Morning Line Enterprises
Last inspected: Feb 3, 2026
82
Score
Morning Line Enterprises has been inspected eight times since 2022. Inspectors last stopped by on Feb 3, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have held steady across recent visits, averaging around four violations each.
The most common issue across all inspections has been “time/temperature control for safety food”, showing up three times.
That falls roughly in the middle of the pack for Boynton Beach restaurants. The record reflects steady performance over time.
8
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
1 critical violation. 1 minor 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 soup 129F hot holding stored on table under no temperature control. Per operator food was held out of temperature less than four hours. Operator moved to hot holding unit to reheat to 165F or higher. Observed cooked beef 95-117F hot holding in steam table. Observed not enough water in steam table. Operator added more water. **Corrective Action Taken**
03B-01-6
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at handwashing sink in kitchen next to walk in cooler.
31B-04-4
82
Oct 10, 2025
Routine - Food
3 critical violations. 1 minor 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. Observed in walk in cooler cooked pork 45F, cooked rice 45F. Per operator food was prepared yesterday. Observed cooling covered. Observed cooling overnight. 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. Observed in walk in cooler cooked pork 45F, cooked rice 45F. Per operator food was prepared yesterday. Observed cooling covered. Observed cooling overnight. See stop sale.
01B-36-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 6 drawer unit below grill ; cheese (55F);. Per op food held in unit less than four hours. Per operator food not prepared or portioned today. Operator moved cheese to quick chill in walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Stored food not covered. Observed in reach in freezer pre cooked chicken tenders not covered. Operator covered. **Corrected On-Site** **Repeat Violation**
08B-12-5
61
Feb 7, 2025
Routine - Food
3 critical violations. 2 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 at table near hot holding unit beans (100F - Hot Holding); soup (127F - Hot Holding). Food held of unit less than 2 hours. Observed food hot holding on prep table under no temperature control. Operator moved food back to stove to reheat to 165F or higher. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at 6 drawer under grill cheese (52F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit more than 4 hours. See stop sale.
03A-02-5
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. Observed at 6 drawer under grill cheese (52F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit more than 4 hours. See stop sale.
01B-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled at cook line.
23-03-4
Basic - Stored food not covered. Observed in reach in freezer multiple items not covered.
08B-12-5
58
Sep 23, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cooked tamales date marked 9-15 in walk in cooler. See stop sale.
01B-24-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked rice (120F - Hot Holding); cooked beans (117F - Hot Holding) being held at room temperature for less than 1 hour. Operator moved to steamer and reheated to 165F and stored in steamer **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used to dump wiping cloth solution. Discussed with operator
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
64
Feb 21, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Nonfood-grade bags used in direct contact with food. Cooked beef stored in direct contact with plastic handle to go bags, operator moved to food grade containers **Corrected On-Site**
14-31-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed in dry storage room
38-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on top of bagged chips. Operator removed **Corrected On-Site**
40-06-5
78
Oct 2, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw beef in walk in cooler. Operator reorganized **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above cooked chicken tacos in drawers under grill unit. Operator reorganized **Corrected On-Site**
08A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products. Probe thermometer or functional
05-08-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in prep area used for rinsing wiping cloth. Discussed with operator
31A-11-4
Basic - Food stored on floor. Case of raw chicken for prep stores on floor in prep area. Operator moved to table **Corrected On-Site**
08B-38-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer tested at 0ppm chlorine. Operator remade sanitizer and retested at 100ppm **Corrected On-Site**
21-07-4
55
Mar 27, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
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.
11-07-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Above 3 Compartment sink
36-27-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
82
Dec 14, 2022
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...tamales 48° in walk in cooler , per manager food was cooked yesterday.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....turkey 47°, butter 47°, sauce 47° , raw pork 50°, raw chicken 50° in walk in cooler being held less than four hours . Manager moved food walk in freezer and reach in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...tamales 48° in walk in cooler , per manager food was cooked yesterday. Stop sale issue . Manager discarded food. **Corrective Action Taken**
03D-02-5
High Priority - Raw animal food stored in same container as ready-to-eat food...cheese with raw shell eggs in reach in drawer . Employee properly stored food **Repeat Violation**
08A-08-5
Basic - Stored food not covered...flour at dry storage room. Employee covered. **Corrected On-Site**
08B-12-5
52
Frequently Asked Questions
When was Morning Line Enterprises last inspected?
The most recent health inspection at Morning Line Enterprises on file is from Feb 3, 2026. The public record contains eight inspections in total.
What is the most common violation at Morning Line Enterprises?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Morning Line Enterprises.
How does Morning Line Enterprises compare to other restaurants in Boynton Beach?
Morning Line Enterprises most recently scored 82 out of 100, which is about the same as the Boynton Beach average of 79.
Has Morning Line Enterprises' inspection record improved over time?
Results have been roughly steady. Inspections at Morning Line Enterprises have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Morning Line Enterprises 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 Morning Line Enterprises inspected?
Based on the inspection history on file, Morning Line Enterprises is inspected around three times per year on average.
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