Lucille's Bad to the Bone BBQ
Last inspected: Dec 9, 2025
70
Score
The health department has logged 10 inspections at Lucille's Bad to the Bone BBQ, the earliest from 2022. The newest entry in the record is dated Dec 9, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have held steady across recent visits, averaging around two violations each.
The pattern that stands out is “time/temperature control for safety food”, which has been cited three times.
By comparison, the average Boynton Beach facility scores 79, putting Lucille's Bad to the Bone BBQ on the weaker side. Nothing in the record is alarming, but there's room to improve.
10
Inspections
1
Critical latest
2
Major latest
0
Minor latest
Inspection History
Dec 9, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee scratched his head with gloves on and then proceeded to use a clean utensil to prepare food. **Corrected On-Site**
12A-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in three door low top unit ; coleslaw 46-47f at 11:45 to 47f at 12:00 (cooling since 10:45). At this current rate of cooling food will not reach 41f or below within 4 hrs. Observed cooling covered. Operator removed cover and place into walk in cooler. **Corrective Action Taken**
03D-15-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust on warewashing shelves.
22-31-4
70
Sep 2, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw burgers 45F below grill. Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator placed ice on top. Observed in flip top cooler #1 ; cheese (46F). Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator closed lid and placed cheese into ice bath. **Corrective Action Taken**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk in cooler cream spinach not date marked. Operator labeled 08/31/25. Observed in walk in cooler cooked chicken or date marked. Operator made yesterday at 11:00 AM. 28 hours has passed, operator labeled 09/1/25 **Corrected On-Site**
02C-02-5
Basic - Insect control device installed over food preparation area. Observed fly control device stored over food preparation area where they chop the chicken. Operator removed. **Corrected On-Site**
35B-02-4
74
Jun 24, 2025
Complaint Full
1 critical violation. 1 major violation.
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 chicken wings 97 -101F stored inside of fryer. Per operator food held in unit less than four hours. Observed chicken wings stored in fryer under no temperature control. Operator reheated chicken wings to 165F or higher. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed sliced tomatoes 47-48 at 2:35 to 48-49F at 2:50 (cooling since 11:30). At this current rate of cooling food will not reach 41F or below within 4 hours. Operator placed sliced tomatoes in walk in freezer to quick chill. **Corrective Action Taken**
03D-15-4
78
Feb 3, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at top of fryer chicken tenders 81F. Per operator food out of temperature for less than 2 hours. Operator moved food back into fryer to reheat to 165F or more.
03B-01-6
86
Sep 20, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Pesticide-emitting strip present in food prep area. Observed in kitchen area. Operator removed and discarded **Corrected On-Site**
41-24-4
Basic - Food stored on floor. Bagged ice stored on floor in walk in freezer. Operator moved to shelf **Corrected On-Site**
08B-38-4
82
May 2, 2024
Complaint Full
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee exit building and handle broom, handled squeegee with gloved hands then proceed to handle clean wares without changing gloves and washing hands. Discussed with operator. Operator instructed employee to remove gloves, wash hands and rewash dishes **Corrected On-Site**
12A-09-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked corn (88F - Hot Holding); cooked onions (88F - Hot Holding). Being held with no temperature control on cook line, operator states items have been off temperature control for approximately 1 hour. Operator reheated to 165F+. Discussed TPHC with operator **Corrected On-Site**
03B-01-6
Basic - Bowl or other container with no handle used to dispense food. Portion cup used to dispense hard boiled egg on cook line. Operator removed and discarded **Corrected On-Site**
14-01-5
70
Jan 5, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Pesticide-emitting strip present in food prep area. Observed in kitchen area. Operator removed and discarded **Corrected On-Site**
41-24-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator cleaned and sanitized **Corrected On-Site**
22-02-4
78
Sep 5, 2023
Routine - Food
1 minor violation.
View 1 violation
Proper Sanitizer Contact Time and Concentration
FL-33
95
Jan 24, 2023
Routine - Food
2 minor violations.
View 2 violations
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
90
Aug 23, 2022
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
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. Dishwasher washed hands and changed gloves **Corrected On-Site**
12A-13-4
Basic - Bowl or other container with no handle used to dispense food.
14-01-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Stored food not covered. Cooked chicken. Walk In Cooler. Employee replaced covers **Corrected On-Site**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
70
Frequently Asked Questions
When was Lucille's Bad to the Bone BBQ last inspected?
The most recent health inspection at Lucille's Bad to the Bone BBQ on file is from Dec 9, 2025. The public record contains 10 inspections in total.
What is the most common violation at Lucille's Bad to the Bone BBQ?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Lucille's Bad to the Bone BBQ.
How does Lucille's Bad to the Bone BBQ compare to other restaurants in Boynton Beach?
Lucille's Bad to the Bone BBQ most recently scored 70 out of 100, which is lower than the Boynton Beach average of 79.
Has Lucille's Bad to the Bone BBQ's inspection record improved over time?
Results have been roughly steady. Inspections at Lucille's Bad to the Bone BBQ have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Lucille's Bad to the Bone BBQ 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 Lucille's Bad to the Bone BBQ inspected?
Based on the inspection history on file, Lucille's Bad to the Bone BBQ is inspected around three times per year on average.
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