Nypd IV
Last inspected: Mar 16, 2026
100
Score
Nypd IV appears in inspection records 13 times, starting in 2022. Nypd IV was last inspected on Mar 16, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The trend has been favorable: violation counts have eased from around eight violations to closer to two violations per visit over the last few inspections.
“Certified food manager or person” comes up most often, recorded three times in the inspection record.
Among Boynton Beach restaurants, the typical score is 79; Nypd IV is comfortably above that bar. The file should reassure diners considering a visit.
13
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 16, 2026
Routine - Food
No violations found.
100
Jan 13, 2026
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
Lighting Adequate; Required Shields in Place
FL-36
Non-Food Contact Surfaces Clean
FL-23
55
Sep 18, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable at cook line. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-18: **Time Extended**
14-09-4
95
Jul 16, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
Toilet Rooms Maintained
FL-53
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
Equipment Adequate to Maintain Product Temperature
FL-29
Potentially Hazardous Food Held at Proper Temperature
FL-16
37
Feb 10, 2025
Routine - Food
4 critical violations. 5 major violations. 4 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. #1 Observed in walk in cooler raw veal stored next to cooked noodles. Operator stored properly. #2 Observed in bisco refrigeration raw veal stored over cooked sausages. Operator stored properly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at bison refrigeration butter (52F - Cold Holding). Per operator food not prepared or portioned today. Food held out of temperature for less than 4 hours. Operator opts to discard.
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator time marked 11:30-3:30 **Corrected On-Site**
03F-02-5
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed employee wash hands and then proceeded to dry hands on soiled towel. Advised employee to wash hands. **Corrected On-Site**
12A-18-4
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
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener heavily soiled. Operator cleaned during time of inspection. **Corrected On-Site**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Operator provided soap. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk in cooler cooked chicken wings not date marked. Operator date marked 2/9/25. **Corrected On-Site**
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. #1 Observed at cookline hood filters heavily soiled with food debris and grease. #2 Observed at cookline soiled gaskets. **Repeat Violation**
23-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed at pizza station cooler employee Gatorade bottle stored on prep table. Operator stored properly. **Corrected On-Site**
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards at cookline. **Repeat Violation**
14-09-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed at bison refrigeration door handle soiled with residue. **Repeat Violation**
23-24-4
27
Aug 27, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed on cook line **Warning** - From follow-up inspection 2024-08-27: Next unannounced **Time Extended**
14-09-4
95
Aug 7, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 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. Dish machine tested at 0ppm chlorine. Operator called for service, instructed operator to set up triple sink for manual sanitization **Corrective Action Taken** **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener heavily soiled. Operator moved to ware washing area **Corrective Action Taken** **Repeat Violation** **Warning**
22-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed on cook line **Warning**
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets, area around gaskets at cook line flip top soiled. Walk in cooler shelving soiled **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation** **Warning**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. In prep area **Warning**
36-27-5
61
Jan 30, 2024
Routine - Food
No violations found.
100
Jan 23, 2024
Routine - Food
2 critical violations. 5 major violations. 1 minor violation.
View 8 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Establishment holds pizza on TPHC. Pizzas time marked for 11:00 am. Observed at 3:15 pm. See stop sale. **Warning** - From follow-up inspection 2024-01-23: **Time Extended**
03F-04-5
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. chicken wings cooked at 11:00 (2:30) (73F - Cooling). See Stop Sale **Warning** - From follow-up inspection 2024-01-23: **Time Extended**
03D-01-5
Intermediate - - From initial inspection : 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 provided **Warning** - From follow-up inspection 2024-01-23: **Time Extended**
11-07-5
Intermediate - - From initial inspection : Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. Total lack of hot water for entire establishment **Warning** - From follow-up inspection 2024-01-23: 7 days **Time Extended**
27-24-4
Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quat test kit provided for chlorine sanitizer **Warning** - From follow-up inspection 2024-01-23: **Time Extended**
16-32-5
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator. Items time marked **Warning** - From follow-up inspection 2024-01-23: **Time Extended**
03F-10-5
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 80F at hand wash sink. Total lack of hot water for entire establishment. **Warning** - From follow-up inspection 2024-01-23: 7 days **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line flip top coolers **Warning** - From follow-up inspection 2024-01-23: **Time Extended**
22-16-4
43
Jan 22, 2024
Routine - Food
6 critical violations. 7 major violations. 4 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Establishment holds pizza on TPHC. Pizzas time marked for 11:00 am. Observed at 3:15 pm. See stop sale. **Warning**
03F-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Establishment holds pizza on TPHC. Pizzas time marked for 11:00 am. Observed at 3:15 pm. **Warning**
01B-02-5
High Priority - Pesticide-emitting strip present in food prep area. Observed throughout kitchen area, operator removed and discarded **Corrected On-Site** **Warning**
41-24-4
High Priority - Metal stem-type thermometer soiled. **Warning**
22-12-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. chicken wings cooked at 11:00 (2:30) (73F - Cooling). See stop sale. **Warning**
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. chicken wings cooked at 11:00 (2:30) (73F - Cooling). See Stop Sale **Warning**
03D-01-5
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 provided **Warning**
11-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Operator cleaned and sanitized **Corrected On-Site** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket stored hand wash sink at pizza line. Operator removed **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. Total lack of hot water for entire establishment **Warning**
27-24-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quat test kit provided for chlorine sanitizer **Warning**
16-32-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator. Items time marked **Warning**
03F-10-5
Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 80F at hand wash sink. Total lack of hot water for entire establishment. **Warning**
27-16-4
Basic - Floor soiled/has accumulation of debris. Observed under cook line equipment **Warning**
36-73-4
Basic - Food stored on floor. Pot of cooked marinara sauce stored on floor in kitchen **Warning**
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line flip top coolers **Warning**
22-16-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested at 0ppm chlorine. Operator remade sanitizer bucket and retested at 100ppm **Corrected On-Site** **Warning**
21-07-4
17
Aug 31, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
58
Mar 2, 2023
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta found at 45°f. Walk In Cooler
03A-02-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Chef touched garbage can then touched clean container with pasta Re **Corrected On-Site**
12A-13-4
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.
22-41-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta in Walk In Cooler
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Floor soiled/has accumulation of debris. Excessive grease on floor next to stove
36-73-4
Basic - Hole in or other damage to wall. Under dry storage rack
36-24-5
Basic - Hood filter missing from automatic fire suppression/exhaust system.
14-42-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
45
Oct 27, 2022
Routine - Food
1 critical violation. 1 minor violation.
View 2 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.
22-41-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind Dishwasher
36-27-5
82
Frequently Asked Questions
When was Nypd IV last inspected?
The most recent health inspection at Nypd IV on file is from Mar 16, 2026. The public record contains 13 inspections in total.
What is the most common violation at Nypd IV?
Across the inspection record, “certified food manager or person” has been cited three times, more than any other issue at Nypd IV.
How does Nypd IV compare to other restaurants in Boynton Beach?
Nypd IV most recently scored 100 out of 100, which is higher than the Boynton Beach average of 79.
Has Nypd IV's inspection record improved over time?
Yes. Recent inspections at Nypd IV have averaged around two violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Nypd IV 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 Nypd IV inspected?
Based on the inspection history on file, Nypd IV is inspected around four times per year on average.
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