The Butcher and the Bar
Last inspected: Aug 7, 2025
41
Score
The Butcher and the Bar appears in inspection records eight times, starting in 2022. The latest inspection on file is from Aug 7, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
“Employee open coke container on cutting board” comes up most often, recorded three times in the inspection record.
The Butcher and the Bar's latest score of 41 falls below the Boynton Beach average of 79. The pattern in the record is worth a careful look.
8
Inspections
3
Critical latest
4
Major latest
1
Minor latest
Inspection History
Aug 7, 2025
Routine - Food
3 critical violations. 4 major violations. 1 minor violation.
View 8 violations
High Priority - Raw animal pork sausage stored over/not properly separated from ready-to-eat shredded beef in cooler across grill. Cook moved sausage to bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety kimchi not consumed/sold within 7 days after opening/preparation. Prepared and date marked 9 days ago. See stop sale.
01B-24-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands before putting on a fresh pair of gloves. Cook washed his hands. **Corrected On-Site**
12A-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line. Cook provided. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink on cook line. Cook provided. **Corrected On-Site**
31B-03-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Curry Sloppy Joe and salsa roja. Operator relabeled, removed from freezer yesterday. **Corrected On-Site**
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauerkraut in walk in cooler. Chef date marked. **Corrected On-Site**
02C-02-5
Basic - Employee open coke container on cutting board in a food preparation area. Cook removed. **Corrected On-Site**
12B-07-4
41
Mar 5, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
58
Nov 4, 2024
Routine - Food
No violations found.
100
Sep 4, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee walked into kitchen and started unpacking and storing delivery items, without washing his hands first. Employee washed his hands. **Corrected On-Site** **Warning**
12A-16-4
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. Raw chicken , raw pork, raw beef in freezer. **Warning**
03G-43-2
Basic - Employee beverage container on a food preparation table next to display cooler. Operator removed. **Corrected On-Site** **Warning**
12B-07-4
74
Jan 26, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Repackaged raw chicken over raw beef - operator moved chicken to lower shelf. **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table - portioned cooked roast beef (45F-46 - Cold Holding) operator states not portioned or prepared today in held in cooler overnight and more than 4 hours - see stop sale. hot line ice bath - pesto garlic oil (41F-53F - Cold Holding) not portioned or prepared today held above ice under 4 hours - operator moved to cooler. **Corrective Action Taken**
03A-02-5
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. make table - portioned cooked roast beef (45F-46 - Cold Holding) operator states not portioned or prepared today in held in cooler overnight and more than 4 hours - see stop sale.
01B-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. Operator will contact district office - information provided to operator.
03G-50-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can Red Bull at slicer station- operator removed. **Corrected On-Site**
12B-07-4
50
Nov 17, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink used for purposes other than handwashing. Bucket stored in hand sink on cook line Removed **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in flour **Corrected On-Site**
14-01-5
Basic - Insect control device installed over food preparation area. Bug zapper stored on rack with garlic and cookies Removed **Corrected On-Site**
35B-02-4
82
Feb 21, 2023
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken meat balls (126°F - Hot Holding) in steam table at cook line for less than one hours. Chef reheated to 182°F for hot holding. **Corrected On-Site**
03B-01-6
Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Curing meats at 54°F 10days to 1 month.
03G-41-1
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. ROP raw beef at cook line has no date and no time. Cook stated packaged yesterday.
03G-43-1
70
Jul 19, 2022
Routine - Food
1 critical violation.
View 1 violation
High Priority - Raw shell eggs stored over ready-to-eat Demi, in flip top at cook line. Chef stored proper. **Corrected On-Site**
08A-05-6
86
Frequently Asked Questions
When was The Butcher and the Bar last inspected?
The most recent health inspection at The Butcher and the Bar on file is from Aug 7, 2025. The public record contains eight inspections in total.
What is the most common violation at The Butcher and the Bar?
Across the inspection record, “employee open coke container on cutting board” has been cited three times, more than any other issue at The Butcher and the Bar.
How does The Butcher and the Bar compare to other restaurants in Boynton Beach?
The Butcher and the Bar most recently scored 41 out of 100, which is lower than the Boynton Beach average of 79.
Has The Butcher and the Bar's inspection record improved over time?
Results have been roughly steady. Inspections at The Butcher and the Bar have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at The Butcher and the Bar means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is The Butcher and the Bar inspected?
Based on the inspection history on file, The Butcher and the Bar is inspected around three times per year on average.
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