Pam Pi Bon

818 Federal Hwy, Boynton Beach, FL 33435

Other

Last inspected: Feb 19, 2025

Score

Medium Risk

Public records show six inspections at Pam Pi Bon stretching back to 2022. On Feb 19, 2025, the health department conducted the most recent visit. Diners should read medium risk as a signal that some issues exist but aren't extreme.

Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.

Across the inspection history, “time/temperature control for safety food” is the issue that surfaces most often, recorded two times.

By comparison, the average Boynton Beach facility scores 79, putting Pam Pi Bon on the weaker side. The record is unremarkable in either direction.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Feb 19, 2025

Routine - Food

1 critical violation. 3 major violations.

View 4 violations

Approved Thawing Methods Used

FL-31

Wiping Cloths Properly Used and Stored

FL-41

Food and Non-Food Contact Surfaces Designed and Constructed

FL-50

Toilet Rooms Maintained

FL-53

Sep 10, 2024

Routine - Food

5 critical violations. 1 major violation. 1 minor violation.

View 7 violations

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked plantains (117F-124F - Hot Holding) on top of steam table operator stated plantains were cooked about 1 hour ago. Plantains are being reheated above 165F. **Corrective Action Taken**

03B-01-6

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Pork 90F-98F, in triple sink. Operator stated she washed the meat with hot water 30 minutes ago. Operator started cooking the meat immediately. **Corrective Action Taken**

03A-02-5

High Priority - Nonfood-grade to go bags used in direct contact with spinach in chest freezer . Operator removed from bag. **Corrected On-Site**

14-31-5

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Turkey cooked yesterday (56F-60F - Cooling) in reach in cooler in kitchen over night. In a big covered bus bin. 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. Turkey cooked yesterday (56F-60F - Cooling) in reach in cooler in kitchen over night. In a big covered bus bin.

01B-36-5

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

53B-05-5

Basic - Open dumpster lid.

33-16-4

Apr 8, 2024

Routine - Food

1 critical violation. 1 minor violation.

View 2 violations

Employee Health Policies Present

FL-03

Proper Eating, Tasting, Drinking, or Tobacco Use

FL-06

Nov 15, 2023

Routine - Food

3 critical violations. 1 major violation.

View 4 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. cooked vegetables (50F - Cooling) in reach in cooler. Not prepped or portioned. In large plastic covered container overnight. Food did not reach 41F within 6 hours.

01B-02-5

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Grocery bag storing frozen meat

14-15-4

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked vegetables (50F - Cooling) in reach in cooler. Not prepped or portioned. In large plastic covered container overnight. Food did not reach 41F within 6 hours.

03D-02-5

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine

16-37-1

Apr 5, 2023

Routine - Food

2 critical violations. 1 major violation. 1 minor violation.

View 4 violations

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sauce 93°F, plantains 98°F, hot holding for less than 2 hours. Operator placed in refrigerator. **Corrective Action Taken**

03B-01-6

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Ground beef over onions. In white refrigerator. Operator reorganized. **Corrected On-Site**

08A-05-6

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Repeat Violation** **Admin Complaint**

53A-03-7

Basic - Stored sauces and beans not covered in reach in freezer. **Repeat Violation** **Admin Complaint**

08B-12-5

Nov 15, 2022

Routine - Food

1 major violation. 1 minor violation.

View 2 violations

53A-03-7

Basic - Stored beans not covered in reach in freezer.

08B-12-5

Show all 6 inspections Show less

Frequently Asked Questions

When was Pam Pi Bon last inspected?

The most recent health inspection at Pam Pi Bon on file is from Feb 19, 2025. The public record contains six inspections in total.

What is the most common violation at Pam Pi Bon?

Across the inspection record, “time/temperature control for safety food” has been cited two times, more than any other issue at Pam Pi Bon.

How does Pam Pi Bon compare to other restaurants in Boynton Beach?

Pam Pi Bon most recently scored 64 out of 100, which is lower than the Boynton Beach average of 79.

Has Pam Pi Bon's inspection record improved over time?

Results have been roughly steady. Inspections at Pam Pi Bon have averaged around four violations per visit across the recent record.

What does a medium risk rating mean?

A medium risk rating at Pam Pi Bon means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.

How often is Pam Pi Bon inspected?

Based on the inspection history on file, Pam Pi Bon is inspected around three times per year on average.

Nearby Restaurants

Vita Harmonia Foods

411 S Federal Hwy

Score: 100 — Low Risk

Score: 50 — High Risk

Explore More

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