The Iron Chef
Last inspected: Mar 24, 2026
47
Score
The Iron Chef appears in inspection records six times, starting in 2024. The Iron Chef was last inspected on Mar 24, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
The most common issue across all inspections has been “no probe thermometer provided to measure temperature”, showing up two times.
Restaurants in Boynton Beach average 79, so The Iron Chef trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
6
Inspections
4
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 24, 2026
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Picklez (cut cabbage) no date mark. Operator unable to determine production date. See stop sale.
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. American cheese (47F - Cold Holding) Observed overstocked above rim of food storage pan at flip top cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator placed in lower portion of cooler. **Corrective Action Taken**
03A-02-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Operator added more quaternary sanitizer, rechecked 400ppm. **Corrected On-Site**
22-43-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw pork over fully cooked gyro meat at reach in freezer, both products not in commercial packaging. Operator stored products properly. **Corrected On-Site**
08A-02-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Picklez (cut cabbage) no date mark. Operator unable to determine production date. See stop sale.
02C-02-5
Basic - Food stored on floor. Cooking oil stored on floor in kitchen. **Corrected On-Site**
08B-38-4
47
Jan 21, 2026
Routine - Food
No violations found.
100
Nov 18, 2025
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef stew (116F-128F - Hot Holding) in steam table, steam table set on low. Stew was cooked 2 hours ago. Operation reheated stew to 171F and adjusted steam table to Medium. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Establishment is using Victoria Bay Sanitizer to wash dishes. Operator set up fresh sanitizer solution with chlorine 100ppm. **Corrected On-Site** **Warning**
22-48-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cooked turkey date marked 11.1.25, cooked chicken wings date marked 10.20.25 and cooked pork date marked 11.8.25.in 2 door reach in cooler in kitchen. See stop sale **Warning**
01B-13-4
Intermediate - No probe thermometer provided to measure temperature of food products. Provided DBPR Manual thermometer. **Corrected On-Site** **Warning**
05-08-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee hired more than 60 days ago. **Warning**
53B-01-5
52
May 29, 2025
Food-Licensing Inspection
1 major violation.
View 1 violation
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink left of cook line blocked by steam table. Operator shifted steam table. **Corrected On-Site**
31A-09-4
90
Oct 24, 2024
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Container of medicine improperly stored on shelf with dry goods and seasoning. Operator removed. **Corrected On-Site** **Warning**
41-07-4
High Priority - Nonfood-grade containers used for pork storage in direct contact with pork, in reach in freezer. Operator removed bag. **Corrected On-Site** **Warning**
14-15-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Mariala Verna, manager. **Warning**
53A-01-7
Intermediate - No chemical chlorine test kit provided when using sanitizer at three-compartment sink and wiping cloths container. **Repeat Violation** **Warning**
16-37-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - In-use tongs stored on oven door handle between uses. Cook removed. **Corrected On-Site** **Warning**
10-20-4
52
May 28, 2024
Food-Licensing Inspection
4 major violations. 2 minor violations.
View 6 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit. Advised Operator to acquire chlorine test kit. **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Advised Operator to provide paper towels at all hand wash sinks. **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Advised Operator to acquire probe thermometer. **Warning**
05-08-4
Intermediate - No soap provided at handwash sink. Advised Operator to provide soap at all hand wash sinks. **Warning**
31B-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Advised Operator to provide hand washing signs at all hand wash sinks, **Warning**
31B-04-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. At kitchen; ceiling tiles porous, absorbent and not easily cleanable. Advised Operator to replace/paint ceiling tiles. **Warning**
36-37-5
61
Frequently Asked Questions
When was The Iron Chef last inspected?
The most recent health inspection at The Iron Chef on file is from Mar 24, 2026. The public record contains six inspections in total.
What is the most common violation at The Iron Chef?
Across the inspection record, “no probe thermometer provided to measure temperature” has been cited two times, more than any other issue at The Iron Chef.
How does The Iron Chef compare to other restaurants in Boynton Beach?
The Iron Chef most recently scored 47 out of 100, which is lower than the Boynton Beach average of 79.
Has The Iron Chef's inspection record improved over time?
Results have been roughly steady. Inspections at The Iron Chef have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at The Iron Chef 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 Iron Chef inspected?
Based on the inspection history on file, The Iron Chef is inspected around three times per year on average.
Nearby Restaurants