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Robinson BBQ

132 Martin Luther King Blvd, Boynton Beach, FL 33435-3143
American
Last inspected: Feb 26, 2026
55
Score
Medium Risk

Going back to 2022, Robinson BBQ has nine inspections in the public record. The most recent visit was on Feb 26, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.

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

“Handwash sink not accessible for employee use” comes up most often, recorded two times in the inspection record.

That's lower than the typical Boynton Beach restaurant, which scores around 79. On the whole, the file is mixed but not concerning.

9
Inspections
1
Critical latest
3
Major latest
2
Minor latest
Inspection History
Feb 26, 2026
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
55
Oct 13, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
74
Feb 25, 2025
Routine - Food
3 critical violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
55
Nov 19, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
67
Jun 13, 2024
Routine - Food
No violations found.
100
Apr 11, 2024
Routine - Food
6 major violations.
View 6 violations
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator turned on hot water. **Corrected On-Site** **Warning**
27-16-5
Intermediate - Handwash sink not accessible for employee use at all times. Kitchen hand sink blocked by chest freezer - operator moved chest freezer. **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation** **Warning**
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation** **Warning**
05-08-4
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator purchased bleach during inspection. **Corrected On-Site** **Warning**
22-38-5
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/. LARRY ROBINSON, 02/25/2024. **Warning**
53A-03-7
55
Nov 14, 2023
Routine - Food
4 major violations. 1 minor violation.
View 5 violations
Intermediate - Handwash sink not accessible for employee use at all times. Rolling Rack stored infront of hand sink Removed **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser spray bottle under prep table
41-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing in bucket of standing water Water ran continuously over fish **Corrected On-Site**
06-01-5
64
Apr 7, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage 65°F, pooled eggs 54°F, on prep table at cook line, for less than 2 hours. Sausage was placed in refrigerator and eggs were placed on ice. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over lettuce in reach in cooler. Operator rearranged. **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to triple sink.
31B-02-4
67
Dec 12, 2022
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Raw shell eggs stored over/not properly separated from ready-to-eat lettuce in reach in cooler. Operator reversed. **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish area. Operator provided.
31B-02-4
78

Frequently Asked Questions

When was Robinson BBQ last inspected?

The most recent health inspection at Robinson BBQ on file is from Feb 26, 2026. The public record contains nine inspections in total.

What is the most common violation at Robinson BBQ?

Across the inspection record, “handwash sink not accessible for employee use” has been cited two times, more than any other issue at Robinson BBQ.

How does Robinson BBQ compare to other restaurants in Boynton Beach?

Robinson BBQ most recently scored 55 out of 100, which is lower than the Boynton Beach average of 79.

Has Robinson BBQ's inspection record improved over time?

Results have been roughly steady. Inspections at Robinson BBQ have averaged around four violations per visit across the recent record.

What does a medium risk rating mean?

A medium risk rating at Robinson BBQ 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 Robinson BBQ inspected?

Based on the inspection history on file, Robinson BBQ is inspected around three times per year on average.

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