Feeding South Florida
Last inspected: Feb 4, 2026
58
Score
Feeding South Florida appears in inspection records 11 times, starting in 2022. On Feb 4, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have turned up roughly the same number of issues each time, hovering near three violations per visit.
Looking across the full record, “cooked/heated time/temperature control” is the recurring theme, flagged two times.
Restaurants in Boynton Beach average 79, so Feeding South Florida trails the local norm. The record is unremarkable in either direction.
11
Inspections
3
Critical latest
1
Major latest
0
Minor latest
Inspection History
Feb 4, 2026
Routine - Food
3 critical violations. 1 major 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. Walk in cooler: Beef broth (47 - cooling) at 9:50am; cooling since 2/3 at 11:30am Observed in deep covered container. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
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. Walk in cooler: Beef broth (47 - cooling) at 9:50am; cooling since 2/3 at 11:30am Observed in deep covered container. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
01B-36-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Walk in cooler: Pork broth made 1/26, fish stock made 1/14.
01B-24-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available at time of inspection. **Repeat Violation**
16-62-1
58
Sep 23, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermo labels or thermometer to read temperature inside hot water dish machine.
16-62-1
Intermediate - No soap provided at handwash sink at entrance to kitchen. Operator provided soap. **Corrected On-Site**
31B-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength 0ppm at cook line. Operator set up fresh solution at 75ppm. **Corrected On-Site**
21-07-4
78
Jan 3, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touching already cooked, portioned food in Togo containers with her bare hands to flatten the food. Employee put gloves on. **Corrected On-Site**
09-01-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Sweet potatoes in walk in cooler date marked when frozen.
02C-04-5
78
Sep 17, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Spray bottle containing bleach not labeled in dish area. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 100ppm in prep area. Operator set up fresh solution at 400ppm. **Corrected On-Site**
21-08-4
86
Apr 25, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 cracked egg in flat of eggs at prep station.
01B-14-4
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/ Susan TAVES, 01/10/2019 ServeSafe Food Manager. **Repeat Violation**
53A-03-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing from prep hand sink - operator provided. **Corrected On-Site**
31B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items - Cell phone removed from prep surface. **Corrected On-Site**
40-06-5
67
Feb 19, 2024
Routine - Food
1 major violation.
View 1 violation
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/ Susan TAVES, 01/10/2019 ServeSafe Food Manager.
53A-03-7
90
Jul 13, 2023
Routine - Food
No violations found.
100
Jul 12, 2023
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Black bean salsa marked 6.29.23 in walk in cooler. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Spaghetti 85°F cooked more than 2 days ago in a covered deep container in walk in cooler. Egg noodles 41°F-44°F cooked yesterday in walk in cooler over night. Egg noodles are in deep,large covered containers stacked on top of each other. **Warning**
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Black bean salsa marked 6.29.23 in walk in cooler. **Warning**
02C-01-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Spaghetti 85°F cooked more than 2 days ago in a covered deep container in walk in cooler. See stop sale Egg noodles 41°F-44°F cooked yesterday in walk in cooler over night. Egg noodles are in deep,large covered containers stacked on top of each other. See stop sale. **Warning**
03D-02-5
Intermediate - No soap provided at handwash sink in dish area. Operator provided. **Corrected On-Site** **Warning**
31B-03-4
Basic - Dish washer beverage container on a food preparation table or over/next to clean equipment/utensils in dish area. Dish washer removed. **Corrected On-Site** **Warning**
12B-07-4
55
Apr 10, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - Employee water bottle on a food preparation table. Employee removed. **Corrected On-Site**
12B-07-4
95
Feb 1, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 0ppm in prep area. Operator set up fresh solution 200ppm. **Corrected On-Site**
21-08-4
95
Oct 21, 2022
Routine - Food
1 major violation.
View 1 violation
Wiping Cloths Properly Used and Stored
FL-41
90
Frequently Asked Questions
When was Feeding South Florida last inspected?
The most recent health inspection at Feeding South Florida on file is from Feb 4, 2026. The public record contains 11 inspections in total.
What is the most common violation at Feeding South Florida?
Across the inspection record, “cooked/heated time/temperature control” has been cited two times, more than any other issue at Feeding South Florida.
How does Feeding South Florida compare to other restaurants in Boynton Beach?
Feeding South Florida most recently scored 58 out of 100, which is lower than the Boynton Beach average of 79.
Has Feeding South Florida's inspection record improved over time?
Results have been roughly steady. Inspections at Feeding South Florida have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Feeding South Florida 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 Feeding South Florida inspected?
Based on the inspection history on file, Feeding South Florida is inspected around three times per year on average.
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