Ney Caribbean Restaurant
Last inspected: Jan 27, 2026
82
Score
Across the available record, Ney Caribbean Restaurant has 10 inspections on file, the first dated 2022. Ney Caribbean Restaurant was last inspected on Jan 27, 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 three violations, down from roughly nine violations earlier in the record.
The most common issue across all inspections has been “operating with an expired division of hotels”, showing up three times.
Ney Caribbean Restaurant scores about where you'd expect for a Boynton Beach restaurant. The file should reassure diners considering a visit.
10
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Employee Health Policies Present
FL-03
Personal Cleanliness
FL-40
82
Nov 18, 2025
Food-Licensing Inspection
No violations found.
100
Mar 12, 2025
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed plantains (101F - Hot Holding). Food stored on counter for less than four hours. Operator placed back into container to reheat to 165F or higher. **Corrected On-Site**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided. **Corrected On-Site**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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.
53B-01-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed at handwashing sink in kitchen a soap scrubber and bottles found inside. Operator removed. **Corrected On-Site**
31A-11-4
Basic - Cutting board has cut marks and is no longer cleanable at flip top cooler.
14-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Repeat Violation**
22-08-4
45
Jan 3, 2025
Routine - Food
3 critical violations. 6 major violations. 11 minor violations.
View 20 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach near beverage air reach in refrigerator cooler in kitchen
35A-05-4
High Priority - Rodent activity present as evidenced by rodent droppings found. #1 Observed 4 rodent droppings across from stove in out of service cooler in kitchen. #2 Observed approximately 40 rodent droppings under beverage air refrigeration cooler in kitchen. #3 Observed 2 rodent droppings inside of oven in kitchen.
35A-04-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board, inside of chest freezer, inside of beverage air refrigeration, inside of flip top cooler at cook line.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed in handwashing sink rag and scrubber for dishes. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No hot running water at three-compartment sink.
27-06-4
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.
53B-01-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
27-16-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at flip top cooler grooved cutting board.
14-09-4
Basic - Dead roaches on premises. #1Observed 3 dead roaches inside of oven in kitchen. #2 Observed dead roach on ground near oven in kitchen.
35A-03-4
Basic - Floor soiled/has accumulation of debris under cooking equipment, behind chest freezer, sides of flip top cooler.
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. #1 observed tongs on oven door. Operator removed to be washed, rinsed, and sanitized. **Corrective Action Taken**
10-20-4
Basic - Interior of both of ovens has accumulation of black substance/grease/food debris.
22-08-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed missing light shield in kitchen.
38-07-4
Basic - No hot running water at mop sink.
27-10-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on cook line heavily soiled. Outside of the two chest freezers heavily soiled.
23-03-4
Basic - Stored food not covered. Observed stored food in freezer not covered.
08B-12-5
Basic - Water draining onto floor surface from triple sink, hand sink next to triple sink, and hand sink in restroom. Drains not connected. Operator stated plumbing issues.
29-03-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
20
Aug 8, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Food stored in a container that previously held a toxic substance. Dry beans stored in bucket that previously held dishwashing chemicals. See stop sale.
01B-32-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained soiled, has cut marks and no longer cleanable
22-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed in flip top cooler. Operator discarded **Corrected On-Site**
08B-49-4
Basic - Standing water in bottom of reach-in-cooler. Observed at cook line coolers **Repeat Violation**
29-49-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths not stored in sanitizer buckets. Operator moved to soiled linen storage **Corrected On-Site**
21-12-4
61
Apr 3, 2024
Routine - Food
2 minor violations.
View 2 violations
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
90
Jan 31, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed in kitchen **Warning** - From follow-up inspection 2024-01-30: **Time Extended** - From follow-up inspection 2024-01-31: Next unannounced **Time Extended**
38-07-4
95
Aug 30, 2023
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
58
Feb 14, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken, Mac&Cheese. Reach In Cooler
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken, Mac&Cheese
02C-02-5
Basic - Food stored on floor. Green Plantains
08B-38-4
Basic - Stored food not covered. Mac&Cheese. Reach In Cooler
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
52
Sep 20, 2022
Routine - Food
1 critical violation. 4 major violations. 1 minor violation.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
47
Frequently Asked Questions
When was Ney Caribbean Restaurant last inspected?
The most recent health inspection at Ney Caribbean Restaurant on file is from Jan 27, 2026. The public record contains 10 inspections in total.
What is the most common violation at Ney Caribbean Restaurant?
Across the inspection record, “operating with an expired division of hotels” has been cited three times, more than any other issue at Ney Caribbean Restaurant.
How does Ney Caribbean Restaurant compare to other restaurants in Boynton Beach?
Ney Caribbean Restaurant most recently scored 82 out of 100, which is about the same as the Boynton Beach average of 79.
Has Ney Caribbean Restaurant's inspection record improved over time?
Yes. Recent inspections at Ney Caribbean Restaurant have averaged around three violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Ney Caribbean Restaurant 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 Ney Caribbean Restaurant inspected?
Based on the inspection history on file, Ney Caribbean Restaurant is inspected around three times per year on average.
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