the top shelf's. See stop sale. **Warning**
03A-02-5
74
Jan 23, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
74
Jul 25, 2022
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese 59°F, butter chips 60°F, at front counter on ice. Ice level not high enough . Operator added ice and placed in refrigerator. **Corrective Action Taken**
03A-02-5
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
78
Frequently Asked Questions
When was Courtyard by Marriott Boynton Beach last inspected?
The most recent health inspection at Courtyard by Marriott Boynton Beach on file is from Jan 23, 2026. The public record contains nine inspections in total.
What is the most common violation at Courtyard by Marriott Boynton Beach?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Courtyard by Marriott Boynton Beach.
How does Courtyard by Marriott Boynton Beach compare to other restaurants in Boynton Beach?
Courtyard by Marriott Boynton Beach most recently scored 55 out of 100, which is lower than the Boynton Beach average of 79.
Has Courtyard by Marriott Boynton Beach's inspection record improved over time?
Results have been roughly steady. Inspections at Courtyard by Marriott Boynton Beach have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Courtyard by Marriott Boynton Beach 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 Courtyard by Marriott Boynton Beach inspected?
Based on the inspection history on file, Courtyard by Marriott Boynton Beach is inspected around three times per year on average.
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