Marie's Cousine Restaurant
Last inspected: Feb 24, 2026
58
Score
Marie's Cousine Restaurant has been inspected 10 times since 2022. The most recent visit was on Feb 24, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Performance has remained roughly level over recent inspections, averaging near three violations each time.
Across the inspection history, “time/temperature control for safety food” is the issue that surfaces most often, recorded two times.
That's lower than the typical Boynton Beach restaurant, which scores around 79. On the whole, the file is mixed but not concerning.
10
Inspections
2
Critical latest
2
Major latest
1
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
58
Oct 22, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
82
Mar 10, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
58
Oct 15, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed plantain (114F - Hot Holding). Operated reheated to plantains (172F - Reheating). **Corrected On-Site**
03B-01-6
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed at rear door in kitchen.
42-01-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above 3 compartment sink.
38-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at rear door in kitchen.
35B-01-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
70
Apr 1, 2024
Routine - Food
1 critical violation.
View 1 violation
Required Records Available; Shellstock Tags/Labels
FL-14
86
Dec 8, 2023
Routine - Food
No violations found.
100
Dec 7, 2023
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : 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. walk in cooler - cooked oxtail (48F - Cold Holding); cooked chicken (48F - Cold Holding); cooked turkey (48F - Cold Holding); cooked okra (48F - Cold Holding); coleslaw (48F-51F - Cold Holding) Operator states not portioned or prepared today and held in walk in cooler overnight and more than 4 hours - Stop Sale. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-12-07: High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. walk in cooler - Cooked turkey (48F - Cold Holding); Coleslaw (48F - Cold Holding) Brown rice (48F - Cold holding); White rice (48F - Cold holding); Cut lettuce (48F - Cold holding); Operator states not portioned or prepared today and held in walk in cooler overnight and more than 4 hours - Stop Sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. walk in cooler - cooked oxtail (48F - Cold Holding); cooked chicken (48F - Cold Holding); cooked turkey (48F - Cold Holding); cooked okra (48F - Cold Holding); coleslaw (48F-51F - Cold Holding) Operator states not portioned or prepared today and held in walk in cooler overnight and more than 4 hours - Stop Sale. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-12-07: High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. walk in cooler - Cooked turkey (48F - Cold Holding); Coleslaw (48F - Cold Holding) Brown rice (48F - Cold holding); White rice (48F - Cold holding). Operator states not portioned or prepared today and held in walk in cooler overnight and more than 4 hours - Stop Sale. **Repeat Violation** **Admin Complaint**
03A-02-5
74
Dec 6, 2023
Routine - Food
5 critical violations. 4 major violations. 4 minor violations.
View 13 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. walk in cooler - cooked oxtail (48F - Cold Holding); cooked chicken (48F - Cold Holding); cooked turkey (48F - Cold Holding); cooked okra (48F - Cold Holding); coleslaw (48F-51F - Cold Holding) Operator states not portioned or prepared today and held in walk in cooler overnight and more than 4 hours - Stop Sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2023 **Warning**
50-17-3
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cleaned floor with broom and dust pan and then put on gloves without washing hands and then proceeded to cut lettuce. **Warning**
12A-07-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam Table - Cooked vegetables (64F - Hot Holding); cooked plaintain (103F - Hot Holding); boiled egg (103F - Hot Holding) Operator states held under 2 hours - moved to stove for reheat **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. walk in cooler - cooked oxtail (48F - Cold Holding); cooked chicken (48F - Cold Holding); cooked turkey (48F - Cold Holding); cooked okra (48F - Cold Holding); coleslaw (48F-51F - Cold Holding) Operator states not portioned or prepared today and held in walk in cooler overnight and more than 4 hours - Stop Sale. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. PIC had no knowledge of the Big 6 Food borne illnesses. Inspector to email copy. **Warning**
11-03-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - Cut lettuce (61F - cooling) @ 10:15am, cooling since 10:15, 2nd temp at 10:30 65F. Operator placed cut lettuce in refrigerator that appears to not be working properly. Operator moved lettuce to freezer to facilitate cooling process. **Warning**
03D-15-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Correct on site. **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. **Warning**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Empty can with no handle used as a scoop in container of beans. **Warning**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored on prep table - Employee removed. **Warning**
40-06-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. White reach in cooler. **Warning**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. **Corrective Action Taken** **Warning**
31B-04-4
26
Mar 30, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No running hot water. **Repeat Violation** **Warning** - From follow-up inspection 2023-03-30: **Time Extended**
27-16-4
90
Dec 1, 2022
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-22
50-17-2
High Priority - Food stored in a container that previously held a toxic substance. See stop sale. Cornmeal stored in bucket that previously held at toxic chemical
01B-32-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.
27-16-4
Basic - Uncleanable knife block in use to store knives.
14-55-4
Basic - Stored food not covered. Cooked beef, cooked rice in walk in cooler not covered. Operator covered **Corrected On-Site**
08B-12-5
61
Frequently Asked Questions
When was Marie's Cousine Restaurant last inspected?
The most recent health inspection at Marie's Cousine Restaurant on file is from Feb 24, 2026. The public record contains 10 inspections in total.
What is the most common violation at Marie's Cousine Restaurant?
Across the inspection record, “time/temperature control for safety food” has been cited two times, more than any other issue at Marie's Cousine Restaurant.
How does Marie's Cousine Restaurant compare to other restaurants in Boynton Beach?
Marie's Cousine Restaurant most recently scored 58 out of 100, which is lower than the Boynton Beach average of 79.
Has Marie's Cousine Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Marie's Cousine Restaurant have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Marie's Cousine Restaurant 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 Marie's Cousine Restaurant inspected?
Based on the inspection history on file, Marie's Cousine Restaurant is inspected around three times per year on average.
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