Hunters Run Main Dining Room
Last inspected: Apr 8, 2026
82
Score
Hunters Run Main Dining Room appears in inspection records nine times, starting in 2022. The most recent visit was on Apr 8, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things are looking better lately, with recent visits averaging around two violations compared to roughly six violations earlier on.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up three times.
Hunters Run Main Dining Room scores about where you'd expect for a Boynton Beach restaurant. Overall, the inspection record reads well.
9
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at ice bath at cook line cooked onions 42-51F, sourkraut 43-55F . Per operator food not prepared or portioned today. Per operator food held out of temperature for less than four hours. Observed ice level low. Operator added more ice. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed cut marks no longer cleanable at cook line.
14-09-4
82
Oct 9, 2025
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Mar 14, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in Hot box ; lasagna (133F - Hot Holding. Food held in unit less than four hours. Operator moved food to stove to reheat to 165 or higher. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed in walk in freezer raw sushi over bread. Operator stored properly. **Corrected On-Site**
08A-02-6
74
Aug 13, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Pesticide-emitting strip present in bar area. Operator removed and discarded **Corrected On-Site**
41-24-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink with hose attached
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns soiled at bar
22-02-4
Basic - Ceiling tile missing. Observed in warehouse washing area, cook line
36-36-4
Basic - Food stored on floor. Multiple items stored on floor in walk in freezer. Operator moved to shelf **Corrected On-Site**
08B-38-4
61
Mar 5, 2024
Routine - Food
No violations found.
100
Jan 5, 2024
Routine - Food
6 critical violations. 5 major violations. 2 minor violations.
View 13 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Raw salmon packaged using ROP on site thawed in ROP in production walk in cooler. See stop sale. **Warning**
03G-04-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Seafood salad stored in production walk in cooler date marked 12-28. See stop sale. **Warning**
01B-24-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Raw salmon packaged using ROP on site thawed in ROP in production walk in cooler. See stop sale. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. right side flip top: cheese (51F); coleslaw (50F); cooked pasta (52F) being held in tall pans placed inside of shallow hotel pan. Operator states items have been in unit for approximately 2 hours. Operator moved to freezer to quick chill **Corrective Action Taken** **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. hot holding cabinet on cook line: cooked turkey (122F - Hot Holding). Operator states item was cooked approximately 1.5 hours ago. Operator reheated to 165F and turned up hot holding cabinet temperature **Corrected On-Site** **Warning**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above cooked pasta in hot line walk in cooler. Operator reorganized **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big six and provide **Warning**
11-07-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment packaging raw fish using an ROP method where fish is not frozen before packaging **Warning**
03G-46-1
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in ware washing area blocked by carts. Operator made accessible **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment packaging multiple items using ROP to be held longer than 48 hours. Discussed with operator. Provided 2017 FDA Food Code Adoption. Special Processes information **Warning**
03G-50-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - In-use utensil stored in sanitizer between uses. Utensils stored in quat sanitizer on cook line, operator removed and discarded **Corrected On-Site** **Warning**
10-18-5
22
Aug 11, 2023
Routine - Food
1 critical violation.
View 1 violation
Food Contact Surfaces Clean and Sanitized
FL-22
82
Feb 17, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Corrected On-Site**
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
86
Oct 31, 2022
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. Cooked beets
03A-02-5
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine 1 and Ice machine 2
22-20-5
78
Frequently Asked Questions
When was Hunters Run Main Dining Room last inspected?
The most recent health inspection at Hunters Run Main Dining Room on file is from Apr 8, 2026. The public record contains nine inspections in total.
What is the most common violation at Hunters Run Main Dining Room?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Hunters Run Main Dining Room.
How does Hunters Run Main Dining Room compare to other restaurants in Boynton Beach?
Hunters Run Main Dining Room most recently scored 82 out of 100, which is about the same as the Boynton Beach average of 79.
Has Hunters Run Main Dining Room's inspection record improved over time?
Yes. Recent inspections at Hunters Run Main Dining Room have averaged around two violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Hunters Run Main Dining Room means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Hunters Run Main Dining Room inspected?
Based on the inspection history on file, Hunters Run Main Dining Room is inspected around three times per year on average.
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