Murphy's Grill
Last inspected: Mar 20, 2026
95
Score
Murphy's Grill has been inspected seven times since 2024. Inspectors last stopped by on Mar 20, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly eight violations earlier in the record.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up three times.
Murphy's Grill's latest score of 95 sits above the Boynton Beach average of 79. The full picture is one of consistent compliance.
7
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 20, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board, in front of steam table, with deep groove marks. **Warning** - From follow-up inspection 2026-03-20: Observed same. **Time Extended**
14-09-4
95
Mar 19, 2026
Routine - Food
2 critical violations. 5 major violations. 3 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (49F - Cold Holding); raw salmon (50F - Cold Holding) inside walk in cooler. Per operator, foods not prepped or portioned today. Cooler door left open, foods out of temperature for approximately three hours. Operator closed cooler door to quick chill foods. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 3 live roaches inside two drawer flat grill cooler, in kitchen, at cook line. No TCS foods stored inside cooler. Operator killed roaches and sanitized area during inspection. **Admin Complaint**
35A-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed one soda gun nozzle, at bar, soiled with food debris. **Warning**
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle, containing all purpose cleaner, stored at bar. **Warning**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic condiment cup stored inside cheese sauce, at cook line. Operator removed. **Corrected On-Site** **Warning**
14-01-5
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on handle of soiled oven door, at cook line. **Warning**
10-20-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board, in front of steam table, with deep groove marks. **Warning**
14-09-4
39
Aug 27, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled sanitizer bucket and after without washing hands employee handled knife to cut meat, discussed with employee who washed hands. **Corrected On-Site** **Warning** - From follow-up inspection 2025-08-27: Employee washed soiled dishes and without washing hands handled clean and sanitized dishes on storage rack, discussed with operator employee washed hands. **Admin Complaint** **Corrected On-Site**
12A-29-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. In kitchen puddles of standing after under water filter in front of walk in cooler and in front of reach in coolers at cook line, discussed with operator to clean and sanitize areas. **Warning** - From follow-up inspection 2025-08-27: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. In kitchen under three compartment sink drain pipe leaking on to floor. In kitchen water filter leaking onto floor. Discussed with operator to repair leaks. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-27: **Time Extended**
29-11-4
78
Aug 26, 2025
Routine - Food
7 critical violations. 4 major violations. 3 minor violations.
View 14 violations
High Priority - Container of medicine improperly stored. In kitchen bottle of medication stored above flip top cooler, discussed with operator who removed medication. **Corrected On-Site** **Warning**
41-07-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In kitchen buffalo sauce with butter (82F - Cooling) at 2:20 since 11:00, at this rate of cooling product did not reach 70F within 2 hours see stop sale **Warning**
03D-01-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled sanitizer bucket and after without washing hands employee handled knife to cut meat, discussed with employee who washed hands. **Corrected On-Site** **Warning**
12A-29-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shrimp stored above bread, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**
08A-05-6
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 70 degrees Fahrenheit within 2 hours. In kitchen buffalo sauce with butter (82F - Cooling) at 2:20 since 11:00, at this rate of cooling product did not reach 70F within 2 hours see stop sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler coleslaw (47F - Cold Holding); egg roll filling (48F - Cold Holding); cooked rice (48F - Cold Holding); cooked broccoli (47F - Cold Holding); cooked peas (47F - Cold Holding); beer cheese (50F - Cold Holding); shredded cheese (48F - Cold Holding); mashed potatoes (48F - Cold Holding); raw shrimp (50F - Cold Holding) per operator products not portioned or prepared today and held in unit overnight see stop sale. In flip top cooler across from cook line sliced tomatoes (53F - Cold Holding); mozzarella cheese (52F - Cold Holding); cooked sausage (53F - Cold Holding); cooked pulled pork (51F - Cold Holding) per operator products not portioned or prepared today and held