Cove Bistro
Last inspected: Mar 25, 2026
50
Score
Across the available record, Cove Bistro has nine inspections on file, the first dated 2022. The most recent report on file is from Mar 25, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly nine violations earlier in the record.
“Heat strip failed to turn black” accounts for the largest share of issues, appearing two times across the record.
The city-wide average sits at 79, which Cove Bistro's 50 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
2
Critical latest
3
Major latest
2
Minor latest
Inspection History
Mar 25, 2026
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
50
Oct 29, 2025
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Warewashing Facilities Maintained and Used
FL-24
Wiping Cloths Properly Used and Stored
FL-41
41
Apr 4, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef returning to cook line and put gloves on without washing hands Educated on site **Warning** - From follow-up inspection 2025-04-04: Employee entered kitchen from outside through back door and did not wash hands before putting on gloves and handling clean and sanitized dishes. Discussed with operator who had employee wash hands. **Admin Complaint** **Corrected On-Site**
12A-07-5
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing.Cutting board on hand sink end of cook line **Warning** - From follow-up inspection 2025-04-04: Intermediate - Handwash sink used for purposes other than handwashing.Cutting board on hand sink end of cook line . Discussed with operator who removed cutting board. **Admin Complaint** **Corrected On-Site**
31A-11-4
78
Mar 28, 2025
Routine - Food
9 critical violations. 3 major violations. 2 minor violations.
View 14 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef returning to cook line and put gloves on without washing hands Educated on site **Warning**
12A-07-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handling unclean dishes to putting away clean dishes without washing hands in between Educated on site **Warning**
12A-13-4
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 0) ran multiple times. Set up Triple Sink (Quaternary 200ppm) **Corrective Action Taken** **Warning**
22-57-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef patties over cheese slices in walk in freezer Items not commercially packaged Removed **Corrected On-Site** **Warning**
08A-02-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. eggs (80F - Cold Holding); on cook line. Removed and placed in cooler. Out less than four hours. Discussed Tphc with manager. **Warning**
03A-03-5
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. chicken (50F - Cold Holding) in reach in cooler drawer under cook line. In unit over four hours. Not prepped or portioned today. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (50F - Cold Holding) in reach in cooler drawer under cook line. In unit over four hours. Not prepped or portioned today. **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. cooked onions (115F - Hot Holding); above stove top. Out less than four hours. Reheated to 165F **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Chemicals stored with deli slicer on shelving rack next to mop sink **Warning**
41-10-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.Unable to provide **Repeat Violation** **Warning**
16-62-1
Intermediate - Handwash sink used for purposes other than handwashing.Cutting board on hand sink end of cook line **Warning**
31A-11-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. In use tongs hanging on garbage bin on cook line **Warning**
24-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone and keys on top of canned items in dry storage **Warning**
40-06-5
17
Nov 8, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Wiping Cloths Properly Used and Stored
FL-41
67
Feb 19, 2024
Routine - Food
8 critical violations. 1 major violation. 1 minor violation.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....sour cream 53F , cream cheese 68 F , milk53 F in glass door reach in cooler at expo line . Food was not prepped or portion today , manager not determined how long food being held out of temperature. stop sale issue . Employee discarded food **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding rice 98° at cook line being held less than four hours, Cook discarded food. **Corrective Action Taken**
03B-01-6
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized...due to Dishmachine not sanitizing. Manager set up triple sink to sanitize utensils. **Corrected On-Site**
22-45-4
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired... if run machine twice to sanitize utensils then it tuned black .
22-57-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....smoke salmon above ready to eat crab meat, cheese in reach in cooler at kitchen. Cook properly stored **Corrected On-Site**
08A-05-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands...server handled dirty dishes and then serve food to customers without washing hands. Discussed with manager, employee washed hands. **Corrected On-Site**
12A-02-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less...3 trays of eggs stored in room temperature at cook line . Per Cook egg being held less than an hour, Cook removed reach in cooler . **Corrective Action Taken**
03A-03-5
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....sour cream 53F , cream cheese 68 F , milk53 F in glass door reach in cooler at expo line . Food was not prepped or portion today , manager not determined how long food being held out of temperature.
01B-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine....not provided any kind of temperature measuring dives .
16-62-1
Basic - Food stored on floor...several boxes on the floor at walk in freezer , employee properly stored **Corrected On-Site**
08B-38-4
26
Sep 11, 2023
Routine - Food
1 minor violation.
View 1 violation
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
95
Mar 24, 2023
Routine - Food
3 minor violations.
View 3 violations
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. Observed Mahi completely thawed, still in vacuum sealed bags. Operator discarded. **Corrective Action Taken**
06-09-1
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of plastic containers. Operator relocated. **Corrective Action Taken**
24-08-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed chef with no hair restraint. Operator provided. **Corrective Action Taken**
13-03-4
86
Nov 8, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Cove Bistro last inspected?
The most recent health inspection at Cove Bistro on file is from Mar 25, 2026. The public record contains nine inspections in total.
What is the most common violation at Cove Bistro?
Across the inspection record, “heat strip failed to turn black” has been cited two times, more than any other issue at Cove Bistro.
How does Cove Bistro compare to other restaurants in Boynton Beach?
Cove Bistro most recently scored 50 out of 100, which is lower than the Boynton Beach average of 79.
Has Cove Bistro's inspection record improved over time?
Yes. Recent inspections at Cove Bistro 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 Cove Bistro 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 Cove Bistro inspected?
Based on the inspection history on file, Cove Bistro is inspected around three times per year on average.
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