The BBQ Boutique
Last inspected: Jan 26, 2026
61
Score
The BBQ Boutique has been inspected 10 times since 2022. The BBQ Boutique was last inspected on Jan 26, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
Across the inspection history, “no paper towels” is the issue that surfaces most often, recorded three times.
By comparison, the average Coconut Creek facility scores 78, putting The BBQ Boutique on the weaker side. On the whole, the file is mixed but not concerning.
10
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Jan 26, 2026
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
61
Sep 17, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
52
Apr 30, 2025
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in kitchen and cook line, chef filled paper towels **Corrected On-Site**
31B-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. Co tanks in kitchen not secured to anything
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Openused bottle of water on a prep table in kitchen. Chef discarded bottle of water **Corrected On-Site**
12B-07-4
82
Apr 3, 2025
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Y splitter on mop sink hose Bibb missing hose Bibb vacuum breaker
29-42-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink in back prep room. Chef filled paper towels
31B-02-4
Basic - Ceiling tile missing. Ceiling tile missing at front counter
36-36-4
Basic - Insect control device installed over food preparation area. Small bug zapper over reach in flip top cooler. Chef removed zapper **Corrected On-Site**
35B-02-4
70
Nov 5, 2024
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two draw cooler at front counter at Chicken wings; (47F - Cold Holding), chef moved wings onto ice, and stored in working cooler.
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. There is no Vacuum breaker on splitter
29-42-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled. Chef labeled bottles **Corrected On-Site**
41-17-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in back prep room.
31B-02-4
61
Jul 2, 2024
Complaint Full
1 critical violation. 2 minor violations.
View 3 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
78
Nov 2, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Open air cooler at front counter at lettuce (46F - Cold Holding); cheese (45F - Cold Holding); tomato salsa (45F - Cold Holding), chef iced all items down, states every thing was prepared after lunch iced all items down and lowered setting **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of water in reach in cooler at front cook line chef discarded **Corrected On-Site**
12B-13-4
70
Jul 27, 2023
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above cheese in reach in cooler, raw pork above cooked ribs in reach in cooler. Operator reorganized **Corrected On-Site**
08A-05-6
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided to operator. Operator had on site employees fill out at time of inspection **Corrective Action Taken**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding cook line items on tphc. Items time marked, no written procedure available. Provided written procedure **Corrective Action Taken**
03F-10-5
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. Establishment communicating with HACCP Coordinator regarding HAACP plan, establishment packaging raw beef/chicken using an ROP method to be held longer than 48 hours for customer self service **Corrective Action Taken**
03G-50-1
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
61
Feb 15, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Food with mold-like growth. See stop sale. Observed on ROP garlic bread for customer self service
01B-07-4
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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. Establishment packaging raw beef, raw chicken using ROP for customer self service.
03G-50-1
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Operator removed **Corrected On-Site**
35B-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water of 79°F on cook line. Operator removed, cleaned and sanitized utensils. Discarded water. Discussed with operator **Corrected On-Site**
10-07-4
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. Observed at mac and cheese in reach in cooler
03G-53-1
67
Aug 1, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was The BBQ Boutique last inspected?
The most recent health inspection at The BBQ Boutique on file is from Jan 26, 2026. The public record contains 10 inspections in total.
What is the most common violation at The BBQ Boutique?
Across the inspection record, “no paper towels” has been cited three times, more than any other issue at The BBQ Boutique.
How does The BBQ Boutique compare to other restaurants in Coconut Creek?
The BBQ Boutique most recently scored 61 out of 100, which is lower than the Coconut Creek average of 78.
Has The BBQ Boutique's inspection record improved over time?
Results have been roughly steady. Inspections at The BBQ Boutique have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The BBQ Boutique 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 The BBQ Boutique inspected?
Based on the inspection history on file, The BBQ Boutique is inspected around three times per year on average.
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