Timanmi's Kitchen

306 E Boynton Beach Blvd, Boynton Beach, FL 33435

Asian / Fusion

Last inspected: Feb 19, 2024

Score

Medium Risk

Timanmi's Kitchen has been inspected four times since 2022. The most recent report on file is from Feb 19, 2024. A medium risk score generally means inspectors found things to fix, though most weren't urgent. The file hasn't been updated since Feb 19, 2024, so take the current picture with that in mind.

Things have been moving the wrong way, with the rolling count rising from around three violations to closer to six violations per visit.

Looking across the full record, “water with a temperature” is the recurring theme, flagged two times.

The city-wide average sits at 79, which Timanmi's Kitchen's 61 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Feb 19, 2024

Routine - Food

1 critical violation. 2 major violations. 3 minor violations.

View 6 violations

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Operator removed can of Raid from building. **Corrected On-Site**

41-05-4

Intermediate - Handwash sink not accessible for employee use at all times. Pot inside hand sink - operated removed. **Corrected On-Site**

31A-09-4

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator turned on hot water. **Corrected On-Site**

27-16-4

Basic - Light shield damaged/in disrepair. Dish area light.

38-01-4

Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Operator chose to moved thawing meat to cooler. **Corrected On-Site**

06-08-5

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees purses and bags above cabbage - operator moved employee personal belongings. **Corrected On-Site**

40-06-5

Nov 15, 2023

Routine - Food

3 major violations. 3 minor violations.

View 6 violations

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Turned on **Corrected On-Site**

27-16-4

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior microwave **Warning**

22-02-4

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

16-37-1

Basic - Food stored on floor. Under prep table in kitchen **Warning**

08B-38-4

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink **Warning**

29-20-5

Basic - Time/temperature control for safety food thawed in an improper manner. Raw fish defrosting in standing water **Warning**

06-01-5

Mar 28, 2023

Routine - Food

No violations found.

100

Nov 9, 2022

Routine - Food

3 critical violations. 1 major violation. 1 minor violation.

View 5 violations

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 60°F-69°F, cooling over night in a deep container in reach in cooler in storage room. 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. Rice 60°F-69°F, cooling over night in a deep container in reach in cooler in storage room.

01B-36-5

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Collard greens (58°F-60°F - Reheating) in steam table , steam table not turned on. Cook stated she started reheating about two hours ago. Collard greens were immediately reheated on stove to 170°F, for further hot holding. Operator turned steam table on. **Corrected On-Site**

03E-02-5

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line. Operator provided. **Corrected On-Site**

31B-02-4

Basic - Equipment in poor repair. Shelf under prep table at cook line broken and rusted.

14-11-5

Frequently Asked Questions

When was Timanmi's Kitchen last inspected?

The most recent health inspection at Timanmi's Kitchen on file is from Feb 19, 2024. The public record contains four inspections in total.

What is the most common violation at Timanmi's Kitchen?

Across the inspection record, “water with a temperature” has been cited two times, more than any other issue at Timanmi's Kitchen.

How does Timanmi's Kitchen compare to other restaurants in Boynton Beach?

Timanmi's Kitchen most recently scored 61 out of 100, which is lower than the Boynton Beach average of 79.

Has Timanmi's Kitchen's inspection record improved over time?

No. Recent inspections at Timanmi's Kitchen have averaged around six violations per visit, up from roughly three earlier in the record.

What does a medium risk rating mean?

A medium risk rating at Timanmi's Kitchen means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.

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