in unit overnight see stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler coleslaw (47F - Cold Holding); egg roll filling (48F - Cold Holding); cooked rice (48F - Cold Holding); cooked broccoli (47F - Cold Holding); cooked peas (47F - Cold Holding); beer cheese (50F - Cold Holding); shredded cheese (48F - Cold Holding); mashed potatoes (48F - Cold Holding); raw shrimp (50F - Cold Holding) per operator products not portioned or prepared today and held in unit overnight see stop sale. In flip top cooler across from cook line sliced tomatoes (53F - Cold Holding); mozzarella cheese (52F - Cold Holding); cooked sausage (53F - Cold Holding); cooked pulled pork (51F - Cold Holding) per operator products not portioned or prepared today and held in unit overnight see stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line on flat top Stove cooked onions (88F - Hot Holding) per operator product cooked approximately 2.5 hours ago and hot held until served, discussed with operator who reheated product to 165F+. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
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 with operator and emailed big 6 poster to operator. **Warning**
11-07-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Reviewed with operator and provided clean up poster via email. **Warning**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler plastic wrapped bin of cut tomatoes (46F - Cooling) at 2:05 since 10:30 to 46F at 2:25, at this rate of cooling product will not reach 41F within 4 hours discussed with operator who moved product to reach in freezer to rapid chill. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Discussed with operator who was unable to provide proof of training. **Warning**
53B-01-5
Basic - Floor area(s) covered with standing water. In kitchen puddles of standing after under water filter in front of walk in cooler and in front of reach in coolers at cook line, discussed with operator to clean and sanitize areas. **Warning**
36-22-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) discussed with operator who corrected to Sanitizer Bucket (Quaternary 200ppm) **Corrected On-Site** **Warning**
21-08-4
Basic - Water leaking from pipe and/or faucet/handle. In kitchen under three compartment sink drain pipe leaking on to floor. In kitchen water filter leaking onto floor. Discussed with operator to repair leaks. **Repeat Violation** **Warning**
29-11-4
20
Feb 21, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
74
Feb 20, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pulled pork (60F - Cold Holding); sausage (60F - Cold Holding); sliced tomatoes (60F - Cold Holding); cheese (60F - Cold Holding); cooler on top of prep table at cook line. Not prepped or portioned today. In unit less than four hours. Removed and placed in cooler to cool down **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. Shepard pie (122F - Hot Holding); mashed potatoes (109F - Hot Holding); rice (74F - Hot Holding); soup (98F - Hot Holding); cheese (64F - Hot Holding); cooked mushroom (78F - Hot Holding); soup (113F - Hot Holding); butter sauce (90F - Hot Holding); curry sauce (90F - Hot Holding) in steam table. in unit less than four hours. Advised chef to reheat to 165F. Two steam Tables not working properly per chef. burgers (113F - Hot Holding); cooked mushrooms (70F - Hot Holding); cooked onions (70F - Hot Holding) on stove top. Out less than four hours. Advised chef to reheat to 165F. **Warning**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Bread rack blocking hand sink at cook line Stainless steal buckets in hand sink at cook line **Warning**
31A-09-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon walk In Cooler **Warning**
06-09-1
Basic - Water leaking from pipe and/or faucet/handle. Under hand sink **Warning**
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Sugar Flour **Warning**
02D-01-5
58
Oct 15, 2024
Food-Licensing Inspection
2 major violations.
View 2 violations
Intermediate - No soap provided at handwash sink. So sinks missing.
31B-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. So sinks missing.
31B-02-4
82
Frequently Asked Questions
When was Murphy's Grill last inspected?
The most recent health inspection at Murphy's Grill on file is from Mar 20, 2026. The public record contains seven inspections in total.
What is the most common violation at Murphy's Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Murphy's Grill.
How does Murphy's Grill compare to other restaurants in Boynton Beach?
Murphy's Grill most recently scored 95 out of 100, which is higher than the Boynton Beach average of 79.
Has Murphy's Grill's inspection record improved over time?
Yes. Recent inspections at Murphy's Grill have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Murphy's Grill means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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