Nicholson Muir Meats
Last inspected: Mar 27, 2026
100
Score
Public records show 11 inspections at Nicholson Muir Meats stretching back to 2022. The most recent report on file is from Mar 27, 2026. Low risk means the most recent visit produced few or no significant findings.
The picture has gotten worse over the last few visits, with the average climbing from around one violation to closer to three violations.
“Raw animal food stored over/not properly separated” accounts for the largest share of issues, appearing three times across the record.
Restaurants in Boynton Beach average 79, so Nicholson Muir Meats is doing better than most peers. On the whole, the file is mixed but not concerning.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 27, 2026
Routine - Food
No violations found.
100
Mar 18, 2026
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Glassware Dishwasher (Chlorine 0ppm) **Warning**
22-41-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator offers raw cured salmon. Proof of parasite destruction not available. Per operator, cured salmon only offered as a feature item and not on regular menu. Per operator, no longer will offer the cured salmon. **Corrected On-Site** **Warning**
01D-01-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 50ppm) Operator dumped sink and placed new quaternary sanitizer, rechecked 400ppm. **Corrected On-Site** **Repeat Violation** **Warning**
22-43-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over sauces, raw steak over cooked polenta at low boy reach in cooler. Raw pork and raw scallop not in commercial packaging over soy beans at reach in freezer. Operator stored all products properly. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary sanitizer. **Warning**
16-37-1
50
Dec 5, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license 12.1.25. License renewed during inspection. **Corrected On-Site**
50-17-3
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm. Operator set up fresh solution at 200ppm. **Corrected On-Site**
22-43-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken, pork and beef stored in same container in reach in cooler outside. All items individually wrapped. Operator separated all meats. **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing. Dishes stored in Hand sink in kitchen. Operator removed dishes. **Corrected On-Site**
31A-11-4
Basic - Ice scoop handle in contact with ice at front counter. Operator removed. **Corrected On-Site**
10-08-5
55
May 9, 2025
Routine - Food
No violations found.
100
Mar 7, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Raw beef stored over/not properly separated from ready-to-eat oranges in display cooler. Operator removed oranges. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license expired 12.1.25. **Warning**
50-17-3
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna and steak tartar, sliced blue fin tuna and carpaccio Served raw, not identified on menu. **Warning**
02B-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
64
Nov 8, 2024
Routine - Food
No violations found.
100
Sep 6, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salmon and snapper in refrigerator vacuum packaged on site. **Warning**
03G-04-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salmon and snapper in refrigerator vacuum packaged on site. **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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. Tuna removed from freezer yesterday. **Warning**
01B-02-5
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. No process waiver for vacuum packing fish. Salmon and snapper. **Warning**
03G-43-2
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. Tuna removed from freezer yesterday. **Warning**
06-09-1
55
Jan 16, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 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. outside 4 door reach in cooler - beef trimmings (49F - Cold Holding); meat sauce (51F - Cold Holding) operator states not portioned or prepared today and held over 4 hours - see stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. outside 4 door reach in cooler - beef trimmings (49F - Cold Holding); meat sauce (51F - Cold Holding) operator states not portioned or prepared today and held over 4 hours - see stop sale.
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hot line and outside cooler area hand sinks blocked - operator removed pans and towels. **Corrected On-Site**
31A-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Operator moved pots to shelf and inverted. **Corrected On-Site**
24-05-4
64
Nov 17, 2023
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked beans in bottom reach in cooler Removed **Corrected On-Site** **Warning**
08A-05-6
High Priority - Spray hose at dish sink lower than flood rim of sink. **Warning**
29-37-4
High Priority - Stop Sale issued due to adulteration of food product. Ice used for consumption storing alcohol bottle. Removed **Corrective Action Taken** **Warning**
01B-03-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine **Warning**
16-37-1
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-02-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. On site ROP and dry aging **Warning**
03G-50-1
Basic - Time/temperature control for safety food thawed in an improper manner. Tuna thawing in standing water Water turned on **Corrected On-Site** **Warning**
06-01-5
45
Mar 16, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Establishment curing beef in dry ager. **Warning** - From follow-up inspection 2023-03-16: **Time Extended**
03G-41-1
Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Beef ,sausage, foi gras, lamb and pork. **Warning** - From follow-up inspection 2023-03-16: **Time Extended**
03G-43-1
Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. All vacuum packages not labeled with time and date. **Warning** - From follow-up inspection 2023-03-16: Labeled with date no time. **Time Extended**
03G-53-1
78
Nov 17, 2022
Routine - Food
3 critical violations.
View 3 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salmon not frozen before, during and after vacuum packaging. Salmon 39°F , owner stated packaged yesterday and never frozen.
03G-04-5
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. Cheese 47°F-52°F,for more than 4 hours in drawer under grill. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salmon not frozen before, during and after vacuum packaging. Salmon 39°F , owner stated packaged yesterday and never frozen.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 47°F-52°F,for more than 4 hours in drawer under grill. See stop sale
03A-02-5
64
Frequently Asked Questions
When was Nicholson Muir Meats last inspected?
The most recent health inspection at Nicholson Muir Meats on file is from Mar 27, 2026. The public record contains 11 inspections in total.
What is the most common violation at Nicholson Muir Meats?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Nicholson Muir Meats.
How does Nicholson Muir Meats compare to other restaurants in Boynton Beach?
Nicholson Muir Meats most recently scored 100 out of 100, which is higher than the Boynton Beach average of 79.
Has Nicholson Muir Meats' inspection record improved over time?
No. Recent inspections at Nicholson Muir Meats have averaged around three violations per visit, up from roughly one earlier in the record.
What does a low risk rating mean?
A low risk rating at Nicholson Muir Meats 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 Nicholson Muir Meats inspected?
Based on the inspection history on file, Nicholson Muir Meats is inspected around three times per year on average.
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